Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes (peeled and cut into cubes)
- ½ cup brown sugar (packed)
- ⅓ cup butter (softened)
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon (or to taste)
- salt and black pepper (to taste)
- ¾ cup chopped pecans (divided)
Topping
- 2 cups miniature marshmallows
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking dish to prevent sticking.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot of boiling water. Simmer for about 15 minutes or until the potatoes are fork tender, then drain thoroughly.
- Mash Sweet Potatoes: In a large bowl or back in the pot, mash the cooked sweet potatoes together with brown sugar, softened butter, cinnamon, vanilla extract, and salt and black pepper to taste until smooth and well combined.
- Add Pecans and Spread: Fold half of the chopped pecans into the sweet potato mixture. Spread this evenly into the prepared baking dish.
- Add Topping: Sprinkle the top evenly with miniature marshmallows and the remaining chopped pecans.
- Bake: Bake in the preheated oven for 25 minutes, or until the marshmallows are golden brown and the casserole is heated through.
Notes
- For extra flavor, consider adding a pinch of nutmeg into the sweet potato mixture.
- Use fresh sweet potatoes instead of canned for a richer, fresher taste.
- Chilling the pecans in the freezer before chopping can make them easier to cut and keep them fresh.
- To prevent the marshmallows from browning too quickly, cover loosely with foil halfway through baking, then uncover to finish.
- This casserole can be prepared a day ahead and refrigerated; just add marshmallows before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
