Sweet Potato Casserole
Looking for a comforting side dish that’s perfect for the holidays or a cozy dinner at home? This Sweet Potato Casserole is creamy, sweet, and topped with toasted marshmallows and crunchy pecans. It’s a family favorite!
Ingredients:
– 3 pounds sweet potatoes, peeled and cut into cubes
– 1/2 cup brown sugar, packed (light or dark)
– 1/3 cup butter, softened
– 1/2 teaspoon vanilla extract
– 3/4 cup pecans, chopped, divided
– 1/4 teaspoon cinnamon (or to taste)
– Salt and pepper to taste
– 2 cups miniature marshmallows
Instructions:
– Preheat your oven to 375°F (190°C). Grease a 9 x 13 inch baking dish.
2. Cook Sweet Potatoes:
– Place the sweet potatoes in a pot of boiling water. Simmer for about 15 minutes or until fork-tender. Drain well.
3. Mash Sweet Potatoes:
– In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with the brown sugar, softened butter, cinnamon, vanilla, and salt & pepper to taste.
4. Add Pecans:
– Fold in half of the chopped pecans and spread the sweet potato mixture evenly into the prepared baking dish.
5. Top with Marshmallows and Pecans:
– Sprinkle the marshmallows and the remaining pecans on top of the sweet potato mixture.
6. Bake:
– Bake in the preheated oven for 25 minutes, or until the marshmallows are golden brown and the potatoes are heated through.
Make Ahead Tips:
– This casserole can be prepared up to 48 hours in advance. Store it in the refrigerator before baking, keeping the topping in a separate container.
– Remove from the fridge at least 30 minutes before baking. Bake for about 20 minutes, then stir, add the topping, and cook for an additional 15-20 minutes until heated through and marshmallows are toasty.
Enjoy your delicious Sweet Potato Casserole, perfect for any gathering or as a delightful side dish!
