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 casserole 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 well.
- Mash Sweet Potatoes: In a large bowl or the same pot used for cooking, mash the drained sweet potatoes thoroughly. Add the brown sugar, softened butter, cinnamon, vanilla extract, and season with salt and black pepper. Mix until smooth and creamy.
- Add Pecans: Fold in half of the chopped pecans gently into the mashed sweet potato mixture, ensuring they are evenly distributed.
- Assemble Casserole: Spread the sweet potato mixture evenly into the prepared casserole dish. Evenly sprinkle the miniature marshmallows over the top, then sprinkle the remaining chopped pecans on top of the marshmallows for a crunchy finish.
- Bake: Bake in the preheated oven for 25 minutes or until the marshmallows are golden brown and the casserole is heated through.
Notes
- You can prepare the sweet potatoes a day ahead and keep them refrigerated to save time on cooking day.
- For a less sweet version, reduce the amount of brown sugar or marshmallows.
- Replacing marshmallows with a pecan streusel topping is a great alternative for nut lovers who prefer less sweetness.
- Be sure to use fresh sweet potatoes rather than canned for best texture and flavor.
- Adjust cinnamon and vanilla quantities based on personal taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
