Sides · 20 min prep · 45 min total

Sweet Potato Casserole

Prep Piece of Cake → Chef Mode
Family Pass → Seconds, please

My take

My notes for this one are coming soon. The steps below will still get you there if you want to jump in tonight.

Ingredients

  • 3 lb sweet potatoes, peeled and cut into cubes
  • 1/2 cup brown sugar, packed
  • 1/3 cup butter, softened
  • 1/2 tsp vanilla extract
  • 3/4 cup chopped pecans, divided
  • 1/4 tsp cinnamon, or to taste
  • Salt and black pepper, to taste
  • 2 cups miniature marshmallows

Steps

  1. Preheat oven to 375°F. Grease a 9×13-inch pan.
  2. Place sweet potatoes in a pot of boiling water. Simmer about 15 minutes, until fork-tender. Drain.
  3. In a large bowl (or the same pot), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, salt, and pepper.
  4. Fold in half of the pecans and spread the mixture into the prepared pan.
  5. Sprinkle with marshmallows and the remaining pecans.
  6. Bake about 25 minutes, until the marshmallows are golden and the potatoes are heated through.

Cook’s notes

  • Canned option: Use 3 cans (29 oz each) of sweet potatoes, well drained, if you’re skipping the peel-and-boil step.
  • Brown sugar: Light or dark both work. Dark has more flavor if you’ve got it.
  • Make ahead: Assemble up to 48 hours ahead and refrigerate, keeping the topping separate. Pull from the fridge at least 30 minutes before baking. Bake about 20 minutes, stir, add topping, then bake 15–20 minutes more.
  • Pecan swap: Walnuts work fine.

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