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Sweet Potato Casserole

This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at our family Thanksgiving table. This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds sweet potatoes peeled and cut into cubes
  • ½ cup brown sugar packed
  • ⅓ cup butter softened
  • ½ teaspoon vanilla extract
  • ¾ cup chopped pecans divided
  • ¼ teaspoon cinnamon or to taste
  • salt and black pepper to taste
  • 2 cups miniature marshmallows

Method
 

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

Notes

  • Light or dark brown sugar can be used.
  • If using unsalted butter, add extra salt if needed.
Make Ahead: This sweet potato casserole recipe can be made up to 48 hours ahead of time.
 
  • Prepare and refrigerate before baking, keeping the topping in a separate container.
  • Remove the sweet potato casserole from the fridge at least 30 minutes before baking. Bake for 20 minutes and then stir.
  • Add the topping and cook for 15-20 minutes longer or until heated through and the marshmallows are toasty.