Sweet Potato Casserole

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This sweet potato casserole is sure to become your new go-to Thanksgiving recipe! It’s simple, easy, and so delicious. A flavorful sweet potato base is layered with crunchy, candied pecans and topped with toasted marshmallows.

Course Dinner

Cuisine American

Keyword casserole, sweet potato casserole, Thanksgiving, Thanksgiving recipes, thanksgiving side dish

Prep Time 15

Cook Time 20

Baking Time 25

Total Time 1

Servings

Calories 445kcal

Author Maike Corbett

Equipment

9x13 Casserole Dish

Ingredients

Sweet Potato Layer

3 ½ pounds sweet potatoes peeled and cut into large chunks
½ cup brown sugar
½ cup butter unsalted, melted
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

Topping

1 cup pecans chopped
¼ cup butter unsalted, melted
¼ cup brown sugar packed
3 tablespoons all-purpose flour
5 ounces mini marshmallows

Instructions

Sweet Potato Layer

Preheat the oven to 350º Fahrenheit and grease a 9x13” casserole dish.
Place the sweet potatoes in a large pot and cover with water. Cover with a lid and bring to a boil over medium-high heat until the potatoes are fork-tender, about 15 minutes. Drain the sweet potatoes well and add them to a large bowl.
Mash with a potato masher or fork until smooth. Add ½ cup brown sugar, ½ cup melted butter, pumpkin pie spice, vanilla, and salt to the sweet potatoes. Stir just until combined.

Topping

Combine the pecans, ¼ cup brown sugar, ¼ cup melted butter, and flour in a medium bowl.
Transfer the sweet potato mixture to the bottom casserole dish and spread into an even layer. Sprinkle the pecan mixture over the top of the sweet potatoes.Sprinkle the marshmallows on top of the casserole.
Bake at 350º Fahrenheit for 25-30 minutes until the marshmallows are golden brown.

Nutrition