Sweet Potato Casserole Recipe

Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 201kcal

This classic sweet potato casserole with marshmallows and pecans is so easy to make, and goes well with every holiday meal.

Step-by-step photos can be seen below the recipe card.

Preheat oven to 375°F. Grease a 9x13-inch baking pan with butter or nonstick spray. Set aside.
Add a steamer basket to a pot filled with 2 inches of water. Add in the sweet potato, cover, and bring the pot up to a simmer. Once the steam is visible, cook for 10-15 minutes until the potatoes are easily pierced with a fork.
3 pounds sweet potatoes
Transfer the potatoes to a large bowl. Add in the butter, and mash and stir with a potato masher until smooth.
⅓ cup unsalted butter
Stir in ½ cup of the pecans, brown sugar, vanilla extract, cinnamon, salt, and nutmeg.
1 cup chopped toasted pecans, ½ cup brown sugar, ½ teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground nutmeg
Spread the mixture into your prepared baking dish. Sprinkle on the marshmallows and chopped pecans.
2 cups mini marshmallows
Bake for 20-25 minutes until the marshmallows are melted and golden brown.

In place of the sweet potatoes, you can use 1 (29-ounce) can of canned yams in syrup. You may drain and rinse the yams or reduce the amount of brown sugar added to them once mashed.
To toast pecans, place them in a 350°F oven for 6-7 minutes until they are fragrant.
To make this recipe vegetarian/vegan, make sure to use vegan marshmallows.
If you don’t have a steamer, you can simmer the potatoes until fork-tender. Drain and mash.
After the baking time, you can use the broiler to brown the marshmallows further if desired.

Storage: Store sweet potato casserole in an airtight container in the refrigerator for up to 5 days.