Sweet Potato Casserole
PREP TIME 20 minutes
COOK TIME 25 minutes
TOTAL TIME 45 minutes
SERVINGS 16 servings
AUTHOR Holly Nilsson
5 from 2317 votes
This easy Sweet Potato Casserole topped with pecans and
marshmallows is a traditional side at our family Thanksgiving table. This comforting
dish unites tenderly mashed sweet potatoes, brown sugar and butter with a hint of
cinnamon.
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 pecans chopped, divided
¼ teaspoon cinnamon or to taste
salt and pepper to taste
2 cups miniature marshmallows
Instructions
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
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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.
Nutrition Information
Calories: 188, Carbohydrates: 29g, Protein: 1g, Fat: 7g, Saturated Fat: 2g, Cholesterol:
10mg, Sodium: 87mg, Potassium: 316mg, Fiber: 3g, Sugar: 14g, Vitamin A: 12185IU,
Vitamin C: 2.1mg, Calcium: 36mg, Iron: 0.7mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of
ingredients used.)
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