Old Fashioned Sweet Potato Casserole
This old fashioned sweet potato casserole is the perfect combination of creamy sweet potatoes, fluffy toasted marshmallows, and crunchy pecans to make a classic side dish.
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Servings: 8
Ingredients
- 2 ½ pounds sweet potatoes peeled, cut into 1-inch cubes
- ¼ cup light brown sugar packed
- ¼ cup unsalted butter softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup pecans chopped, divided
- 2 cups mini marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 casserole dish.
- Place sweet potatoes in a large pot of boiling water.
- Turn the temperature to low and let the sweet potatoes cook until tender. Roughly 10-15 minutes.
- Drain and place potatoes in a large mixing bowl. Mash the sweet potatoes with brown sugar, butter, salt, and vanilla.
- Fold in ¼ cup pecans and spread into the greased casserole dish. Sprinkle with marshmallows and the remaining pecans.
- Bake until the sweet potatoes are bubbly and the marshmallows are a light, golden brown, about 20-25 minutes.
Notes
- Perfect texture - Use a hand or stand mixer for extra fluffy sweet potatoes. Add a splash of whole milk or heavy cream to make it extra creamy.
- Sweet shortcut - Substitute a 29-oz can of sweet potatoes (or yams in syrup - drain first) for fresh to save time.
- Swap the sugar - Use granulated sugar or your favorite sugar substitute if you don’t have brown sugar.
- Prevent burning - Cover with foil sprayed with cooking spray if marshmallows brown too quickly. Let it sit a few minutes after baking to thicken up.
Nutrition
Serving: 1 | Calories: 283kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 381mg | Potassium: 515mg | Fiber: 5g | Sugar: 20g | Vitamin A: 20290IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
