Sweet Potato Casserole

5 from 1 vote

This is the best sweet potato casserole, topped with crunchy candied pecans and mini marshmallows. It's the perfect addition to your Thanksgiving dinner!

Prep Time20

Cook Time50

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: Sweet Potato Casserole, thanksgiving

Servings:

Calories: 331kcal

Equipment

Large Mixing Bowl

Ingredients

For the Sweet Potato Mash:

4 lbs sweet potatoes (peeled and cut into 2 inch cubes)
1/2 cup melted butter
1/3 cup milk
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla
1 tsp salt

For the Topping:

1 1/2 cup chopped pecans
2/3 cup brown sugar
6 TBS All Purpose flour
6 TBS melted butter
3-4 cups about 1/2 package mini marshmallows

Instructions

For the Sweet Potato Mash:

Bring a large pot of water to boil and add the sweet potatoes. Cook them in the water for about 20-25 minutes until they are soft (and can be pierced with a fork). Drain out the water. 4 lbs sweet potatoes
Preheat the oven to 375 degrees Fahrenheit.
Mash the sweet potatoes in a large bowl to desired consistency. (I like mine with a little texture, decide how smooth you want them).
Add in the melted butter, milk, brown sugar, granulated sugar, egg, salt, and vanilla, and stir it all to combine. 1/2 cup melted butter, 1/3 cup milk, 1/3 cup brown sugar, 1/3 cup white sugar, 1 egg, 1 tsp vanilla, 1 tsp salt
Scoop the mixture into a 9x13 in baking dish.

For the Topping:

In a medium sized bowl, combine the chopped pecans, brown sugar, and flour, and stir well. Add in the melted butter. 1 1/2 cup chopped pecans, 2/3 cup brown sugar, 6 TBS All Purpose flour, 6 TBS melted butter
Sprinkle the mixture evenly over the top of the sweet potatoes.
Bake the dish uncovered for 20 minutes, or until the pecans are caramelized.
If desired, Sprinkle marshmallows evenly over the top of the sweet potatoes. 3-4 cups about 1/2 package mini marshmallows
Bake for another 3-5 minutes or until the marshmallows are puffy and golden brown.
Serve hot.

Nutrition