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Sweet potato casserole with marshmallows and pecan recipe
J Cherry

Sweet Potato Casserole with Marshmallows and Pecans

An easy recipe for sweet potato casserole topped with marshmallows and pecans. A crowd pleasing side dish for a holiday meal or a weekday dinner.
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Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4-5 Sweet potatoes (3-4lb, about 4-5 of them)
  • Butter
  • Brown Sugar
  • Pecans
  • Vanilla Extract
  • Salt
  • Cinnamon
  • Nutmeg
  • All Spice

Method
 

  1. In large pot, boil diced sweet potatoes in med-high heat until soft. Once soft, remove from water and drain.
  2. Preheat oven to 375 degrees Fahrenheit. Mash sweet potatoes with hand held masher or mixer, depending on preference. Add 3 tbsp of softened butter, 3 tbsp brown sugar, 1/2 teaspoon of vanilla extract, 1/4 nutmeg, 1/4 teaspoon of cinnamon, 1/4 teaspoon of all spice, 1/4 teaspoon of salt. **NOTE** Spices are to taste, you may add more or less depending on your palette.
  3. Transfer all ingredients into casserole dish and top with marshmallows and pecans, alternating sections.
  4. Bake at 375 for 30 minutes, or until marshmallows are light golden brown.