Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cut into cubes
- 1/2 cup brown sugar, packed
- 1/3 cup butter, softened
- 1/2 teaspoon vanilla extract
- 3/4 cup chopped pecans, divided
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
- In a large bowl, mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, salt, and pepper.
- Fold in half of the pecans and spread the mixture into the prepared baking dish.
- Sprinkle with marshmallows and the remaining pecans.
- Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Notes
For a nut-free version, omit pecans or substitute with crushed graham crackers. This casserole can be made ahead and refrigerated; reheat before baking. For a richer flavor, use dark brown sugar.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 3
- Cholesterol: 20