Sweet Potato Casserole
Sweet Potato Casserole with Marshmallows and Pecans is a Thanksgiving dinner classic. It's creamy, perfectly spiced, and topped with both marshmallows and pecans.
Servings: 12 people
Calories: 292kcal
Cost: $6.12
Equipment
- large pot
- measuring cups
- Liquid measuring cup
- Measuring spoons
- mixing spoon
- large bowl
- 9x13 baking dish
- potato masher
Ingredients
- 3-4 pounds sweet potatoes peeled and cut into cubes
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ½ cup milk anything but skim
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ¼ cup pecans chopped
TOPPING:
- 2 cups mini marshmallows
- ¼ cup pecans chopped
Instructions
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat to 375 degrees. Lightly grease a 13x9 baking dish with nonstick cooking spray.
BOIL SWEET POTATOES:
- Add the cubed sweet potatoes to a large pot and cover them with water.
- Bring to a boil on the stovetop and cook for 10-15 or until fork tender.
MAKE SWEET POTATO MIX:
- Drain the sweet potatoes and add them to a large bowl. Mash them with a potato masher.
- Add butter, brown sugar, milk, eggs, vanilla, and salt to the sweet potatoes. Mix until well combined. Stir in the pecans.
ASSEMBLE:
- Evenly spread the sweet potato mixture into the prepared baking dish.
- Sprinkle with marshmallows and pecans.
BAKE AND SERVE:
- Bake uncovered for 25-30 minutes or until the marshmallows are golden brown.
- Serve immediately.
Nutrition
Serving: 0.5cup | Calories: 292kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 284mg | Potassium: 442mg | Fiber: 4g | Sugar: 24g | Vitamin A: 16386IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg