Sweet Potato Casserole with Pecans and Marshmallows

Sweet Potato Casserole with Pecans and Marshmallows

Kaitlin Reed
This is a recipe I make every year. It is the only side that I make where I don’t have any leftovers! The kids love it and its a huge hit for family events.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 Servings

Ingredients
  

  • 3 Pounds Sweet Potatoes Peeled and cut into cubes
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Butter Softened
  • 1/2 Teaspoon Vanilla Extract
  • 3/4 Cup Chopped pecans Divided
  • 1/4 Teaspoon Cinnamon or to taste
  • Salt and Black Pepper to taste
  • 2 Cups Mini Marshmallows

Instructions
 

  • Preheat oven to 375 Degrees F. Grease a 9 X 13 pan.
  • Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
  • In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, salt & pepper.
  • Fold in half of the pecans and spread into prepared pan.
  • Sprinkle with the marshmallows and the remaining pecans.
  • Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Keyword sweet potato
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