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Sweet Potato Casserole
Redondo

Sweet Potato Casserole

A warm, comforting sweet potato casserole with a golden marshmallow and pecan topping—made with love, simplicity, and soul. Perfect for holidays or Sunday dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes, peeled and cubed
  • 0.5 cup brown sugar, packed
  • 0.33 cup butter, softened
  • 0.5 teaspoon vanilla extract
  • 0.75 cup chopped pecans, divided
  • 0.25 teaspoon cinnamon
  • salt and black pepper, to taste
  • 2 cups miniature marshmallows

Equipment

  • pot for boiling potatoes
  • mashing tool for sweet potatoes
  • 9x13 baking dish for baking casserole

Method
 

  1. Preheat oven to 375°F and grease a 9x13 pan.
  2. Place sweet potatoes in boiling water. Simmer for 15 minutes or until fork tender. Drain well.
  3. Mash sweet potatoes with brown sugar, butter, cinnamon, vanilla, salt, and pepper until smooth.
  4. Fold in half of the pecans. Spread mixture into prepared pan.
  5. Top with marshmallows and remaining pecans. Bake for 25 minutes or until golden and bubbly.

Notes

Make ahead by preparing the base up to 48 hours in advance and storing the topping separately. Assemble and bake when ready.