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Let me share one of my most treasured recipes that lights up our Thanksgiving table year after year. Sweet potatoes mashed to silky perfection blend with brown sugar butter and a hint of warm cinnamon. What makes this dish truly special is the contrast between gooey marshmallows and crunchy pecans on top creating pure comfort in every bite.
Why You'll Love This Recipe
This sweet potato casserole brings something magical to holiday meals. The combination just works so beautifully together making it perfect for Thanksgiving Christmas or Easter. Truth be told I often make it for Sunday family dinners too because it's just that good and surprisingly simple to put together.
What You'll Need
- Sweet Potatoes: 3 pounds (about 6 medium to large) peeled and cut into cubes. I sometimes use 3 cans (29oz each) of well-drained sweet potatoes when time is tight.
- Brown Sugar: Light or dark both work beautifully. Dark gives a richer molasses taste.
- Butter: ⅓ cup salted butter softened. If using unsalted add a pinch of salt.
- Pecans: ¾ cup chopped pecans divided. Walnuts work too.
- Flavoring: ½ teaspoon vanilla extract and ¼ teaspoon cinnamon. Sometimes I add a splash of bourbon for extra warmth.
- Marshmallows: 2 cups miniature marshmallows for that perfect golden topping.
Kitchen Steps
- Start With the Potatoes
- Peel cube and boil sweet potatoes for 15 minutes until tender when pierced with a fork. Drain well.
- Create the Base
- Mash those warm potatoes with brown sugar butter cinnamon vanilla and season with salt & pepper until smooth.
- Layer it Up
- Mix in half the pecans then spread everything into a buttered 9x13 baking dish.
- Add the Finale
- Scatter remaining pecans and marshmallows on top. Pop it into your preheated 375°F oven for 25 minutes until those marshmallows turn golden and everything is hot through.
Time Saving Tips
I often prep this casserole two days ahead when hosting big gatherings. Just keep the topping separate until baking time. Take it out of the fridge 30 minutes before cooking give it 20 minutes in the oven stir then add your toppings and bake another 15 20 minutes.
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A Recipe Worth Sharing
The magic happens when those marshmallows get all toasty and the pecans turn golden brown. Each spoonful gives you creamy sweet potatoes crunchy nuts and that gorgeous marshmallow top. This recipe has earned its spot at countless family celebrations and I know it will become a tradition at your table too.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
Yes, you can prepare this casserole up to 48 hours in advance. Keep the topping separate and add it just before baking. Let the casserole sit at room temperature for 30 minutes before baking.
- → What type of brown sugar should I use?
Both light and dark brown sugar work well in this recipe. Dark brown sugar will give a slightly deeper molasses flavor, while light brown sugar provides a milder sweetness.
- → How do I know when the sweet potatoes are done boiling?
Sweet potatoes are done when you can easily pierce them with a fork. They should be tender but not falling apart, which typically takes about 15 minutes of boiling.
- → Can I use different nuts instead of pecans?
You can substitute pecans with walnuts or almonds. Each will give a different but delicious crunch to your casserole. Pecans offer the most traditional flavor combination.
- → How do I store leftover sweet potato casserole?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warm, though the marshmallows won't be as fresh as when first baked.