Sweet Potato Casserole
This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at our family Thanksgiving table. This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon.
Foto: Spend With PenniesIngredients
16 servings
- 3 pounds sweet potatoes (peeled and cut into cubes)
- ½ cup brown sugar (packed)
- ⅓ cup butter (softened)
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans (divided)
- ¼ teaspoon cinnamon (or to taste)
- salt and black pepper (to taste)
- 2 cups miniature marshmallows
Steps
Preheat oven to 375°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 and 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.
Nutrition Facts
Macronutrients
Calories188
Protein1g
Carbs29g
Fat7g
Source: Spend With Pennies
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