Description
This sweet potato casserole is topped with a crunchy pecan topping, making it a perfect side dish for your holiday gatherings.
Ingredients
Scale
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot of water until tender, about 15-20 minutes.
- Drain and mash the sweet potatoes in a large bowl.
- Add brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined.
- Transfer the sweet potato mixture to a greased 9×13 inch baking dish.
- In a separate bowl, mix together the chopped pecans and mini marshmallows (if using).
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown.
- Let cool for a few minutes before serving.
Notes
- You can prepare the sweet potato mixture a day in advance and store it in the refrigerator until ready to bake.
- Feel free to adjust the amount of brown sugar based on your sweetness preference.
Keywords: sweet potato casserole, pecan topping, holiday side dish, Thanksgiving recipe, easy sweet potato recipe