Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole

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  • Prep Time


  • Total Time


  • Servings



  • pounds sweet potatoes, peeled and cut into 1-inch cubes

  • ¾

    cup packed brown sugar

  • ¼

    cup butter, softened

  • teaspoons salt

  • ½

    teaspoon vanilla extract

  • ½

    cup finely chopped pecans, divided

  • Cooking spray

  • 2

    cups miniature marshmallows


Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.


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