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Delicious Southern sweet potato casserole topped with marshmallows and pecans

Rich Southern Sweet Potato Casserole

A creamy and delicious Southern sweet potato casserole topped with crunchy pecans and mini marshmallows. Perfect for holidays and family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Holiday, Side Dish
Cuisine: Southern
Calories: 280
Ingredients Method Notes

Ingredients
  

Sweet Potato Mixture
  • 4 large sweet potatoes, peeled and cubed The base of the casserole
  • 1/2 cup brown sugar For sweetness
  • 1/4 cup milk For creaminess
  • 1/4 cup butter, melted Adds richness
  • 1 teaspoon vanilla extract Enhances flavor
  • 1/2 teaspoon salt Balances sweetness
Toppings
  • 1 cup mini marshmallows For a sweet topping
  • 1/2 cup pecans, chopped Adds crunch
  • 1/4 cup all-purpose flour For the topping mixture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil sweet potatoes in a large pot of water until tender, about 15-20 minutes.
  3. Drain and mash the sweet potatoes.
  4. In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, and salt. Mix until smooth.
  5. Pour the sweet potato mixture into a greased baking dish.
Topping
  1. In a separate bowl, combine the chopped pecans, flour, and a little brown sugar. Sprinkle the mixture over the sweet potato layer.
  2. Top with mini marshmallows.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the marshmallows are golden brown.
  2. Serve warm as a delightful holiday side dish.

Notes

Leftovers can be stored in the fridge for 3-5 days or frozen for up to 2-3 months. Reheat in the oven when ready to serve. Pro Tip: Add spices like cinnamon or nutmeg for variation.