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Southern Sweet Potato Casserole with Pecans Recipe

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4.9 from 118 reviews

A classic Southern Sweet Potato Casserole featuring a creamy sweet potato base blended with butter, brown sugar, and pecans, topped with toasted miniature marshmallows and crunchy pecans. This comforting dish is perfect as a festive side for holidays or any special occasion.

Ingredients

Scale

Main Casserole

  • 4 lb sweet potatoes
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/4 cup pecans, chopped (for folding in)

Topping

  • 2 cups miniature marshmallows
  • 1/4 cup chopped pecans (for topping)

Instructions

  1. Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into 1-inch cubes for even cooking. Place them in a large pot and cover completely with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until the potatoes are fork-tender. Drain thoroughly in a colander, pressing gently to remove excess moisture to avoid a soggy casserole. While the potatoes cook, prepare other ingredients and preheat the oven.
  2. Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and position the rack in the middle. Spray a 9×13-inch casserole dish with cooking spray to prevent sticking. Do this step during potato cooking for efficiency.
  3. Mix Potato Base: While the potatoes are still warm, transfer them to a large mixing bowl. Add softened butter, brown sugar, room-temperature milk, eggs, vanilla extract, and salt. Using an electric mixer on medium speed, blend until smooth and creamy, about 2-3 minutes. Gently fold in the 1/4 cup finely chopped pecans by hand to maintain texture.
  4. Assemble Casserole: Spread the potato mixture evenly in the prepared casserole dish, leveling the surface with a spatula. Evenly scatter miniature marshmallows on top, leaving small gaps. Sprinkle the additional 1/4 cup chopped pecans over the marshmallows for extra crunch.
  5. Bake: Bake the casserole in the preheated 375°F oven for 25-30 minutes until the marshmallows are golden brown on top and the edges bubble slightly. Check at 25 minutes to prevent over-browning; the marshmallows should be puffed and lightly golden and the sweet potato mixture hot throughout.
  6. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. This helps the casserole set for easier serving and keeps the marshmallows warm and gooey. Serve warm directly from the dish for best flavor and texture.

Notes

  • Ensure to drain and press the cooked sweet potatoes well to prevent excess moisture and sogginess in the casserole.
  • Using room-temperature milk and butter helps create a smoother and creamier casserole base.
  • You can toast the topping pecans separately for enhanced flavor before sprinkling if desired.
  • This casserole can be made a day ahead; store covered and warm before serving, or reheat gently in the oven.
  • Mini marshmallows provide a classic sweet topping, but for a less sweet version, consider substituting with chopped nuts or omitting marshmallows.

Keywords: Southern sweet potato casserole, holiday side dish, sweet potato with marshmallows, pecan casserole, Thanksgiving side

Find it online: https://tastybynova.com/southern-sweet-potato-casserole-with-pecans-recipe/