Rich Southern Sweet Potato Casserole
A heartwarming sweet potato casserole topped with crunchy pecans and toasted marshmallows. Perfect for the holidays!
Ingredients
Main Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Topping
- 1 cup mini marshmallows
- 1/2 cup pecans, chopped
- 1/4 cup all-purpose flour
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Boil sweet potatoes in a large pot of water until tender, about 15-20 minutes. Drain and mash.
- In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, vanilla extract, and salt. Mix until smooth.
- Pour the mixture into a greased baking dish.
Topping
- In a separate bowl, mix together the chopped pecans, flour, and a little brown sugar.
- Sprinkle the mixture over the sweet potato mix, then top with mini marshmallows.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until the marshmallows are golden brown.
- Serve warm as a holiday side dish.
Notes
Store leftovers in the fridge for 3-5 days or freeze for 2-3 months. Reheat in the oven at 350°F until warmed through.