Sweet Potato Casserole
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Servings: 12
- Course: Side Dish
Topped with toasted marshmallows and pecans, this Sweet Potato Casserole is a perfect dessert for the holidays. This sweet treat is a perfect addition to your Thanksgiving table and you’re sure to have no leftovers!
- 3 peeled and roughly cut large sweet potatoes
- 6 ounces of unsalted butter cut into medium sized chunks
- 3 eggs
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 2 cups of pecans
- 1/2 cup of flour
- 1/2 cup of brown sugar
- 1 cup of mini marshmallows
- salt and pepper to taste
PREHEAT the oven to 375°
BOIL the sweet potatoes in a large pot of salted water until they are completely cooked through. Note: They should slide right off from a fork when they are pierced.
DRAIN the water from the potatoes and add them to a large bowl along with 2 ounces of butter, eggs, sugar, vanilla, salt and pepper and mash them together until completely combined.
ADD the mashed sweet potatoes to a Reynolds® Bakeware Casserole Pan.
PLACE the pecans, flour, brown sugar and remaining butter into a food processor and pulse until the pecans are chopped and the butter is the size of rice.
SPREAD the pecan mixture all over the top of the sweet potatoes along with the mini marshmallows.
BAKE in the oven on 375° for 45 minutes or until the marshmallows are golden brown.
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