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!

Reynolds Kitchens tip

Baking the casserole in disposable Reynolds® Bakeware also means one less dish to scrub or take home.

Ingredients

  • 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

Directions

Step 1

PREHEAT the oven to 375°

Step 2

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.

Step 3

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.

Step 4

ADD the mashed sweet potatoes to a Reynolds® Bakeware Casserole Pan.

Step 5

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.

Step 6

SPREAD the pecan mixture all over the top of the sweet potatoes along with the mini marshmallows.

Step 7

BAKE in the oven on 375° for 45 minutes or until the marshmallows are golden brown.

Step 8

SERVE hot.

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