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Delicious Southern sweet potato casserole topped with crunchy pecans.

Rich Southern Sweet Potato Casserole

This dreamy mix of creamy sweet potatoes and crunchy pecans topped with gooey marshmallows is a crowd-pleasing, budget-friendly comfort food perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large sweet potatoes, peeled and cubed
  • 1/2 cup brown sugar
  • 1/4 cup milk Can be substituted with almond milk for a vegan option.
  • 1/4 cup butter, melted Can be substituted with coconut oil for a vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup mini marshmallows
  • 1/2 cup pecans, chopped Can be toasted for added flavor.
  • 1/4 cup all-purpose flour Add more if the mixture is too runny.

Method
 

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

Notes

For perfect mashing, ensure the sweet potatoes are fork-tender. This dish can be prepared a day in advance and frozen unbaked for convenience.