Southern Sweet Potato Casserole with Pecans Recipe

Introduction

Southern Sweet Potato Casserole with Pecans is a comforting and classic holiday side dish. It combines creamy mashed sweet potatoes with a crunchy pecan topping and gooey marshmallows for a perfect balance of flavors and textures.

Ingredients

• 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
• 2 cups miniature marshmallows
• 1/4 cup chopped pecans

Instructions

1. Step 1: Peel the sweet potatoes and cut them into 1-inch cubes. Place in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-15 minutes until fork-tender. Drain thoroughly in a colander, pressing gently to remove excess moisture.
2. Step 2: Preheat your oven to 375°F and position the rack in the middle. Spray a 9×13-inch casserole dish with cooking spray.
3. Step 3: While the potatoes are still warm, transfer them to a large mixing bowl. Add the softened butter, brown sugar, 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 1/4 cup of chopped pecans by hand.
4. Step 4: Spread the sweet potato mixture evenly into the prepared casserole dish. Scatter the miniature marshmallows evenly across the top, leaving small gaps between them. Sprinkle the remaining 1/4 cup chopped pecans over the marshmallows.
5. Step 5: Bake in the preheated oven for 25-30 minutes until marshmallows are golden brown and the edges are bubbling. Start checking at 25 minutes to avoid burning. The casserole is done when the marshmallows are puffed and lightly golden.
6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow it to set and keep the marshmallows warm and gooey.

Tips & Variations

• Use room-temperature milk and butter for a smoother, creamier texture.
• For extra flavor, toast the pecans before folding them into the sweet potato mixture.
• Substitute half the marshmallows with a crunchy streusel topping for a different twist.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through, covering with foil to prevent the marshmallows from burning.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it unbaked. Add the marshmallows and pecan topping just before baking for best results.

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes yield the best texture and flavor, but canned sweet potatoes can be used in a pinch. Be sure to drain and mash them well, adjusting the liquid ingredients to avoid a watery casserole.

Southern Sweet Potato Casserole with Pecans Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

A classic Southern Sweet Potato Casserole with a creamy sweet potato base, topped with gooey miniature marshmallows and crunchy toasted pecans. This comforting casserole blends smooth sweetness with nutty texture, perfect for holiday dinners or family gatherings.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Sweet Potato Mixture

• 4 lb sweet potatoes
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup whole milk, room temperature
• 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 and cut sweet potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to simmer and cook for 10-15 minutes until tender. Drain thoroughly and press gently to remove excess moisture to avoid sogginess.
2. Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Spray a 9×13-inch casserole dish with cooking spray and set aside.
3. Mix Sweet Potato Base: While potatoes are warm, transfer to a large mixing bowl. Add softened butter, brown sugar, room-temperature milk, eggs, vanilla, and salt. Using an electric mixer on medium speed, blend until smooth and creamy, about 2-3 minutes. Gently fold in 1/4 cup chopped pecans by hand.
4. Assemble Casserole: Spread the sweet potato mixture evenly into the prepared dish with a spatula. Scatter miniature marshmallows evenly over the top, leaving small gaps. Sprinkle the remaining 1/4 cup chopped pecans over the marshmallows for added crunch.
5. Bake: Place the casserole in the oven and bake for 25-30 minutes, until marshmallows are golden brown and edges bubble slightly. Check at 25 minutes for doneness.
6. Rest and Serve: Remove from oven and let rest for 5 minutes to set. Serve warm directly from the dish for the best texture and flavor.

Notes

• Pressing out excess moisture from cooked sweet potatoes is crucial to prevent a watery, soggy casserole.
• Using room-temperature milk helps achieve a smoother, creamier sweet potato mixture.
• Leaving small gaps between marshmallows allows some to brown unevenly for a nice texture contrast.
• Toasted pecans add a delicious crunch and nutty flavor that complements the sweet potatoes and marshmallows perfectly.
• This dish is best served warm and is a classic addition to holiday meals like Thanksgiving.

Keywords: Sweet Potato Casserole, Southern Recipe, Holiday Side Dish, Thanksgiving, Comfort Food, Marshmallow Topping, Pecan Casserole