Description
A delicious sweet potato casserole topped with crunchy pecans.
Ingredients
Scale
- 3 cups sweet potatoes, mashed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pecans, chopped
- 1/2 cup marshmallows (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil sweet potatoes until tender, about 20 minutes.
- Drain and mash the sweet potatoes in a large bowl.
- Add brown sugar, milk, melted butter, beaten eggs, vanilla, cinnamon, and nutmeg. Mix well.
- Pour the mixture into a greased baking dish.
- Sprinkle chopped pecans evenly over the top.
- If using, add marshmallows on top of the pecans.
- Bake for 30 minutes or until heated through and the top is golden.
- Allow to cool slightly before serving.
Notes
- Make sure to mash the sweet potatoes well for a smooth texture.
- Adjust the sugar to your taste preference.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
Keywords: sweet potato casserole with pecans