No Thanksgiving table is complete without a sweet potato casserole with marshmallows and crunchy pecans. A classic dish, rich, creamy, and sweet, just perfect for the holiday season. Only 5 ingredients!
Pie dish 8 ½ in/ 21 cm or a similar-sized baking dish
1.2lbsweet potatoes 550 g, Note 2
⅓cupbrown sugar 60 g/2 oz, Note 3
1 ½tablespoonsunsalted butter Note 4
¼teaspoonfine sea salt or Kosher
⅓cuppecans chopped, 30 g/ 1 oz
1cupmini marshmallows or as needed to cover the casserole
Preheat the oven to 400°F (200°C) and butter the baking dish.
Cook sweet potatoes: Peel and cube them. Bring a pot of water to a boil, carefully add the sweet potato cubes, and cook them for about 12-15 minutes or until tender. Drain well in a colander.
Mash: Return the sweet potatoes to the pot. Add sugar, butter, salt (Note 5), and mash with a potato masher.
Chop the pecans and add ½ of them to the sweet potato mixture.
Scoop the mixture into the prepared dish.
Top with the remaining nuts and the mini marshmallows.
Bake for 25 minutes until the marshmallows are golden brown. Check after about 15 minutes and cover the dish with aluminum foil if the marshmallows are getting brown too quickly (it depends on your oven).
The recipe can be easily doubled. Bake the sweet potato casserole in a 9x13 inches (23x33 cm) baking dish.
I had one large sweet potato.
For a lower-calorie version, use xylitol and add 1 tablespoon of molasses. Xylitol has 40% fewer calories than sugar, and the molasses imparts the sweetener a brown sugar-like texture and flavor.
If using salted butter, omit the salt in the recipe.
You can add a pinch of cinnamon and about ¼ teaspoon of vanilla extract if you like.