Sides

Sweet Potato Casserole

Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces; 6 tablespoons unsalted butter, softened, plus more for the dish; 2/3 cup packed light brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 cups miniature marshmallows; 3/4 cup chopped pecans

Buttery mashed sweet potatoes with brown sugar and a little cinnamon, baked under a toasty layer of marshmallows and pecans. Make the filling up to two days ahead and add the topping just before it goes in the oven.

Makes: 12 servings
Prep: 20 min
Cook: 1 hr
Ready in: 1 hr 25 min

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Ingredients

4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
6 tablespoons unsalted butter, softened, plus more for the dish
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

For the topping

3 cups miniature marshmallows
3/4 cup chopped pecans

Steps

Put the sweet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then simmer 12 to 15 minutes, until a fork slides in easily.
Meanwhile, heat the oven to 375°F and butter a 9x13-inch baking dish.
Drain the sweet potatoes well and return them to the pot. Add the 6 tablespoons butter, brown sugar, vanilla, cinnamon and salt, and mash until smooth; a hand mixer makes it extra fluffy.
Spread the mixture evenly in the dish. Bake 20 minutes, until hot through and bubbling at the edges.
Scatter the marshmallows and pecans over the top. Bake 10 to 15 minutes more, until the marshmallows are puffed and golden brown, checking often near the end so they do not scorch.
Let stand 5 minutes before serving.

Good to know

Make ahead: spread the filling in the dish, cover and refrigerate up to 2 days. Let it sit out 30 minutes and bake about 30 minutes, until hot, before adding the topping.
The filling freezes well without the topping for up to 3 months. Thaw overnight in the fridge, then bake as above.
Pecan crumble instead: rub 1/2 cup brown sugar, 1/3 cup flour and 4 tablespoons cold butter into crumbs, stir in 1 cup chopped pecans and scatter over the filling before baking. Bake at 375°F for 30 to 35 minutes, until browned.
For a less sweet dish, cut the brown sugar to 1/3 cup; the marshmallows add plenty of sweetness.