This Sweet Potato Casserole made with cinnamon, brown sugar and butter then topped with pecan nuts and toasted Marshmallows is the perfect side dish. Only 5 easy ingredients are required to make this easy recipe. Whether it is a potluck for Thanksgiving, this classic casserole is by far the best side dish.
Preheat the oven to 375 °F (191 °C) and have ready a large baking dish.
Boil the sweet potatoes for around 15 minutes or until tender enough to mash. Drain the potatoes and let them cool slightly.
Mash the sweet potatoes with a potato masher or a fork. Add the brown sugar, melted butter, vanilla extract, ground cinnamon, nutmeg, pinch of salt and ¼ cup pecans. Stir well to combine.
Transfer the sweet potato mixture to the baking dish and add the rest of the pecan. Cover with the mini marshmallows and bake for 15 minutes or until the marshmallows are slightly golden brown on top.
Remove from the oven and serve. Enjoy!
Notes
You can swap the pecan nuts for walnuts or use a mixture of walnuts and pecans.Alternatively skip the marshmallows all together and only use the nuts. If you have a nut allergy simply skip the nuts and only use marshmallows.For a vegan option, opt for vegan butter and vegan marshmallows.