Get ready to transform your ordinary dinner into an extraordinary culinary experience with Myrtle's legendary Sweet Potato Casserole! This isn't just another side dish – it's a magical blend of creamy sweet potatoes, rich brown sugar, and a heavenly marshmallow topping that will have your guests begging for seconds. Whether you're planning a holiday feast or just craving a comforting home-cooked meal, this recipe promises to be the star of your dining table, delivering a perfect balance of sweetness, texture, and pure indulgence.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 1/2 cup mini marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly wash the sweet potatoes and pierce each one several times with a fork to allow steam to escape during baking.
- Place the whole sweet potatoes on a baking sheet lined with aluminum foil. Bake for 45-50 minutes, or until they are completely tender when pierced with a fork. The skin should be slightly crisp and the interior soft.
- Remove the sweet potatoes from the oven and let them cool for 10-15 minutes until they are comfortable to handle. Carefully peel off the skin and transfer the potato flesh to a large mixing bowl.
- Using a potato masher or electric mixer, mash the sweet potatoes until they are smooth and free of large lumps. Add the brown sugar, milk, melted butter, and vanilla extract. Mix thoroughly until all ingredients are well combined.
- Grease a 9x13 inch baking dish with butter or cooking spray. Transfer the mashed sweet potato mixture into the prepared dish, spreading it evenly with a spatula.
- Sprinkle the chopped pecans evenly across the top of the sweet potato mixture. Place the dish in the preheated oven and bake for 25-30 minutes.
- In the last 5 minutes of baking, sprinkle the mini marshmallows over the top of the casserole. Return to the oven and watch carefully, allowing the marshmallows to turn golden brown and slightly puffy.
- Remove from the oven and let the casserole cool for 10 minutes before serving. This allows the marshmallows to set and the casserole to stabilize.
- Serve warm as a delightful side dish, perfect for holiday meals or family gatherings. Can be prepared ahead and reheated before serving.
Tips
- Choose the right sweet potatoes: Look for firm, smooth-skinned potatoes without bruises or soft spots.
- Don't rush the baking process: Slow-baking the sweet potatoes allows them to develop a deeper, richer flavor.
- For extra smoothness, use an electric mixer instead of a potato masher.
- Watch the marshmallows carefully in the final minutes of baking to prevent burning.
- Make ahead tip: You can prepare the casserole a day in advance and reheat before serving.
- For a crunchier topping, toast the pecans lightly before sprinkling them on the casserole.
- If you prefer less sweetness, reduce the brown sugar slightly to taste.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 27g
Protein: 2g
Fat: 11g
Saturated Fat: g
Cholesterol: 13mg
