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Recipe Ingredients

  • 2 ½ lbs sweet potatoes peeled and cut into 1 inch cubes
  • ¾ cup packed brown sugar
  • ¼ cup Land O’Lakes butter softened
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ½ cup finely chopped pecans divided
  • 2 cups miniature marshmallows

Recipe Directions

  1. Preheat oven to 375 degrees
  2. Place peeled and diced sweet potatoes in a dutch oven or large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer for about 15 minutes or until very tender.
  3. Drain water off potatoes and place in a large bowl. Add brown sugar, butter, salt, cinnamon and vanilla to potatoes.
  4. Mash the sweet potatoes with a potato masher or electric mixer. Fold in ¼ c. of chopped pecans.
  5. Place potato mixture in a 1 quart baking dish sprayed with nonstick cooking spray. Sprinkle with remaining chopped pecans and then top with marshmallows.
  6. Bake at 375 degrees for 25-30 minutes or until warmed through and marshmallows are golden brown.

Alternative Pecan Streusel Topping

Skip the marshmallows if you are using this topping.

  • 1/2 c. melted Land O’Lakes butter
  • 3/4 c. packed brown sugar
  • 1/2 c. flour
  • 1 c. chopped pecans

Combine all the ingredients in a bowl and sprinkle them over the top of your casserole. Then baked according to directions!

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