Sweet potato casserole with pecans: 5 reasons to adore it

Name: Sweet potato casserole with pecans: 5 reasons to adore it
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 4 cups mashed sweet potatoes; 1/2 cup brown sugar; 1/2 cup milk; 1/4 cup butter, melted; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 cup chopped pecans; 1 cup mini marshmallows

June 10, 2025

By:

Julia marin

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Oh, let me tell you about my love for sweet potato casserole with pecans! It’s one of those dishes that just wraps you up in a cozy hug. Seriously, every time I make it, I can’t help but feel that warm, nostalgic feeling wash over me. This casserole is a staple at our holiday gatherings, and I can’t imagine Thanksgiving without it! The combination of creamy sweet potatoes, crunchy pecans, and those little marshmallows that get all golden and gooey is just pure magic.

Every bite brings back memories of family feasts, laughter, and those heartwarming moments when everyone gathers around the table. And the best part? It’s easy to whip up, so you can spend less time in the kitchen and more time enjoying the company of your loved ones. Trust me, once you taste this sweet potato casserole with pecans, you’ll understand why it steals the show every time!

Ingredients for Sweet Potato Casserole with Pecans

Gathering the right ingredients is key to making this sweet potato casserole with pecans a true delight! Here’s what you’ll need:

4 cups mashed sweet potatoes (you can use fresh or canned, just make sure they’re smooth)
1/2 cup brown sugar (this adds that lovely caramel-like sweetness)
1/2 cup milk (whole milk works best for creaminess, but feel free to use what you have)
1/4 cup butter, melted (this brings richness and flavor to the dish)
2 eggs (these help bind everything together)
1 teaspoon vanilla extract (for that warm, comforting aroma)
1 teaspoon cinnamon (a must for that cozy, spiced flavor)
1/2 teaspoon nutmeg (just a pinch for a hint of warmth)
1 cup chopped pecans (these add a delightful crunch on top)
1 cup mini marshmallows (for that sweet, gooey topping that everyone loves)

Make sure to have everything measured out and ready to go before you start mixing. It makes the process so much smoother, and you’ll be savoring this delicious casserole in no time!

How to Prepare Sweet Potato Casserole with Pecans

Alright, let’s dive into the fun part—making this sweet potato casserole with pecans! I promise, it’s super easy, and you’ll be rewarded with a dish that’s totally worth it. Just follow these steps, and you’ll be on your way to casserole heaven!

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This is a crucial step, trust me! Preheating ensures that your casserole cooks evenly and develops that lovely golden crust on top. So, let that oven warm up while you get everything else ready.

Mix the Sweet Potato Mixture

Now, grab a large mixing bowl and combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. I like to use an electric mixer for this part to get everything super smooth, but you can also do it by hand if you prefer. Just mix until everything is well combined—about 2-3 minutes should do the trick. The mixture should be creamy and flavorful, and oh, the aroma will be heavenly!

Transfer and Top

Next, it’s time to transfer your sweet potato mixture into a greased baking dish. I usually use a 9×13 inch dish, but you can go with whatever you have on hand. Just make sure it’s greased well to prevent sticking! Spread the mixture evenly in the dish, then sprinkle the chopped pecans generously on top. And don’t forget those mini marshmallows! They’re the pièce de résistance that adds that gooey, sweet finish. Scatter them all over—go wild!

Baking Time

Pop that beauty into your preheated oven and let it bake for about 30-35 minutes. You’ll know it’s done when the marshmallows are golden and toasty, and the edges of the casserole are bubbling up just a bit. It’s such a lovely sight! Once it’s out of the oven, let it cool for a few minutes before serving. This sweet potato casserole with pecans is best enjoyed warm, and I guarantee it’ll be a crowd-pleaser!

Why You’ll Love This Recipe

Oh my goodness, where do I even begin? You’re going to fall head over heels for this sweet potato casserole with pecans! First off, the flavor is absolutely out of this world. The natural sweetness of the sweet potatoes pairs perfectly with the crunchy, buttery pecans, creating a delicious contrast that’s just irresistible. And let’s not forget about those gooey marshmallows on top—talk about a sweet touch!

But wait, it gets better! This recipe is super easy to whip up, making it perfect for both seasoned cooks and kitchen newcomers alike. With just a handful of simple ingredients and straightforward steps, you can create a dish that looks and tastes like a labor of love. Trust me, your friends and family will think you spent hours slaving away in the kitchen!

And here’s my favorite part: this sweet potato casserole is incredibly versatile. It’s not just a holiday side dish—I love serving it at potlucks, family gatherings, or even for a cozy weeknight dinner. It complements so many main dishes, from roasted turkey to glazed ham, and it’s sure to be a hit no matter the occasion. Seriously, who wouldn’t want to dig into a warm, comforting bowl of this deliciousness? You’re going to want to make it again and again!

Tips for Success

Alright, let’s make sure your sweet potato casserole with pecans turns out absolutely perfect! Here are my top tips to help you achieve the best results:

Choose the Right Sweet Potatoes: Whether you go for fresh or canned, make sure your sweet potatoes are smooth and creamy. If you’re using fresh, cook them until they’re tender before mashing.
Adjust the Sweetness: Everyone has different taste preferences, so feel free to tweak the amount of brown sugar. Start with the suggested amount, then taste the mixture before baking and add a little more if you like it sweeter!
Don’t Skip the Preheating: Trust me, preheating your oven is crucial! It helps the casserole cook evenly and ensures those marshmallows get that beautiful golden color.
Watch the Baking Time: Ovens can vary, so keep an eye on your casserole during the last few minutes of baking. If the marshmallows start browning too quickly, you can lightly cover the dish with foil to prevent burning.
Let It Rest: Once it’s out of the oven, give your casserole a few minutes to cool down before serving. This helps the flavors meld together beautifully and makes it easier to scoop out portions.
Get Creative with Toppings: While pecans and marshmallows are classic, don’t hesitate to experiment! Try adding a sprinkle of coconut, some chopped apples, or even a drizzle of maple syrup for a unique twist!

With these tips in your back pocket, you’re all set to create a stunning sweet potato casserole that will wow your guests! Enjoy the process, and happy baking!

Nutritional Information

Alright, let’s talk numbers! While I always say the best part of cooking is the love you put into it, I know it’s helpful to have an idea of what you’re serving up. Here’s the estimated nutritional information for each serving of this sweet potato casserole with pecans:

Calories: 250
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 50mg
Sodium: 150mg
Carbohydrates: 38g
Fiber: 4g
Sugar: 15g
Protein: 4g

Keep in mind, these numbers are estimates and can vary based on the specific ingredients you use and portion sizes. It’s always a good idea to adjust according to your dietary needs or preferences. Now that you’ve got the scoop on the nutrition, let’s get cooking and enjoy this delicious dish!

FAQ About Sweet Potato Casserole with Pecans

Got questions about making this sweet potato casserole with pecans? Don’t worry, I’ve got you covered! Here are some common queries I hear, along with my best answers to help you out.

Can I make this casserole ahead of time?

Absolutely! One of the great things about this sweet potato casserole is that you can prepare it a day in advance. Just follow all the steps up until baking, then cover it tightly with plastic wrap and store it in the fridge. When you’re ready to serve, pop it in the oven—just add a few extra minutes to the baking time since it’ll be cold from the fridge.

Is it okay to use canned sweet potatoes?

Yes, definitely! Canned sweet potatoes are a fantastic shortcut. Just make sure to drain them well before mashing to avoid excess moisture. They’ll still turn out creamy and delicious in your casserole!

Can I leave out the marshmallows?

Of course! If marshmallows aren’t your thing or you want a less sweet version, feel free to skip them. You can top it with just the pecans for that lovely crunch, or get creative with other toppings like crushed graham crackers or even a sprinkle of cinnamon.

How do I know when the casserole is done baking?

Great question! You’ll know your sweet potato casserole is done when the marshmallows are golden and toasty, and the edges are bubbling. If you gently press the center and it feels set, you’re good to go! Just be careful not to overbake, or the sweet potatoes might dry out.

Can I freeze leftovers?

Yes! You can freeze any leftovers, but I recommend doing so before baking. Just wrap the unbaked casserole tightly in plastic wrap and aluminum foil. When you’re ready to enjoy it, let it thaw in the fridge overnight and then bake it as usual. If it’s already baked, it’s best to eat it fresh, but you can freeze it for up to a month. Just reheat gently in the oven!

Storage & Reheating Instructions

Now, let’s talk about how to store your sweet potato casserole with pecans so you can enjoy it even after the big meal! First off, if you happen to have any leftovers (which I doubt, because it’s just that good!), you’ll want to let the casserole cool completely at room temperature before storing it. This helps prevent condensation, which can make things soggy.

Once it’s cooled, transfer the casserole to an airtight container or cover it tightly with plastic wrap. You can keep it in the refrigerator for up to three days. Just make sure it’s sealed well so it stays fresh and tasty!

When it comes time to reheat, I recommend using the oven to keep that delicious texture intact. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish, and cover it with foil to prevent the top from burning. Heat it for about 20-25 minutes, or until it’s warmed through. If you want to crisp up the marshmallows and pecans, remove the foil for the last 5 minutes of baking. Just keep an eye on it to make sure it doesn’t get too brown!

If you want to reheat individual portions, you can use the microwave, but be careful! Heat in short bursts, about 30 seconds at a time, stirring in between to ensure even warming. This way, you won’t end up with cold spots or a rubbery texture. And voilà! You’ve got your sweet potato casserole with pecans ready to enjoy again, just as delicious as the first time around!

sweet potato casserole with pecans - detail 1
sweet potato pie is another delightful dish to try!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.