My recipe upgrades this Thanksgiving staple to make a sweet potato casserole with pecans that's deliciously sweet and spicy – perfect for a holiday dinner table.
Preheat oven to375ºF/190ºC. Grease the casserole dish.
Prepare the ingredients
Peel and roughly chop the sweet potatoes. Add them to a saucepan, sprinkle with salt and just about cover with water. Bring the potatoes to a boil, then simmer for 15 minutes or until they're fork-tender. Drain.
While the sweet potato is cooking, melt the butter with the sugar and caramelize the pecans for a few minutes over medium-low heat.
Mash the potatoes
In a large bowl (you can also reuse the pot the potatoes were cooked in), mash the sweet potatoes until chunky. Add the cinnamon, nutmeg, salt, and vanilla extract.
Mash again to your desired consistency, then add about half the caramelized pecans and mix until fully incorporated.
Assemble and bake
Spread the sweet potato mash into the prepared casserole dish. Top with the rest of the pecans and the marshmallows.
Bake at 375ºF/190ºC for 25 minutes or until the marshmallows are golden brown and the potatoes heated through.
Video
Notes
To make ahead: Make the filling and topping separately, but don’t bake them. Cover the baking dish and store the topping in an airtight container in the fridge until you’re ready to assemble and cook. To store in the fridge: Store any cooled leftovers in the refrigerator in an airtight container for 3-5 days. To freeze: Allow the casserole to cool completely before transferring the leftovers to a freezer-safe bag or air-tight container. This will stop the potatoes from getting freezer burn. Keep in the freezer for up to 4 months. To defrost, place it in the fridge for at least six hours, preferably overnight.To reheat: Place the leftover casserole in a dish – you can reuse your casserole dish or use any oven-safe container – and bake in the oven as you would the raw dish until it's warmed through.Check the blog post for serving recommendations!