Pecan Southern Sweet Potato

This rich pecan southern sweet potato casserole has been a beloved side dish in my family gatherings for years bringing warmth and comfort to every holiday table. The combination of creamy mashed sweet potatoes with a crunchy pecan topping and golden marshmallows is pure magic on a plate.

I first made this casserole for a family reunion and it quickly became the star of the meal with everyone asking for seconds and the recipe

Ingredients

• Sweet potatoes: four pounds peeled and cubed for creamy texture and natural sweetness choose firm and smooth ones free from bruises
• Unsalted butter: half a cup at room temperature to add richness control salt levels in the dish
• Light brown sugar: three quarters of a cup packed for its deep caramel flavor that elevates the sweet potatoes
• Whole milk: half a cup to balance the sweetness and create a smooth mash opt for full fat for creaminess
• Large eggs: two to bind the casserole and add structure make sure they are fresh for the best flavor
• Vanilla extract: one teaspoon enhances the natural sweetness providing warm aromatic notes use pure vanilla if possible
• Salt: one teaspoon to balance the sweetness and elevate all flavors
• Pecans: a quarter cup chopped in the mash and another quarter cup for the topping adds crunchy texture and nutty flavor choose fresh pecans that smell slightly sweet
• Miniature marshmallows: two cups create the classic toasty sweet crust that makes this casserole unforgettable

Instructions

Sauté the Aromatics:

Peel and wash the sweet potatoes then cut them into uniform cubes this ensures quick and even cooking so every forkful is tender and smooth

Cook the Potatoes:

Place the cubed sweet potatoes in a large stockpot and cover with water bring to a boil over medium heat then cook for 10 to 15 minutes or until a fork pierces easily drain thoroughly to avoid a watery mash

Mash the Potatoes:

Transfer the drained potatoes to a large mixing bowl mash them with a potato masher or hand mixer until very smooth aiming for a creamy texture without lumps

Combine the Ingredients:

Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9 by 13 casserole dish with cooking spray in the bowl with the mashed sweet potatoes add softened butter packed brown sugar whole milk eggs vanilla and salt whisk well until smooth and creamy I like to whisk eggs separately to keep the mix light

Add the Pecans:

Stir in a quarter cup of chopped pecans folding evenly into the mashed mixture to infuse nutty flavor through the base layer

Assemble the Casserole:

Spread the sweet potato mixture evenly in the prepared baking dish ensuring a smooth top surface then sprinkle the remaining quarter cup of pecans and the two cups of miniature marshmallows over the top evenly

Bake to Perfection:

Place the casserole in the preheated oven bake for 25 to 30 minutes or until marshmallows have puffed and turned golden brown for that perfect toasty crunch serve warm immediately for the best texture and flavor

My favorite ingredient is the pecans which add an irresistible crunch that contrasts beautifully with the creamy sweet potatoes. I remember the first time my grandmother made this casserole she insisted on toasting the pecans slightly beforehand which really brought out their flavor. That little tip transformed an ordinary dish into a holiday showstopper.

Storage Tips

This casserole keeps well covered in the refrigerator for up to three days. Reheat gently in the oven at 325 degrees Fahrenheit to crisp the marshmallow topping again. Avoid microwaving as it makes the marshmallows rubbery.

Ingredient Substitutions

If you don’t have whole milk use any milk you prefer including almond or oat milk for a dairy-free version just expect slight texture differences. For a nut-free option omit the pecans and substitute with toasted oats for a bit of crunch.

Serving Suggestions

Serve this casserole alongside roasted turkey or ham for a traditional southern feast. It also pairs well with simple greens or a light salad to balance the richness. Leftovers make a fantastic sweet breakfast side with a dollop of Greek yogurt.

Cultural Context

Sweet potato casserole is a staple in Southern United States holiday meals especially Thanksgiving. Its origins trace back to simple sweet potato pies and evolved to include marshmallow toppings after World War Two when marshmallows became more widely available and affordable.

Seasonal Adaptations

For fall and winter holidays this recipe shines but you can also add a pinch of cinnamon or nutmeg into the sweet potato mixture for a cozy seasonal twist. In warmer months consider topping with fresh fruit like chopped apples or cranberries to lighten the dish.

This casserole combines tradition and flavor in a way that never fails to impress. Enjoy making it your own with the tips and variations provided.

FAQs about Recipes

→ How should the sweet potatoes be prepared for best results?

Peel and cube the sweet potatoes uniformly to ensure even cooking and smooth mashing.

→ What is the purpose of adding pecans in this dish?

Pecans provide a nutty flavor and crunchy texture that contrast nicely with the smooth, sweet potatoes.

→ Can I substitute the marshmallows topping?

Yes, you can replace marshmallows with a streusel or a pecan crumble for a different texture and flavor.

→ At what temperature and for how long should the dish be baked?

Bake at 375°F for 25 to 30 minutes until marshmallows are golden and the dish is heated through.

→ What makes this version Southern style?

The combination of sweet potatoes, brown sugar, buttery pecans, and toasted marshmallows reflects traditional Southern flavor profiles.