Pecan Southern Sweet Potato (Printable Version)
Sweet mashed potatoes blended with butter and pecans, topped with toasted marshmallows and extra pecan crunch.
# What You'll Need:
→ Sweet Potato Base
01 -
4 lb sweet potatoes, peeled and cubed
02 -
1/2 cup unsalted butter, softened
03 -
3/4 cup packed light brown sugar
04 -
1/2 cup whole milk
05 -
2 large eggs
06 -
1 tsp vanilla extract
07 -
1 tsp salt
08 -
1/4 cup chopped pecans
→ Topping
09 -
2 cups miniature marshmallows
10 -
1/4 cup chopped pecans
# Step-by-Step Guide:
01 -
Peel, wash, and cut sweet potatoes into uniform cubes to ensure even cooking.
02 -
Place cubed sweet potatoes in a large pot, cover with water, and bring to a boil over medium heat. Cook for 10 to 15 minutes until fork-tender. Drain and transfer to a large bowl.
03 -
Using a potato masher or hand mixer, mash the sweet potatoes until smooth.
04 -
Preheat oven to 375°F. Lightly coat a 9x13-inch casserole dish with cooking spray.
05 -
In the bowl with mashed sweet potatoes, add softened butter, packed light brown sugar, whole milk, whisked eggs, vanilla extract, and salt. Mix thoroughly until creamy and well incorporated. Fold in 1/4 cup chopped pecans.
06 -
Spread the sweet potato mixture evenly in the prepared dish. Top with miniature marshmallows and the remaining 1/4 cup chopped pecans.
07 -
Bake in the preheated oven for 25 to 30 minutes, or until marshmallows are golden brown. Serve warm for best flavor.
# Additional Notes:
01 -
For an extra toasted flavor, allow the marshmallows to brown deeply before removing from oven.