This easy Sweet Potato Casserole recipe is a family favorite that’s loaded with marshmallows, butter, peca and milk. A simple secret ingredient makes this the absolute best sweet potato side dish for Thanksgiving!This old-fashioned casserole is easy to make and can be made a day ahead, making it one of the best Thanksgiving side dishes. I make it every year and our holiday table just wouldn’t be the same without it. Over the years, I have tried many different recipes and this one is by far the best version I have ever tasted.
Prep Time: 15 mins Cook Time: 25 mins Total time: 40 mins
Ingredients:
2 pcs sweet potatoes, peeled and diced
8 tablespoons (1 stick) butter, melted
1/2 cup milk
1 tablespoon vanilla extract
1/2 teaspoon salt
1 (16 oz) bag large marshmallows
1 cup toasted pecan
Instructions:
1. Preheat oven to 350°F. Spray a 9x13 casserole dish with non stick spray and set aside. 2. In a large stock pot, add sweet potatoes and cover with water. Cover pot with lid, bring to a boil and cook until fork tender, about 15 minutes.
3. Drain potatoes and transfer back to pot. Add butter, milk, and salt. Mash away until nice and smooth.
4. Pour potato mixture into prepared baking dish and smooth out the top.
5. Line the top of the casserole with marshmallows and bake until marshmallows are lightly toasted, about 15 to 20 minutes.
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