Ingredients
Scale
- 4 large sweet potatoes (about 3 pounds), peeled and chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
Substitution suggestions: For a dairy-free version, substitute coconut milk for whole milk and use a plant-based butter alternative. If you prefer a nut-free topping, swap pecans for rolled oats or crushed graham crackers for a different kind of crunch. Maple syrup can replace granulated sugar for a deeper sweetness, inspired by some of Mama Lou’s later twists on the recipe.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Place the peeled and chopped sweet potatoes in a large pot and cover them with water. Bring to a boil and cook until tender, about 20-25 minutes. Drain and set aside.
- In a large mixing bowl, mash the cooked sweet potatoes until smooth. I like to leave a little texture, just like Mama Lou did, because it feels more homemade that way.
- Add the melted butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed potatoes. Mix everything together until well combined and creamy. This step always reminds me of the time Ouma accidentally dropped the cinnamon jar into the bowl—she was mortified but we just laughed and carried on.
- Transfer the sweet potato mixture into the prepared baking dish and spread it evenly.
- In a small bowl, combine the chopped pecans, flour, and remaining brown sugar. Sprinkle this mixture evenly over the sweet potato layer. This topping is what gives the casserole its signature crunch and sweetness.
- Scatter the mini marshmallows evenly over the pecan topping.
- Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the casserole is bubbly. Keep an eye on it—you want the marshmallows toasted but not burnt. This part always feels like the grand finale, watching the marshmallows puff and turn golden.
- Remove from the oven and let it cool slightly before serving. This casserole tastes best warm, when the flavors have had a moment to settle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
