Foodie Friday on a Tuesday: Finger Licking Good Sweet Potato Casserole

By Meghan Rossi

Alright y’all. I have been on a tear in the kitchen with all the holiday season festivities underway. Gotta tell you, this year I’ve had one heckuva’ good run on easy to make sides that are absolutely dynamite delicious!

Honestly, they’ve each been so good that I keep scratching my head wondering why I shove them into the Thanksgiving box. These are recipes that deserve year round attention!

Here is the recipe for the Sweet Potato Casserole that I made for Friendsgiving. This is the one that my friend, who can’t stand sweet potatoes, tried my casserole and said it’s the BEST sweet potatoes she’s ever had. Might be the brown sugar and butter talking, but hey! There’s health in here somewhere.


2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar (I might have *accidentally poured just a smidge more)

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows


Preheat oven to 375 degrees

Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain and cool slightly.

Place potatoes in a large bowl. Add sugar, brown sugar, butter, salt and vanilla extract. Mash the sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11×7″ baking dish coated with cooking spray.

Sprinkle the top with remaining 1/4 cup pecans and top with marshmallows.

Bake at 375 degrees for 25 minutes or until golden.

Oh my heavens this is yet another recipe that fills your home with good smells! I really hope you enjoy and can’t wait to hear from you should you decide to bake this sweet potato casserole.



Add main ingredients together in a large bowl
Mash together with a potato masher, and then fold in chopped pecans with a large spoon.

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