Sweet Potato Casserole
< 15 minutes
< 60 minutes
4 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch pieces
1-¾ teapoons salt, divided
½ cup (1 stick) butter, cubed, softened
1 cup evaporated milk
¼ cup packed brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon ground red pepper
1-½ cups miniature marshmallows
½ cup coarsely chopped pecans
- 1.Preheat oven to 350°F. Grease 13x9-inch baking dish.
- 2.Place potatoes and 1 teaspoon salt in large saucepan or Dutch oven. Cover with water. Cover and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 to 20 minutes or until potatoes are very tender.
- 3.Place potatoes in large bowl. Mash until smooth. Stir in butter, evaporated milk, brown sugar, cinnamon, remaining ¾ teaspoon salt and red pepper until well blended. Spread in prepared baking dish.
- 4.Cover baking dish with foil. Bake 25 minutes. Uncover and remove from oven. Scatter marshmallows and pecans over top. Let stand 5 minutes. Bake 5 minutes or until casserole is hot and marshmallows are toasted. To brown marshmallows, place under broiler 30 seconds to 1 minute.