Dolly Parton and Rachel Parton George’s Sweet Potato Casserole
No Thanksgiving would be complete without a sweet potato casserole. This recipe from Dolly Parton and Rachel Parton George tops buttery sweet potato mash with marshmallows and pecans for the ultimate holiday side dish.
Introduction
The sweet potato is a vegetable that’s perfect for the fall—the color and the flavor always make us think of harvesttime. Rachel likes to cover her casserole with marshmallows. You have to—it’s just one of those things. But she also adds some pecans on top—we love the taste they add, making this extra special.
Ingredients
| ½ cup (1 stick) | butter, room temperature, plus more for greasing |
| 5 large | sweet potatoes, peeled and quartered |
| ½ cup | packed light brown sugar |
| 1 tsp | vanilla extract |
| 1 tsp | salt |
| 1 tsp | ground cinnamon |
| ½ cup | chopped raw pecans |
| 2 cups | miniature marshmallows |
Essential kit
You will need: a 9 by 13-inch baking pan.
Method
Preheat the oven to 350°F. Butter a 9 by 13-inch baking pan.
Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then lower the heat to maintain a low boil and cook until fork-tender, about 20 minutes.
Drain the potatoes in a colander and transfer them to a large bowl. Add the brown sugar, butter, vanilla, salt, and cinnamon and mash using a potato masher until well combined.
Transfer the mashed sweet potato mixture to the prepared baking pan, smoothing the top. Sprinkle it with the pecans, then cover the casserole evenly with the marshmallows. Cover with foil and bake for 20 minutes. Remove the foil and bake until the marshmallows are golden brown, about 5 minutes more.
Remove from the oven and set aside to cool for 15 minutes before serving.
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