Dolly Parton and her sister Rachel Parton George included this sweet potato casserole in their cookbook Good Lookin’ Cookin’. The smooth, cinnamon-scented sweet potatoes are topped with chopped pecans and miniature marshmallows, giving the dish both a nutty crunch and a soft, toasted finish. It makes a festive side dish for Thanksgiving, Christmas, or any family gathering.

Find more family favorites in our Dolly Parton Recipe Collection.

Recipe Information

Prep Time: 20 minutes
Cook Time: 45 minutes
Rest Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Difficulty: Easy — Level 2 of 5
Cost: Moderate — $$$
Region / Ethnic Origin: Southern United States

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened, plus additional butter for the baking dish
• 5 large sweet potatoes, peeled and quartered
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped raw pecans
• 2 cups miniature marshmallows

Instructions

1. Prepare the oven and dish. Heat the oven to 350°F. Lightly butter the inside of a 9-by-13-inch baking dish.
2. Cook the sweet potatoes. Put the peeled, quartered sweet potatoes into a large pot and add enough cold water to cover. Bring to a boil, then reduce the heat slightly and cook for approximately 20 minutes, or until a fork slides easily through the thickest pieces.
3. Drain thoroughly. Pour the potatoes into a colander and let excess moisture escape for a minute or two. Transfer the hot potatoes to a large mixing bowl.
4. Season and mash. Add the softened butter, brown sugar, vanilla, salt, and cinnamon. Mash until the mixture is evenly blended and mostly smooth. A few small pieces of potato are fine.
5. Fill the dish. Spoon the sweet potato mixture into the buttered baking dish and spread it into an even layer.
6. Add the topping. Scatter the chopped pecans over the sweet potatoes, then distribute the miniature marshmallows evenly on top.
7. Cover and bake. Loosely cover the dish with aluminum foil, leaving a little space above the marshmallows. Bake for 20 minutes, until heated through.
8. Brown the topping. Carefully remove the foil and return the dish to the oven for approximately 5 minutes, watching closely, until the marshmallows are lightly golden.
9. Rest before serving. Let the casserole stand for 15 minutes. Serve warm.

Cook’s Notes

Choose similarly sized sweet potatoes: Quartering them into comparable pieces helps them cook evenly. Very large pieces may need a few extra minutes.

Keep the mash from becoming watery: Drain the cooked sweet potatoes well before adding butter and seasonings. Avoid adding milk or other liquids; the potatoes provide enough moisture.

Watch the marshmallows: They can change from golden to dark very quickly. Stay near the oven during the uncovered finishing step.

Make ahead: Prepare the mashed sweet potato base a day ahead and refrigerate it covered. When ready to bake, add the toppings and allow additional covered oven time as needed to heat the center thoroughly before browning.

Storage: Refrigerate leftovers promptly in a covered container and use within 3–4 days.

Serving Suggestions

Serve alongside Dolly Parton’s Family Tennessee Meatloaf or Dolly Parton’s Southern Green Beans as part of a Southern holiday spread.

Beverage Suggestions

Unsweetened iced tea, hot black tea, or sparkling water with orange slices complements the casserole’s sweetness.

Editorial Disclaimer: This recipe is part of an independent Carter Family Recipes collection celebrating the cooking traditions associated with Dolly Parton. It may be an adaptation or independently developed interpretation rather than an exact reproduction of a previously published recipe. Carter Family Recipes is not affiliated with or endorsed by Dolly Parton, Rachel Parton George, Dollywood, or their representatives.