The sweet potato is a vegetable that’s perfect for the fall—the color and the flavor always make us think of harvest time. 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.
—Dolly Parton & Rachel Parton George
Makes 8 servings
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 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup chopped raw pecans
2 cups miniature marshmallows
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.
From Good Lookin’ Cookin’ by Dolly Parton & Rachel Parton George. Reprinted by permission of Ten Speed Press, an imprint of Crown Publishing Group, a division of Penguin Random House.
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