• The casserole can be assembled ahead of time, covered tightly, and refrigerated overnight. Before baking, allow it to come toward room temperature; otherwise, it may require additional baking time.
• For longer storage, the assembled casserole can be wrapped securely and frozen. Thaw it overnight in the refrigerator before following the regular baking directions, or bake it from frozen with additional cooking time.
• Leftovers can be covered and refrigerated for up to 3 days. For freezer storage, wrap the casserole well to protect it from freezer burn; it can be frozen for up to 6 months.
• Fresh sweet potatoes may be used instead of canned. About 4 small sweet potatoes are needed. Cook them until completely tender, then peel if necessary, mash, and proceed with the recipe.
• For a marshmallow version, omit the pecan topping and add mini marshmallows near the end of baking, during approximately the final 10 minutes, so they brown without burning. You can also prepare the casserole with half pecan topping and half marshmallows.
• The chopped pecans may be replaced with another preferred nut, such as almonds, cashews, or peanuts, or omitted entirely.
• If doubling the recipe, a 9×13-inch baking dish can be used, though the baking time will need to be adjusted.

Nutrition