Candied Sweet Potato Casserole Two Ways
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Excellent
Candied Sweet Potato Casserole Two Ways
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Get ready for the best sweet potato casserole recipe you've ever tasted! Or rather, the best TWO recipes since we're showing you two ways to make candied sweet potato casserole! We keep it classic with marshmallows or you can choose a pecan streusel topping!
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Ingredients
- 8 tablespoons unsalted butter 1 stick, cut into 1-inch chunks
- 5 pounds sweet potatoes about 8 medium, peeled and cut into 1-inch cubes
- 1 cup light brown sugar, packed
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ cup water
Pecan Topping
- 2 ¼ cups pecan halves
- ¾ cup light brown sugar, packed
- 1 large egg white, lightly beaten
- 1 teaspoon salt
- ⅛ teaspoon cayenne or black pepper
Marshmallow Topping
- 4 - 4 ½ cups mini marshmallows
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Instructions
Sweet Potato MIxture
- In a large Dutch oven, over medium high heat, melt butter. Add the sweet potatoes, brown sugar, water, salt and pepper. Stir until blended.
- Bring to a simmer. Reduce the heat to medium low, cover, and cook until sweet potatoes are fork tender, 45 to 60 minutes. Stir regularly.
- When the sweet potatoes are tender, remove the lid and bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce has reduced to a glaze, 7 to 10 minutes.
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pour the potato mixture into a 13 by 9-inch baking dish (or a shallow casserole dish of similar size).
Marshmallow Topping
- Sprinkle marshmallows all over the top of your casserole. Use as many marshmallows as you want to cover the top.
- Bake or broil until marshmallows are melted and brown.
Pecan Topping
- Combine all of the ingredients in a medium sized bowl and mix together.
- Sprinkle topping over top of the potatoes. Bake until the pecans are toasted and crisp, 10 to 15 minutes.
- Serve immediately and enjoy every bite!
Notes
- Nutrition reflects the sweet potatoes with pecan topping.
- Tips:
- How to Make Ahead:
- Prepare the sweet potato filling. Place it in a casserole dish, but don't add the topping.
- Store in the refrigerator for up to a five days before baking or in the freezer for up to three months as long as its in an airtight freezer container.
- When you're ready to cook it, defrost it overnight. Add the topping and continue to bake following the instructions. It may need to cook longer since the sweet potato mixture is cold.
- Cube your sweet potatoes into pieces about ½ to 1-inch pieces for even cooking and easy eating.
- The filling is already cooked and warmed so there's no need to bake your dish longer than necessary to melt the marshmallows or crisp the pecans.
Nutrition Information
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Calories
494kcal
(25%)
Carbohydrates
72g
(24%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
700mg
(29%)
Potassium
772mg
(22%)
Fiber
8g
(32%)
Sugar
40g
(80%)
Vitamin A
27059IU
(541%)
Vitamin C
5mg
(6%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 700mg | 29% |
| Potassium | 772mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 40g | 80% |
| Vitamin A | 27059IU | 541% |
| Vitamin C | 5mg | 6% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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