Classic Sweet Potato Casserole
User Reviews
5
Classic Sweet Potato Casserole
Description
This casserole starts by preparing sweet potatoes either boiled whole or microwaved and roasted until tender. The cooked potatoes are peeled and mashed with brown sugar, softened butter, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt to create a smooth, flavorful base. The mixture is spread evenly in a greased baking dish.
Chopped pecans add a crunchy contrast and nutty flavor, while mini marshmallows sprinkled on top create golden, slightly gooey layers during baking. Baking at 375F ensures the dish is heated through, with marshmallows caramelizing slightly without burning.
This sweet potato casserole pairs well with savory main dishes, especially during festive meals like holiday dinners. It brings a combination of soft and creamy textures with toasted and chewy topping elements, offering variety in every bite.
Boiling sweet potatoes in their skins minimizes prep work and helps maintain moisture, preventing a watery dish. Smaller sweet potatoes are easier to boil thoroughly. Pre-cut sweet potatoes can save time if drained properly. The casserole can be prepared ahead to ease holiday cooking schedules.
Ingredients
- 3 pounds sweet potato
- 1/4 cup brown sugar packed
- 1/4 cup butter softened, half stick
- 1/4 cup heavy cream
- 2 egg
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3/4 cup pecans chopped
- 1-2 cups mini marshmallows or more, to taste
Instructions
- Rinse and scrub the sweet potatoes (leave them whole and unpeeled) and then either 1) Boil: Pierce them each a couple of times with a fork or sharp knife, then add them to a large pot of water. Boil until very tender, then drain them. Or, 2) Bake: Pierce them all over, microwave for 6 minutes, and then roast them at 425F for 20 minutes or until tender.
- Preheat the oven to 375F and move the rack to the middle position. Grease a 9x13 baking dish.
- Once the sweet potatoes are cool enough to handle, peel them and mash them in a large bowl with the brown sugar, butter, cream, eggs, vanilla, cinnamon, nutmeg, and salt. Ensure that they're well mashed and that the other ingredients are distributed evenly (e.g. no clumps of cinnamon). If the potatoes aren't mashing as smoothly as you like or you want them super smooth, you can use an immersion blender to purée them once you've manually mashed them as much as you can.
- Pour the sweet potato mixture into the greased baking dish. Spread it in an even layer.
- Top the sweet potatoes with the chopped pecans and the mini marshmallows.
- Bake for 20 minutes or until the marshmallows are nice and golden. Watch it carefully towards the end so they don't burn (some ovens are hotter than others).
Notes
- Boiling sweet potatoes in their skins reduces prep time and helps avoid watery texture.
- Use medium or smaller sweet potatoes for faster boiling and easier peeling.
- Pre-cut sweet potatoes work as a time-saver but must be drained well after boiling.
- Refer to the blog for detailed make-ahead tips to prepare this casserole in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 460mg | 19% |
| Potassium | 644mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 24483IU | 490% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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