Southern Sweet Potato Casserole
User Reviews
5
Southern Sweet Potato Casserole
Description
Southern Sweet Potato Casserole features peeled and cubed sweet potatoes boiled until tender, then mashed with dark brown sugar, melted unsalted butter, fresh grated ginger, maple syrup, kosher salt, black pepper, and extracts of vanilla and almond. This flavorful mixture is combined with finely chopped pecans and a cup of mini marshmallows before being transferred to a baking dish. It is topped with an additional layer of mini marshmallows which bake to a golden brown, creating a toasted marshmallow crust. The fresh ginger enhances the dish without overpowering it, and the pecans contribute subtle texture. This casserole is typically served warm and pairs well with savory entrées.
The marshmallow topping adds a pleasant sweetness and softness that complements the smoothness of the mashed sweet potatoes. The preparation ensures that the ingredients meld well, especially when mixing them while the potatoes are still warm. This method improves texture and flavor integration. Baking at 375 degrees allows the top marshmallows to toast properly and the casserole to heat through evenly.
The dish can be prepared a day or two in advance and reheated either in the oven or microwave, making it convenient for meal planning or holiday gatherings. Fresh ginger is recommended over dried to avoid bitterness, and real vanilla extract is preferred for authentic flavor. Adjustments like more pecans or substituting full-sized marshmallows (cut into smaller pieces) are possible based on preference.
Ingredients
- 3 lbs sweet potato peeled and cut into 1” cubes
- ½ Cup dark brown sugar packed
- ¼ Cup butter whole unsalted; melted
- 1 Cup mini marshmallows
- 1 inch ginger fresh; peeled and grated
- ½ cup maple syrup
- 1 ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon vanilla extract real
- ½ teaspoon almond extract
- ¼ cup pecan finely chopped
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 375.
- Place the cubed sweet potatoes in a large stock pot and cover with water. Bring to a boil over high heat. When boiling, reduce heat to a simmer and cook for 15 minutes until all of the potato pieces are fork tender.
- Drain the potatoes and allow to cool slightly.
- Place the potatoes back into the stock pot. Add the brown sugar, butter, 1 Cup of marshmallows, grated ginger, maple syrup, salt, pepper, vanilla, almond extract and pecans and use a potato masher to mash the potatoes and mix all the ingredients together with the potatoes.
- Spray a 9x13 baking dish with cooking spray and pour the contents of the stock pot out into the baking dish. Top with the remaining 2 Cups of mini marshmallows.
- Bake at 375 for 25-35 minutes until the tops of the marshmallows are golden brown.
- Serve warm.
Notes
- Cut sweet potatoes into as evenly sized pieces as possible for uniform cooking.
- Use real vanilla extract rather than imitation to avoid off flavors.
- Fresh ginger is preferred; omit if unavailable instead of using powdered ginger to prevent bitterness.
- You may substitute margarine for butter, though it may affect flavor.
- Full-size marshmallows can be used if cut smaller to melt evenly.
- The casserole can be prepared up to two days ahead and reheated well.
- This dish stores well as leftovers and can be reheated either in an oven or microwave.
- Having all ingredients ready before mixing helps the warm potatoes absorb flavors more easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 481mg | 20% |
| Potassium | 520mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 19445IU | 389% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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