Southern Sweet Potato Casserole
Southern Sweet Potato Casserole combines mashed sweet potatoes with spices, brown sugar, and maple syrup for a rich, sweet base. The addition of fresh ginger and almond extract adds subtle warmth and complexity. Topped with a generous layer of mini marshmallows and pecans, this casserole develops a golden, toasted crust when baked, contrasting the creamy interior with a light crunch. It's a comforting side dish often served warm, balancing sweetness with a hint of spice, making it suitable for holiday tables or family meals.
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
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 310
% 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.