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0 from 12 votes

Southern Sweet Potato Casserole

An easy recipe for Southern Sweet Potato Casserole

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 10 servings
Calories: 310 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 lbs sweet potatoes peeled and cut into 1” cubes.
  • ½ Cup packed dark brown sugar
  • ¼ Cup whole unsalted butter - melted
  • 1 Cup mini marshmallows
  • 1 inch fresh ginger - peeled and grated
  • ½ cup maple syrup
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon REAL Vanilla Extract
  • ½ teaspoon almond extract
  • ¼ cup Finely chopped pecans
  • 2 cups mini marshmallows

Instructions

    Cup of Yum
  1. Preheat the oven to 375.
  2. 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.
  3. Drain the potatoes and allow to cool slightly.
  4. 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.
  5. 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.
  6. Bake at 375 for 25-35 minutes until the tops of the marshmallows are golden brown.
  7. Serve warm.

Notes

  • Be sure to cut the potatoes into as even pieces as you are able.
  • It is ok to substitute margarine for the butter if you need to, but I don’t recommend it.
  • It is ok to substitute full size marshmallows if you need to, but  cut them into smaller pieces to mix into the sweet potato mixture so that they melt easily.
  • Do not substitute dried ginger for the fresh.  If you can’t find fresh ginger, just leave it out. Dried/powdered ginger has a tendency to taste bitter. 
  • Be sure to use real vanilla not imitation.  The imitation will give a fake yucky vanilla taste.
  • You can always add more pecans if you want.
  • It is fine to make this the day or two before your event.
  • T
  • It does make lovely leftovers. We usually can eat on this for several days.
  • Reheat in the oven or in the microwave.
  • PRO TIP:  Have the butter and the other ingredients ready to mix in right away.  As soon as you drain the potatoes, put them back into the hot pot and add the other ingredients.  The warm temp, helps meld everything together and makes mashing and mixing more easy. 
  • Be sure to cut the potatoes into as even pieces as you are able.
  • It is ok to substitute margarine for the butter if you need to, but I don’t recommend it.
  • It is ok to substitute full size marshmallows if you need to, but  cut them into smaller pieces to mix into the sweet potato mixture so that they melt easily.
  • Do not substitute dried ginger for the fresh.  If you can’t find fresh ginger, just leave it out. Dried/powdered ginger has a tendency to taste bitter. 
  • Be sure to use real vanilla not imitation.  The imitation will give a fake yucky vanilla taste.
  • You can always add more pecans if you want.
  • It is fine to make this the day or two before your event.
  • This freezes well, but I haven’t tried it myself.
  • It does make lovely leftovers. We usually can eat on this for several days.
  • Reheat in the oven or in the microwave.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 62g (21%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 12mg (4%) Sodium 481mg (20%) Potassium 520mg (15%) Fiber 4g (16%) Sugar 35g (70%) Vitamin A 19445IU (389%) Vitamin C 3.3mg (4%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

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.