Spiced Sweet Potato Casserole
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5.0
102 reviews
Excellent
Spiced Sweet Potato Casserole
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This classic sweet potato casserole is spiced with traditional Fall spices and topped with a pecan crumble plus gooey marshmallows!
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Ingredients
SWEET POTATOES:
- 4 lbs sweet potatoes (with orange flesh), peeled and cut into 1" pieces
- 1/2 cup packed brown sugar
- 2 Tbsp granulated sugar
- 1/4 cup half and half
- 1/2 cup unsalted butter, melted (1 stick)
- 1 Tbsp pure maple syrup
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
PECAN CRUMBLE TOPPING:
- 1 cup Chopped Pecans
- 1 tsp vanilla extract
- 1/3 cup all purpose flour
- 2/3 cup packed brown sugar
- 6 Tbsp cold butter, cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
MARSHMALLOWS:
- mini marshmallows (I buy a 10 oz bag and only use 1/3 -1/2 the bag)
Instructions
SWEET POTATOES:
- Add sweet potato pieces to large stockpot or dutch oven and cover with water. Add a pinch of salt and bring to a boil. Once boiling, reduce heat and cook at a high simmer for 12-15 minutes, until extremely fork tender. Drain in a colander, shake gently to remove excess liquid, then transfer cooked potatoes back to the pot you boiled them in. Let them sit for a few minutes, and this will help remove any excess liquid in the potatoes.
- While potatoes are boiling, preheat oven to 350 F degrees. Spray a 3qt baking dish (like a 9x13 pan) with non-stick cooking spray. Set aside.
- Transfer potatoes to a large mixing bowl. Add brown sugar, granulated sugar, half and half, melted butter, maple syrup, salt, vanilla, cinnamon, nutmeg, cloves and eggs. Beat with a hand mixer until fluffy and smooth. Small lumps are okay.
- Transfer potato filling to prepared baking dish and set aside.
PECAN CRUMBLE TOPPING:
- To a food processor, add pecans and vanilla extract, pulsing a few times, until pecans are evenly chopped. Add flour, brown sugar, cinnamon, nutmeg, cloves, and cold cubed butter. Pulse several times, until crumble mixture looks like it has pea-sized crumbs.
- ** If you don't have a food processor, use a knife to chop pecans, then add remaining ingredients and use a pastry cutter, two forks, or even your hands, to mix until mixture has pea-sized crumbs. **
- Spread crumble topping over sweet potato mixture in an even layer. Bake casserole in preheated oven for 30 - 40 minutes, until golden brown.
MARSHMALLOWS:
- Remove baked casserole from oven and spread mini marshmallows over the top in a single even layer. Bake for 5-10 minutes, then if desired, broil to toast the marshmallows. Broil only for a minute or two, they'll burn quickly!
Notes
- TO MAKE AHEAD:
- Assemble mashed sweet potato mixture and pour into pan. Cool completely, cover and refrigerate 1-2 days.
- Make pecan crumble topping, place in resealable bag and refrigerate.
- To bake, set casserole out on counter for 30 minutes or so, uncover, then top with crumble and bake at 350 F degrees for 40 minutes. Add marshmallows as directed. If pecan crumble starts to get too golden, cover loosely with foil.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Nutrition Facts
Serving: 8-
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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