Spiced Sweet Potato Casserole
User Reviews
5
Spiced Sweet Potato Casserole
Description
This Spiced Sweet Potato Casserole begins by boiling peeled, cubed sweet potatoes until tender. After draining well, the potatoes are mixed with sugars, half and half, melted butter, maple syrup, salt, vanilla, and a blend of cinnamon, nutmeg, cloves, and eggs, then whipped until smooth with some acceptable small lumps. The mixture is placed in a baking dish, forming the base layer.
The topping consists of chopped pecans combined with vanilla extract, flour, brown sugar, cold cubed butter, and spices, processed briefly to form a crisp crumble. This pecan mixture is spread over the sweet potatoes and baked, optionally adding mini marshmallows near the end of baking to melt golden and add softness.
The result is a casserole with creamy, sweet, and spiced sweet potatoes under a crunchy, nutty topping with an added marshmallow sweetness. It works well for larger gatherings or holiday dinners. Preparing the casserole and crumble ahead allows for easy baking just before serving, and covering the crumble during baking prevents over-browning.
Ingredients
SWEET POTATOES:
- 4 lbs sweet potatoes peeled and cut into 1" pieces, with orange flesh
- 1/2 cup brown sugar packed
- 2 Tbsp granulated sugar
- 1/4 cup half and half
- 1/2 cup butter unsalted, 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 cloves ground
- 2 large egg
PECAN CRUMBLE TOPPING:
- 1 cup pecans chopped
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 2/3 cup brown sugar packed
- 6 Tbsp butter cold, cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves ground
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
- This casserole can be assembled up to two days ahead; refrigerate the potato mixture in the baking dish and the crumble topping separately.
- Before baking, allow refrigerated casserole to come to room temperature for 30 minutes and then add the crumble topping.
- If the pecan topping browns too quickly, loosely cover with foil during baking.
- Use 1/3 to 1/2 bag of mini marshmallows to add a toasted sweet layer near the end of baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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