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5.0 from 102 votes

Spiced Sweet Potato Casserole

This classic sweet potato casserole is spiced with traditional Fall spices and topped with a pecan crumble plus gooey marshmallows!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 8 -
Calories: 439 kcal
Course: Side Dish
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Transfer potato filling to prepared baking dish and set aside.
PECAN CRUMBLE TOPPING:
  1. 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.
  2. ** 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. **
  3. Spread crumble topping over sweet potato mixture in an even layer.  Bake casserole in preheated oven for 30 - 40 minutes, until golden brown.
MARSHMALLOWS:
  1. 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

Calories 439kcal (22%)

Nutrition Facts

Serving: 8-

Amount Per Serving

Calories 439

% Daily Value*

Calories 439kcal 22%

* Percent Daily Values are based on a 2,000 calorie diet.