Sweet Potato Casserole
User Reviews
5
Sweet Potato Casserole
Description
Sweet Potato Casserole is made by boiling peeled sweet potato cubes until tender, then mashing them with brown sugar, butter, cinnamon, salt, and vanilla extract for balanced sweetness and spice. Chopped pecans are folded into the mash for texture contrast. The mixture is placed in a baking dish, topped with more pecans and miniature marshmallows, which toast and soften in the oven at 375°F, creating a golden, slightly crispy surface.
The dish serves well alongside roasted meats and holiday mains as a cozy side, offering a blend of creamy, sweet, and nutty flavors. The marshmallow topping provides a soft, airy sweetness that complements the dense potato base.
The casserole can be made ahead by preparing the mashed sweet potatoes and mixing ingredients without the marshmallows, then refrigerating until baking. A streusel topping can substitute marshmallows for variation. Additionally, the casserole can be frozen without topping and thawed before finishing the bake with marshmallows. This flexibility makes it practical for holiday meal planning and ahead-of-time preparation.
Ingredients
- 2 ½ pounds sweet potato peeled and cut into 1 inch cubes
- ¾ cup brown sugar packed
- ¼ cup butter softened
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup pecan divided, finely chopped
- 2 cup miniature marshmallows
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 1 quart or 9x 13 inch baking dish with non-stick spray and set aside.
- Place peeled and diced sweet potatoes in a dutch oven or large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer for about 15 minutes or until very tender.
- Drain water off potatoes and place in a large bowl. Add brown sugar, butter, salt, cinnamon and vanilla to potatoes.
- Mash the sweet potatoes with a potato masher or electric mixer. Fold in ¼ cup of chopped pecans.
- Place potato mixture in prepared pan. Sprinkle with remaining chopped pecans and then top with marshmallows.
- Bake in preheated oven at 375 degrees Fahrenheit for 25-30 minutes or until warmed through and marshmallows are golden brown. Remove from oven and serve immediately.
Notes
- Prepare the casserole a few days in advance by assembling the mashed sweet potatoes and pecans, then refrigerate without the marshmallows; add topping and bake fresh before serving.
- A streusel topping can be used instead of marshmallows by combining butter, brown sugar, flour, and pecans, then sprinkling over the casserole before baking.
- To freeze, assemble the casserole without marshmallows, cover tightly with plastic wrap and foil, and freeze up to three months; thaw overnight before baking.
- When baking from frozen, warm the casserole first, then add marshmallows and bake until golden brown for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 101g | 34% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 330mg | 14% |
| Potassium | 568mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 62g | 124% |
| Vitamin A | 20303IU | 406% |
| Vitamin C | 4mg | 4% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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