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Sweet Potato Casserole

Traditional sweet potato casserole is a must make at the holidays! Mashed Sweet Potatoes with pecans, cinnamon and marshmallows!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 551 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 ½ pounds sweet potatoes peeled and cut into 1 inch cubes
  • ¾ cup packed brown sugar
  • ¼ cup butter softened
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup Finely chopped pecans divided
  • 2 cup miniature marshmallows

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees Fahrenheit. Spray a 1 quart or 9x 13 inch baking dish with non-stick spray and set aside.
  2. 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.
  3. Drain water off potatoes and place in a large bowl. Add brown sugar, butter, salt, cinnamon and vanilla to potatoes.
  4. Mash the sweet potatoes with a potato masher or electric mixer. Fold in ¼ cup of chopped pecans.
  5. Place potato mixture in prepared pan. Sprinkle with remaining chopped pecans and then top with marshmallows.
  6. 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

  • Alternative Streusel Topping:
  • Combine all the ingredients in a bowl and sprinkle them over the top of your casserole. Then bake according to directions!
  • Make Ahead Directions:
  • You can make your casserole a few days in advance. I'm all about cutting stress out of hosting the holidays and this is a quick and easy tip!
  • Cook the potatoes as directed and mix the filling together. Then spread it out into the casserole dish, but leave off the marshmallows. Cover it tightly with plastic wrap and store it in the refrigerator until ready to use.
  • When you are ready to serve the casserole simply remove the plastic wrap and place in the oven for 15 minutes at 375 degrees Fahrenheit. Remove the casserole, sprinkle with marshmallows and then bake for an additional 25 minutes until warmed all the through and marshmallows are golden brown on top.
  • If you want to make this really far in advance, you can also freeze it. Assemble the casserole, but skip topping it with marshmallows. Then lay a sheet of plastic wrap or aluminum foil directly on top of the dish. Wrap with 2-3 more layers of foil and place in the freezer for up to three months.
  • Thaw in the refrigerator overnight before baking. We recommend baking for 15 minutes then adding the marshmallows and bake for an additional 25 minutes since the potatoes will be cold.
  • 1/2 c. melted butter
  • 3/4 c. packed brown sugar
  • 1/2 c. flour
  • 1 c. chopped pecans

Nutrition Information

Calories 551kcal (28%) Carbohydrates 101g (34%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 5g (25%) Cholesterol 16mg (5%) Sodium 330mg (14%) Potassium 568mg (16%) Fiber 6g (24%) Sugar 62g (124%) Vitamin A 20303IU (406%) Vitamin C 4mg (4%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 551

% 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.