Sweet Potato Casserole
User Reviews
5
Sweet Potato Casserole
Description
The Sweet Potato Casserole begins by boiling peeled sweet potato cubes until fork-tender, then mashing them with brown sugar, softened butter, vanilla extract, cinnamon, salt, and pepper. Half the chopped pecans are folded into the mixture for added texture and flavor.
After spreading the sweet potato base into a greased baking dish, it is topped with miniature marshmallows and the remaining pecans. Baking at 375°F melts the marshmallows to a golden brown, adding a toasty sweetness and crisp texture contrast to the smooth sweet potatoes.
This casserole is commonly served during holiday meals or as a comforting side dish alongside roasted meats. The combination of sweet, creamy, and crunchy elements provides variety in each bite.
It can be prepared up to two days in advance, with the topping stored separately until baking. Letting the casserole come to room temperature before baking, then stirring partway through, ensures even heating. Both light and dark brown sugars work well, and extra salt may be needed if using unsalted butter.
Ingredients
- 3 pounds sweet potato peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup pecans divided, chopped
- ¼ teaspoon cinnamon or to taste
- salt to taste
- black pepper to taste
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 pan.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
- Fold in half of the pecans and spread into prepared pan.
- Sprinkle with the marshmallows and the remaining pecans.
- Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Notes
- This casserole can be made up to 48 hours ahead, storing uncovered sweet potatoes and topping separately in the refrigerator.
- Remove from fridge at least 30 minutes before baking; bake 20 minutes, stir, add topping, then bake 15-20 more minutes until marshmallows brown.
- Adjust salt if using unsalted butter to balance sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188 | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 87mg | 4% |
| Potassium | 316mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 12185IU | 244% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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