Sweet Potato Casserole
User Reviews
5
Sweet Potato Casserole
Description
The casserole begins by baking whole sweet potatoes until tender, then cooling and peeling them. The peeled potatoes can be mashed to desired texture, either smooth or retaining some chunkiness. These mashed sweet potatoes are combined with heavy cream, salted melted butter, packed brown sugar, lightly beaten eggs, maple syrup, ground cinnamon, vanilla extract, and salt. The mixture is blended thoroughly, often with an electric mixer to ensure smoothness.
Before baking, the sweet potato mixture is spread evenly in a baking dish and topped with roughly chopped pecans and mini marshmallows. When baked at 375°F, the marshmallows toast and brown while the pecans add crunch, complementing the sweet, rich, and spiced sweet potato base. The resulting casserole offers creamy, sweet, and warmly spiced flavor with textural contrasts.
This dish can be prepared in advance by mixing the sweet potato base through step 5 and refrigerating it without pecans and marshmallows for up to three days. Just before baking, allow the casserole to come to room temperature, then add toppings and bake as directed, making it convenient for hosting or meal planning.
Prepare through mixing step and refrigerate up to 3 days without toppings to make ahead.Bring refrigerated casserole to room temperature before baking.Add pecans and marshmallows only just before baking for best texture.Store leftovers tightly covered in the refrigerator for up to 3 days.
Ingredients
- 3 lbs sweet potato
- ¼ cup heavy cream
- ⅓ cup butter melted, salted
- ½ cup dark brown sugar firmly packed
- 2 egg room temperature preferred, lightly beaten, large
- 3 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup pecans optional, chopped
- 2 ½ cups mini marshmallows
Instructions
- Bake the potatoes: Preheat oven to 375F (190C). Pierce each potato all over with a fork and place on a baking sheet. Bake in oven until tender when pierced with a fork, about 45-60 minutes.
- Cool. Let the potatoes cool until easy to handle then remove the skins.
- Optional, for smooth texture: sweet potatoes are naturally a bit stringy. If you want a smooth texture, pulse the sweet potatoes in batches in your food processor before moving on to the next step. If you don't mind the more natural texture, skip this step.
- Mash. Place sweet potatoes in a large mixing bowl. Mash with a potato masher until there are no large chunks remaining (if you prefer a chunkier texture, feel free to leave some chunks behind).
- Mix. Add heavy cream, melted butter, sugar, eggs, maple syrup, cinnamon, vanilla, and salt to the mashed sweet potatoes, stir until well-combined. I prefer to use an electric mixer to make the mixture as smooth as possible, this is optional.
- Add pecans & marshmallows. Spread mixture evenly into 9”x13” baking dish. Scatter pecans evenly over top of potatoes (if using), then scatter mini marshmallows evenly over the pecans.
- Bake. Transfer baking dish to center rack of 375F (190C) oven and bake for 25-30 minutes, until marshmallows are deeply golden browned.
- Serve. Allow to cool for several minutes then serve.
Notes
- Prepare through mixing step and refrigerate up to 3 days without toppings to make ahead.
- Bring refrigerated casserole to room temperature before baking.
- Add pecans and marshmallows only just before baking for best texture.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 316kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 223mg | 9% |
| Potassium | 461mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 16363IU | 327% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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