Sweet Potato Casserole
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5.0
18 reviews
Excellent
Sweet Potato Casserole
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This classic sweet potato casserole recipe is elevated by a few simple ingredients like maple syrup, cinnamon, and vanilla. Make it ahead to save time on Thanksgiving!Recipe includes a how-to video!
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Ingredients
- 3 lbs sweet potatoes
- ¼ cup heavy cream
- ⅓ cup salted butter melted
- ½ cup dark brown sugar firmly packed
- 2 large eggs room temperature preferred, lightly beaten
- 3 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup Chopped Pecans (optional)
- 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.
Equipments used:
Notes
- To prepare in advance, prepare through step 5, then spread evenly into intended baking dish. Do not top with pecans or marshmallows. Cover tightly and refrigerate for up to 3 days. When ready to bake, let sit at room temperature for about 30 minutes, then sprinkle with pecans and marshmallows and bake as indicated.
- Store tightly covered or in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
316kcal
(16%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
223mg
(9%)
Potassium
461mg
(13%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
16363IU
(327%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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