Sweet Potato Casserole Recipe
User Reviews
5
Sweet Potato Casserole Recipe
Description
This Sweet Potato Casserole starts by cooking and mashing peeled sweet potatoes. The mash is combined with eggs, vanilla, melted butter, brown sugar, salt, and cream to make a moist and flavorful base. It is spread into a baking dish and topped with a mixture of pecans, flour, brown sugar, and melted butter that forms a slightly crunchy layer after baking. Mini marshmallows are added at the end and browned under heat, adding softness and sweetness.
The casserole offers a variety of textures, from creamy mashed potatoes to crunchy pecan topping and gooey marshmallows. It can be served as a side dish, particularly suited for festive or holiday meals.
Sweet potatoes can be cooked by boiling, slow cooking, or pressure cooking; the latter speeds preparation. The recipe can be made ahead by preparing the potatoes and topping in advance, storing them refrigerated until baking. Sprinkling coarse sea salt over the topping before baking can enhance the salty-sweet balance. These tips help customize texture and timing for convenience and flavor.
Ingredients
- 5 pounds sweet potato peeled and cut into 2 inch pieces
- 1 cup water
- 2 egg
- 1 teaspoon vanilla extract
- ½ cup butter melted
- 1 cup brown sugar
- 2-3 teaspoons salt (or to taste)
- ½ cup heavy cream or milk
Topping
- ½ cup brown sugar
- ½ cup flour
- ⅓ cup butter melted
- 1 cup pecans chopped
- 3-4 cups mini marshmallows
Instructions
- Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker or Instant Pot (my favorite method - see note for directions!).
- Preheat oven to 375 and mash your cooked sweet potatoes.
- Add eggs, vanilla, 1/2 cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth. (I like my potatoes to have a bit of texture so I don't whip them for too long).
- Spread potato mixture in the bottom of a greased 9x13 baking dish.
- In a bowl combine brown sugar, flour, 1/3 cup melted butter, and pecans and mix well (with a spoon, not a mixer). Sprinkle mixture over potatoes (it's okay if potatoes aren't completely covered).
- Bake uncovered for about 20-25 minutes until pecans are caramelized.
- Sprinkle marshmallows evenly over pecan mixture. Return to oven for another 5-7 minutes or until marshmallows are puffy and lightly browned. Serve and enjoy!
Notes
- Sweet potatoes can be cooked by boiling, slow cooker, or Instant Pot for faster preparation.
- The casserole can be made a day ahead; refrigerate covered and bake just before serving.
- Sprinkling coarse sea salt over the pecan topping before baking can enhance the flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 207mg | 9% |
| Potassium | 755mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 43g | 86% |
| Vitamin A | 27119IU | 542% |
| Vitamin C | 5mg | 6% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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