Sweet Potato Casserole Recipe
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5.0
753 reviews
Excellent
Sweet Potato Casserole Recipe
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Creamy sweet potato casserole with a crunchy candied pecan topping and toasted marshmallows.
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Ingredients
- 5 pounds sweet potatoes peeled and cut into 2 inch pieces
- 1 cup water
- 2 eggs
- 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 melted butter
- 1 cup Chopped Pecans
- 3-4 cups mini marshmallows
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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
- Instant Pot directions for potatoes: Instead of the slow cooker, you can cook the sweet potatoes in your pressure cooker/Instant Pot with 1 cup of water for 10 minutes on pressure cook/manual on high. Quick release, remove the lid, and drain and transfer to a bowl to mash and proceed with the recipe as written.
- Slow Cooker directions for potatoes: If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
- If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
- Make ahead directions: This recipe can be made the night before! Simply prepare the potatoes, spread in your baking dish, and add the pecan topping, then cover tightly with plastic wrap and refrigerate up to 24 hours in advance. Remove from the fridge about 2-3 hours before dinnertime. Remove plastic wrap before baking as written.
- Fun flavor tip: After dropping pecan mixture over potatoes, sprinkle some coarse sea salt over the pecan layer - this will enhance that salty-sweet flavor combination!
Nutrition Information
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Calories
456kcal
(23%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
29mg
(10%)
Sodium
207mg
(9%)
Potassium
755mg
(22%)
Fiber
7g
(28%)
Sugar
43g
(86%)
Vitamin A
27119IU
(542%)
Vitamin C
5mg
(6%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
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Overall Rating
5.0
753 reviews
Excellent
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