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sweet potato casserole

Sweet Potato Casserole

5 from 1 vote
Creamy mashed sweet potatoes topped with crunchy pecan streusel or toasted marshmallows, baked until golden. Perfect holiday side dish.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: dinner
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pounds fresh sweet potatoes About 6 medium
  • ½ cup unsalted butter, melted
  • ¾ cup brown sugar, packed
  • 2 large eggs, beaten
  • ⅓ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup all purpose flour For topping
  • 1 cup brown sugar, packed For topping
  • ½ cup cold butter, cubed For topping
  • 1 cup chopped pecans
  • ½ teaspoon ground cinnamon For topping
  • 3 cups mini marshmallows Alternative topping

Equipment

  • 1 baking sheet or large pot For cooking sweet potatoes
  • 1 potato masher or mixer For mashing
  • 1 Large bowl For mixing
  • 1 9x13 baking dish For baking
  • 1 pastry cutter For topping

Method
 

  1. Pierce sweet potatoes with fork and bake at 400°F for 45 to 60 minutes until very tender when squeezed, or peel, cube, and boil 15 to 20 minutes until fork tender.
  2. Let cooked sweet potatoes cool slightly, scoop flesh from skins if baked or drain if boiled, mash until smooth using potato masher or electric mixer.
  3. Add melted butter, ¾ cup brown sugar, beaten eggs, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt to mashed sweet potatoes, mix until completely combined and smooth.
  4. Pour sweet potato mixture into greased 9x13 baking dish spreading evenly and smoothing top with spatula.
  5. For pecan topping, mix flour, 1 cup brown sugar, cold butter cubes, chopped pecans, and ½ teaspoon cinnamon until crumbly, sprinkle evenly over sweet potato filling.
  6. Bake at 350°F for 25 to 30 minutes until heated through and top is golden brown with slightly bubbly edges.
  7. For marshmallow topping alternative, bake base uncovered 20 minutes first, add mini marshmallows and broil 2 to 3 minutes until golden, let rest 5 to 10 minutes before serving.
    baking sweet potato casserole until golden

Nutrition

Serving: 260gCalories: 425kcalCarbohydrates: 62gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 220mgPotassium: 480mgFiber: 5gSugar: 38gVitamin A: 320IUVitamin C: 4mgCalcium: 6mgIron: 8mg

Notes

Use fresh sweet potatoes not canned. Baking concentrates flavor better than boiling. Don't add too much liquid or filling will be soupy. Add marshmallows after initial baking and broil carefully. Make ahead and refrigerate up to 2 days.

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