Sweet Potato Casserole
This is the best sweet potato casserole recipe with its creamy potatoes full of brown sugar and melted butter, along with a crunchy topping.
Servings: 8
Calories: 460kcal
Ingredients
- 8 cups peeled and cubed sweet potatoes (6 to 7 medium-sized sweet potatoes)
- 2 cups water
- ¾ cup dark brown sugar, packed
- 5 tablespoons salted sweet cream butter, softened
- 1½ teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups chopped pecans, divided 1 into cup and ½ cup
- 3 cups mini marshmallows
Instructions
- Using a 5 to 6-quart heavy-bottomed saucepan set on medium-high, add the cubed sweet potato and water. Cover the saucepan and cook the sweet potato until fork tender.
- Drain the sweet potato and return to the saucepan.
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set it aside.
- Add in the brown sugar, butter, vanilla, cinnamon and nutmeg. Use a potato masher and mash all the ingredients until smooth.
- Fold in ½ cup chopped pecans.
- Evenly spoon and spread the sweet potato mixture into the prepared baking dish.
- Evenly sprinkle the remaining 1 cup of chopped pecans and the mini marshmallows.
- Bake uncovered for 25 minutes. Serve while hot.
Notes
- This recipe can be made for a larger crowd, you can easily double it if you need.
- If you have a preferred method of cooking sweet potatoes, such as baking or in the microwave, you can cook them that way instead.
- Keep an eye on the marshmallows at the end of the baking time so that you don’t burn them.
Nutrition
Calories: 460kcal | Carbohydrates: 66g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 159mg | Potassium: 566mg | Fiber: 6g | Sugar: 37g | Vitamin A: 19100IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg