Sweet Potato Casserole with Marshmallows and Pecans
Sweet potato casserole is a staple side dish during the holidays in my home. It’s creamy and luscious. It offers some lovely sweetness alongside your classic savory, hearty meals.
Servings 10 people
- 2 lb sweet potatoes
- 2 eggs plus one yolk
- 1 tsp cinnamon
- small pinch of nutmeg
- ½ cup brown sugar plus an additional 2 tbsp
- ¼ cup white sugar plus an additional 1 tbsp
- ½ tsp salt
- ½ tsp fresh lemon juice
- ¼ cup pineapple juice
- ½ cup heavy whipping cream or regular milk
- ½ cup browned butter **See notes below**
- ½ cup chopped pecans
- 16 oz marshmallows
Preheat the oven to 450 degrees F.
Oil the potatoes and wrap them in foil. Place them in a baking pan. Foil is optional.
Bake the sweet potatoes for about an hour or until they're fork tender
Sweet potato pie filling
Preheat the oven to 375 degrees F. Add all of the sweet potato pie filling into a bowl, for a thicker texture mash with a potato masher, a fork. For a smoother lighter texture, use an electric mixer or a food processor and mix until smooth. It'll only take a few seconds or so to process in a food processor. Once the filling is prepared pour it into the baking pan. **See notes**
Bake for 20 minutes or until the top is firm. Remove the pan and top it with marshmallows and pecans. Bake for an additional 15-20 or until the marshmallows have melted and golden in color. Serve at room temperature.
- Roast the sweet potatoes. Poke holes all over the sweet potato. Wrap the sweet potatoes in foil. The foil is optional. Roast in the oven until fork tender.Roasting times will vary depending on the size of your dice. The bigger the potato the longer it will need to bake. I baked mine for about an hour.
- Don't want to bake the sweet potatoes? If so, peel the sweet potatoes, cut them in half, and place them in a pot filled with water and some salt. Bring to a boil. Boil until the potatoes are fork tender. Typically, this takes about 20 minutes.
- The filling. If you like a thicker filling, just mash the potatoes with a fork or masher. I might be biased, but this is how my grandmother used to make it. It was never thick or heavy. So, to make a smooth light filling that's not too thick (once it cools off) and similar to her casserole,
I use a food processor.
Tips for Sweet Potato Casserole Recipe
- Salt – If you boil the sweet potatoes, use more salt than you think you’ll need. Most of the water is going down the drain when the potatoes are cooked, and you want to ensure the sweet potatoes are well-seasoned throughout.
- Melted Butter – I used brown butter but if you don't have time you can just melt your butter before whisking into the filling. Melted butter mixes in with the filling much more effectively. If you don't know how to brown butter, check out Bonappetit easy recipe.
- Filling Texture – If you like your sweet potato casserole to be velvety smooth, roast your sweet potatoes and use an immersion blender, electric mixer or a food processor to achieve that perfect consistency. If you prefer yours to have a thicker texture and some and chew, mash by hand with a fork or potato masher.
- Add-Ins – Different households incorporate different spices into their sweet potato casserole recipes. You can add cinnamon, nutmeg, cloves and /or allspice if you enjoy the flavors of these comforting spices.
- Toppings – If you want to add some crunch to your casserole, top with your favorite nuts. Add the nuts before adding the marshmallows.
Serving: 1g | Calories: 460kcal | Carbohydrates: 73g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 224mg | Potassium: 371mg | Fiber: 3g | Sugar: 46g | Vitamin A: 13376IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg