Sweet Potato Casserole

This Sweet Potato Casserole is easy to make with flavorful candied pecans and golden marshmallows! It's oven baked, make-ahead friendly, and has the best combination of sweet and savory!

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: American

Servings: people

Calories: 462kcal

Author: Stephanie

Ingredients

Crumbled Pecan and Marshmallow Topping

1 cup pecans roughly chopped
4 tablespoons salted butter melted
2 tablespoons maple syrup
¼ cup flour
¼ teaspoon vanilla extract
1 ½ cups mini marshmallows about ½ of a 10 oz. bag

Sweet Potato Filling

3 lbs. sweet potatoes about 7 small potatoes
4 chicken bouillon cubes
3 teaspoons salt
5 tablespoons salted butter at room temp
1/3 cup brown sugar packed
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ cup half and half
2 eggs whisked

Instructions

Preheat oven to 350° F.
Peel the potatoes and cut into ¾-inch slices. Submerge them in cool water so that they’re covered by 1-2 inches. Gradually bring them to a gentle boil. Add the chicken bouillon and salt once a gentle boil is reached. Cook for 15-20 minutes or until very fork tender. Drain and return them to the warm pot they cooked in.
Add the butter and let it melt while the steam escapes from the potatoes for 5 full minutes.
Add the brown sugar, vanilla extract, and cinnamon.
Combine the whisked eggs and half and half and add it to the potatoes. By now they should have sufficiently cooled, (this way the eggs don’t cook when added).
Mash the potatoes and stir to combine. Leave some texture and don’t over-mash, but ensure the eggs are fully incorporated. Transfer to 9 x 13-inch baking dish.
Combine the chopped pecans, melted butter, maple syrup, flour, and vanilla extract. Layer them evenly over the potatoes, then top with mashmallows.
Bake, uncovered, for 20 minutes. From there, check on them every few minutes. Remove once the marshmallows begin to brown. (Mine took just under 24 minutes.)
Let the dish sit for 10-15 minutes prior to serving. This allows the filling to firm up and the topping to crisp even further.

Notes

Make-Ahead Method

Assemble the potato filling as outlined and let it cool completely. Cover and refrigerate for 1-2 days ahead of time.
Prepare the pecan crumble topping and store in an airtight container. Don't top the casserole with it or with the marshmallows until ready to bake.
Cover and bake the casserole for 10 minutes, remove cover and add the topping, then bake uncovered for 20-25 minutes, until the marshmallows are toasted.

Storage

Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months

Be sure to try my Sweet Potato Soup recipe next!

Nutrition