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: 470kcal

Author: Stephanie

Ingredients

Sweet Potato Filling

3 lbs. sweet 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
1 pinch nutmeg
¼ cup half and half
2 eggs whisked

Topping

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

US Customary - Metric

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 cubes and salt once a gentle boil is reached. Cook for 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 minutes. Mash with a potato masher.
Add the brown sugar, vanilla extract, cinnamon, and nutmeg and stir to combine.
Combine the whisked eggs and half and half and add it to the potatoes. Stir to combine, then mash a little more if desired, but leave some texture. Transfer to a lightly greased 9 x 13-inch baking dish.
Combine the chopped pecans, flour, melted butter, syrup, and vanilla extract. Layer them evenly over the potatoes, then top with marshmallows.
Bake, uncovered, for 20 minutes. From there, check on them every few minutes. Remove once the marshmallows begin to brown. (Mine takes just under 24 minutes.)
Let it sit for 5-10 minutes prior to serving. This allows the filling to firm up and the topping to crisp even further.

Notes

Pro Tips:

Add cool water to the potatoes and gradually bring them to a gentle boil. This ensures they cook evenly and don't fall apart.
Adding Chicken Bouillon to the water that the potatoes cook in enhances their flavor, I use 4 tsp. Better than Bouillon.
Mini marshmallows add a warm and toasty visual appeal to this casserole, and also enhance the sweet flavors.
If preferred, you could make double the pecan crumble topping and leave out the marshmallows.
Let the mashed potatoes cool before you add the whisked eggs to ensure that they don't start to cook when added. Eggs are an important binding agent that helps the filling hold up in this casserole.
Let it stand for 5 minutes prior to serving to allow the filling to firm up and the topping to crisp even more.
Be sure to try my Sweet Potato Soup recipe next!

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

Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition