Description
Delightful sweet potato casserole brings Southern comfort to holiday tables with marshmallow and pecan topping. Rich flavors meld perfectly, creating a memorable side dish you’ll want to savor again and again.
Ingredients
Scale
- 3.5 lbs (1.6 kg) sweet potatoes
- 3 large eggs
- 1 cup chopped pecans
- 1 stick (113 g or 0.5 cup) butter, melted, plus more for greasing the casserole dish
- 0.5 cup (120 ml) heavy cream
- 0.25 cup (57 g) butter, melted
- 0.5 cup (71 g) light brown sugar
- 0.33 cup (71 g) light brown sugar
- 1.25 tsps salt
- 0.5 tsp salt
- 1.5 tsps cinnamon
- 0.5 tsp cinnamon
- 0.75 tsp smoked paprika
- 0.25 tsp cayenne pepper (optional)
- 0.5 cup (63 g) all-purpose flour
- 2 cups mini marshmallows, divided
Instructions
- Roasting Preparation: Pierce whole sweet potatoes with a knife and wrap loosely in aluminum foil. Roast at 425°F (220°C) for 50-60 minutes until extremely tender, creating a soft, caramelized base.
- Potato Transformation: Peel and transfer roasted potato flesh into a mixing bowl. Blend with melted butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne pepper, mashing to a smooth or rustic texture.
- Casserole Assembly: Reduce oven temperature to 375°F (190°C). Butter a 13-by-9-inch casserole dish generously. Create a pecan topping by mixing flour, brown sugar, cinnamon, salt, chopped pecans, and melted butter until crumbly.
- Layering and Initial Baking: Spread one cup of marshmallows over the sweet potato mixture. Distribute the pecan topping evenly across the marshmallow layer. Bake for 25 minutes to develop rich, caramelized flavors.
- Final Touches: Add remaining marshmallows on top and return to the oven. Bake for an additional 10-15 minutes until edges bubble, center heats through, and marshmallows transform into a golden, toasted crown. Rest briefly before serving to allow layers to set and flavors to meld.
Notes
- Optimize Potato Roasting: Pierce sweet potatoes before roasting to prevent potential steam buildup and ensure even cooking. Wrapping loosely in foil helps retain moisture and develop deeper, richer flavors.
- Master Smooth Texture: Mash sweet potato filling while still warm for easier blending and more consistent texture. Adjust mashing technique based on desired smoothness – from completely pureed to slightly chunky.
- Prevent Topping Burning: Keep a close eye on marshmallow layer during final baking stage, as it can quickly transition from golden brown to burnt. Rotate dish if needed for even browning and remove immediately when perfectly caramelized.
- Make-Ahead Magic: Prepare sweet potato filling and topping separately up to two days in advance. Store covered in refrigerator and assemble just before baking to save time and reduce day-of kitchen stress.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner, Snacks, Desserts
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 25 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 120 mg