This classic sweet potato casserole recipe is elevated by a few simple ingredients like maple syrup, cinnamon, and vanilla. Make it ahead to save time on Thanksgiving!
Recipe: https://sugarspunrun.com/sweet-potato-casserole/
Ingredients
3 lbs sweet potatoes (1.4kg)
¼ cup heavy cream (60ml)
⅓ cup salted butter, melted (76g)
½ cup dark brown sugar, firmly packed (100g)
2 large eggs, room temperature preferred, lightly beaten
3 Tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
1 cup chopped pecans, optional (120g)
2 ½ cups mini marshmallows (141g)
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Instructions
00:00 Introduction
00:10 Bake the potatoes: Preheat oven to 375F (190C). Pierce each potato all over with a fork and place on a baking sheet. Bake in oven until tender when pierced with a fork, about 45-60 minutes.
02:18 Mash. Allow potatoes to cool until they can easily be handled. Once cool, remove the skins and place in a large mixing bowl. Mash with a potato masher until there are no large chunks remaining (if you prefer a chunkier sweet potato casserole, feel free to leave some chunks behind).
03:03 Mix. Add heavy cream, melted butter, sugar, eggs, maple syrup, cinnamon, vanilla, and salt to the mashed sweet potatoes, stir until well-combined. I prefer to use an electric mixer to make the mixture as smooth as possible, this is optional.
05:00 Add pecans & marshmallows. Spread mixture evenly into 9”x13” baking dish. Scatter pecans evenly over top of potatoes, then scatter mini marshmallows evenly over the pecans.
05:57 Bake. Transfer baking dish to center rack of 375F (190C) oven and bake for 25-30 minutes, until marshmallows are deeply golden browned.
06:13 Serve. Allow to cool for several minutes then serve.
Notes
Smooth sweet potato casserole
If the stringier texture of the sweet potatoes bothers you, simply pulse the potatoes in your food processor until smooth after removing the skins (and before combining with the other ingredients). You may need to do this in batches.
Making in advance
To prepare in advance, prepare through step 3, then spread evenly into intended baking dish. Do not top with pecans or marshmallows. Cover tightly and refrigerate for up to 3 days. When ready to bake, let sit at room temperature for about 30 minutes, then sprinkle with pecans and marshmallows and bake as indicated.
Storing
Store tightly covered or in an airtight container in the refrigerator for up to 3 days.
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25 Comments
😃
Oh my goodness! I am the only one in my family who likes sweet potatoes, so I was going to skip them this Thanksgiving. Not anymore! Gonna go out and grab some sweets and make this casserole – even if I eat the whole dang thing myself!!❤❤
Looks intresting
OMG!!! It looks absolutely delicious
Yummy yummy❤
Oh my goodness, thank you so much for this. I’ve been making this with the canned sweet potatoes but I am looking forward to trying this with fresh. You’re one of the few YouTubers whose recipes I trust and this will be so exciting to try. Have a great holiday season!
This sounds delicious bit will b on my Thanksgiving dessert table
I love sweet potatoes
Delicious Wow my mouth is drooling Shoo thank you so much bless to your family
Tis the season for peanut brittle . . . are you up for the challenge? Love to see your take on this seasonal favorite! Love the rest of the baking recipes that you make and anxiously look forward to the way that you develop all of our favorites! Thanks!
Absolutely delicious 😋 😊😊my granddaughters love sweet potatoes and this year I'm going to try this recipe 😋 😊 thank you so much ☺️ 😊😊
❤Annie
With that much sugar this is a dessert, not a side dish. Personally I prefer an unsweetened sweet potato dish like oven baking, mashing/blending with a bit of butter & oil, making them into a disk, coating with a tiny bit flour, and then frying them up in a skillet for a crusty outside and creamy sweet center
I am not a huge fan of sweet sweet potato dishes, but I do make savory options like turkey and spinach stuffed sweet potatoes.
Minus the pecans and marshmallows, that is also a classic sweet potato pie filling. My Mom use to add raisins when she made the casserole. Love your channel😋
I made something similar to this on my channel called "Apple Yam Delight." The main difference is that I add applesauce. Mine didn't turn out as nicely as yours, however, because I underestimated the amount of sweet potatoes I would need (2 cans wasn't enough, lol). I would have used maple syrup if I had any, but used molasses and pancake syrup instead. Still, it was very yummy!
Simply put, a potato 🥔 shouldn’t be sweet like a dessert 🤷♀️ just a saying. I will make this dish for someone else 🤣🤣🤣
I was told that you don't pierce the sweet potatoes before baking, because all the sweetness, natural sugar oozes out 😮
She could make thanksgiving donuts 🍩🍩 instead of that.
She is too young to work at a bakery how old is she?🐣☺️
I love this version — going to try this, this year!
Since you normally post mon & thurs are you going to post thanksgiving day or just skip that day?
My Mother always used large marshmallows. It Works much better.
If you rub oil on the sweet potatoes you don't have to pierce them and the peel will just pull away from the potatoes when done.
When you said, "I don't have any pent-up anger" I instantly thought of the scene in Finding Nemo when Marlon says, "I don't have a problem" and the sharks say, "Oh, okay… DENIAL!" 😂😂 I've never had sweet potato casserole. I have a cousin who used to make candied yams in a similar way to this with the marshmallows but I was picky back then and never tried it. But it looks like something I'd like now that I'm an adult and have tried more foods. I love pecans, maple syrup, cinnamon and vanilla. Marshmallows, too. So I don't see myself not enjoying these. I've heard of people adding Craisins, too, which sounds even more delicious.
My God Girl to much info how to bake potatoes