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Sweet Potato Casserole

Sweet Potato Casserole

I have never made a sweet potato casserole before so I decided to give it a try for an early Thanksgiving dinner I made for my family and some friends. I was surprised to learn that nobody had ever tried sweet potato casserole before. I will make a much bigger batch next time because this sweet potato casserole was a huge hit–especially with the kids. This casserole was much easier to make than I anticipated and it smelled wonderful as it baked. We all thought it was delicious!

Sweet Potato Casserole

How to Make a Sweet Potato Casserole

Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.

Place the peeled & sliced sweet potatoes in a pan of cold water then bring to a boil over medium-high heat. Reduce heat and simmer until fork-tender, about 20 minutes. Drain the sweet potatoes well. Add the brown sugar, butter, cinnamon, and salt then mash together using a potato masher until creamy and smooth. Taste and add more seasonings, to taste, if needed.

Spread the sweet potatoes in the prepared baking dish evenly. Sprinkle the top with the chopped pecans.

Sweet Potato Casserole

Spread the miniature marshmallows evenly over the top.

Sweet Potato Casserole

Place into the oven and bake for 22-25 minutes, or until the marshmallows are golden brown. Remove from the oven and serve. Enjoy.

Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Sides
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 4 sweet potatoes peeled & sliced into thirds
  • 1/4 cup brown sugar
  • 3 tbsp butter
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1/4 cup pecans chopped
  • 1 cup of mini marshmallows

Instructions

  • Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
  • Place the peeled & sliced sweet potatoes in a pan of cold water then bring to a boil over medium-high heat. Reduce heat and simmer until fork-tender, about 20 minutes. Drain the sweet potatoes well. Add the brown sugar, butter, cinnamon, and salt then mash together using a potato masher until creamy and smooth. Taste and add more seasonings, to taste, if needed.
  • Spread the sweet potatoes in the prepared baking dish evenly. Sprinkle the top with the chopped pecans.
  • Spread the miniature marshmallows evenly over the top. Place into the oven and bake for 22-25 minutes, or until the marshmallows are golden brown. Remove from the oven and serve. Enjoy.
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5 Comments

  1. Looks very good Pam and similar to those made here in the south – I’ve always thought they would work equally well as a dessert.

  2. Looks like you are getting a jump on your holiday cooking. Your recipe shows how to make sweet potatoes taste good.

  3. My father’s best friend’s mother (how’s that for distant?) used to wrap her mashed sweet potatoes around 2 to 3 mini marshmallows to form a palm sized football, roll them in cornflake crumbs, and bake them. Yours is a great variation on that idea, although I confess that I love sweet potatoes any way I get them.

  4. I didn’t have sweet potato casserole until I was an adult! I generally prefer it as a dessert, it’s usually so sweet!