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Loaded Sweet Potato Casserole with Praline Pecans
Everyone’s favorite Sweet Potato Casserole
The holidays just wouldn’t be as festive without a big pan of steaming hot Sweet Potato Casserole. Our casserole is fully loaded with fluffy, soft, whipped sweet potatoes, cinnamon-maple glazed pecans and the quintessential (optional) gooey, melted, golden brown marshmallows.
Sweet Potato Casserole has some pretty deep southern roots. While it’s not clear where the idea for a marshmallow topping came from, it was most likely the brilliant creation of someone responsible for manufacturing these puffy, little, sweet treats.
What goes into a great Sweet Potato Casserole?
Back in the old days our southern Sweet Potato Casserole recipe was more dessert than side dish. The original recipe, passed to me from my mom, called for double the amount of sugar I use now.
If you’re planning to serve this casserole as a side dish I recommend following our recipe. The sweet potatoes are still sweet, but not cloying.
Most everyone agrees that pecans are a great addition to this casserole. Instead of a full cup of sugar, flour, pecans and cornflakes, we’ve sweetened our topping with just a few tablespoons of brown sugar and equal amounts of maple syrup.
Now that we cut down the sugar in the casserole and topping, feel free to go big with the marshmallows! Sweet Potato Casserole is always a great side dish for the Thanksgiving table.
Ingredients Overview:
For the sweet potato filling:
- 3 pounds of sweet potatoes (5 large potatoes or 4 heaping cups cooked and mashed)
- unsalted butter, melted
- granulated or brown sugar, both work well in this casserole
- milk
- vanilla extract
- fresh orange juice – you only need the juice of half an orange to add a little bright, citrusy flavor to the potatoes
- ground cinnamon
- nutmeg
- table salt
- large eggs, lightly beaten
For the pecan topping:
- unsalted butter
- brown sugar
- pure maple syrup (not pancake syrup or corn syrup) the maple flavor is terrific and would be missed if you used another kind of syrup
- milk
- ground cinnamon
- rough chopped pecans
- regular or mini marshmallows (if using)
Overview: How to make Sweet Potato Casserole
1. First, bake the sweet potatoes
Poke holes in the sweet potatoes using a fork or paring knife. Place the potatoes on a foil lined baking sheet and bake until tender and soft, about 90 minutes for large potatoes.
The sweet potatoes can be baked up to two days ahead. Scoop the flesh into an airtight container and refrigerate until needed; discard the skins.
2. Prepare the casserole
Mash the potatoes until smooth. This can be done in a bowl with a potato masher or in a food processor. Add the butter, sugar, milk vanilla, orange juice, cinnamon, nutmeg and salt.
Taste the mixture to ensure it’s not bland and that it’s sweet enough. The level of sugar in sweet potatoes can vary dramatically depending on the variety and size you have available. Add up to 1/4 cup additional sugar if needed.
Add the lightly beaten eggs to the mashed sweet potatoes and blend with a mixer until incorporated. Pour the filling into the prepared baking dish and bake for 30 minutes.
3. Prepare the topping
While the casserole is baking, prepare the pecan topping. Combine the butter, brown sugar, maple syrup, milk and cinnamon in a small saucepan.
Cook, stirring constantly, until the mixture comes to a full rolling boil. Be sure you don’t walk away as this happens quickly and it could possibly boil over.
Remove the sauce from the heat and stir in the pecans until well coated.
Remove the casserole from the oven and spoon the topping over the potatoes. Return the casserole dish to the oven and continue baking for 10 to 15 minutes. Watch the pecans so they don’t burn.
If you skip the marshmallow topping allow the casserole to cool for 10 to 15 minutes and then serve.
4. Add the marshmallows
Sprinkle the marshmallows over the top of the casserole and continue baking for 10 to 15 minutes until melted and golden brown.
You can also broil the marshmallows until golden if using a broiler-safe casserole pan.
Cool slightly before serving and enjoy!
Pecans or marshmallows, or both?
Optional topping
First, the original cornflake topping:
- 1 cup chopped pecans
- 2 cups of crushed cornflakes cereal
- 1 cup brown sugar
- 1 cup melted butter
Combine the ingredients and spread evenly over the hot, baked sweet potatoes. Cook another 10 minutes but no more as it can burn easily.
The amount of topping listed above is the perfect amount to cover our recipe as written.
If using this sweet cornflake topping I don’t recommend adding marshmallows too.
To make the whole family happy, sometimes I put pecan topping on half the casserole and bake mini marshmallows on the other half.
If following this recipe you can have both pecan and marshmallow topping without sugar overload.
What we love about this Sweet Potato Casserole
Fluffy sweet potatoes
While growing up we always called this casserole Sweet Potato Soufflé. However, as you know, this is not a real soufflé but was named for the light, fluffy texture of the cooked sweet potatoes.
The sweet potato filling puffs up as it bakes and has an airy lightness that makes it irresistible.
We elevate the flavor of the sweet potatoes with butter, cinnamon, nutmeg and a squeeze of fresh orange juice. Citrus adds a lovely bright flavor to this casserole, so don’t leave it out!
Praline pecan topping
Make a simple topping by boiling brown sugar, butter, maple syrup, milk and cinnamon together. Once cooked, stir in the pecans and spoon the mixture over the baked casserole.
The syrupy praline sauce soaks into the top of the potatoes adding another layer of deliciousness. The coated pecans bake to a nice dark brown with a great toasted nutty flavor.
Marshmallows
Who doesn’t love a golden brown, gooey, soft and sweet toasted marshmallow?
What’s the difference between sweet potatoes and yams?
According to the experts at North Carolina Sweet Potato, in the United States sweet potatoes and yams are actually the same thing. They’re all sweet potatoes but can vary greatly in color and flavor depending on the variety and where they are grown.
Real yams, like you find in the Caribbean or West Africa, tend to be more starchy and not at all sweet.
Both yams and sweet potatoes will work in this recipe. However, you may need to add a little more sugar if using a less sweet yam variety.
More holiday side dish recipes for Thanksgiving dinner:
Another one of our all-time favorite holiday sides is this Butternut Squash Casserole. Similar to our Sweet Potato Casserole and incredibly delicious too!
The whole family loves this Au Gratin Potatoes recipe. With a silky sauce, tender potatoes and a hint of flavor from Gruyère cheese.
Finally, don’t forget to bake a big pan of delicious Cornbread Dressing for your Thanksgiving table. Holidays just wouldn’t be the same without this family staple.
Thanks for PINNING!
Sweet Potato Casserole
Ingredients
For the sweet potato filling:
- 3 pounds sweet potatoes (5 large or 4 heaping cups mashed)
- ½ cup unsalted butter melted (113g or 4oz)
- 1 cup granulated or white sugar (222g) or brown sugar (226g)
- 1 cup milk (8oz)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice, about the juice of ½ orange
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 3 large eggs, lightly beaten
For the topping:
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar packed
- 3 tablespoons pure maple syrup
- 1 ½ tablespoons milk
- ¼ teaspoon ground cinnamon
- 1 ½ cups rough chopped pecans (6oz or 170g)
- 6 ounces large or small marshmallows, optional for loaded sweet potatoes
Instructions
To prepare the sweet potatoes:
- Preheat oven to 400°F. Line a baking sheet with aluminum foil. Poke the sweet potatoes with a fork or paring knife and spread evenly on the prepared baking sheet. Bake the potatoes until very tender when squeezed, turning once. Small sweet potatoes will take about 45 minutes to bake with extra large about 90 minutes. Remove from the oven and cut in half lengthwise to cool slightly.
- Reduce oven temperature to 375°F. Grease a 13×9-inch baking dish and set aside. Once the potatoes have cooled enough to handle, use a spoon to scoop out the flesh into a large bowl. Mash the potatoes until smooth then add the butter, sugar, milk, vanilla, orange juice, cinnamon, nutmeg and salt. Blend until combined. Add the lightly beaten eggs and beat with an electric mixer until well blended.
- Pour the filling into the prepared baking dish. Bake for 30 minutes. While the casserole is baking prepare the topping.
To prepare the topping:
- In a small saucepan combine the butter, brown sugar, maple syrup, milk and cinnamon. Cook, stirring constantly (don't walk away!)until the mixture comes to a full, rolling boil. Remove from the heat and stir in the pecans.
- Remove the sweet potatoes from the oven and spoon the pecan mixture and sauce over the potatoes. Return the casserole to the oven and continue baking for 15 minutes more. Cool for 10 minutes and serve, or continue with the marshmallow topping.
For the optional marshmallows:
- Sprinkle the marshmallows over the top of the casserole and continue baking for another 15 minutes or until melted and golden brown. Instead of baking place the broiler safe casserole dish under the broiler for a few minutes or until the marshmallows are golden brown. Allow the casserole to rest for 10 minutes before serving.
Recipe Notes
- 1 cup chopped pecans
- 2 cups of crushed cornflakes cereal
- 1 cup brown sugar, packed
- 1 cup unsalted butter, melted
Jaime
This and the Butternut Casserole sound DELICIOUS! However, we are a family of 2. Will leftovers w/o marshmallows freeze well?
Tricia Buice
Hi Jaime. You can easily cut the recipe in half or try freezing the leftovers to reheat later. I think it will be fine without marshmallows in the freezer. Good luck and thanks for the great question!
Andrea
I made this last year for Thanksgiving and everyone liked it so much, I have been asked to make it again.
Tricia Buice
Thank you Andrea! Thanksgiving would not be the same without Sweet Potato Casserole. My family goes nuts when I try something new for the holidays. So glad it worked well for you and yours. Have a blessed holiday!