Sweet Potato Casserole
Fluffy sweet potatoes topped with a praline pecan sauce and (optional) marshmallows. The quintessential holiday side dish!
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
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 13x9-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:
Potatoes can be baked up to 2 days in advance. Scoop out the flesh and seal in an airtight container. Refrigerate until needed.
For the optional old-fashioned cornflake topping:
Combine the ingredient together and spread evenly over the baked casserole. Return to the oven for 10 to 15 minutes. Watch carefully as the topping can burn easily.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
- 1 cup chopped pecans
- 2 cups of crushed cornflakes cereal
- 1 cup brown sugar, packed
- 1 cup unsalted butter, melted
Calories: 442kcal | Carbohydrates: 61g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 150mg | Potassium: 502mg | Fiber: 5g | Sugar: 37g | Vitamin A: 16518IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg