Candied Sweet Potato Casserole

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Candied Sweet Potato Casserole is a timeless dish that brings comfort and joy to any gathering, with its sweet and creamy filling and crunchy topping.

Prep Time15

Cook Time50

Course: Side Dish

Cuisine: American

Keyword: Sweet Potato

Servings: servings

Calories: 485kcal

Author: Laura Lynch

Ingredients

For the Sweet Potato Filling:

4 medium sweet potatoes about 2 pounds
1/2 cup brown sugar packed
1/4 cup milk or dairy-free alternative
1/4 cup unsalted butter melted (or vegan butter)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt to taste

For the Topping:

1 cup mini marshmallows
1 cup pecans chopped
1/4 cup brown sugar packed
2 tablespoons unsalted butter melted (or vegan butter)
1 teaspoon cinnamon

Instructions

Preheat your oven to 350°F (175°C). Peel the sweet potatoes and cut them into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix well until all ingredients are combined and the mixture is creamy.
Pour the sweet potato mixture into a greased 9x13-inch casserole dish, spreading it evenly.
In a separate bowl, combine the mini marshmallows, chopped pecans, brown sugar, melted butter, and cinnamon. Mix until the pecans are well coated.
Sprinkle the pecan and marshmallow topping evenly over the sweet potato filling.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the marshmallows are melted and slightly toasted.
Remove from the oven and let it cool for a few minutes before serving.

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