Traditional Sweet Potato Casserole
To prepare this a day ahead, cook the sweet potatoes; combine with brown sugar, butter, and vanilla. Before baking, stir in half the pecans, place in a baking dish, and top with the remaining pecans and marshmallows. If you're toting this dish to a Thanksgiving celebration, assemble the casserole and bake at your host's home while the turkey stands.
Yield: 16 servings
Ingredients
- 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 teaspoons salt
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped pecans, divided
- Cooking spray
- 2 cups miniature marshmallows
Preparation
Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Information
- Calories:
- 186 (27% from fat)
- Fat:
- 5.5g (sat 2g,mono 2.3g,poly 0.9g)
- Protein:
- 1.6g
- Carbohydrate:
- 33.1g
- Fiber:
- 2.5g
- Cholesterol:
- 8mg
- Iron:
- 0.7mg
- Sodium:
- 272mg
- Calcium:
- 23mg





