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. (For more classic dishes, visit our sweet potato and yam recipes collection.)
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
Member Ratings and Reviews
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I hated, hated, HATED Sweet Potato Casserole growing up. After trying this, I now know the canned "yams" were the problem. This stuff is delicious! Sweet, and buttery... yum! I will be making this for more than just holidays. If you too were traumatized by the canned candied "yams" during your youth, give this recipe (and FRESH sweet potatoes) a try, it is so much better!12/27/09
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So Delicious!12/25/09





