My mama’s sweet potato casserole is a Thanksgiving staple in our house! This simple dish of baked sweet potato’s mixed with butter pecans, brown sugar and marshmallows adds the perfect amount of sweetness to your Thanksgiving meal.
Sweet potato’s are one of my favorite seasonal foods. I would have one with every kind of meal if I could! This sweet potato casserole is probably the first sweet potato dish I’ve ever had. Its always been a dish for our Thanksgivings for as long as I can remember. It just wouldn’t be a proper thanksgiving without it.
The best part about this recipe is the pecan marshmallow toping of course! There’s nothing like a sweet toasted marshmallow mixed with a toasted pecan and the cinnamon sugary sensation of the sweet potato mash. It truly makes you feel at home!
We have a pecan tree and currently our yard is filled with so many whole pecans. If I had the time and patience I would have used those but to be honest I just really didn’t want to sit there and deshell all of those pecans! Instead I used my favorite local pecan supplier Bergeron. If you are not from Louisiana you can find them HERE!
What you’ll need for Sweet Potato Casserole
- Sweet potatos
- Olive Oil
- Salt
- Butter
- Brown Sugar
- Fresh Orange Juice
- Mini Marshmallows
- Pecans
- Vanilla Extract
- Cinnamon
- Nutmeg
How to make Sweet Potato Casserole
- First you’ll need to wrap your sweet potatos in foil and bake them for 1 hour
- Next carefully take the skin off each sweet potato and place them in a large bowl
- Add in all the good stuff and and mash all together until smooth and creamy
- Then transfer sweet potato mash into an oven safe casserole dish
- Add your marshmallows and pecans in any decorative fashion you desire (I put my marshmallows along the outside and then did a layer of pecans alternating)
- Finally pop it in the oven for 10-15 min or until the marshmallows look nice and toasty
- Let sit for about 5 min to cool and serve!
How to store Sweet Potato Casserole
Sweet potato casserole should be stored in the fridge and be eaten within 5 days of making (but we all know its going to be gone that 2nd day from that leftover haul). You can keep it in the casserole dish covered with saran wrap/foil or move it into a glass or plastic container.
You can freeze sweet potato casserole, however I would not recommend it. Freezing might compromise the texture, especially the marshmallow topping.
If you made this recipe I’d love to know your thoughts so please leave a comment below and don’t forget to tag me on instagram @day_lilly_
Want more Thanksgiving recipes? Click on the links below!
Sweet Potato Casserole
Equipment
- Foil
- Oven Safe Casserole Dish
Ingredients
- 6-7 Medium Sweet Potatos
- Olive Oil
- Salt
- 8 tbsp Unsalted Butter
- 1/4 Cup Brown Sugar
- 1/2 Orange
- 1/4 tsp Vanilla Extract
- 1/4 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 cup Pecans
Topping
- 1/3 cup Chopped Pecans
- 1/3 cup Flour
- 1/3 cup Brown Sugar
- 3 tbsp Unsalted Butter
- Mini Marshmallows
Instructions
- Preheat Oven to 400
- Rinse sweet potatos
- Coat each sweet potato in olive oil and salt then wrap each sweet potato in foil individually
- Bake for 1 hour
- After the potatos are thoroughly cooked ~carefully~ remove skin from each sweet potato
- Place skinned sweet potato in a large bowl and mash (or for a more creamy texture put in the food processor
- Start to brown one stick of butter by melting it a small pot or pan on the stove constantly stiring (about 5 minutes) until it has a nutty aroma and brown bits are starting to form at the bottom
- Add browned butter butter, brown sugar, cinnamon, nutmeg and vanilla
- Transfer the mashed mixture into an oven safe casserole dish and evenly spread crearting a smooth layer on top
- For the topping, in a separate bowl mix together brown sugar, flour and pecans and then pour over 4 tbsp. of melted butter- should be consistency of wet sand
- Evenly spread the pecan topping on the sweet potatos then bake for 25 min (or until golden brown
- Take out of the oven then layer the top with mini marshmallows
- Broil for a few min until the marshmallows are nice and toasty
- Let sit for a few minutes to cool before serving
- Enjoy!
Notes
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