Sweet Potato Casserole Recipe
A creamy, cinnamon-spiced sweet potato casserole topped with a crunchy pecan crumble — the ultimate holiday side dish.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 4 cup sweet potatoes peeled and cubed
- 1/2 cup unsalted butter melted, divided
- 1/2 cup brown sugar divided
- 1/3 cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1 cup pecans chopped
- 1 cup mini marshmallows optional
Instructions
- Heat your oven to 375°F (191°C).
- Place the sweet potato chunks in a large pot, cover with cold water, and boil until very tender. Drain well.
- To the warm potatoes, add half the melted butter, half the brown sugar, half-and-half, eggs, vanilla, salt, and cinnamon. Mash until smooth and creamy.
- In a separate bowl, combine the flour, remaining brown sugar, pecans, and a pinch of salt. Pour in the remaining melted butter and stir until crumbly.
- Spread the sweet potato mixture evenly into a prepared baking dish. Sprinkle the pecan crumble over the top. Add marshmallows if using.
- Bake for about 25-30 minutes, until the topping is golden and the edges are bubbling. Let rest for 10 minutes before serving.
Notes
Let cool to room temperature before refrigerating; keeps up to 3 days. Reheat in the oven at a low temperature to retain texture.