This Sweet Potato Casserole is out of this world delicious and even those who don't normally serve themselves sweet potatoes will love it! Everyone in my family looks forward to this sweet potato recipe on Thanksgiving!
You know those folks that pass on the sweet potatoes? Well, this Not Your Average Sweet Potato Casserole will reform them! This dessert, oops I mean side dish, is like eating a sweet potato soufflé.
My family requests this dish every year for Thanksgiving and Christmas dinner. Honestly, it could be served anytime. Unlike the classic sweet potato dish that we all remember made with canned sweet potatoes and marshmallows, this one uses fresh potatoes.
Do you love recipes that you can make ahead of time? This is one of those! I always make the potatoes a day ahead and add the topping right before baking. I even measure out the topping ingredients the day before and store them in plastic baggies.
Count this side dish in when making your holiday menu. Or don't wait until the holidays to enjoy this delicious treat!
I promise it will not disappoint! Oh, and don't forget that if you are serving it with Turkey, check out Great 8 Friends for Turkey from the Grill! Enjoy!
Not Your Average Sweet Potato Casserole
Recipe inspired by CookingLight.com
- 2 1/2 pounds sweet potatoes, peeled and chopped
- 1/2 cup half-and-half
- 1/2 cup heavy cream
- 1/2 cup packed brown sugar
- 3 Tablespoons maple syrup
- 1 1/2 teaspoons salt
- 1 teaspoon vanilla extract
- 2 eggs
- cooking spray
- 1 1/2 cups miniature marshmallows
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 2 Tablespoons chilled butter, cut into small pieces
- 1/2 cup chopped pecans, toasted
- Preheat oven to 375°F.
- Coat a 9 x 13-inch baking pan with cooking spray.
- Place the potatoes in a large pot and add enough water to cover the potatoes. Bring the water to a boil.
- Turn the heat down and simmer for about 20 minutes or until potatoes are soft when pierced with a fork.
- Strain the water and return the potatoes to the pot. Add the half-and-half, heavy cream, 1/2 cup brown sugar, maple syrup, 1 1/2 teaspoons salt, and vanilla.
- Using a hand mixer or immersion blender beat the potato mixture until there are no lumps.
- Lightly beat the eggs together in a separate small bowl. Add the eggs to the potato batter and continue to beat with the mixer or blender until the mixture looks smooth and silky.
- Pour the batter into the prepared pan.
- Top the potato batter with the marshmallows.
- In a small bowl, mix together the flour, 1/4 cup brown sugar, and 1/4 teaspoon salt.
- Add the butter and mix with your fingers or a fork.
- Stir the pecans into the butter mixture.
- Spoon the mixture over the marshmallows.
- Bake for 30 minutes or until the marshmallows are light brown.
- You can prepare the potatoes up through Step 8 the day ahead of time and keep in the refrigerator.
- You can also make the topping, excluding the marshmallows, the day before. Refrigerate in a covered container.
- When Ready to Bake:
- Remove the casserole from the refrigerator 30 minutes before baking.
- Preheat oven to 375°F.
- Add the marshmallows and topping and bake.
- If you are pressed for oven space, you can bake ahead of time and serve at room temperature.