Name: Sweet Potato Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: 5 pounds sweet potatoes (peeled and diced into 1 inch chunks); 1/2 cup heavy cream; 8 tablespoons butter (cut into pieces); 2 teaspoons sugar`; 1 teaspoon salt; 2 oz cream cheese (softened); 1 cup toasted pecans (chopped); 10 oz mini marshmallows

Yum

Forget watery and bland sweet potato casseroles, this classic Sweet Potato Casserole recipe is absolutely delicious. Fresh sweet potatoes mashed with butter and heavy cream, mixed with toasted pecans and topped with toasted marshmallows.

Sweet Potato Casserole

I’m so excited to share this recipe, this is my favorite new Thanksgiving recipe. The sweet potatoes are rich and creamy and the toasted pecans give it just the right crunch. I have to admit, the toasted marshmallows on top are my favorite part!

Instead of boiled sweet potatoes which can become watery, these sweet potatoes are steamed on the stovetop with butter and heavy cream, then mashed until smooth.

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For optional crunch and texture, stir in toasted pecans.

Then transfer hot sweet potatoes to a 2 quart baking dish that has been sprayed with non stick cooking spray.

Sweet Potato Casserole with Marshmallows

Top sweet potato casserole with mini marshmallows and heat in the oven. Watch the marshmallows closely so they don’t burn.

To prepare ahead of time, refrigerate sweet potato mixture tightly covered without marshmallows. To serve, reheat sweet potato casserole in the microwave until hot, then top with marshmallows and toast.

Sweet Potato Casserole Recipe

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Course: Dinner

Cuisine: American

Keyword: Thanksgiving

Servings: 10

Author: Melissa

Ingredients

5 pounds sweet potatoes peeled and diced into 1 inch chunks
1/2 cup heavy cream
8 tablespoons butter cut into pieces
2 teaspoons sugar`
1 teaspoon salt
2 oz cream cheese softened
1 cup toasted pecans chopped
10 oz mini marshmallows

Instructions

In a 6 quart dutch oven, combine sweet potatoes, heavy cream, butter, sugar and salt. Cover and cook over medium heat, stirring occasionally until sweet potatoes start to soften.
Preheat oven to 425 degrees. Reduce heat to medium low and continue cooking uncovered for about 20 minutes until potatoes are completely tender.
Do not drain potatoes, add cream cheese and mash until smooth. Stir in toasted pecans.
Spray a 2 quart baking dish with non stick cooking spray. Transfer sweet potatoes to baking dish and top with marshmallows. Place in oven and let marshmallows toast for about 5 minutes, watching closely to prevent burning.