Spiced Sweet Potato Casserole
This classic sweet potato casserole is spiced with traditional Fall spices and topped with a pecan crumble plus gooey marshmallows!
Servings: 8 - 12 servings
Calories: 439kcal
Ingredients
SWEET POTATOES:
- 4 lbs sweet potatoes (with orange flesh), peeled and cut into 1" pieces
- 1/2 cup packed brown sugar
- 2 Tbsp granulated sugar
- 1/4 cup half and half
- 1/2 cup unsalted butter, melted (1 stick)
- 1 Tbsp pure maple syrup
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
PECAN CRUMBLE TOPPING:
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 1/3 cup all purpose flour
- 2/3 cup packed brown sugar
- 6 Tbsp cold butter, cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
MARSHMALLOWS:
- mini marshmallows (I buy a 10 oz bag and only use 1/3 -1/2 the bag)
Instructions
SWEET POTATOES:
- Add sweet potato pieces to large stockpot or dutch oven and cover with water. Add a pinch of salt and bring to a boil. Once boiling, reduce heat and cook at a high simmer for 12-15 minutes, until extremely fork tender. Drain in a colander, shake gently to remove excess liquid, then transfer cooked potatoes back to the pot you boiled them in. Let them sit for a few minutes, and this will help remove any excess liquid in the potatoes.
- While potatoes are boiling, preheat oven to 350 F degrees. Spray a 3qt baking dish (like a 9x13 pan) with non-stick cooking spray. Set aside.
- Transfer potatoes to a large mixing bowl. Add brown sugar, granulated sugar, half and half, melted butter, maple syrup, salt, vanilla, cinnamon, nutmeg, cloves and eggs. Beat with a hand mixer until fluffy and smooth. Small lumps are okay.
- Transfer potato filling to prepared baking dish and set aside.
PECAN CRUMBLE TOPPING:
- To a food processor, add pecans and vanilla extract, pulsing a few times, until pecans are evenly chopped. Add flour, brown sugar, cinnamon, nutmeg, cloves, and cold cubed butter. Pulse several times, until crumble mixture looks like it has pea-sized crumbs.
- ** If you don't have a food processor, use a knife to chop pecans, then add remaining ingredients and use a pastry cutter, two forks, or even your hands, to mix until mixture has pea-sized crumbs. **
- Spread crumble topping over sweet potato mixture in an even layer. Bake casserole in preheated oven for 30 - 40 minutes, until golden brown.
MARSHMALLOWS:
- Remove baked casserole from oven and spread mini marshmallows over the top in a single even layer. Bake for 5-10 minutes, then if desired, broil to toast the marshmallows. Broil only for a minute or two, they'll burn quickly!
Video
Notes
TO MAKE AHEAD:
Assemble mashed sweet potato mixture and pour into pan. Cool completely, cover and refrigerate 1-2 days. Make pecan crumble topping, place in resealable bag and refrigerate. To bake, set casserole out on counter for 30 minutes or so, uncover, then top with crumble and bake at 350 F degrees for 40 minutes. Add marshmallows as directed. If pecan crumble starts to get too golden, cover loosely with foil.Nutrition
Calories: 439kcal