Candied Sweet Potato Casserole

This candied sweet potato casserole combines a creamy roasted sweet potato filling with a buttery pecan topping and a layer of golden toasted marshmallows. It is a rich Southern side dish made for Thanksgiving, Christmas, and holiday dinners.

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Course: Side Dish

Cuisine: American

Keyword: Candied Sweet Potato Casserole

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: serving

Calories: 377kcal

Equipment

9x13 baking dish

Ingredients

Sweet potato filling

4.5 cup sweet potato cooked & mashed
3/4 cup brown sugar packed
1/3 cup butter melted
salt to taste
2 large egg beaten

Pecan topping

1 cup pecan chopped
1/2 cup brown sugar packed
1/4 cup all-purpose flour
1/4 cup butter melted
1/2 teaspoon cinnamon

Marshmallow topping

4 cup mini marshmallows 200g
1/2 cup brown sugar packed
1 large egg white discard yolk

Instructions

Roast the sweet potatoes according to the recipe notes. Allow them to cool, then remove the skins and mash the flesh.
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
Measure 4½ cups of mashed sweet potatoes into a large mixing bowl. Add the brown sugar, melted butter, and vanilla extract. Mix until smooth and well combined.
Taste the sweet potato mixture and add salt as needed. Once seasoned to your liking, mix in the eggs until fully incorporated.
Spread the sweet potato filling evenly in the prepared baking dish.
In a separate bowl, combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Stir until evenly mixed, then sprinkle the pecan topping across the sweet potato filling.
Bake for 30 to 40 minutes, or until the filling is set around the edges and the pecan topping is lightly browned.
Remove the casserole from the oven and increase the oven temperature to 450°F.
While the oven heats, combine the mini marshmallows, brown sugar, and egg white in a bowl. Toss until the marshmallows are evenly coated.
Once the oven reaches 450°F, spread the marshmallow mixture evenly over the pecan topping.
Return the casserole to the oven and bake for 5 to 8 minutes. Begin watching closely after 4 to 5 minutes because the marshmallows will brown quickly.
Remove the casserole once the marshmallows are melted and golden brown. Allow it to cool slightly before serving.

Notes

To roast the sweet potatoes: Preheat the oven to 350°F. Place whole, unpeeled sweet potatoes on a baking sheet and roast for 1½ to 2 hours, or until they are very soft when pressed. Allow them to cool before removing the skins.

Roasting is recommended because it concentrates the natural sweetness and prevents excess water from entering the filling. Boiled sweet potatoes or well-drained canned yams may be substituted.

Do not add the marshmallow topping while waiting for the oven to reach 450°F. The heat from the casserole may cause the marshmallows to begin melting too early.

The casserole can be assembled through the pecan-topping step and refrigerated for up to 24 hours. Add the marshmallow topping only during the final bake.

Nutrition

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