Sweet Potato Casserole

Sweet Potato Casserole Recipe
Randy Mayor
Our reviewers rave about this sweet potato casserole recipe claiming that "family members who didn't like sweet potatoes are now fans." Don't miss out on this dish at your next potluck or holiday gathering.

Yield:

16 servings

Recipe from

Nutritional Information

Calories 193
Caloriesfromfat 29 %
Fat 6.3 g
Satfat 2.4 g
Monofat 2.6 g
Polyfat 1 g
Protein 2.9 g
Carbohydrate 31.4 g
Fiber 1.9 g
Cholesterol 38 mg
Iron 1.1 mg
Sodium 235 mg
Calcium 54 mg

Ingredients

Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted

Preparation

Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Note:

Julianna Grimes Bottcher,

November 2006
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