Southern Sweet Potato Casserole
This Southern Sweet Potato Casserole is a must-have dish on your Holiday table. It's made with creamy sweet potatoes, chopped pecans, and topped with golden browned, crispy marshmallows.
Servings: 4
Calories: 544kcal
Equipment
Ingredients
- 29 oz can of canned yams drained
- ¼ cup brown sugar
- 2 tablespoon maple syrup
- 3 tablespoon butter, softened
- 1 teaspoon salt
- 1 teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
- ½ teaspoon vanilla extract
- ¾ cups chopped pecans
- 1½ cups mini marshmallows
Instructions
- Preheat the oven to 375° F. Grease an 8x8 casserole or baking dish with non stick cooking spray.
- Open and drain the can of yams (sweet potatoes) into a large mixing bowl and mash with a hand masher or whip with an electric hand mixer.29 oz can of canned yams
- Add the brown sugar, maple syrup, softened butter, salt, cinnamon, nutmeg, and vanilla extract. Mix well to blend ingredients together.¼ cup brown sugar, 2 tablespoon maple syrup, 3 tablespoon butter,, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon vanilla extract
- Spread mixture into an even layer in the bottom of the prepared baking dish.
- Sprinkle with the chopped pecans, then top with an even layer of marshmallows.¾ cups chopped pecans, 1½ cups mini marshmallows
- Bake for 20 minutes or until the marshmallows are toasted. Remove baking dish from the oven and serve while warm.
Video
Notes
- Double the recipe using the 42 oz can of sweet potatoes and bake in a 9 x 13 inch baking dish.
Nutrition
Calories: 544kcal | Carbohydrates: 81g | Protein: 6g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 743mg | Potassium: 1108mg | Fiber: 9g | Sugar: 44g | Vitamin A: 39775IU | Vitamin C: 41mg | Calcium: 124mg | Iron: 2mg