Sweet Potato Casserole

★★★★★ 1 Review
lilbit1980 avatar
By Annie Soliongco
from vidalia, GA

this recipe was handed down to me from a lil southern lady down in GA. I tweaked to make it my own,making it a bit sweeter.

serves 8
prep time 2 Hr
cook time 1 Hr

Ingredients

  • 3 lb
    sweet potatoes, cut in half with skins left on
  • 1/2 c
    light brown sugar, packed
  • 1 bag
    small marshmallows
  • 2 c
    chopped pecans
  • 1 c
    raisins (optional)
  • 1 c
    unsalted butter, melted
  • 2 c
    heavy cream
  • salt, to taste
  • white pepper, to taste
  • canola oil, as needed
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How To Make

  • 1
    Preheat the oven to 425F.
  • 2
    wash and cut potatoes in half lengthwise. Drizzle with salt, pepper and olive oil. Place the sweet potatoes in a single layer on a rimmed baking sheet.
  • 3
    bake in oven until fork tender, about 40 minutes. Once softened, remove from oven and cool 10 minutes.
  • 4
    In a large sauté pan, combine the brown sugar and butter, heat on medium low heat and stir until butter dissolves and mixture combines. Stir occasionally to prevent sugar from lumping.
  • 5
    Remove from heat and set aside. Use a large spoon to remove the pulp from the potato quarters and discard the skins.
  • 6
    Place the potatoes in a large mixing bowl. While using a hand masher to mash the potatoes slowly add the cream and melted butter to the potatoes.Mash until fully combined. Using an electric mixer fitted with a whisk attachment, whip the potatoes until almost smooth.
  • 7
    Add the brown sugar mixture, salt and pepper and whisk on medium speed until fully combined. Add the pecans and raisins, if using. Whisk additional time to combine mixture.
  • 8
    Place smooth potato mixture into a 9x13 glass baking dish. Top the mixture with small marshmallows. Brush the marshmallows with melted butter. Bake in oven until mixture is heated through and the marshmallows are lightly browned.
  • 9
    Remove from oven and let stand to cool for 10 minutes. Serve hot.

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