Make Ahead Sweet Potato Casserole
Servings: 12 servings
Calories: 376kcal
This Make Ahead Sweet Potato Casserole is a holiday side dish must! Thanksgiving staple sweet potatoes take a swim with half and half, vanilla and brown sugar before being mashed together. They’re then topped with marshmallows – because they’re required! – and pecan streusel before being baked to perfection.
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Ingredients
Sweet Potatoes
- 4 pounds sweet potatoes peeled and sliced into 1" rounds
- 2 cups half and half
- 3/4 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
Marshmallow and Pecan Streusel
- 10.5 ounces mini marshmallows
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 2 tablespoons butter cut into small pieces
- 1/2 cup chopped pecans
Instructions
Sweet Potatoes
- Preheat oven to 375 degrees.
- Place sweet potatoes in large dutch oven and cover with water. Bring to a boil and cook until fork tender.
Marshmallow and Pecan Streusel
- Meanwhile, in a small bowl, stir together flour, brown sugar and salt. Using two forks or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
- Stir pecans into flour mixture. Set bowl aside.
Sweet Potatoes
- Drain potatoes and transfer to the bowl of an electric mixer.
- Add half and half, brown sugar, salt and vanilla. Beat until smooth and combined.
- Add eggs and beat until well combined.
- Pour sweet potato mixture into greased 9x13 baking dish.
- Sprinkle marshmallows evenly over sweet potato mixture.
- Sprinkle streusel evenly over marshmallows.
- Bake casserole for 30-35 minutes or until marshmallows are golden brown or desired color.
- Casserole may be served immediately or allowed to sit at room temperature up to four hours prior to serving.
Notes
Recipe adapted from Cooking Light.
Nutrition
Calories: 376kcal | Carbohydrates: 72g | Protein: 5g | Fat: 8g | Sodium: 258mg | Sugar: 38g