Sweet Potato Casserole

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READY IN: 50mins
Recipe by ElizabethKnicely

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. GOOD TO KNOW: This traditional casserole topped with gooey marshmallows and crunchy pecans gets trimmed down just in time for the holidays. Using half-and-half instead of butter adds a touch of creamy richness with just one-third the fat and less than half the calories of butter.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. 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.
  3. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with mixter at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13x9-inch baking dish coated with cooking spray.
  4. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level wit 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.

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