About the Recipe
If you like sweet potatoes and sweet side dishes, then you must make this one for Thanksgiving, or any dinner for that matter.
It has the heartiness of sweet potatoes, the subtleness of fall spices, and a crunchy nut topping. It’s almost like having dessert on the table for the entire dinner.
This is the one dish that gets named first, even before the turkey, when I ask my family what they want for Thanksgiving.
It’s easy to make and it can be made several days in advance and prepared to bake off on Thanksgiving Day.
Variations
You could add some dried fruits such as raisins and diced figs. These would complement the sweet potatoes without stealing the show. Avoid tart fruits. You could also use walnuts instead of pecans, or a mixture. Whatever you have will work.
Equipment Needed
- Mixing Bowls
- Baking Dish
- Utensils
- Pan
Sweet Potato Casserole
Sweet Potato Casserole
Filling Ingredients
Topping
Instructions
Sweet Potato Casserole
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Preheat oven to 350 degrees if baking now.
Grease a 2-2.5 qt ovenproof serving dish with half of the filling ingredients butter. Â
I use Corningware Casserole dishes.
Mix the filling ingredients in a bowl. Fill the greased ovenproof dish with the filling.
Melt the remaining butter on med-low in a pan and add the chopped pecans, lightly toasting them.Â
Mix the remaining topping ingredients, except the marshmallows, and stir into the toasted pecans until well-mixed.
Spread the topping marshmallows evenly across the top and sprinkle the nut mixture over the entire dish.
When the oven is ready, place the casserole dish uncovered in the oven for 30 minutes until the top has browned.
Remove and serve.
If making Ahead of Time
Cover and refrigerate for 1-4 days until ready to cook.
