With Have It Both Ways Sweet Potato Casserole everyone will be happy. Half the casserole is covered in pecan streusel and half with marshmallows. Everyone gets their favorite or they can have both.
Sweet Potato casserole is one of my favorite holiday casseroles. I make it every year for Thanksgiving. I don’t think a southern Thanksgiving is complete without it.
How To Make It
- Cook Sweet Potatoes. Bake at 375 degrees until soft. Let cool some and then peel off the skins.
- Prepare the sweet potato base. Add sweet potatoes to a large bowl while they are still warm and then add butter, brown sugar, vanilla, salt, pumpkin pie spice, and cinnamon. Beat with an electric mixer until smooth.
- Begin assembling casserole. Spread sweet potato mixture in a greased 9×13-inch casserole dish.
- Add marshmallows. Add marshmallows to opposite corners.
- Make streusel. In a bowl cut the butter with the brown sugar and stir in pecans. Sprinkle over areas not covered by marshmallows.
- Bake at 350 degrees for 20 minutes.
How To Cook Sweet Potatoes
I like to bake my sweet potatoes for this recipe. To me they have more flavor that way then when they are boiled. I place them in a baking dish and bake at 375 degrees for 60 to 70 minutes or until really soft. Let them cool a little and then peel the skin off and discard it.
If you prefer, you can boil them. Peel the sweet potatoes and cut them into chunks. Place in a saucepan and cover with water. Bring to a boil for 15 minutes or until soft. Drain.
Make Ahead
- You can bake the sweet potatoes up to 2 days in advance and store in the refrigerator.
- The Sweet potato casserole base can be made up to 2 days in advance. Cover well with plastic wrap and refrigerate.
- The toppings can be prepared up to 2 days in advance Cover the streusel with plastic wrap and store in the refrigerator.
- The entire casserole can be assembled up to 8 hours in advance. Cover with plastic wrap and refrigerate.
Storage
Leftovers can be kept in an airtight container in the refrigerator for 3 to 4 days. Reheat covered with foil in a 350 degree oven.
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Have It Both Ways Sweet Potato Casserole
Ingredients
- 5 medium sweet potatoes
- 8 tablespoons salted butter
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Toppings
- 2 1/2 cups mini marshmallows
- 1 cup chopped pecans
- 4 tablespoons salted butter
- 1/2 cup packed light brown sugar
Instructions
- Bake sweet potatoes in a 375 degree oven for 60 minutes or until soft. Let cool slightly and then peel skin off and discard.
- Place sweet potatoes in a large bowl. Add butter, brown sugar, vanilla, salt, pumpkin pie spice, and cinnamon. Beat with a hand held mixer until smooth.
- Transfer mixture to a greased 9×13-inch baking dish.
- Sprinkle marshmallows on opposite corners as in the pictures..
- In a bowl, cut butter into brown sugar and stir in pecans. Sprinkle mixture on areas not covered by marshmallows.
- Bake at 350 degrees for 20 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sweet potato casserole looks amazing — I like that it balances both savory and sweet, so it works for different tastes at the table. I often save recipes like this in my digital notes so I don’t lose track during the holidays. Tools like HTTPS// NOTCAMAPP
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