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loaded sweet potato casserole with marshmallows and pecans.

Sweet Potato Casserole


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x

Description

Creamy Sweet Potato Casserole topped with pecan streusel and mini marshmallows tastes so good...it's like eating dessert first!


Ingredients

Scale

FILLING

  • 40 ounce can of drained sweet potatoes (or canned yams) 
  • 4 ounces cream cheese, softened
  • 2 Tablespoons butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla

TOPPING

  • 1 cup chopped pecans
  • 1/4 cup brown sugar
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons butter
  • 2 cups mini marshmallows

Instructions

  1. Preheat oven to 350 degrees.
  2. Drain a large can of sweet potatoes (or yams) until all the fluid is gone. Add to a mixer, then beat until creamy.
  3. Add cream cheese and beat until creamy again.
  4. Add butter, cinnamon, cloves, brown sugar, and egg and vanilla.
  5. Mix ingredients well and pour into an 8 X 11 greased casserole dish.
  6. In a separate bowl, add pecans, brown sugar, flour and butter.
  7. Mix ingredients with hands until crumbly to create streusel.
  8. Sprinkle streusel over sweet potato filling, then fill in gaps with mini marshmallows.
  9. Bake at 350 degrees for 30 minutes until marshmallows start to brown. 

Notes

Allow casserole to cool for 15 minutes before serving.

If preparing casserole ahead of time, follow all steps except leave the topping off and add it before baking. Filling can be refrigerated for up to 2 days. 

  • Category: Sides
  • Method: Oven
  • Cuisine: American

Keywords: sweet potato casserole, yams, sweet potatoes, casserole, pecans, cinnamon, streusel topping, marshmallows, Thanksgiving, better than Ruth Chris