Sweet Potato Casserole
Creamy Sweet Potato Casserole topped with pecan streusel and mini marshmallows tastes so good...it's like eating dessert first!
Servings: 8
Calories: 450kcal
Ingredients
FILLING
- 40 ounce can of drained sweet potatoes or canned yams
- 4 ounces cream cheese softened
- 2 Tablespoons butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
TOPPING
- 1 cup chopped pecans
- ¼ cup brown sugar
- 2 Tablespoons all purpose flour
- 2 Tablespoons butter
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350 degrees.
- Drain a large can of sweet potatoes (or yams) until all the fluid is gone. Add to a mixer, then beat until creamy.
- Add cream cheese and beat until creamy again.
- Add butter, cinnamon, cloves, brown sugar, and egg and vanilla.
- Mix ingredients well and pour into an 8 X 11 greased casserole dish.
- In a separate bowl, add pecans, brown sugar, flour and butter.
- Mix ingredients with hands until crumbly to create streusel.
- Sprinkle streusel over sweet potato filling, then fill in gaps with mini marshmallows.
- 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.
Nutrition
Calories: 450kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Sodium: 197mg | Potassium: 595mg | Fiber: 6g | Sugar: 34g | Vitamin C: 4mg | Calcium: 91mg | Iron: 2mg