Description
Sweet Potato Casserole is a classic comfort side dish made with creamy, savory mashed sweet potatoes, enhanced with chicken bouillon, and topped with a crunchy pecan streusel and gooey toasted marshmallows.
Ingredients
3 lbs sweet potatoes
4 chicken bouillon cubes
3 tsp salt
5 tbsp salted butter, room temperature
1/3 cup brown sugar, packed
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 pinch nutmeg
1/4 cup half and half
2 eggs, whisked
1 cup pecans, roughly chopped
1/4 cup flour
4 tbsp salted butter, melted
2 tbsp maple syrup
1/4 tsp vanilla extract
1 1/2 cups mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and slice sweet potatoes into 3/4-inch pieces and submerge in cool water.
- Bring to a gentle boil, add chicken bouillon cubes and salt, and cook for about 20 minutes until very tender.
- Drain the potatoes and return them to the warm pot.
- Add butter and let melt while steam escapes for about 5 minutes.
- Mash the potatoes, then stir in brown sugar, vanilla, cinnamon, and nutmeg.
- Mix whisked eggs with half and half, then stir into the potatoes, leaving some texture.
- Transfer the mixture to a lightly greased 9 x 13-inch baking dish.
- In a bowl, combine pecans, flour, melted butter, maple syrup, and vanilla extract.
- Spread the pecan mixture evenly over the sweet potatoes.
- Top with mini marshmallows.
- Bake uncovered for 20–24 minutes, until marshmallows are golden.
- Let rest for 5–10 minutes before serving.
Notes
Can be assembled ahead of time and baked before serving.
Let mashed potatoes cool slightly before adding eggs.
Marshmallows can be omitted for a more savory version.
Resting helps the casserole set and improves texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 24g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 85mg
