Description
Pioneer Woman Sweet Potato Casserole brings Southern comfort to holiday tables with creamy mashed sweet potatoes crowned by a crunchy pecan streusel topping. Rich marshmallow layers create irresistible depth, promising warmth and nostalgia in each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 3.5 pounds (1.6 kilograms) sweet potatoes
- 3 large eggs
- 1 cup chopped pecans
Dairy and Liquid Ingredients:
- 0.5 cup (1 stick or 113 grams) butter, melted, plus more for greasing the casserole dish
- 0.5 cup (120 milliliters) heavy cream
- 0.25 cup (57 grams) butter, melted
Seasoning and Topping Ingredients:
- 0.33 cup (71 grams) light brown sugar
- 0.5 cup (71 grams) light brown sugar
- 1.25 teaspoons salt
- 0.5 teaspoon salt
- 1.5 teaspoons cinnamon
- 0.5 teaspoon cinnamon
- 0.75 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 cup (63 grams) all-purpose flour
- 2 cups mini marshmallows, divided
Instructions
- Roast the sweet potatoes in an oven preheated to 425°F (220°C). Cover a baking sheet with aluminum foil and place whole sweet potatoes on it. Use a knife to create 2-3 small punctures on each potato’s surface. Loosely wrap with foil and roast for 50-60 minutes until extremely tender.
- After removing potatoes from oven, allow them to cool until comfortable to handle. Carefully peel off and discard the skins, then transfer the soft potato flesh into a large mixing bowl.
- Create the filling by incorporating melted butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne pepper into the sweet potato flesh. Mash the ingredients until achieving a smooth or slightly chunky consistency, depending on personal preference.
- Lower the oven temperature to 375°F (190°C). Generously grease a 13-by-9-inch casserole dish with butter to prevent sticking.
- Prepare the topping by combining flour, light brown sugar, cinnamon, and salt in a separate bowl. Fold in chopped pecans and melted butter until the mixture becomes clumpy and well-integrated.
- Distribute one cup of marshmallows evenly across the sweet potato filling. Carefully spread the pecan topping mixture over the marshmallow layer.
- Bake the casserole for 25 minutes. Remove from the oven and sprinkle the remaining marshmallows on top. Return to the oven and continue baking for an additional 10-15 minutes until the edges become bubbly, the center is hot, and marshmallows turn golden brown.
- Let the casserole rest for a few minutes after removing from the oven to allow the layers to set before serving.
Notes
- Select firm, unblemished sweet potatoes with vibrant orange flesh for maximum flavor and creamy texture.
- Puncture potato skins multiple times to prevent steam buildup and potential oven explosions during roasting.
- Control mashing consistency based on personal preference, creating either rustic chunky or silky smooth results.
- Opt for room temperature potatoes to ensure even cooking and consistent internal temperature.
- Avoid washing sweet potatoes before baking to prevent unnecessary moisture absorption.
- Use a clean kitchen towel to gently scrub potato skins instead of running water.
- Consider leaving potato skin on for added nutrients and rustic presentation.
- Experiment with different utensils like potato masher, fork, or immersion blender for unique textures.
- Store leftover mashed sweet potatoes in airtight containers for up to four days in refrigerator.
- Reheat gently with splash of milk or butter to restore original creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner, Snacks, Desserts
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 22 g
- Sodium: 330 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 60 mg