Classic Sweet Potato Casserole


Tasty Toppings: Classic marshmallows and crunchy pecans join forces to form the perfect toasted crust for this richly spiced sweet potato casserole.

Classic Sweet Potato Casserole
Yield: 10 to 12 servings
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  1. 10 cups mashed cooked sweet potato (about 8 pounds uncooked)
  2. 1 2⁄3 cups firmly packed dark brown sugar
  3. 3⁄4 cup whole milk
  4. 8 tablespoons unsalted butter, melted
  5. 2 large eggs, lightly beaten
  6. 2 teaspoons kosher salt
  7. 1 1⁄2 teaspoons ground cinnamon
  8. 1 teaspoon orange zest
  9. 3 cups miniature marshmallows
  10. 1⁄2 cup chopped pecans
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together sweet potato, brown sugar, milk, melted butter, eggs, salt, cinnamon, and zest until combined. Spoon mixture into prepared dish.
  3. Cover with aluminum foil, and bake 40 minutes. Uncover, and bake 20 minutes more. Sprinkle evenly with marshmallows and pecans. Bake until marshmallows are lightly toasted, approximately 5 minutes more. Let cool 10 minutes before serving.
Taste of the South



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