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Sweet Potato Casserole

Prep Time

< 15 minutes

Total Time

< 60 minutes

Servings

10

Calories

400

Per Serving

Gluten Free

High Fiber

Ingredients

4 large sweet potatoes (about 5 pounds), peeled and cut into 1-inch pieces

1-¾ teapoons salt, divided

½ cup (1 stick) butter, cubed, softened

1 cup evaporated milk

¼ cup packed brown sugar

1 teaspoon ground cinnamon

teaspoon ground red pepper

1-½ cups miniature marshmallows

½ cup coarsely chopped pecans

Directions

  • 1.
    Preheat oven to 350°F. Grease 13x9-inch baking dish.
  • 2.
    Place potatoes and 1 teaspoon salt in large saucepan or Dutch oven. Cover with water. Cover and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 to 20 minutes or until potatoes are very tender.
  • 3.
    Place potatoes in large bowl. Mash until smooth. Stir in butter, evaporated milk, brown sugar, cinnamon, remaining ¾ teaspoon salt and red pepper until well blended. Spread in prepared baking dish.
  • 4.
    Cover baking dish with foil. Bake 25 minutes. Uncover and remove from oven. Scatter marshmallows and pecans over top. Let stand 5 minutes. Bake 5 minutes or until casserole is hot and marshmallows are toasted. To brown marshmallows, place under broiler 30 seconds to 1 minute.

Nutrition Facts

Per Serving

Calories400
Total Fat15g
Carbs61g
Protein6g
Trans Fat0g
Sodium650mg
Sugar22g
Saturated Fat7g
Cholesterol30mg
Dietary Fiber7g