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sweet potato casserole
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Loaded Sweet Potato Casserole

Sweet Potato Casserole is such a classic and traditional dish. Elevated and made even better with a cinnamon filling and buttery cinnamon pecan topping.
Course Main Course
Cuisine American
Keyword Sweet Potato Casserole
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 783kcal
Author Catalina Castravet

Ingredients

For the Potatoes:

  • 3 lbs sweet potatoes peeled and diced
  • 1/2 cup brown sugar
  • 1 cup pecans chopped and toasted
  • 2 large eggs lighly beaten
  • 1/2 cup milk room temperature
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt

Cinnamon Filling:

  • 6 tablespoons unsalted butter softened
  • 1 tablespoon cinnamon
  • 1 cup all purpose flour
  • 1 cup packed brown sugar

Pecan Topping:

  • 1 cup pecans toasted and chopped
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1/4 cup unsalted butter melted
  • 1 1/2 cup mini marshmallows

Instructions

  • Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
  • Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.
  • Add 2 cups of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.

Cook the Potatoes:

  • Peel, cube and wash sweet potatoes. Add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
  • Drain cooked sweet potatoes, mash and set aside to cool off a bit.

Cinnamon Filling:

  • While the potatoes are cooking, in a small bowl, using a fork mix together the softened butter, flour, sugar and cinnamon until soft crumbs form. Set aside.

Pecan Topping:

  • Combine all the ingredients from the "Pecan Topping" section except marshmallows. Stir and set aside.

Sweet Potato Layer:

  • Combined the slightly cooled mashed potatoes with the ingredients from "For the Potatoes" section: brown sugar, melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon and nutmeg. Stir to combine until smooth.

Assembling the Casserole:

  • Add half of the mashed sweet potatoes mix to the prepared pan, distribute evenly and smooth the top with a spatula.
  • Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes.
  • Add the remaining sweet mashed potato filling, distribute evenly and smooth the top with a spatula.
  • Sprinkle the Pecan Filling mixture on top of the mashed potatoes.
  • Sprinkle the mini marshmallows if using.
  • Sprinkle the remaining Cinnamon Filling mixture on top.

Bake:

  • Bake for 30 minutes, until the filling is hot and the topping has browned.
  • If the marshmallow start to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, careful to not touch the toppings.
  • Serve warm.

Video

Notes

 

 

Nutrition

Calories: 783kcal | Carbohydrates: 103g | Protein: 8g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 95mg | Sodium: 458mg | Potassium: 810mg | Fiber: 9g | Sugar: 57g | Vitamin A: 24875IU | Vitamin C: 4.4mg | Calcium: 176mg | Iron: 3.5mg