Sweet Potato Casserole
A classic Sweet Potato Casserole with a Pecan Crunch that is perfect for any holiday dinner
Mashed Sweet Potatoes
- 4 large sweet potatoes/Yams with the orange skin
- 2 tablespoons butter
- 1/4 C. Half and Half
- 1/2 t. McCormick® Ground Cinnamon
- 1/2 t. McCormick® Pumpkin Pie Spice
- 3 T. brown sugar
- 6 tablespoons of softened butter
- 1/2 c. brown sugar
- 1/4 c. flour or for gluten-free, use a 1 to 1 flour blend
- 1 teaspoon McCormick® Ground Cinnamon
- 1/2 – 1 cup pecans depending on your tastes
- mini marshmallows
Peel your sweet potatoes and chop them up into cubes. Put all of the cubes inside a large pot and cover completely with water. Boil the potatoes until a fork goes through easily. This takes about 8 minutes.
Add the other mashed potatoes ingredients and mash until smooth.
I always use a hand mixer because that is how my mom does it. It makes for ultra-creamy mashed sweet potatoes.
Grease a 9×13 glass pan and then spread your mashed sweet potatoes around the pan with a spatula.
Create your topping by mixing all of the topping ingredients except the marshmallows. You can always add more sugar or pecans, depending on how you like your Sweet Potato Casserole. I like a lot of pecans, I think it gives it a nice crunch.
After all of your topping ingredients are nicely combined, spread them over the top of your sweet potatoes.
Then cover with marshmallows. I never measure out the marshmallows, I go by my husband’s philosophy. If you can see the sweet potatoes, there aren’t enough marshmallows on top yet.
Put your sweet potato casserole in a 375-degree oven for 8 minutes.
The marshmallows should be a nice golden brown. If your marshmallows aren’t brown yet at 8 minutes, leave it for another minute or two, but make sure to watch them so they don’t burn.
Serve hot! My family loves to sprinkle pumpkin pie spice on each helping before serving it. It adds a fun extra flavor.