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Brown Sugar Sweet Potato Casserole

  • Author: Sprinkles & Sea Salt


This Brown Sugar Sweet Potato Casserole is a classic Thanksgiving side dish made with sweet, creamy sweet potatoes and topped with toasted pecans and mini marshmallows. 



3 pounds sweet potato

4 tbsp unsalted butter

1/2 cup whole milk

1/4 cup heavy cream

1/4 cup dark brown sugar

2 tsp cinnamon

1/2 tsp salt

1/4 tsp ground ginger

dash of nutmeg

dash of cloves

1 1/2 cup pecan halves

2 cups mini marshmallows


Pre-heat oven to 400°F

Wash sweet potatoes, use a fork to poke some holes in the skin

Place sweet potatoes on a baking sheet

Bake for about an hour* until a knife pierces easily through the sweet potato

Remove sweet potatoes from the oven and allow them to cool

Once you are able to handle the sweet potatoes, peel off the skin and discard, add the flesh of the sweet potatoes to a large bowl

Use a potato masher to mash the potatoes until they are smashed, but still chunky

Add the butter, whole milk, heavy cream and brown sugar, use an immersion blender** to purée the mixture until the potatoes are smooth and creamy

Add the cinnamon, salt, ginger, nutmeg and cloves, mix

Grease a 9X13″ or 8X11″ baking pan

Spoon the sweet potato mixture into the pan, spread it evenly and smooth out the top

Top the sweet potato with pecan halves and mini marshmallows, alternating by row on a diagonal

Bake the casserole for 10 minutes*** at 400°F

Serve warm


*bake time will vary depending on the size of your sweet potatoes

**you can do this step a food processor if you don’t have an immersion blender

***you can prep the sweet potato ahead of time, if you do, cover the baking dish with aluminum foil and bake for 20 minutes at 400°F to heat the sweet potato, then remove the foil, top the casserole, and bake for 10 minutes uncovered

Keywords: #sweetpotatocasserole, #sweetpotato, #thanksgivingrecipes