Candied Sweet Potato Casserole
Southern candied sweet potato casserole with brown sugar, butter, warm spices, and an optional pecan or marshmallow topping—holiday table essential. Bake until bubbling and sweet potatoes are fork-tender throughout.
🛒Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch chunks (or 4 cups mashed cooked)
- 1/2 cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- 1/4 cup orange juice or water
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Topping: 1 cup mini marshmallows and/or 1 cup chopped pecans tossed with 2 tablespoons brown sugar and 1 tablespoon melted butter
🔧Kitchen Tools Needed
- 9×13 baking dish
- Pot
- Mixing bowl
📝Instructions
- 1
Heat oven to 375°F. Boil sweet potato chunks in salted water until tender, 15–20 minutes; drain well. Mash roughly or leave chunky for candied style.
- 2
Stir in brown sugar, melted butter, orange juice, cinnamon, nutmeg, salt, and vanilla. Spread in a greased 9×13-inch baking dish.
- 3
Bake 25 minutes until bubbling. Add marshmallows and/or pecan topping; bake 8–12 minutes more until marshmallows are golden and pecans toasted.
- 4
Rest 10 minutes. Refrigerate leftovers within 2 hours up to 4 days; reheat covered to steaming hot (165°F).
🥗Nutrition Information
⚡Calories per serving: 310
🏷️Recipe Tags
❓Frequently Asked Questions
Canned yams?
Drain well and reduce added sugar/liquid; bake until hot and bubbling.
No marshmallows?
Use only the pecan streusel topping.
Make ahead?
Assemble base a day ahead; bake and add topping just before serving.
Food safety?
Bake until hot throughout; chill leftovers within 2 hours; reheat to 165°F.
