Fall is coming! What better way to greet it than with a deliciously sweet Southern Style Sweet Potato Casserole?
I’ve been living in Georgia ever since I was a toddler, and sweet potato casserole is practically an institution down here. So, when you decide to make one, it better be good. Well, I can tell you that this sweet potato casserole recipe is super dee duper delicious! Just make sure you don’t eat the whole thing at once.
The basic recipe, which includes sweet potatoes, eggs, butter, pecans, marshmallows, comes from My Recipes. But I tweaked it a bit to give it a more “Southern” flavor.
The original recipe calls for cornflakes, but I don’t like my sweet potato casserole to be crunchy. My aunt makes a world-famous sweet potato pone, which is a thicker version of sweet potato casserole, and hers was always silky smooth. Also – I used half brown sugar and half white sugar. One of my kitchen rules is that brown sugar should be used at every possible opportunity. 🙂
The other adjustment I made was to swap out the pecans for praline pecans. And I do not mean praline-flavored pecans. I mean actual praline pecans. These are dipped in butter and brown sugar and then baked to be as delicious and un-diet friendly as possible. Down here, I get my praline pecans from Publix, but if you can’t find them in your area, you can use this praline pecan recipe to make them yourself.
- 4 1/2 pounds sweet potatoes
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup softened butter
- 1/4 cup almond milk (I use almond milk, because our family is lactose-intolerant, but regular milk is fine.)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup praline pecans, chopped
- 1 1/2 cup mini marshmallows
- Preheat an oven to 400 degrees. Peel the sweet potatoes and cut them into chunks. Place them into a steamer basket inside a pot of boiling water and cook for 20 minutes, or until tender. Transfer the potatoes into a large mixing bowl and mash roughly.
- Mix in the white sugar, brown sugar, butter, milk, and vanilla extract. Add the two large eggs, then beat the mixture with an electric mixer for about five minutes, or until smooth.
- Sprinkle the chopped praline pecans over the mixture and stir them in with a wooden spoon. Spray an 11×7 baking dish with cooking spray, then pour the sweet potato mixture into the pan. Place the pan in the oven and bake for 30 minutes.
- Remove the casserole from the oven and let it stand for about five minutes. Sprinkle the mini marshmallows evenly over the surface, then return the pan to the oven for 10 minutes more.
- Remove from the oven, let it stand for 10 minutes, then serve!
You can find more fall family fun inspiration from the Fall Family Favorites Series here.
Selena is mom to four little ones and wife to the most supportive husband on the planet. You can find her at Look We’re Learning!
