Ben's Sweet Potato Casserole recipe

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Ingredients

1 cup chopped pecans
4 teaspoons honey
1 cup brown sugar, divided
1 tablespoon white sugar
5 sweet potatoes, peeled and cut into cubes
¼ cup heavy whipping cream
3 tablespoons butter, cut into cubes
2 tablespoons orange juice
⅛ teaspoon ground nutmeg, or to taste
⅛ teaspoon ground cinnamon, or to taste
1 (10.5 ounce) package miniature marshmallows

Nutrition Info

378.5 calories
carbohydrate: 67 g
cholesterol: 14.4 mg
fat: 11.3 g
fiber: 4.5 g
protein: 2.9 g
saturatedFat: 3.6 g
servingSize: -
sodium: 123.7 mg
sugar: 40.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  2. Spread pecans out on a baking sheet and drizzle honey over pecans. Sprinkle 1 tablespoon brown sugar and white sugar over the top.

  3. Cook pecans in the preheated oven until honey starts to bubble and nuts are fragrant, 2 to 4 minutes. Remove nuts from oven and reduce oven temperature to 350 degrees F (175 degrees C).

  4. Place sweet potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

  5. Combine sweet potatoes, remaining brown sugar, cream, butter, orange juice, nutmeg, and cinnamon together in a large bowl. Stir pecans into sweet potato mixture. Spread mixture into a 9x13-inch baking dish and top with marshmallows.

  6. Bake casserole in the oven until marshmallows are golden brown, about 10 minutes.

Recipe Yield

12 servings

Recipe Note

Mmmmmm...more, please?

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