Hamdi Saidani Pioneer Woman Sweet Potato Casserole is made with sweet potatoes, butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, pecans, and marshmallows. This easy Sweet Potato Casserole with Marshmallow Recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 10 people.
Pioneer Woman Sweet Potato Casserole Ingredients
Ingredients For the Filling:
- 3 1/2 lb. sweet potatoes
- 1/2 cup (1 stick) butter, melted, plus more for greasing the casserole dish
- 1/2 cup heavy cream
- 1/3 cup light brown sugar
- 3 large eggs
- 1 1/4 tsp. salt
- 1 1/2 tsp. cinnamon
- 3/4 tsp. smoked paprika
- 1/4 tsp. cayenne pepper (optional)
Ingredients For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 cup chopped pecans
- 1/4 cup butter, melted
- 2 cups mini marshmallows, divided
How To Make Pioneer Woman Sweet Potato Casserole
- Prepare the Sweet Potatoes: Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Place the sweet potatoes on the prepared baking sheet and pierce the tops 2 to 3 times with a knife. Cover loosely with foil and roast until very soft, about 50 to 60 minutes. Let them cool until they’re manageable, then peel and discard the skins.
- Make the Filling: In a large bowl, combine the roasted sweet potatoes, melted butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne pepper. Mash until smooth, or leave slightly chunky, as you like.
- Prepare the Baking Dish: Reduce the oven temperature to 375°F (190°C). Grease a 13-by-9-inch casserole dish with butter.
- Add the Topping: In a small bowl, mix together the flour, light brown sugar, cinnamon, and salt. Stir in the chopped pecans and melted butter until the mixture is clumpy. Spread 1 cup of marshmallows evenly over the sweet potato filling. Cover with the pecan topping mixture.
- Bake the Casserole: Bake for 25 minutes. Remove from the oven and sprinkle the remaining 1 cup of marshmallows on top. Return to the oven and bake for an additional 10 to 15 minutes, or until the casserole is bubbly around the edges, hot in the center, and the marshmallows are golden brown. Allow to cool for a few minutes before serving.
Recipe Tips
- Pick Good Sweet Potatoes: Use sweet potatoes that are the same size. They should have orange insides for the best taste and softness.
- Make Holes in the Potatoes: Before you bake the sweet potatoes, make some holes in them with a fork or knife. This stops them from popping in the oven.
- Mash the Potatoes How You Like: You can mash the sweet potatoes how you want after baking. Make them a little chunky or very smooth.
What To Serve With Sweet Potato Casserole
Sweet Potato Casserole pairs well with roast chicken, slow cooker roast turkey, crispy roast pork, and prime rib. It can also be served alongside garlic butter steak, honey-glazed ham, grilled lamb chops, and barbecued ribs for a delicious and hearty meal.
How To Store Sweet Potato Casserole
- To Keep in the Fridge: Let the Sweet Potato Casserole cool down fully. You can then cover it with cling film or put it in a container with a tight lid. Keep it in the fridge for 3 to 4 days.
- To Freeze: If you want to store it for a long time, wrap the casserole well with foil and then put it in a freezer bag or a box that is safe for the freezer. You can freeze it like this for up to 2 months. Thaw it in the fridge overnight before you heat it again.
How To Reheat Leftover Sweet Potato Casserole
- In the Oven: Warm up the oven to 350°F. Put the casserole in a dish that can go in the oven and cover it with foil. Heat it for 15-20 minutes until it’s hot all through.
- In the Microwave: Take a piece of the casserole and put it in a dish that can go in the microwave. Cover it lightly with plastic wrap. Microwave on high for 2-3 minutes, mixing it a bit in the middle so it heats evenly.
- In the Air Fryer: Set the air fryer to 350°F. Put the casserole in a container that fits in the air fryer. Heat it for 5-10 minutes, check it now and then so it doesn’t get too dry.
Pioneer Woman Sweet Potato Casserole Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 498
- Total Fat: 28 g
- Saturated Fat: 13 g
- Trans Fat: 0 g
- Cholesterol: 106 mg
- Sodium: 475 mg
- Carbohydrates: 53 g
- Dietary Fiber: 6 g
- Sugar: 25 g
- Protein: 7 g
FAQs
Can I Make This Casserole Ahead Of Time?
Yes, you can prepare the sweet potato mixture and the topping separately, assemble them in the casserole dish, and refrigerate overnight. Add the marshmallows and bake according to the recipe instructions just before serving.
What Can I Use Instead Of Pecans In The Topping?
If you’re allergic to pecans or simply don’t have them on hand, walnuts or almonds are great substitutes. For a nut-free version, you can use rolled oats or crushed cereal for crunch.
How Do I Know When The Sweet Potatoes Are Cooked?
The sweet potatoes are done when you can easily pierce them with a fork and the insides are very soft. This usually takes about 50-60 minutes at 425°F.
Can I Use Canned Sweet Potatoes Instead Of Fresh?
Yes, canned sweet potatoes are okay to use. Make sure to drain and rinse them well. The taste and texture might be a little different from fresh ones.
Try More Pioneer Woman Recipes:
- Pioneer Woman Breakfast Potato Casserole
- Pioneer Woman Hamburger Potato Casserole
- Pioneer Woman Potato Balls
- Pioneer Woman Funeral Potatoes
- Pioneer Woman Crockpot Cheesy Potatoes
Pioneer Woman Sweet Potato Casserole
Description
Pioneer Woman Sweet Potato Casserole is made with sweet potatoes, butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, pecans, and marshmallows. This easy Sweet Potato Casserole with Marshmallow Recipe creates a tasty dessert that takes about 2 hours to prepare and can serve up to 10 people.
Ingredients
Ingredients For the Filling:
Ingredients For the Topping:
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Place the sweet potatoes on the prepared baking sheet and pierce the tops 2 to 3 times with a knife. Cover loosely with foil and roast until very soft, about 50 to 60 minutes. Let them cool until they’re manageable, then peel and discard the skins.
- Make the Filling: In a large bowl, combine the roasted sweet potatoes, melted butter, heavy cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne pepper. Mash until smooth, or leave slightly chunky, as you like.
- Prepare the Baking Dish: Reduce the oven temperature to 375°F (190°C). Grease a 13-by-9-inch casserole dish with butter.
- Add the Topping: In a small bowl, mix together the flour, light brown sugar, cinnamon, and salt. Stir in the chopped pecans and melted butter until the mixture is clumpy. Spread 1 cup of marshmallows evenly over the sweet potato filling. Cover with the pecan topping mixture.
- Bake the Casserole: Bake for 25 minutes. Remove from the oven and sprinkle the remaining 1 cup of marshmallows on top. Return to the oven and bake for an additional 10 to 15 minutes, or until the casserole is bubbly around the edges, hot in the center, and the marshmallows are golden brown. Allow to cool for a few minutes before serving.
Notes
- Pick Good Sweet Potatoes: Use sweet potatoes that are the same size. They should have orange insides for the best taste and softness.
- Make Holes in the Potatoes: Before you bake the sweet potatoes, make some holes in them with a fork or knife. This stops them from popping in the oven.
- Mash the Potatoes How You Like: You can mash the sweet potatoes how you want after baking. Make them a little chunky or very smooth.
