Today I’m sharing my absolute favorite sweet potato recipe for Thanksgiving!  The recipe originally came from Paula Deen, but I’ve adapted it to reduce some sugar, eliminate some butter and eggs, and add marshmallows. 

I love this side dish because half of it has a crunchy brown sugar topping, and the other half has melty, toasty marshmallows. It appeals to everyone and is so, so good!

As an added bonus, it’s another one of those recipes that can be prepped a few days in advance and baked on the day of. I would suggest letting it sit at room temp for 30 minutes before baking it, and make sure you bake it uncovered, otherwise the steam with completely dissolve the marshmallows. I totally did that once!

This recipe never disappoints! Let me know if you make it for Thanksgiving!

Side by Side Sweet Potato Bake
I adapted this recipe by taking out some butter and eggs, reducing the amount of sugar, and adding some marshmallows to Paul Deen's famous sweet potato bake recipe.
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5345 calories
1143 g
51 g
60 g
91 g
16 g
1422 g
740 g
301 g
1 g
39 g
Nutrition Facts
Serving Size
1422g
Amount Per Serving
Calories 5345
Calories from Fat 509
% Daily Value *
Total Fat 60g
92%
Saturated Fat 16g
82%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 25g
Cholesterol 51mg
17%
Sodium 740mg
31%
Total Carbohydrates 1143g
381%
Dietary Fiber 78g
311%
Sugars 301g
Protein 91g
Vitamin A
16%
Vitamin C
618%
Calcium
65%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 cups cooked and mashed sweet potatoes
  2. 3/4 cup sugar
  3. 1 teaspoon vanilla
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground nutmeg
  6. 1/4 cup milk, half and half, or heavy cream
FOR THE TOPPING
  1. 1 1/2 tablespoons melted butter for topping
  2. 1/2 cup brown sugar
  3. 1/2 cup pecans, chopped (or walnuts)
  4. 2 Tbs all-purpose flour
  5. Half package of mini marshmallows
Instructions
  1. Preheat oven to 325°.
  2. Prepare the topping: Melt butter. Add brown sugar, flour, and nuts with a fork.
  3. Mix sweet potatoes, sugar, spices, egg and vanilla. Beat with an electric mixer until smooth. Add milk, mix well. Pour into greased 9 x 13 baking dish. Sprinkle prepared topping on half of the casserole, pour marshmallows on top of remaining half of casserole.
  4. Bake, uncovered for 25 to 30 minutes.
Notes
  1. This recipe can be prepared in advance and kept in the fridge until ready to bake.
  2. If you do prep it, let it sit at room temperature for 30 minutes or so before baking uncovered.
beta
calories
5345
fat
60g
protein
91g
carbs
1143g
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Collected Mom http://www.collectedmom.com/

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