One Pot Sweet Potato Casserole Recipe
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Traditional, classic, quick, easy sweet potato casserole recipe with marshmallows and pecans, made in one pot. A simple 30 minute Thanksgiving side dish.
Course Side Dish
Cuisine American
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 6 People
Calories 294
Author Abeer
5 Boiled sweet potatoes Medium size 1/4 tsp Ginger powder 1/4 tsp Cinnamon powder 1/8 tsp Nutmeg powder 1/4 cup Butter Unsalted, Very soft 1/4 cup Honey Or maple syrup or brown sugar 1/4 cup Whole milk Or half and half 2 cups Mini marshmallows 1/2 cup Pecans Roughly chopped, Divided
In a rectangle baking dish (Dimensions: 9x13), add boiled sweet potatoes, ginger, cinnamon, nutmeg, butter, honey, milk. Mash everything together with a potato masher until all ingredients are combined and smooth.
Mix in 1/4 cup pecans.
Spread out this mixture evenly in the pan.
Sprinkle marshmallows and remaining 1/4 cup pecans on top.
Bake at 375 degrees for about 20 minutes or until marshmallows are bubbly and golden brown. Serve immediately and enjoy!
Read all my tips above.
Tastes best when served fresh out of the oven but leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 294 kcal | Carbohydrates: 42 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 5 g | Cholesterol: 21 mg | Sodium: 128 mg | Potassium: 316 mg | Fiber: 3 g | Sugar: 25 g | Vitamin A: 11260 IU | Vitamin C: 1.9 mg | Calcium: 45 mg | Iron: 0.8 mg