|Classic old fashioned souffled sweet potato casserole topped in the traditional way with gooey marshmallows, or if you prefer, a praline topping.|
Sweet Potato CasseroleI don't know what it is about sweet potatoes fluffed up souffle like and topped with gooey marshmallows, but we sure love this dish down here in The Deep South and it is a rare southern table that is not graced with it on both Thanksgiving and Christmas.
Yes we know it gets a bad rap from some folks particularly those who don't have the privilege of living in our beautiful south. They make fun of it and call it names. But we love it, so when you insult it know that you are also insulting hundreds of thousands of folks who love it. It's really okay if you prefer a praline topping, or... something out of the ordinary even. I have indeed seen some strange things in the name of a sweet potato casserole, but mini marshmallows is the way we roll Down South. It is traditional.
And, like our beloved cream soups found in traditional holiday dishes like Green Bean Casserole, I'd like to ask that you please stop trash talkin' this classic too if you don't mind. Remember mama's advice that if you don't have something nice to say, well.. if you're a proper southerner, you know the rest. For those who might like a praline topping instead, we southerners have been known to top a few things with pecans here and there and so we might know a thing or two about that too. My recipe includes a praline topping if you'd rather that over the gooey marshmallows.
This recipe serves about 6. For the holidays double it. While you're here, be sure to click on over to browse more traditional southern Thanksgiving recipes, or check out our Christmas recipes too.
Recipe: Traditional Southern Sweet Potato Casserole©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 3 (16 ounce) cans of candied yams, drained (like Bruce's) or about 4 large sweet potatoes, baked
- 1/2 cup of unsalted butter, melted
- 1/2 cup granulated sugar, or to taste
- 2 large eggs
- 1/4 cup of half and half
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 3 cups of mini marshmallows, OR Praline Topping (recipe below)
Preheat oven to 375 degrees. Prepare a 1-1/2 to 2 quart casserole dish with butter or non-stick spray.
Mash the sweet potatoes until smooth; add the butter, half the sugar, half and half, cinnamon, ginger, nutmeg and vanilla extract; stir well and taste. Add the remaining sugar if needed. Add the eggs and combine well. Pour into the casserole dish. Cover. Bake at 375 degrees for about 20 to 30 minutes, until heated through well.
Remove, uncover and gently stir. Spread marshmallows on the top, bake uncovered about 15-20 minutes longer, or until marshmallows are nicely browned.
Serves about 6 - Double for the holidays.
This is enough praline topping for the casserole above, doubled. Reduce by half for the 6 serving size.
1/3 cup unsalted butter, melted
1 cup packed light brown sugar
1/3 cup all purpose flour
1 cup finely chopped pecans
Whole pecan halves for garnish, optional
Melt the butter. Meanwhile mix the brown sugar, flour and pecans in a small bowl. Pour the butter into the brown sugar mixture and stir with a fork until well mixed. Eliminate the marshmallows and sprinkle the pecan mixture all over the top of the casserole. Bake at 350 degrees F for about 45 minutes to 1 hour. Allow to sit for 5 minutes before serving. Garnish with whole pecan halves after removing from the oven, if desired.
Cook's Notes: If using the praline topping you can assemble this entire casserole the day before if you like. Cover and refrigerate. Bring to room temperature for about 30 minutes, and if using marshmallows, wait to add those as directed above. Can also substitute about 3 large fresh sweet potatoes in place of canned, bake on a foiled lined baking pan, at 400 degrees F for about 1 hour, or boil for approximately 40 minutes until tender. Skin and mash, beat with mixer or process in food processor until smooth. You need about 3-1/2 to 4 cups mashed. If using plain canned yams (not in syrup), or fresh, increase the sugar. Taste for sweetness before cooking, after adding all of the spices but before adding the eggs.
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©Deep South Dish
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Posted by Mary on November 8, 2009
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