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Creamy Buttery Sweet Potato Casserole | 55-Min Crowd Fall Family Feast

Best Creamy Buttery Sweet Potato Casserole Easy 55 Min

Creamy buttery sweet potato casserole is the perfect fall casserole for your family Thanksgiving feast. Discover this crowd-pleasing recipe today.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Holiday Entertaining
Cuisine: American
Calories: 285

Ingredients
  

  • 3 lbs sweet potatoes
  • 4 tbsp butter
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 cup pecans, chopped
  • 2 tbsp maple syrup
  • 1/2 cup marshmallows

Method
 

  1. Preheat your oven to 375°F and line a large baking sheet with foil. Wash and prick the sweet potatoes several times with a fork to allow steam to escape during roasting.
  2. Arrange the sweet potatoes on the prepared baking sheet and roast for 25-30 minutes until completely tender when pierced with a knife. Once cooled slightly, peel away the skin and cut into chunks for easier blending.
  3. Add roasted sweet potato chunks to a food processor along with butter, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and black pepper. Pulse until the mixture reaches a smooth, creamy consistency without any lumps remaining.
  4. Transfer the blended mixture to a buttered 9x13-inch baking dish, spreading evenly across the bottom. This creamy buttery sweet potato casserole base should be about 2 inches thick and ready for the topping.
  5. In a small bowl, combine chopped pecans with maple syrup and a pinch of salt, stirring until the nuts are evenly coated. Sprinkle this mixture over the casserole filling, then dot the top with marshmallows for a classic touch.
  6. Bake for 10-12 minutes until the marshmallows are light golden brown and the filling is heated through. Let cool for 5 minutes before serving to allow the buttery sweet potato side to set slightly.