Candied Sweet Potato Casserole is a Thanksgiving classic and a great dish to bring for a potluck. The sweetness is a nice balance with the traditional savory dishes like dressing, green beans, and roasted Turkey.
Why you will like this recipe
Sweet Potato casserole comes together quickly using basic pantry and fridge ingredients. A side dish that will bring back memories of Thanksgiving past.
Table of Contents
Recipe Ingredients and Substitutions
- Sweet Potatoes - If substituting with fresh boil until tender, let cool and peel. Cut the sweet potatoes and mash leavng some chunkiness.
- Butter - butter works best, I don;t recommend using a margarine.
- Ground Cinnamon - You should adjust the amount upor down to you personal taste preference.
- Brown Sugar - The brown sugar gives not only sweetess but a lovely depth to the flavor. I don;t recommend substituing.
- Vanilla Extract - A Vanilla paste can also be substituted.
- Mini Marshmallows - These are really optional, but the melted and slight borwn and crisp marsmallow topping really adds to the flavor and texture of this side dish.
See the recipe card for ingredients quantities.
Recipe Directions
This recipe comes together fast so start by preheating your oven to 350°F
- Add the drained sweet potatoes to a medium size bowl or 4 cup measuring cup.
- Slightly mash the yams so they are a little chunky, not smooth. Stir in the melted butter, cinnamon, brown sugar, and vanilla.
- Transfer the mixture to a casserole dish.
- Top with marsmallows and covered casserole dish loosely with aluminum foil. Bake in preheated 350°F oven for 35 minutes or until the sweet potatoes are bubbly. Uncover and increase heat to 450 and continue baking until marshmallows are browned.
Recipe Notes
- For a citrusy twist add about 1-2 tablespoons of frozen orange juice concentrate when adding the vanilla extract.
- Easy to prepare the night before and reheat when ready to serve.
Serving Suggestions
Classically served with Thanksgiving dinner but great any time of the year.
Tools Used
- 7-inch square corning ware casserole dish. I picked mine up a t an antiue store but you can find newer ones on Amazon.
- 4-cup measuring cup
- mixing spoon
How to store leftovers
Cover unused portions in the refrigerator for up to 2 days.
FAQ's
Yes, however, what some refer to as yams are actually sweet potatoes. Sweet Potatoes have that classic orange flesh. Yams are completely different vegetables and are less sweet. Here is a good explanation of the differences; North Carolina Sweet Potatoes.
📖 Recipe
Candied Sweet Potato Casserole
These tasty candied yams are good any time of year, not just at Thankgiving!
Ingredients
- 1 (28-ounce) can yams
- ¾ teaspoon vanilla extract
- 5 tablespoon butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 cup mini marshmallows
Instructions
- Add the drained yams to a medium size bowl or 4 cup measuring cup.
- Slightly mash the yams so they are a little chunky, not smooth. Stir in the melted butter, cinnamon, brown sugar, and vanilla.
- Transfer the yam mixture to a casserole dish.
- Top with marshmallows and cover the casserole dish loosely with aluminum foil. Bake in preheated 350°F oven for 35 minutes or until the yams are bubbly. Uncover and increase heat to 450 and continue baking until marshmallows are browned.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 254Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 130mgCarbohydrates: 31gFiber: 2gSugar: 19gProtein: 1g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
Thanks for coming! Let me know what you think or share a tip.