Sweet Potato Casserole
Sweet potato casserole is a great holiday recipe. So easy, always delicious. Check out our classic casserole made vegan and gluten free.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Desserts
Cuisine: American
Servings: 10
Calories: 239kcal
Preheat the oven to 375° Fahrenheit.
In a large bowl, mix together all of the ingredients for the Sweet Potato base mixture.
Spread the mixture in a greased, oven-safe casserole dish. ( 3 quart or 9x12 baking dish)
In a medium bowl, combine the ingredients listed for the pecan streusel / granola. Mix well so it forms a crumbly granola-like texture.
Top the sweet potato mixture with the pecan crumble / granola mixture.
Bake for 25 min until golden brown on top.
Remove from the oven. Scatter marshmallows on top.
Put it back in the oven under the broiler setting for 3-5 minutes so that marshmallows get toasty.
Remove promptly. Serve warm. Enjoy
How Do I Store the Leftovers?
Your leftover sweet potato casserole can be refrigerated for up to 3 days. Just remember to cover the container well to keep out any refrigerator smells.
Then, when you want to serve it, allow it to come to room temperature, and then just reheat it in the oven for a few minutes to crisp up the streusel once again.
Cooking Sweet Potatoes in Instant Pot
Add 1 cup of water to the insert of a 6 quart Instant Pot or 1.5 cups to an 8 quart Instant Pot. Put a trivet or steamer basket to the Instant Pot and arrange sweet potatoes on it. Place the lid on the Instant Pot, and set the valve to 'sealing'.
Cook on High Pressure for 15 minutes followed by natural pressure release. Remove the lid when the silver pin drops and then remove the sweet potatoes and use as needed.
Serving: 1/2 cup | Calories: 239kcal | Carbohydrates: 81g | Protein: 5g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 51mg | Fiber: 5g | Sugar: 51g