Krissy’s Sweet Potato Casserole is one of my favorite traditional Thanksgiving side dishes because we’ve been making this recipe my entire life.
I’m a huge potato fan. Just recently I threw together a sweet potato hash with poached eggs and it was quite possibly the best breakast. Ever. I love me some roasted garlic mashed potatoes any day of the week. And of course there’s homemade oven baked rosemary fries. Yeah – potatoes are enjoyed in this foodie household.
I don’t know if there’s an “official” way to make a sweet potato casserole. If there is, I have no idea if I’m totally off the mark or on the right track. All I know is that when you say sweet potatoes and Thanksgiving, this is what you get in my family. The funny thing about making this recipe for the blog was that I actually had to measure everything. This is one of those dishes where we would always just throw everything in and it would turn out awesome. This time, I hand to take that handful of brown sugar or that pinch of spice and actually transfer it to a measuring cup or spoon before adding it!
We were totally addicted to sugar as kids and have spent the better part of our adult lives trying semi-unsuccesfully to kick the habit. I’m sure some of you can relate. When we were kids, we liked this casserole. Would we like it if an adult served us a scoop? Heck no. We liked getting a big scoop of toasted marshmallows by scraping the top and were okay with the bits of sweetened sweet potatoes that stuck to the bottom. It gave it a Thanksgiving flavor, after all. Now, as an adult, I have to show massive restraint and scoop up a portion like a normal adult would do. I have to watch my sisters carefully, though, and I know they watch me, because all three of us are wanting to do the same thing as we did when we were kids.
Oh, I also wanted to mention. You can easily make this the day before. Just get to the step where you add the marshmallows, cover it with foil, and stick it into the frig instead of the oven. I try to make as much as I can on the day before so I can actually get a shower in on Thanksgiving day, drink a lot of wine, and munch on appetizers instead of clean up a kitchen that I destroyed in a frantic race to finish dinner before the guests arrive.
- 2 pounds sweet potatoes (4 medium sized), peeled and chopped
- 8 ounce can crushed pineapple
- 1/4 cup brown sugar
- 1/2 cup raw pecan pieces
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons cold unsalted butter
- 10 ounce bag miniature marshmallows
- In a large stockpot, cover sweet potatoes with cool water. Bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes. Drain.
- Mash sweet potatoes in 9x9 baking dish. Mix in crushed pineapple, brown sugar, pecan pieces, and pumpkin pie spice. Dot with small pieces of butter and stir. Spread mixture evenly in pan. Cover with marshmallows (that is, whatever's left after your kids steal some) and press into sweet potato mixture. Cover with aluminum foil.
- When ready to cook, preheat oven to 350 degrees F. Cook until heated through, 30-45 minutes (depending on whether casserole had been stored in the refrigerator). Remove foil and broil just until marshmallows are a deep golden brown. Serve hot.