A southern classic straight from my dad’s kitchen. There are some recipes that live in cookbooks – and then there are the recipes that live in families. My dad’s Southern sweet potatoes fall into the second category: handwritten in memory, perfected by time, and brought out for every holiday, celebration, and cozy Sunday supper.
Warm cinnamon, buttery baked sweet potatoes, toasted pecans, and a blanket of golden, melted marshmallows – this dish is pure comfort, sweet nostalgic, and exactly the way Dad made it.
He didn’t measure much. He didn’t rush. And he always said the caramelized edges were
“the good part.”
You’ll want to add these to your holiday menu this year. I promise everyone will love them!
Why You’ll Love This Recipe:
- Old-fashioned and comforting
- Toasty marshmallows and pecans on top
- A true holiday table must-have
- Buttery, caramelized, cinnamon-spiced
Make sure to check out Everything You’ll Need for a Cozy Thanksgiving! My guide to the essentials.
Dad's Sweet Potato Casserole
Ingredients
- Candied Pecans: 5 tbsp brown sugar, 1 tbsp butter, 1/4 tsp salt, 1-1/2 cups pecans
- 3 pounds yams/sweet potatoes, peeled and cut into 1-1/4 inch cubes
- 4 cups apple cider
- 2 cups water
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 tbsp butter, melted
- 1/2 kosher salt
- 2 large eggs
- 4 cups mini marshmallows
Instructions
- Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper. Add pecans and gently roast for 20 minutes or until just starting to get toasty. Chop into small pieces.
- In a medium skillet, combine brown sugar, butter, and salt. Add butter and sugar. Stir until incorporated. Add pecans and stir until coated. Set aside.
- For casserole: in a medium size Dutch oven, add chopped sweet potatoes, apple cider, and 2 cps water. Bring to a bowl over medium heat and simmer until tender. Drain and reserve 1/2 cup cooking liquid.
- In a large bowl, add cooked sweet potatoes plus 1/2 cup reserved liquid, maple syrup, brown sugar, butter, and salt. Use a potato masher and mash to desired consistency.
- In a small bowl, whisk eggs. Add to sweet potato mixture.
- To a greased 9 by 12 inch baking pan, add sweet potatoes
- Cover with foil and bake for 30 minutes. Remove from oven and add masrshmallows and candied pecans. Bake until marhmallows are a golden brown and bubbly.
- Serve immediately.
