a little something sweet for (almost) everyone

sweet potato divide-hA sweet potato casserole is a MUST HAVE on all of our Holiday tables.  There is just something so wonderful about the rich, creamy and fluffy casserole that makes the Holiday’s something super special.  

In the past most of our casseroles have just had a brown sugar crumb topping because some of my family likes marshmallows and some like pecans and some like both and even a few that don’t like any so it was just easier to keep it minimal…well this year I decided to try and make (almost) everyone happy.  I made a traditional sweet potato casserole loaded with brown sugar, butter, half & half and then topped with a delicious brown sugar crumble.  Then as an added bonus I topped half of the casserole with mini marshmallows and the other half with chopped pecans…that way there is a little something for everyone (at least for all those who like sweet potato casserole’s).

16 servings

Deluxe Sweet Potato Casserole

A rich & creamy sweet potato casserole that has something for everyone

20 minPrep Time

45 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe
Recipe Image


6 lbs cooked sweet potatoes - you can either bake or boil sweet potatoes & or used canned ones...any are delicious
1/2 cup butter, melted
1 1/2 cups brown sugar
1 cup half & half
2 tbsp vanilla
2 tsp salt
2 tsp pumpkin pie spice
1/2 cup butter, cold & cut into cubes
3/4 cup flour
1/2 cup brown sugar
1/2 tsp pumpkin pie spice
2 cups mini marshmallows
1 cup pecans, chopped


Preheat oven to 350
Spray a large casserole dish with nonstick spray, set aside
Place cooked & peeled sweet potatoes into bowl of a stand mixer
With a paddle attachment mix on low for several minutes to break down sweet potatoes, scraping down the sides as necessary
To the mixer add in butter, brown sugar, half & half, vanilla, salt & pumpkin pie spice until well combined
Pour sweet potato mixture into prepared pan & smooth out
In a small bowl making topping by combing cold butter, flour, brown sugar & pumpkin pie spice with you fingers until butter is the size of peas
Sprinkle over sweet potato's
Place into oven and bake for 30 minutes, or until potatoes are set and topping is lightly browned
Sprinkle 1/2 of the casserole with marshmallows and the other 1/2 with pecan pieces
Place back into oven and continue cooking for another 10-15 minutes or until marshmallows are browned
Remove and let stand for 15 minutes before serving


Each serving is 8 WW+ points:

Nutritional Info Calories 418 Calories from Fat 123 Total Fat 13.6g Saturated Fat 8.4g Cholesterol 36mg Sodium 399mg Potassium 1446mg Total Carbohydrates 45.7g Dietary Fiber 7.2g Sugars 18.7g Protein 3.8g Vitamin A 13% - Vitamin C 49% - Calcium 7% - Iron 8% Nutrition Grade C



268 cal


1 g


59 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

If you wanted to really make it even more special you could use candied pecans or some spiced nuts.  You could also cover the entire casserole with both marshmallows and nuts…not only would it be so, so good it would be very pretty!!

Sweet potatoes are a must have and this year they are super special!

Make everyday sparkle – MJ

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.