Sheet Pan Sweet Potato Casserole
The best part of a sweet potato casserole is the topping! With our version, there’s more topping to filling ratio since we’re using a sheet pan. Our version also includes two popular favorite toppings – pecans and marshmallows.
Scale
Ingredients
Scale
3 pounds Triple S Sweet Potatoes, peeled and cut into cubes
½ cup brown sugar, packed
⅓ cup Hiland Butter, softened
½ teaspoon Griffin Foods Vanilla
¼ teaspoon Savory Spice Cinnamon
Salt and pepper to taste
¾ cup Knight Pecan Farms pecans, chopped and divided
2 cups miniature marshmallows
- Preheat oven to 375 degrees. Grease a half-sheet pan (18-by-13-inches).
- Place sweet potatoes in a pot of boiling water. Bring back to a boil, then simmer for 15 minutes or until fork tender. Drain.
- In a large bowl, mash the sweet potatoes with brown sugar, butter, vanilla, cinnamon and salt and pepper. Fold in half of the pecans and spread into pan.
- Sprinkle with the marshmallows and the remaining pecans. Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.