Loaded Sweet Potato Casserole
This Loaded Sweet Potato Casserole is packed with brown sugar, cinnamon, vanilla, nutmeg, pumpkin pie spice and topped with toasty marshmallows and crumbled pecans! It’s the perfect side dish to add to your Thanksgiving dinner!
- 6 Large Sweet Potatoes
- 2 Tablespoons Unsalted Butter
- ¼ Cup Heavy Cream
- 1½-2 Tablespoons Ground Cinnamon, as needed
- 1½ Tablespoon Pumpkin Pie Spice, as needed
- 2-3 Tablespoons Brown Sugar, as needed
- ½ Tablespoon Nutmeg
- ½ Cup Chopped pecans
- 2-3 Cups Marshmallows
Preheat oven to 350°F. Grease a casserole dish or spray with non stick cooking spray and set aside.
Place the whole sweet potatoes with the skin on in a large pot of boiling water, and boil until tender (you should be able to stick a fork in and out smoothly). Drain, and let cool for a couple of minutes. Cut in half and peel the skin right off. Return the sweet potatoes to the pot.
Add butter, heavy cream, cinnamon, nutmeg, pumpkin pie spice, brown sugar to the potatoes and mash until smooth.
Be sure to taste the potatoes and add additional spices, if needed.
Transfer the mashed sweet potatoes to the prepared casserole dish. Top with marshmallows, and chopped pecans.
Place in the oven until the marshmallows are nice and toasty. Enjoy!