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Williams Sonoma Sweet Potato Casserole Recipe

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Description

Sweet potato casserole is a classic dish that makes an appearance at most holiday dinners. This Williams Sonoma recipe takes it up a notch by adding a crunchy pecan topping that perfectly complements the creamy sweet potatoes. This dish is sure to be a crowd-pleaser and will have everyone asking for seconds.

Prep Time

The prep time for this dish is about 30 minutes.

Cook Time

The cook time for this dish is about 1 hour.

Ingredients

  • 4 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 cups mini marshmallows
  • 1 cup chopped pecans

Equipment

  • Large pot
  • Baking dish
  • Mixing bowl
  • Mixer or hand blender

Method

  1. Preheat the oven to 350°F.
  2. In a large pot, cover the sweet potatoes with water and bring to a boil.
  3. Reduce the heat to medium and simmer until the sweet potatoes are tender, about 15-20 minutes.
  4. Drain the sweet potatoes and transfer to a mixing bowl.
  5. Add the butter, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, and salt to the mixing bowl.
  6. Using a mixer or hand blender, beat the sweet potato mixture until smooth.
  7. Transfer the sweet potato mixture to a baking dish.
  8. Sprinkle the mini marshmallows over the top of the sweet potato mixture.
  9. In a separate bowl, mix together the chopped pecans and brown sugar.
  10. Sprinkle the pecan mixture over the top of the marshmallows.
  11. Bake until the marshmallows are golden brown and the sweet potato mixture is heated through, about 30-40 minutes.

Notes

This dish can be made up to a day in advance and stored in the refrigerator. When ready to serve, remove from the refrigerator and let it come to room temperature before baking.

Nutrition Info

  • Serving size: 1/2 cup
  • Calories: 350
  • Total fat: 20g
  • Saturated fat: 9g
  • Cholesterol: 40mg
  • Sodium: 120mg
  • Total carbohydrates: 41g
  • Dietary fiber: 4g
  • Sugars: 24g
  • Protein: 3g

Recipe Tips

  • To make this dish a bit healthier, try substituting coconut oil for the butter and using coconut cream instead of heavy cream.
  • If you don't have mini marshmallows on hand, you can use regular marshmallows instead.
  • To make this dish gluten-free, be sure to use gluten-free marshmallows.

Enjoy this delicious and easy-to-make sweet potato casserole recipe from Williams Sonoma at your next holiday dinner!


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