Ben's Sweet Potato Casserole

Ben Sparks

"Mmmmmm...more, please?"
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Ingredients

50 m servings 378 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 67g
  • 22%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Spread pecans out on a baking sheet and drizzle honey over pecans. Sprinkle 1 tablespoon brown sugar and white sugar over the top.
  3. Cook pecans in the preheated oven until honey starts to bubble and nuts are fragrant, 2 to 4 minutes. Remove nuts from oven and reduce oven temperature to 350 degrees F (175 degrees C).
  4. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  5. Combine sweet potatoes, remaining brown sugar, cream, butter, orange juice, nutmeg, and cinnamon together in a large bowl. Stir pecans into sweet potato mixture. Spread mixture into a 9x13-inch baking dish and top with marshmallows.
  6. Bake casserole in the oven until marshmallows are golden brown, about 10 minutes.

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