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The Kentucky Gent, a Louisville, Kentucky life and style blogger, shares his Candied Pecan Sweet Potato Casserole recipe.

Candied Pecan Sweet Potato Casserole

  • Author: The Kentucky Gent




  • 5 pounds sweet potatoes, peeled and cut into 2 inch pieces
  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup butter, melted
  • 1 cup brown sugar
  • 23 teaspoons salt (or to taste)
  • ½ cup milk or heavy cream


  • ½ cup brown sugar
  • ⅓ cup flour
  • ⅓ cup melted butter
  • 1 cup chopped pecans (such as Diamond of California)
  • 34 cups mini marshmallows


  1. Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
  2. Preheat oven to 375.
  3. Mash cooked sweet potatoes.
  4. Add eggs, vanilla, ½ cup melted butter, brown sugar, salt, and milk (or heavy cream) and mix until smooth.
  5. Spread potato mixture in the bottom of a greased 9×13 baking dish.
  6. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well (with a spoon, not a mixer).
  7. Sprinkle mixture over potatoes (it’s okay if potatoes aren’t completely covered).
  8. Bake uncovered for 15-20 minutes until pecans are caramelized.
  9. Spread marshmallows evenly over pecan mixture.
  10. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned.
  11. Serve immediately.