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Dean’s Sweet Potato Casserole
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Dean’s Sweet Potato Casserole
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Take all the yum of a traditional sweet potato casserole, then add in dried cranberry and pineapple for a new spin on a holiday favorite.

Prep time
Bake/Cook time
16 1/2 cup servings
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Dean’s Sweet Potato Casserole
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
16 1/2 cup servings


  • 2 cans (24 ounces) yams
  • 1 cup crushed pineapple
  • 1 cup Imperial Sugar Light Brown Sugar
  • 3 tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries
  • 3 cups marshmallows


  1. Preheat oven to 350°F. Spray large baking dish with cooking spray.
  2. Drain yams. Place in stand mixer bowl and add sugar, flour, pineapple and spices.
  3. Mix on medium-low speed. While they mix, slowly pour in butter until no lumps of yams are present.
  4. Mix in pecans and dried cranberries into the yam batter. Then pour into baking dish, top with marshmallows and bake at 350°F for 30 minutes.
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