Holiday Sweet Potato Peach and Cashew Bake Casserole
Celebrate the holidays with this irresistible Holiday Sweet Potato Peach and Cashew Bake Casserole—a festive twist on classic sweet potato casserole that’s packed with warm, comforting flavors and delightful textures. Featuring tender layers of fork-tender sweet potatoes, juicy peach slices, and crunchy salted roasted cashews, this dish is elevated by a rich, spiced brown sugar glaze infused with cinnamon, nutmeg, and a hint of vanilla. Perfectly baked to golden perfection, an optional topping of gooey mini marshmallows adds a whimsical touch that makes it a showstopper on your holiday table. Ready in under an hour, this crowd-pleasing casserole balances sweet, savory, and nutty notes for a side dish everyone will love.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 1 15-ounce can (drained weight) canned peach slices in juice
- 1 cup salted roasted cashews
- 4 tablespoons unsalted butter
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 0.25 cup milk (any kind)
- 1 cup mini marshmallows (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish with a light coating of butter or non-stick cooking spray.
Peel the sweet potatoes and cut them into 1/2-inch thick slices. Place them in a large pot, cover with water, and bring to a boil. Cook for 10–12 minutes, or until the sweet potatoes are fork-tender. Drain and set aside to cool slightly.
While the sweet potatoes cool, drain the canned peaches and slice them into smaller chunks if desired. Set aside.
In a small saucepan over medium heat, melt 4 tablespoons of butter. Stir in the brown sugar, cinnamon, nutmeg, vanilla extract, and flour. Slowly whisk in the milk and let the mixture simmer for 2–3 minutes until thickened. Remove from heat.
Arrange half of the cooked sweet potatoes in an even layer in the prepared baking dish. Top with half of the peach slices and half of the roasted cashews. Drizzle half of the butter-sugar mixture over the top.
Repeat the layering process with the remaining sweet potatoes, peaches, and cashews. Pour the remaining butter-sugar mixture evenly over the top layer.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle mini marshmallows evenly on top (if using). Return to the oven and bake for another 10–15 minutes, or until the marshmallows are golden and the casserole is bubbling.
Remove the casserole from the oven and let it cool for 5–10 minutes before serving. Enjoy this warm, sweet, and nutty dish with family and friends during the holidays!
Nutrition Facts
Calories |
5162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 986.4 g | 359% | |
| Dietary Fiber | 121.0 g | 432% | |
| Total Sugars | 346.9 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1345 mg | 103% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
