This sweet potato casserole is a warm and comforting dish that’s perfect for any family gathering. It has creamy, smooth sweet potatoes topped with a crunchy pecan and brown sugar mix!
It’s like a cozy hug on a plate! I love making this dish because it really brings everyone together around the table. Plus, who can resist that gooey topping? 😋
Making this casserole is super easy. Just mash the sweet potatoes, mix in some butter and spices, then bake with that yummy topping. It’s a dish that’s hard to share!
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! Look for firm, smooth sweet potatoes without any blemishes. If you can’t find fresh ones, canned sweet potatoes can work in a pinch. Just drain and mash them.
Granulated Sugar: This adds sweetness to the casserole. If you’re avoiding refined sugar, consider using coconut sugar or maple syrup instead. They bring a natural sweetness and a hint of their own flavor.
Butter: Unsalted butter is used in this recipe. For a dairy-free option, you can substitute with coconut oil or a vegan butter. I’ve tried both, and they work just as well!
Marshmallows: Mini marshmallows are traditional for the topping, but you can skip them if you’re looking for a less sweet dish. Try using toasted coconut flakes or more chopped nuts instead for texture.
How Do You Get Smooth Mashed Sweet Potatoes?
A key to achieving creamy sweet potatoes is to cook them properly. Here’s how to do it:
- Start by peeling and chopping the sweet potatoes into even chunks for consistent cooking.
- Boil in salted water until they’re fork-tender, about 15-20 minutes.
- Drain well and then mash while they’re still warm to avoid lumps.
- For extra creaminess, use a potato ricer or hand mixer!
Remember, the smoother the mash, the better the casserole will turn out. Have fun mashing!
Sweet Potato Casserole
Ingredients:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Topping:
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
- 1/3 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe will take about 15-20 minutes to prep and around 30 minutes to bake. In total, you should plan for about an hour to get this delicious casserole on your table!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Then, grease a 9×13 inch baking dish or any similar casserole dish you have on hand.
2. Cook the Sweet Potatoes:
Peel the sweet potatoes and chop them into even pieces. Boil them in salted water until they’re soft, about 15-20 minutes. Once they’re tender, drain the water and mash the sweet potatoes until smooth. Measure out 4 cups for your casserole.
3. Mix the Filling:
In a large bowl, mix the mashed sweet potatoes with the granulated sugar, beaten eggs, melted butter, milk, vanilla extract, salt, and cinnamon (if you’re using it). Stir well until everything is smooth and combined.
4. Spread in the Dish:
Pour the sweet potato mixture into your greased baking dish, spreading it out evenly so it cooks nicely.
5. Make the Topping:
In a small bowl, combine the brown sugar, chopped pecans, and melted butter. Mix until well combined. This will add a delightful crunchy topping to your casserole!
6. Assemble the Casserole:
Sprinkle the pecan topping evenly over the sweet potato mixture. Then, add the mini marshmallows on top, spreading them out in a single layer.
7. Bake the Casserole:
Place your casserole in the preheated oven and bake for about 25-30 minutes. You’re looking for the marshmallows to turn a lovely golden brown and for the topping to be bubbly.
8. Cool and Serve:
Take the casserole out of the oven and let it cool for a few minutes before serving. This will make it easier to scoop! Enjoy the heartwarming blend of sweet potatoes, crunchy pecans, and gooey marshmallows!
This sweet potato casserole is sure to be a hit at your next gathering. Enjoy!
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
Yes, you can definitely use canned sweet potatoes! Just make sure to drain them and mash them well before adding to the recipe. You’ll need about 3 cups of drained canned sweet potatoes to replace the 4 cups of fresh.
Can I Make This Casserole in Advance?
Absolutely! You can prepare the sweet potato mixture and the topping a day ahead. Store them separately in the refrigerator, then assemble and bake when you’re ready to serve. Just add a little extra baking time if you’re starting with a chilled casserole.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat individual servings in the microwave or reheat the entire dish in the oven at 350°F for about 15-20 minutes until warmed through.
What Can I Use Instead of Mini Marshmallows?
If you prefer not to use marshmallows, you can skip them altogether or substitute with toasted coconut flakes for a crunchy texture. You could also add extra chopped nuts or a streusel topping for a delicious twist!
