Description
This easy sweet potato casserole is a classic, comforting side dish perfect for holidays or family dinners. Creamy mashed sweet potatoes are blended with warm spices and vanilla, then topped with a crunchy pecan brown sugar mixture and gooey marshmallows for a delightful texture contrast.
Ingredients
Scale
Sweet Potato Mixture
- 4 medium sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the casserole later.
- Boil Sweet Potatoes: Place the peeled and cubed sweet potatoes into a large pot and cover with water. Bring to a boil and cook for 10-15 minutes until the potatoes are fork-tender. Drain well and return to the pot.
- Mash Sweet Potatoes: Using a potato masher or fork, mash the sweet potatoes in the pot until smooth and creamy.
- Mix Ingredients: Stir in the milk, melted butter, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is evenly combined and smooth.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly inside.
- Prepare Topping: In a small bowl, combine the chopped pecans, brown sugar, and melted butter. Sprinkle this mixture evenly over the sweet potatoes in the baking dish.
- Add Marshmallows (Optional): For a classic touch, scatter mini marshmallows over the pecan topping.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crispy and marshmallows are melted and lightly browned.
Notes
- Boiling the sweet potatoes ensures a creamy texture after mashing.
- Optionally, substitute or omit marshmallows for a less sweet version.
- The casserole is best served warm and can be prepared a day ahead and reheated.
- For a richer flavor, use half-and-half or cream instead of milk.
- Chopped pecans can be toasted beforehand to intensify their flavor.
