This sweet potato casserole is a warm and comforting dish perfect for any table. It’s made with creamy mashed sweet potatoes, topped with a sticky brown sugar and pecan crunch—yum!
Every bite feels like a cozy hug, especially when it’s warm right out of the oven! I love serving it at family gatherings, and it always disappears quickly. Who can resist that topping? 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Use large, firm sweet potatoes for the best flavor. If you want a twist, try butternut squash or pumpkin instead, which will also add a lovely sweetness.
Granulated Sugar: This adds sweetness to the dish. If you’re looking for a healthier option, consider using coconut sugar or maple syrup as a substitute. Just remember, the flavor might vary a bit!
Marshmallows: Mini marshmallows are traditional for that gooey topping, but if you’re avoiding marshmallows, you can use a sprinkle of crushed graham crackers or a thin layer of meringue instead, for a nice crunch.
Pecans: These give a delightful crunch. If you need a nut-free option, sunflower seeds work great and add a nice texture without the allergens.
How Do You Mash Sweet Potatoes Smoothly?
For the creamiest sweet potato mash, make sure to reduce moisture. Boiling works well, but draining thoroughly is crucial. Here’s how to do it right:
- Peel and chop the sweet potatoes evenly for consistent cooking.
- Boil until they’re fork-tender. Overcooking them can add excess water.
- Drain carefully, then let them sit for a few minutes to evaporate any remaining steam.
- Use a potato masher or ricer for a smooth texture—skip the blender as it can make them gluey.
This technique ensures a creamy base for your casserole that won’t become watery. Happy cooking!
How to Make Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 teaspoon salt
For the Topping:
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, softened
- 2 cups mini marshmallows
How Much Time Will You Need?
This sweet potato casserole takes about 15 minutes to prepare and 35-40 minutes to bake. So, you’ll be looking at a total time of about 1 hour, including some time for cooling before serving. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 350°F (175°C). While it heats, grab a 9×13 inch baking dish and grease it lightly with butter or cooking spray, so your casserole doesn’t stick!
2. Cooking the Sweet Potatoes:
Peel the sweet potatoes and cut them into chunks. Boil them in a large pot of water for about 15 minutes, or until they are tender when pierced with a fork. Drain them well and allow them to cool slightly.
3. Making the Sweet Potato Mixture:
In a large mixing bowl, mash the cooked sweet potatoes until smooth. Then, mix in the granulated sugar, eggs, melted butter, vanilla extract, milk, and salt. Stir until everything is well combined and creamy.
4. Preparing the Casserole:
Pour the sweet potato mixture into your prepared baking dish, smoothing the top with a spatula for even baking.
5. Making the Topping:
In another bowl, mix together the chopped pecans, brown sugar, and flour. Add the softened butter and mix until it resembles crumbs. This will give you that delicious crunchy topping! Evenly sprinkle the pecan mixture over the sweet potato layer.
6. Baking the Casserole:
Place the casserole in the oven and bake uncovered for about 25 minutes, or until the pecan topping is set and slightly golden.
7. Adding the Marshmallows:
Take the casserole out of the oven and evenly distribute mini marshmallows over the top. Return it to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and toasted on top.
8. Serving:
Once done, let the casserole cool slightly before serving. Serve it warm for that ultimate comfort food experience. Enjoy your delicious sweet potato casserole!
This dish combines creamy sweet potatoes with a crunchy pecan topping and gooey marshmallows, making it a beloved favorite for any holiday or family gathering!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes to save time! Just drain and rinse them before mashing. Use about 3 cups of canned sweet potatoes for this recipe, and adjust the sugar based on your taste preference since canned versions can be sweeter.
Can I Make This Recipe Vegan?
Absolutely! To make this casserole vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water per egg), use plant-based milk, and replace the butter with vegan butter or coconut oil. Marshmallows can also be swapped for vegan marshmallows.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For best texture, reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Can I Freeze Sweet Potato Casserole?
Yes, you can freeze the casserole! Prepare it up to the point of baking, then cover tightly and freeze for up to 2-3 months. To bake, thaw overnight in the refrigerator and then proceed with the baking instructions, adding extra time as needed to ensure it’s heated through.
