Sweet Potato Casserole Recipe

Introduction

Sweet potato casserole is a must-have Thanksgiving treat that combines sweetness and comfort in every bite. This dish is easy to prepare ahead of time, making it perfect for holiday meal planning.

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• ½ cup whole milk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• Topping:
• ½ cup chopped pecans
• 2 tablespoons packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 cup mini marshmallows

Instructions

1. Step 1: Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
2. Step 2: Reduce heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
3. Step 3: Drain the sweet potatoes in a colander.
4. Step 4: In a large mixing bowl, mash the sweet potatoes until smooth.
5. Step 5: Add the brown sugar, melted butter, milk, eggs, vanilla extract, and salt. Whisk until well combined.
6. Step 6: Pour the sweet potato mixture into a prepared casserole dish.
7. Step 7: In a small bowl, combine the chopped pecans, brown sugar, and melted butter for the topping.
8. Step 8: Sprinkle the pecan topping evenly over the sweet potato mixture.
9. Step 9: Cover the casserole dish with plastic wrap and refrigerate for up to 2 days.

Tips & Variations

• For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the sweet potato mixture.
• Swap pecans for walnuts if preferred, or omit nuts for a nut-free version.
• To add extra sweetness and texture, sprinkle mini marshmallows on top before baking.
• Bring the casserole to room temperature before baking to ensure even cooking.

Storage

You can store the prepared casserole covered in the refrigerator for up to two days before baking. When ready to serve, bake at 350°F for 25-30 minutes until the top is golden and bubbly. If desired, broil for a minute or two to toast the topping. Leftovers keep well in an airtight container in the fridge for 3-4 days and can be reheated in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to two days in advance and keep it refrigerated until you’re ready to bake.

What can I use instead of mini marshmallows?

If you prefer not to use marshmallows, you can omit them or substitute with a crumbly streusel topping made from brown sugar, butter, and flour.

Sweet Potato Casserole Recipe

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Sweet potato casserole is a classic and comforting Thanksgiving side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel and gooey mini marshmallows. This dish is easy to prepare ahead and perfect for festive gatherings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potato Base

• 3 pounds sweet potatoes, peeled and cubed
• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter, melted
• ½ cup whole milk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt

Topping

• ½ cup chopped pecans
• 2 tablespoons packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 cup mini marshmallows

Instructions

1. Boil Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes until the sweet potatoes are tender when pierced with a fork.
2. Drain and Mash: Drain the cooked sweet potatoes in a colander and transfer to a large mixing bowl. Mash them until smooth using a potato masher.
3. Mix Ingredients: Add brown sugar, melted butter, whole milk, beaten eggs, vanilla extract, and kosher salt to the mashed sweet potatoes. Whisk everything together until well combined and creamy.
4. Prepare Casserole Dish: Pour the sweet potato mixture into a prepared casserole dish, smoothing the top evenly.
5. Make Pecan Topping: In a small bowl, combine chopped pecans, brown sugar, and melted butter. Sprinkle this mixture evenly over the sweet potato base in the casserole dish.
6. Refrigerate for Meal Prep: Cover the casserole dish with plastic wrap and refrigerate for up to 2 days, allowing for easy meal prep ahead of time.
7. Bake: When ready to serve, bring the casserole to room temperature. Preheat the oven to 350°F (175°C) and bake uncovered for 25-30 minutes until the topping is golden and bubbly.
8. Add Marshmallows: Remove the casserole from the oven, sprinkle mini marshmallows evenly on top, and return to the oven for an additional 5-10 minutes until the marshmallows are melted and lightly toasted. Optionally, broil for 1-2 minutes for an extra toasty top—watch carefully to avoid burning.

Notes

• Make ahead tip: Refrigerate for up to 2 days before baking for convenient meal prep.
• Bring casserole to room temperature before baking for even cooking.
• Use a potato masher or hand mixer for smooth sweet potatoes.
• For a vegan version, substitute eggs with flax eggs and use plant-based milk and vegan butter.
• Adjust sweetness by modifying the amount of brown sugar and marshmallows according to taste.
• Keep an eye on the marshmallows when broiling to prevent burning.

Keywords: sweet potato casserole, Thanksgiving side dish, holiday recipe, sweet potatoes, pecan topping, marshmallows, make ahead casserole