Why You’ll Love This Recipe
- Rich Flavor Combination: The natural sweetness of the potatoes pairs perfectly with the warm spices, creating a comforting and indulgent dish.
- Textural Delight: The contrast between the smooth sweet potatoes, crunchy pecans, and melted marshmallows offers a satisfying experience in every bite.
- Make-Ahead Friendly: This casserole can be prepared in advance, allowing for stress-free holiday meal planning.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Sweet Potatoes: Peel and cube the sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and transfer to a large bowl.
- Mash and Season: Mash the sweet potatoes until smooth. Stir in melted butter, brown sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half of the sweet potato mixture evenly in the dish. Sprinkle half of the cinnamon-pecan streusel over the layer. Add the remaining sweet potato mixture on top, smoothing it out.
- Add Toppings: Sprinkle the pecan topping over the casserole, followed by an even layer of mini marshmallows.
- Bake: Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the filling is hot. If the marshmallows brown too quickly, cover with greased aluminum foil.
- Serve: Allow the casserole to cool slightly before serving warm.
Servings and Timing
- Servings: Approximately 8 to 10 servings.
- Preparation Time: 20 minutes.
- Cooking Time: 30 minutes.
- Total Time: 50 minutes.
Variations
- Nut-Free Option: Omit the pecans and substitute with crushed graham crackers or cornflakes for added crunch.
- Vegan Adaptation: Use plant-based butter, non-dairy milk, and vegan marshmallows. Replace eggs with flaxseed meal mixed with water as a binder.
- Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the sweet potato mixture for a subtle kick.
- Fruit Addition: Incorporate dried cranberries or chopped apples into the sweet potato layer for added sweetness and texture.
Storage/Reheating
- Storage: Cover the casserole tightly and refrigerate for up to 3 days.
- Reheating: Warm in a preheated oven at 350°F (175°C) until heated through. To prevent marshmallows from burning, cover with foil during reheating.
FAQs
What is the origin of sweet potato casserole?
Sweet potato casserole is a traditional Southern dish in the United States, often served during Thanksgiving and Christmas. It combines mashed sweet potatoes with sweet toppings like marshmallows and pecans.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole without the marshmallow topping, cover it tightly, and refrigerate for up to 2 days. When ready to bake, add the marshmallows and bake as directed.
How can I make the casserole less sweet?
Reduce the amount of brown sugar in the sweet potato mixture and consider omitting the marshmallow topping, opting instead for just the pecan streusel.
Can I freeze sweet potato casserole?
It’s best to freeze the casserole before baking and without the marshmallow topping. Wrap it tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before baking.
What can I use instead of pecans for the topping?
Walnuts or almonds can be used as substitutes. For a nut-free option, consider using sunflower seeds or crushed pretzels.
How do I prevent the marshmallows from burning?
If the marshmallows start to brown too quickly, cover the casserole loosely with greased aluminum foil during baking.
Is it necessary to add eggs to the sweet potato mixture?
Eggs act as a binder and provide structure to the casserole. For an egg-free version, you can use flax eggs or omit them, though the texture may be slightly different.
Can I use canned sweet potatoes?
Yes, canned sweet potatoes can be used. Ensure they are drained and mashed well before combining with other ingredients.
What type of milk is best for this recipe?
Whole milk is recommended for a richer texture, but you can use any milk or non-dairy alternative based on your preference.
How can I add a citrus flavor to the casserole?
Adding a teaspoon of orange zest or a splash of orange juice to the sweet potato mixture can impart a pleasant citrus note.
Conclusion
This Sweet Potato Casserole is a delightful addition to any holiday table, offering a harmonious blend of sweet and savory flavors with a satisfying mix of textures. Its versatility allows for various adaptations to suit dietary preferences, making it a cherished dish for gatherings.
Sweet Potato Casserole
- Total Time: 50 minute
Description
SEO Optimized Description:
Sweet Potato Casserole is a holiday favorite that combines creamy mashed sweet potatoes with a crunchy pecan streusel and gooey marshmallow topping. Perfect for Thanksgiving or Christmas, this classic dish is a delightful mix of flavors and textures that everyone will love.
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 4 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 2 large eggs, beaten
- 1/3 cup milk (or non-dairy alternative)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Prepare Sweet Potatoes:
- Peel and cube sweet potatoes. Boil in a large pot of water until fork-tender, about 15 minutes. Drain and mash in a large bowl.
- Mash and Season:
- Combine mashed sweet potatoes with melted butter, brown sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
- Assemble Casserole:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread half of the sweet potato mixture evenly in the dish. Sprinkle half of the streusel topping, then layer the remaining sweet potatoes on top.
- Add Toppings:
- Spread the remaining pecan streusel over the casserole. Top with mini marshmallows.
- Bake:
- Bake for 30 minutes or until the topping is golden brown. If marshmallows brown too quickly, loosely cover with greased aluminum foil.
- Serve:
- Allow to cool slightly and serve warm
Notes
- Make-Ahead: Prepare the casserole without marshmallows, refrigerate for up to 2 days, and add marshmallows just before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven, covering marshmallows with foil to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
