Description
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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
