This sweet potato casserole is a warm, comforting dish that’s perfect for family gatherings. With fluffy sweet potatoes topped with a crunchy pecan and brown sugar mixture, it’s truly delicious!
You can’t go wrong when dessert meets side dish, am I right? I love how this casserole adds a lovely touch of sweetness to any meal. Plus, it’s super easy to make—win-win!
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! You can use either orange-fleshed or purple sweet potatoes for a unique twist. If you can’t find fresh sweet potatoes, canned ones work too—just make sure to drain them well.
Granulated Sugar: This adds sweetness, but feel free to reduce the amount if you prefer a less sweet casserole. Coconut sugar or maple syrup can be good substitutes for a natural sweetener.
Eggs: Eggs help bind the mixture. For a vegan option, use flaxseed meal (1 tablespoon flaxseed + 3 tablespoons water = 1 egg) or applesauce (1/4 cup of applesauce for each egg).
Marshmallows: Mini marshmallows are traditional, but you can skip them and sprinkle chopped nuts on top for a healthier option or use vegan marshmallows.
How Do I Make Sure My Sweet Potatoes Are Smooth?
To achieve that perfect smooth consistency in your sweet potato casserole, follow these simple techniques:
- Choose sweet potatoes that are firm and smooth. Avoid any with blemishes.
- Cut them into smaller chunks before boiling. This helps them cook evenly and quickly.
- After boiling, drain well and let them sit for a few minutes to steam dry. This reduces moisture, ensuring a creamy texture.
- Use a potato masher or ricer to mash them. A ricer gives an extra fluffy texture.
Sweet Potato Casserole Recipe
Ingredients You’ll Need:
For the Sweet Potato Base:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup melted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
For the Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup melted butter (for topping)
- 1 1/2 cups mini marshmallows
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and approximately 35-40 minutes to bake—so, in total, you’re looking at around 1 hour and 10 minutes from start to finish. It’s an easy and delicious addition to any meal!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking dish and grease it lightly with butter or cooking spray to prevent sticking.
2. Cook the Sweet Potatoes:
Peel and chop the sweet potatoes into chunks. Boil them in a large pot of water for about 20-25 minutes, or until they are tender when pierced with a fork. Once cooked, drain the water and mash the sweet potatoes until smooth, measuring out 4 cups for your casserole.
3. Mix the Sweet Potato Filling:
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, 1/2 cup of melted butter, milk, vanilla extract, salt, and cinnamon (if using). Mix well until the mixture is completely blended and creamy.
4. Assemble in the Baking Dish:
Spread the sweet potato mixture evenly into the prepared baking dish, making sure it’s level across the top.
5. Prepare the Topping:
In a separate small bowl, combine the chopped pecans, brown sugar, flour, and 1/4 cup of melted butter. Stir until you have a crumbly mixture. Sprinkle this pecan topping evenly over the sweet potato layer in the baking dish.
6. Bake the Casserole:
Place the dish in your preheated oven and bake for about 25 minutes. You want it to be hot and bubbly!
7. Add the Marshmallows:
After 25 minutes of baking, take the casserole out and carefully sprinkle the mini marshmallows evenly over the top. Put it back in the oven for another 10-15 minutes, or until the marshmallows are golden brown and puffy.
8. Serve it Up:
Once baked, remove the casserole from the oven and let it cool for a few minutes. Then scoop it out and enjoy this delightful dish warm!
Enjoy your delicious, homemade sweet potato casserole at your next gathering or family meal! It’s sure to be a hit!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can! If using canned sweet potatoes, make sure to drain them well before mashing. You may also want to reduce the sugar slightly since canned versions can be sweeter.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance and store it in the fridge. Just add the marshmallows and bake it right before you’re ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed, or microwave in short intervals until hot.
Can I Omit the Marshmallows?
Yes! If you prefer a nutty topping, simply skip the marshmallows and add more pecans on top for a delicious crunch. You can even mix in some oats for extra texture!
