This Sweet Potato Casserole is a warm hug on a plate! It’s creamy, sweet, and topped with a crunchy pecan layer that makes every bite exciting.
I love making this dish for family gatherings; something about that sweet potato goodness just brings us together. Plus, it’s a great way to sneak in some veggies! 😊
Key Ingredients & Substitutions
Sweet Potatoes: For the best flavor, use fresh, firm sweet potatoes. If you want a twist, try butternut squash or even pumpkin as a substitute for a similar consistency and taste.
Sugar: Granulated sugar brings sweetness, but you can replace it with brown sugar for a deeper flavor. Maple syrup is another great option if you prefer a natural sweetener.
Butter: Unsalted butter helps control the saltiness. If you’re looking for a dairy-free version, coconut oil or vegan butter works just as well.
Eggs: They help bind the mixture together. For a vegan option, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) per egg.
Marshmallows: Mini marshmallows are sweet and fun, but you can skip them for a more traditional pecan topping or replace them with a sprinkle of shredded coconut for an interesting texture.
How Do You Perfectly Mash Sweet Potatoes?
Mashing sweet potatoes is key to the casserole’s creaminess. Start by baking or boiling them until soft. Here’s how to do it well:
- For baked sweet potatoes, prick them with a fork and bake at 400°F (200°C) for 45-60 minutes.
- For boiling, peel and cut them into chunks, then simmer in water for about 20-25 minutes until tender.
- Once cooked, let them cool slightly, then peel if baked. Use a potato masher or a mixer on low speed to mash until smooth and free of lumps.
Tip: Add a splash of milk or a bit of butter while mashing for extra creaminess!
Sweet Potato Casserole
Ingredients You’ll Need:
Sweet Potato Base:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Topping:
- 1 cup mini marshmallows or 2 cups large marshmallows
- 1 cup chopped pecans
- 1/3 cup light brown sugar
- 2 tablespoons unsalted butter, melted
- Optional: 1/2 teaspoon ground cinnamon for topping
How Much Time Will You Need?
You’ll need about 20 minutes for prep time and around 35-40 minutes to bake. So, in total, expect about 1 hour for this delicious Sweet Potato Casserole to be ready to serve. Perfect for holiday gatherings or cozy family dinners!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will get it nice and warm for the casserole. Don’t forget to lightly grease a 9×13 inch baking dish to prevent sticking!
2. Prepare the Sweet Potatoes:
Take your sweet potatoes and bake them whole by pricking them with a fork. Place them on a baking sheet and bake for about 45-60 minutes until they’re soft. Once they’re done, let them cool a bit, then peel and mash them until smooth. Alternatively, you can boil peeled sweet potato chunks in water for about 20-25 minutes until tender.
3. Mix the Sweet Potato Filling:
In a large mixing bowl, combine the mashed sweet potatoes with the granulated sugar, eggs, melted butter, milk, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Stir everything together until it’s mixed well and creamy.
4. Assemble the Casserole:
Pour the sweet potato mixture into the prepared baking dish and spread it out evenly so every bite will be delicious!
5. Prepare the Topping:
In a small bowl, mix together the chopped pecans, light brown sugar, melted butter, and optional cinnamon until it resembles a crumbly texture.
6. Bake the Casserole:
Sprinkle the pecan topping evenly over the sweet potato layer. Bake in the oven uncovered for about 25-30 minutes until it’s heated through and the topping is slightly crispy.
7. Add the Marshmallows:
After the initial baking, take the casserole out of the oven and sprinkle the marshmallows evenly on top. Pop it back in the oven for an additional 5-10 minutes until the marshmallows are golden and puffed. This will create the perfect sweet contrast to the sweet potatoes!
8. Cool and Serve:
Let the casserole cool for a few minutes before serving. This dish is a guaranteed hit, combining creamy sweet potatoes with the gooey marshmallows and crunchy pecans!
Enjoy your homemade Sweet Potato Casserole, perfect for family gatherings or a comforting weeknight dinner! 🍠✨
Can I Use Canned Sweet Potatoes Instead?
Yes, you can use canned sweet potatoes for convenience! Just make sure to drain them well and mash them before mixing with the other ingredients. Note that you may need to adjust the sugar since canned varieties can be sweeter.
Can I Make This Casserole Vegan?
Absolutely! To make it vegan, substitute the eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). You can also use plant-based butter and non-dairy milk.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm. If the topping gets too gooey, a quick broil can help crisp it back up!
Can I Add Other Toppings?
Definitely! Feel free to get creative with toppings. You can add shredded coconut, crushed graham crackers, or even a layer of chocolate chips for a fun twist. Just keep an eye on them while baking to prevent burning!
