This Sweet Potato Casserole is a cozy dish that’s perfect for any gathering. With creamy sweet potatoes topped with a crunchy pecan and brown sugar mix, it’s a lovely blend of flavors!
I love how this casserole smells while baking; it feels like a warm hug. Plus, it’s simple to whip up and always gets smiles from family and friends. Serve it warm and enjoy!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Choose firm, unblemished sweet potatoes. If you can’t find them, you could swap in butternut squash for a different flavor profile.
Granulated Sugar: This adds sweetness to the filling. If you’re looking for a healthier option, consider using maple syrup or honey instead. Just remember to adjust the liquid content slightly.
Pecans: They give a lovely crunch to the topping. If you have nut allergies, sunflower seeds or pumpkin seeds make great alternatives. Toasted oats can also work well if you prefer.
Marshmallows: Mini marshmallows provide a sweet, gooey finish. If you want a healthier twist, try using coconut flakes or a drizzle of agave syrup on top instead.
How Do I Make Sure My Sweet Potatoes Are Smooth and Creamy?
Getting the right texture for the sweet potatoes is key to a great casserole. Here’s how to ensure they turn out perfectly smooth:
- Boil sweet potatoes until tender, about 15-20 minutes. You should be able to pierce them easily with a fork.
- Drain well to remove excess water, which can make them watery.
- Use a potato masher or ricer for a fine texture. Avoid a blender to prevent them from becoming gummy.
This method makes for a deliciously creamy filling that complements the crunchy topping!
Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Filling:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Pecan Topping:
- 1 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 cup chopped pecans
- 1/3 cup unsalted butter, melted (for topping)
For the Marshmallow Topping:
- 2 cups mini marshmallows
How Much Time Will You Need?
This delicious Sweet Potato Casserole will take approximately 15 minutes to prepare and an additional 40-45 minutes to bake. Expect a total time of around 1 hour, including cooling time before serving.
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and lightly grease it to prevent sticking.
2. Cook the Sweet Potatoes:
Wash, peel, and cut the sweet potatoes into chunks. Place them in a large pot of boiling water and cook until they are tender—this should take about 15-20 minutes. Once they are fork-tender, drain them well.
3. Make the Sweet Potato Mixture:
Using a potato masher or a ricer, mash the sweet potatoes until smooth. In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, eggs, 1/2 cup of melted butter, vanilla extract, milk, salt, and ground cinnamon. Mix everything together until it’s nice and creamy.
4. Transfer to Baking Dish:
Spread the sweet potato mixture evenly in the prepared baking dish. This will create the delicious base of your casserole.
5. Prepare the Pecan Topping:
In a separate bowl, mix together the brown sugar, all-purpose flour, chopped pecans, and 1/3 cup melted butter. Stir until everything is combined and crumbly, then sprinkle this mixture evenly over the sweet potato layer.
6. Bake the Casserole:
Place the casserole dish in the oven and bake uncovered for about 25-30 minutes, or until the topping is set and golden brown. It should start smelling amazing!
7. Add the Marshmallows:
Remove the casserole from the oven. Now it’s time to get marshmallow-y! Evenly scatter the mini marshmallows over the pecan topping.
8. Final Bake:
Return the casserole to the oven and bake for an additional 10-15 minutes, until the marshmallows are toasted and golden brown. Keep an eye on them to ensure they don’t burn!
9. Cool and Serve:
Let the casserole cool for a few minutes before serving it warm. It’s perfect as a side dish for your next gathering or as a comforting treat for yourself. Enjoy every bite!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can substitute canned sweet potatoes for fresh! Use about 3 cups of drained and mashed canned sweet potatoes. Just be sure to reduce the sugar slightly if the canned variety contains added sweeteners.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the sweet potato mixture and the topping a day in advance. Assemble the casserole and refrigerate it until you’re ready to bake. Just remember to add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I Substitute the Pecans?
Certainly! If you have nut allergies or prefer not to use nuts, you can omit them or replace them with oats for a crunchy topping. Sunflower seeds also work well as a nut substitute!
