This sweet potato casserole is a warm and comforting dish. With creamy sweet potatoes topped with a crunchy pecan and marshmallow layer, it’s a joy to eat!
I love how this casserole brings everyone together at the table. Plus, who can resist that gooey marshmallow topping? It’s the perfect side for any meal! 😋
Key Ingredients & Substitutions
Sweet Potatoes: The star of the show! Use large sweet potatoes for the best taste. If you’re short on time, canned sweet potatoes can work, but fresh is always better for flavor.
Granulated Sugar: This helps sweeten the dish. If you prefer a healthier option, you could swap it out for honey or maple syrup. Just adjust the amount to your taste.
Butter: I use unsalted butter for better control over the salt content. If you’re looking for a lighter version, try coconut oil or a plant-based butter.
Milk: Regular milk works well, but for a dairy-free option, almond or oat milk is a suitable substitute. Just keep an eye on the texture, as some alternatives are thinner than cow’s milk.
Pecans: They add a wonderful crunch! If you have nut allergies, consider using sunflower seeds or simply leaving them out for the same deliciousness without the crunch.
How Do I Achieve the Perfectly Smooth Sweet Potato Mixture?
Mashing sweet potatoes is key to a creamy casserole. Here’s how to get it just right:
- Boil sweet potatoes until tender. You should be able to easily pierce them with a fork.
- Drain well before mashing to prevent extra moisture. A potato masher or ricer works best for a smooth texture.
- Mix in other ingredients gradually, ensuring everything is blended for a creamy finish.
Feel free to adjust sweetness by tasting as you mix. This will help you get the flavor just how you like it!
Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Mixture:
- 4 cups mashed sweet potatoes (about 3-4 large sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 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 all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup melted butter
- 2 cups mini marshmallows
How Much Time Will You Need?
This sweet potato casserole takes approximately 15 minutes to prepare and about 35-40 minutes to bake, giving you a total of around 55-60 minutes from start to finish. Perfect for a family gathering or holiday feast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s ready for baking once your casserole is assembled.
2. Prepare the Sweet Potatoes:
Peel and cut the sweet potatoes into chunks. Place them in a large pot of boiling water and cook until tender, which should take about 20-25 minutes. Check with a fork—they should be easy to pierce!
3. Mash the Sweet Potatoes:
After draining the sweet potatoes, mash them until they are smooth. You can use a potato masher or a hand mixer for a nice creamy texture.
4. Combine Ingredients:
In a large bowl, mix the mashed sweet potatoes, granulated sugar, eggs, melted butter, milk, vanilla extract, salt, and cinnamon (if using) until well combined. Make sure there are no lumps!
5. Assemble in Baking Dish:
Pour the sweet potato mixture into a greased 9×13-inch baking dish. Spread it evenly to create a smooth, flat surface.
6. Make the Topping:
In a separate bowl, mix together the chopped pecans, flour, brown sugar, and melted butter. Stir until crumbly. This mixture will add a delicious crunch to your casserole!
7. Sprinkle on Topping:
Evenly sprinkle the pecan mixture over the sweet potato layer in the baking dish. This adds flavor and texture to every bite!
8. Bake the Casserole:
Place the casserole in the preheated oven and bake for about 25 minutes until heated through.
9. Add Marshmallows:
After 25 minutes, carefully remove the casserole from the oven and sprinkle the mini marshmallows evenly over the top. This is where the magic happens—who doesn’t love gooey marshmallows?
10. Final Baking:
Return the casserole to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and puffy. Keep an eye on them to avoid burning!
11. Cool and Serve:
Once baked, remove the casserole from the oven and let it cool slightly before serving. This dish is a perfect blend of creamy sweet potatoes and crunchy topping—perfect for sharing with family and friends!
Enjoy this delightful sweet potato casserole, a fantastic addition to any holiday table or cozy family meal! 🥰
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 proceeding with the recipe. You may want to adjust the sugar since canned sweet potatoes can be sweeter than fresh ones.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sweet potato mixture and assemble the topping the day before. Store them separately in the refrigerator. When you’re ready to bake, just combine and follow the baking instructions. You may need to add a few extra minutes to the baking time if the mixture is cold from the fridge.
How Do I Store Leftovers?
Store any leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. Cover with foil if reheating in the oven to prevent the marshmallows from burning.
Can I Substitute the Pecans?
Yes! If you’re allergic to nuts or prefer not to use them, you can skip the pecans altogether or substitute them with other crunchy toppings like crushed graham crackers or sunflower seeds for a different texture.