Sweet potato casserole is a cozy, sweet dish that's often found on dinner tables during the holiday season, but it's so delicious, why not enjoy it all year round? This dish combines soft, mashed sweet potatoes with a hint of vanilla and a sweet, crunchy topping of pecans and marshmallows. It's like getting a hug from the inside out.
Whether you're feeding a crowd at Thanksgiving or making a weeknight dinner special, this casserole is sure to please. It's simple to make, requiring just a handful of ingredients, and it's a great way to sneak more veggies into your meals in the tastiest way possible.
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Why This Recipe Works
What makes this sweet potato casserole recipe stand out is its perfect balance of textures and flavors. The base is smooth and creamy, made from tender sweet potatoes that are naturally sweet and full of nutrients. When mixed with butter, milk, and a touch of vanilla, it transforms into a velvety, rich mixture that's irresistible. The topping, a combination of crunchy pecans and gooey marshmallows, adds a delightful contrast. As the casserole bakes, the marshmallows puff up and turn golden brown, while the pecans toast to perfection, offering a nutty flavor and a satisfying crunch.
Another reason to love this recipe is its versatility and crowd-pleasing ability. It's a hit with both kids and adults, making it a go-to for family gatherings and holiday feasts. You can easily customize the sweetness or the type of nuts you use, allowing you to make the dish your own. Plus, it's straightforward and forgiving, even for novice cooks. Whether you're looking to create a new tradition or simply want a comforting side dish, this sweet potato casserole is a foolproof choice that brings warmth and joy to any table.
Ingredients
Sweet Potatoes - The base of the casserole, providing a naturally sweet and creamy texture. Can be substituted with yams for a similar taste.
Brown Sugar - Adds a rich, molasses-like sweetness that complements the sweet potatoes. Maple syrup can be used as a substitute for a different flavor profile.
Butter - Brings richness and helps to meld the flavors together. For a dairy-free version, coconut oil or vegan butter can be used.
Pecans - Offer a crunchy contrast to the soft sweet potatoes. Walnuts or almonds can be used as substitutes.
Marshmallows - Provide a sweet, gooey topping that caramelizes beautifully when baked. For a less sweet topping, you can omit them or use a meringue topping instead.
Tips
- Boil or bake the sweet potatoes until very tender to ensure a smooth casserole.
- For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
- If using marshmallows, watch the casserole closely while broiling to prevent them from burning.
- To make ahead, prepare the casserole without the topping and refrigerate. Add the topping before baking.
- Allow the casserole to rest for a few minutes after baking for easier serving.
How to Serve
Sweet potato casserole is a hearty, comforting dish that's perfect for holiday meals, potlucks, or any time you need a warm, satisfying side. Its sweet flavor and creamy texture make it a hit with both kids and adults.
- As a holiday side dish - It pairs wonderfully with traditional holiday fare like turkey, ham, or roast chicken.
- With a green salad - For a lighter meal, serve it alongside a fresh green salad to balance the sweetness.
- As a dessert - Believe it or not, sweet potato casserole can double as a dessert, especially when topped with marshmallows or a pecan crumble.
Similar Recipes
Sweet Potato Casserole
Ingredients
- 4 cups mashed sweet potatoes about 4-5 medium sweet potatoes
- ½ cup brown sugar
- ¼ cup butter melted
- ½ cup milk
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans for topping
- ½ cup flour for topping
- ½ cup brown sugar for topping
- ¼ cup butter cold and cubed (for topping)
- 2 cups marshmallows for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, mix the mashed sweet potatoes, ½ cup brown sugar, ¼ cup melted butter, milk, eggs, vanilla extract, and salt until well combined.
- Pour the sweet potato mixture into the prepared baking dish.
- In a separate bowl, mix the pecans, flour, ½ cup brown sugar, and cubed butter until the mixture resembles coarse crumbs. Sprinkle this mixture over the sweet potato layer.
- Bake for 25 minutes. Remove from oven and top with marshmallows.
- Return to oven and broil for 2-3 minutes or until marshmallows are golden brown (watch closely to avoid burning).
- Let the casserole cool for a few minutes before serving.
Nutrition
Notes
• For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
• If using marshmallows, watch the casserole closely while broiling to prevent them from burning.
• To make ahead, prepare the casserole without the topping and refrigerate. Add the topping before baking.
• Allow the casserole to rest for a few minutes after baking for easier serving.