This sweet potato casserole is a cozy dish that combines creamy mashed sweet potatoes with a crunchy topping. It’s perfect for family dinners or holiday feasts!
I just love how this casserole feels like a warm hug on a plate. Plus, that crispy topping adds such fun! You might find yourself going back for seconds—it’s hard to resist! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! For a smoother texture, you can use orange-fleshed sweet potatoes, but if you want a slightly different flavor, consider using garnet or Japanese sweet potatoes.
Granulated Sugar: While I find regular sugar works perfectly, you could use coconut sugar for a little different sweetness. Just keep in mind it may darken the color of your dish slightly.
Butter: I always opt for unsalted butter to better control my dish’s saltiness. If you’re looking for a dairy-free twist, go ahead and swap in coconut oil or a plant-based butter. Just remember to melt it first!
Pecans: They add crunch and flavor, but if you’re not a fan or have allergies, try using walnuts or sunflower seeds. They’ll still give a great texture!
Mini Marshmallows: The marshmallows add lovely sweetness and texture. If you want a healthier alternative, you could use toasted coconut flakes instead.
How Do I Make Sure My Sweet Potatoes Are Smooth and Creamy?
Getting the right texture for your sweet potato mash is key! Start by boiling your peeled sweet potatoes. Here’s how:
- Cut sweet potatoes into evenly sized chunks to ensure even cooking.
- Don’t forget to salt the water—it enhances the flavor!
- Boil until tender (15-20 mins). Test with a fork; they should mash easily.
- Drain well, then mash. I like to use a potato masher for a rustic feel, but you can use a food processor for a smoother finish.
For the best results, mix in the other ingredients (like milk and butter) while they’re still warm. This helps achieve that creamy consistency you’ll love!
Sweet Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups mashed sweet potatoes (about 3 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
For the Topping:
- 1 cup chopped pecans
- 1/2 cup light brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup melted butter
- 2 cups mini marshmallows
How Much Time Will You Need?
This delicious sweet potato casserole takes about 15-20 minutes for preparation and approximately 40 minutes to bake. So, overall, plan for about 1 hour to enjoy this comforting dish from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and warm for your casserole!
2. Prepare the Sweet Potatoes:
Next, peel and chop the sweet potatoes into chunks, then boil them in a large pot of salted water until they are tender, about 15-20 minutes. Once soft, drain the water and mash the sweet potatoes until smooth.
3. Mix the Sweet Potato Filling:
In a large mixing bowl, combine the warm mashed sweet potatoes with the granulated sugar, eggs, melted butter, milk, vanilla extract, and salt. Mix everything together until it’s smooth and creamy.
4. Spread the Mixture:
Pour the sweet potato mixture into a greased 9×13-inch baking dish. Spread it out evenly, so every bite is delicious!
5. Make the Pecan Topping:
In a separate bowl, mix the chopped pecans, light brown sugar, flour, and melted butter. Stir until crumbly and well combined.
6. Add the Topping:
Sprinkle the pecan topping evenly over the sweet potato mixture. This will give your casserole a nice crunchy texture!
7. Bake the Casserole:
Place the dish in the preheated oven and bake for about 25 minutes.
8. Add the Marshmallows:
After 25 minutes, take the casserole out of the oven and evenly spread the mini marshmallows on top. Return it to the oven for an additional 10-15 minutes, or until the marshmallows turn golden brown and toasted.
9. Cool and Serve:
Once done, take it out of the oven and let it cool for a few minutes before serving. Enjoy your sweet potato casserole warm, and watch everyone go back for seconds!
This dish is a delightful combination of smooth sweet potatoes, crunchy pecans, and fluffy marshmallows—a guaranteed crowd-pleaser!
Can I Use Canned Sweet Potatoes Instead?
Absolutely! If using canned sweet potatoes, make sure to drain and rinse them to remove excess syrup. Mash them with the same ingredients, adjusting the sugar to taste since canned versions can be sweeter.
How Can I Make This Recipe Gluten-Free?
To make the casserole gluten-free, simply substitute the all-purpose flour in the topping with a gluten-free flour blend. The rest of the ingredients are naturally gluten-free, so you’ll be good to go!
Can I Make This Dish Ahead of Time?
Yes, you can! Prepare the sweet potato mixture and topping, then assemble the casserole without baking it. Cover it tightly and refrigerate for up to 24 hours. Just bake it straight from the fridge, adding an extra 5–10 minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up in the oven at 350°F (175°C) until heated through, or in the microwave for quick servings.
