This Sweet Potato Casserole is a cozy dish that’s perfect for gatherings. With creamy sweet potatoes topped with a crunchy pecan and marshmallow mix, it’s a delicious treat for everyone!
I love how this casserole can be sweet enough to feel like dessert. It’s a real crowd-pleaser, and I may or may not have had seconds… or thirds! 😄 Perfect for family dinners or holiday feasts!
Key Ingredients & Substitutions
Sweet Potatoes: For the best flavor and creaminess, use fresh, large sweet potatoes. If you’re short on time, canned sweet potatoes can work as a quick substitute—just make sure to drain them well before mashing.
Sugar: The recipe calls for both granulated and brown sugar. You can reduce granulated sugar if you prefer a less sweet dish. Coconut sugar is a great alternative, giving a slightly caramel flavor.
Pecans: Chopped pecans add crunch and nutty flavor. If you’re nut-free, try using crushed graham crackers or oats mixed with a bit of brown sugar as a topping alternative.
Mini Marshmallows: While mini marshmallows are traditional, you can substitute them with a layer of caramel sauce or even a meringue topping for a twist.
How Do I Get My Sweet Potato Casserole Creamy and Smooth?
The key to a creamy sweet potato casserole is in the mashing technique and ingredients. Here are some tips for success:
- Start by boiling or roasting your sweet potatoes until tender. Roasting brings out their natural sweetness and flavor.
- Once cooled, peel and mash them until smooth. A potato masher or electric mixer works best for achieving the right consistency.
- Add melted butter, milk, and vanilla while mixing. These ingredients contribute to the creaminess, so be sure to incorporate them well.
- Don’t overmix! Just combine until everything is smooth; overmixing can lead to a gluey texture.
Sweet Potato Casserole
Ingredients You’ll Need:
- 4 cups mashed sweet potatoes (about 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 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup melted butter (for topping)
- 2 cups mini marshmallows
Time Needed:
This delicious casserole will take about 20 minutes to prepare and 35-40 minutes to bake, for a total time of around 1 hour! It’s perfect for making ahead of time if you plan to serve it at a gathering.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter or a non-stick spray to ensure easy serving later!
2. Prepare the Sweet Potato Mixture:
In a large mixing bowl, beat together the mashed sweet potatoes, granulated sugar, eggs, 1/2 cup of melted butter, milk, vanilla extract, and salt. Mix until everything is smooth and creamy. You want a lovely texture for this sweet goodness!
3. Pour the Mixture into the Dish:
Transfer your creamy sweet potato mixture into the greased casserole dish. Smooth the top with a spatula, so it’s nice and even. This will help it cook evenly!
4. Make the Pecan Topping:
In a separate bowl, mix together the chopped pecans, brown sugar, flour, and 1/3 cup melted butter. This yummy mix will give a delightful crunch to your casserole! Sprinkle the pecan topping evenly over the sweet potato layer.
5. Bake the Casserole:
Place the casserole in the preheated oven and bake uncovered for 25 minutes. This will allow the mixture to set up nicely.
6. Add the Toasted Marshmallows:
After 25 minutes, carefully remove the casserole from the oven. Evenly sprinkle the mini marshmallows over the top. They will create a fluffy and sweet topping!
7. Finish Baking:
Return the casserole to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown and beautifully toasted.
8. Cool and Serve:
Let the casserole cool for a few minutes before serving. This dish is best enjoyed warm, so dig in and savor the flavors of this comforting Sweet Potato Casserole!
Enjoy your warm, sweet, and gooey Sweet Potato Casserole!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes for convenience! Just make sure to drain them well and mash them thoroughly to avoid a watery casserole.
Can I Make This Casserole Ahead of Time?
Definitely! You can prepare the sweet potato mixture and assemble the casserole the day before, then cover it and refrigerate. On the day of serving, just pop it in the oven. Add the marshmallows and continue baking as directed.
How Do I Store Leftovers?
Leftover Sweet Potato Casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through or use the microwave, covering with a damp paper towel to retain moisture.
What Variations Can I Try with This Recipe?
You can experiment with different toppings! Consider adding crushed graham crackers, a drizzle of caramel, or use a layer of pecan pie filling instead of the traditional marshmallows for a unique twist.