Description
This Sweet Potato Casserole is a classic holiday side dish featuring creamy mashed sweet potatoes mixed with warm spices and topped with a buttery pecan crumb topping. For extra indulgence, mini marshmallows can be added on top and baked to golden perfection, making it a festive favorite that complements any holiday meal.
Ingredients
Scale
Sweet Potato Base
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped pecans
Optional
- 1 1/2 cups mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set it aside for assembling the casserole later.
- Boil the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot filled with water. Bring it to a boil over medium-high heat and cook for 15-20 minutes, or until they are fork-tender. Drain the water and let the sweet potatoes cool slightly to make them easier to mash.
- Make the Sweet Potato Base: Transfer the cooked sweet potatoes to a large mixing bowl and mash them until smooth. Add in the melted butter, milk, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg if using, and a pinch of salt. Mix all ingredients together until fully combined and creamy.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared 9×13-inch baking dish, smoothing the top with a spatula for an even layer.
- Prepare the Topping: In a small bowl, combine the brown sugar, all-purpose flour, and melted butter. Stir until the mixture becomes crumbly. Then fold in the chopped pecans. Evenly sprinkle this topping over the smooth sweet potato layer in the baking dish.
- Optional Marshmallow Topping: If you choose to include marshmallows, sprinkle the mini marshmallows evenly over the pecan crumb topping to add a sweet, toasted finish.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes. Bake until the pecan topping is golden brown and the marshmallows are toasted and puffed, if using.
- Serve: Remove the casserole from the oven and let it cool slightly for about 5 minutes before serving. This helps the casserole set and enhances the flavors.
Notes
- Peeling and cubing sweet potatoes evenly helps them cook uniformly.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Nutmeg is optional but adds warm depth to the flavor.
- You can toast pecans beforehand to enhance their flavor if desired.
- If marshmallows are not preferred, simply omit them and bake the casserole with the pecan topping only.
- Make sure to grease the baking dish well to avoid sticking.
