Sweet Potato Casserole Recipe

There's something special about a warm, comforting Sweet Potato Casserole, especially when it's fresh out of the oven, its marshmallow topping just perfectly toasted. This is a dish that brings the nostalgia of family gatherings and holiday meals to the forefront, filling the air with its sweet, cinnamon-laced aroma.

this Recipe

I first made this casserole for Thanksgiving one year when I wanted to add a new side dish to the table. Little did I know it would quickly become a tradition, requested year after year by both kids and adults alike. It’s easy to make yet feels so indulgent, making it an instant hit for any crowd.

Why You'll Love This Sweet Potato Casserole

Get ready to embrace your new favorite holiday side dish. This Sweet Potato Casserole isn’t just easy to whip up; it also delivers that perfect combination of sweet, creamy, and crunchy in every bite.

First off, this dish is as foolproof as it gets. Even if you’re a novice in the kitchen, you’ll have no problem mashing the sweet potatoes and layering the toppings. With minimal effort, you’ll create a dish that looks and tastes like you’ve been working all day.

Next, the blend of flavors is simply irresistible. The natural sweetness of the potatoes, combined with brown sugar, vanilla, and cinnamon, is perfectly balanced by the buttery, crispy pecan topping and the soft, caramelized marshmallows. It’s a treat for your taste buds that always gets rave reviews.

This casserole is a crowd-pleaser, even for picky eaters. The velvety smooth potatoes and the gooey marshmallows on top are a combination that’s hard to resist, making it a great way to get both kids and adults excited about eating their veggies.

Lastly, it’s a make-ahead hero. You can prepare the casserole a day in advance, saving you time and stress on busy holiday mornings. Just pop it in the oven when you’re ready to serve, and let the magic happen.

Ingredients Notes

The magic of this Sweet Potato Casserole lies in its simple yet thoughtfully selected ingredients. Each component works to elevate the dish, from the potatoes themselves to the toppings that bring texture and flavor.

Sweet Potatoes form the base of this dish, and I recommend using fresh, medium-sized potatoes. When boiled and mashed, they become luxuriously smooth and creamy. For the best flavor, be sure to choose sweet potatoes with bright orange flesh.

Brown Sugar brings out the natural sweetness of the potatoes. A combination of light and dark brown sugar works beautifully if you have both on hand, adding a caramel-like depth to the casserole.

Butter adds richness to the potatoes and helps create a luxurious, melt-in-your-mouth texture. Use unsalted butter so you can better control the seasoning throughout the recipe.

Cinnamon and Vanilla Extract are essential for that classic, warm flavor profile. They add just the right amount of spice and a hint of sweetness, transforming the dish into something truly memorable.

Toppings are what make this casserole shine. For the crunchy layer, chopped pecans mixed with brown sugar and melted butter create a praline-like crust. And of course, the marshmallows: mini marshmallows toast beautifully, adding a gooey, caramelized finish that everyone loves.

If you have a potato masher or an electric mixer, they’ll make your life easier when it comes to mashing the sweet potatoes. A good baking dish is also essential for even cooking.

How To Make This Sweet Potato Casserole

Creating this mouthwatering Sweet Potato Casserole is simpler than you might think. Let me guide you through the process step by step.

Start by peeling and chopping your sweet potatoes into evenly sized chunks. This ensures they cook at the same rate. Place them in a large pot of salted water and bring it to a boil. Cook the potatoes until they are fork-tender, about 15-20 minutes. Once cooked, drain them and transfer to a large mixing bowl.

Next, it's time to mash. Use a potato masher to break down the potatoes until they are smooth and lump-free. Add melted butter, brown sugar, cinnamon, vanilla extract, and a pinch of salt. Mix everything well until combined. The potatoes should be creamy, with a touch of sweetness and warmth from the spices.

Spread the sweet potato mixture into a greased baking dish, smoothing the top with a spatula. Now for the fun part: the toppings. In a separate bowl, combine chopped pecans, brown sugar, melted butter, and a pinch of salt. Sprinkle this mixture evenly over the potatoes, followed by an even layer of mini marshmallows.

Preheat your oven to 350°F and bake the casserole for 25-30 minutes, or until the marshmallows are golden brown and the edges are bubbling. Keep an eye on the marshmallows in the last few minutes, as they can go from toasted to burnt quite quickly!

Once baked, let the casserole cool for about 10 minutes before serving. The flavors will be at their best, and the dish will be easier to scoop.

Storage Options

If you find yourself with leftovers (a rare occurrence!), they store beautifully. Transfer the casserole to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it sits, making it a tasty leftover treat.

To reheat, place the desired amount in a microwave-safe dish and heat until warm. If you’re reheating the entire casserole, cover it with foil and bake at 325°F for 15-20 minutes, or until heated through. If you want the marshmallows to stay crispy, uncover the casserole for the last 5 minutes of baking.

For longer storage, you can freeze the casserole without the marshmallow topping. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight, add the marshmallows, and bake as directed.

Variations and Substitutions

This casserole is incredibly versatile, so feel free to make it your own. Here are some ideas to customize it:

If you’re not a fan of marshmallows, skip them and add extra pecan topping instead. It’ll still be delicious, with a satisfying crunch in every bite.

For a nut-free version, you can use crushed cornflakes or graham cracker crumbs mixed with melted butter and brown sugar. This creates a delightful crunchy topping without the need for pecans.

Want to cut back on sugar? Reduce the brown sugar in the sweet potato base by half and use unsweetened coconut flakes as a topping. The natural sweetness of the coconut pairs beautifully with the potatoes.

For a vegan twist, substitute the butter with vegan margarine and use coconut milk or almond milk in place of any dairy. Vegan marshmallows or extra pecans can be used on top to keep it plant-based.

Feel free to experiment and see what you love most. No matter how you choose to make it, this Sweet Potato Casserole is sure to become a family favorite for years to come. Enjoy!

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