Description
This easy sweet potato casserole is a classic comfort dish perfect for holidays and family gatherings. Made with mashed sweet potatoes blended with warm spices and topped with a crunchy pecan and brown sugar streusel, this casserole combines creamy, sweet, and nutty flavors. The optional toasted marshmallows add a delightful finish, baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Boil Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot of boiling water and cook for 10-15 minutes until they are fork-tender. Drain and return them to the pot.
- Mash the Sweet Potatoes: Using a potato masher or fork, mash the sweet potatoes until smooth and creamy, ensuring there are no large lumps.
- Mix Ingredients: Stir in the milk, melted butter, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt into the mashed sweet potatoes until the mixture is smooth and well combined.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly in the dish.
- Prepare Topping: In a small bowl, combine the chopped pecans, brown sugar, and melted butter, mixing well. Sprinkle this mixture evenly over the sweet potato base.
- Add Marshmallows (Optional): If using, scatter mini marshmallows evenly over the pecan topping for a sweet, gooey layer.
- Bake the Casserole: Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy, and the marshmallows are toasted.
Notes
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- You can prepare the sweet potato mixture ahead of time and store it in the refrigerator before baking.
- For added texture, consider adding shredded coconut or a pinch of ground cloves to the sweet potato mixture.
- If you prefer a less sweet casserole, reduce the brown sugar in the topping or omit the marshmallows.
