Description
Classic Sweet Potato Casserole is a comforting and delicious holiday side dish featuring creamy mashed sweet potatoes blended with brown sugar, butter, spices, and vanilla, topped with crunchy pecans and toasted mini marshmallows. Perfectly baked to golden perfection, this casserole combines sweet and nutty flavors with a hint of warm spice, making it an irresistible addition to festive meals.
Ingredients
Scale
Sweet Potato Mixture
- 3 pounds sweet potatoes
- 1/4 cup (packed) brown sugar
- 1/4 cup butter (half stick), softened
- 1/4 cup heavy cream
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
Topping
- 3/4 cup pecans, chopped
- 1-2 cups mini marshmallows, or more to taste
Instructions
- Prepare the sweet potatoes: Rinse and scrub the sweet potatoes thoroughly but leave the skins on. Pierce each sweet potato several times with a fork. You can either boil them in a large pot of water until very tender, or microwave them for 6 minutes and then roast at 425°F for 20 minutes or until tender.
- Preheat the oven and prepare baking dish: Set your oven to 375°F and place the rack in the middle position. Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Make the sweet potato mixture: Once the sweet potatoes have cooled enough to handle, peel away the skins. Mash the sweet potatoes in a large bowl along with brown sugar, softened butter, heavy cream, eggs, vanilla extract, ground cinnamon, nutmeg, and salt. Mix thoroughly until smooth and evenly combined. For an extra smooth texture, use an immersion blender to puree the mixture after mashing.
- Assemble the casserole: Pour the sweet potato mixture into the prepared baking dish. Spread it evenly using a spatula or the back of a spoon to create a flat surface.
- Add toppings: Sprinkle the chopped pecans evenly over the mashed sweet potatoes. Then add a generous layer of mini marshmallows on top according to your preference.
- Bake to finish: Place the casserole in the oven and bake for about 20 minutes or until the marshmallows have melted and turned lightly golden brown. Keep an eye on the casserole during the last few minutes to prevent the marshmallows from burning, as oven temperatures may vary.
Notes
- You can boil, microwave, or roast the sweet potatoes depending on your time and equipment.
- For an extra smooth texture, use an immersion blender after mashing the potatoes.
- Adjust the amount of marshmallows according to your preference for sweetness.
- Watch the casserole closely during baking to prevent marshmallows from burning.
- To make this dish ahead, assemble it without marshmallows, refrigerate, then add marshmallows and bake before serving.
