Description
This Easy Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday dinners or any cozy meal. Creamy mashed sweet potatoes are flavored with warm spices and vanilla, topped with a crunchy pecan and brown sugar crumble, and optionally finished with melted mini marshmallows for a classic, sweet touch.
Ingredients
Scale
Sweet Potato Mixture
- 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 Oven. Preheat your oven to 350°F (175°C) to ensure it is at the right temperature before baking the casserole.
- Boil Sweet Potatoes. In a large pot, bring water to a boil and add the cubed sweet potatoes. Boil them for 10-15 minutes or until they are fork-tender. Drain the water and return the potatoes to the pot.
- Mash Sweet Potatoes. Use a potato masher or fork to mash the sweet potatoes until they become smooth and creamy without lumps.
- Mix Ingredients. Stir in the milk, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt into the mashed sweet potatoes. Mix thoroughly until everything is smooth and well combined.
- Transfer to Baking Dish. Lightly grease a 9×13-inch baking dish. Transfer the sweet potato mixture into the dish and spread it out evenly.
- Prepare Topping. In a small bowl, combine the chopped pecans, brown sugar, and melted butter. Sprinkle this pecan mixture evenly over the sweet potato layer.
- Add Marshmallows (Optional). If desired, scatter mini marshmallows over the pecan topping for a traditional sweet finish.
- Bake Casserole. Bake in the preheated oven for 25-30 minutes until the topping is golden brown and crispy, and if marshmallows were added, until they are melted and slightly browned.
Notes
- For a smoother texture, you can use a hand mixer to mash the sweet potatoes.
- If you prefer a less sweet casserole, reduce the brown sugar in the sweet potato mixture or topping.
- To make this recipe vegan, substitute butter with a plant-based alternative and use non-dairy milk.
- You can prepare this casserole a day in advance and reheat before serving.
- If you don’t want marshmallows, the pecan topping alone adds wonderful crunch and flavor.
