This sweet potato casserole is creamy and packed with flavor, making it a cozy side dish that everyone will love. It’s topped with crunchy pecans and a hint of sweetness!
I can’t resist sneaking in an extra helping of this deliciousness at family dinners. It’s like a warm hug in a dish! Just bake it until golden and enjoy the smiles! 😊
Key Ingredients & Substitutions
Sweet Potatoes: Fresh sweet potatoes are the star of the show! You can also use canned sweet potatoes if you’re short on time, but fresh gives a better flavor and texture. Just be sure to drain and mash them well.
Granulated Sugar: While granulated sugar adds sweetness, you can substitute with brown sugar for a deeper flavor. You could also use maple syrup or honey for a natural sweetness—that brings its own unique twist!
Unsalted Butter: If you’re dairy-free, try coconut oil or a plant-based butter. This will keep your casserole creamy while lightening it up. Otherwise, stick with unsalted butter for the purest flavor.
Pecans: Pecans add a nice nuttiness. If you don’t have them, walnuts or almonds can be used as substitutes. Or, leave them out altogether for a nut-free dish!
Mini Marshmallows: These are classic for topping. If you’d like a healthier approach, try using a sprinkle of coconut flakes or a layer of chopped fruit like apples or pears for a fun twist.
How Do I Get the Marshmallows Perfectly Toasted?
Getting that perfect golden-brown marshmallow topping can be tricky! Here are a few tips to help you achieve that gooey, toasted layer:
- After baking the casserole for the first time, keep an eye on the marshmallows. They can quickly go from toasted to burnt!
- If you’re using the broil method, turn the oven on high after adding the marshmallows. Stand close and watch them closely, as they can burn in seconds.
- For more even toasting, try rotating the dish halfway through broiling. This creates a beautifully consistent layer of toast on top!
Sweet Potato Casserole with Toasted Marshmallows and Pecans
Ingredients:
- 4 cups mashed sweet potatoes (about 3-4 medium sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans (divided)
- 2 cups mini marshmallows
How Much Time Will You Need?
This delightful casserole will take about 15 minutes to prep and around 35-40 minutes to bake. In total, you should set aside about an hour, including cooling time before serving. It’s an easy and rewarding dish for family gatherings or holiday feasts!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking dish and lightly grease it to prevent sticking.
2. Prepare the Sweet Potatoes:
Next, peel your sweet potatoes and cook them by boiling or baking until they’re tender. Once soft, mash them until smooth. No lumps allowed!
3. Mix the Ingredients:
In a large bowl, gather your mashed sweet potatoes, granulated sugar, beaten eggs, melted butter, milk, vanilla extract, and salt. Mix everything together until it’s creamy and smooth—this is the base of your casserole!
4. Assemble in the Baking Dish:
Pour the sweet potato mixture into your prepared baking dish and spread it out evenly. This will be the delicious foundation of your casserole!
5. Add Pecans:
Sprinkle half of the chopped pecans over the sweet potato layer. This adds a lovely crunch and nutty flavor!
6. Bake the Casserole:
Place the baking dish in the preheated oven and bake for about 25 minutes, until the casserole is set and heated through. Your kitchen will start smelling amazing!
7. Add Marshmallows and More Pecans:
After 25 minutes, take the casserole out and cover the top evenly with mini marshmallows and the remaining pecans. Get ready for deliciousness!
8. Bake Again:
Return the casserole to the oven and bake for another 10-15 minutes, or until the marshmallows are puffy and golden brown. Keep an eye on them—they can brown quickly!
9. Optional Broil for Extra Toasting:
If you want an extra toasted marshmallow topping, turn on the broiler for 1-2 minutes. Just make sure to watch it closely to avoid burning!
10. Cool and Serve:
Let the casserole cool slightly before serving. Enjoy this warm, creamy, and crunchy sweet potato casserole with your family and friends!
This recipe blends creamy sweet potatoes, crunchy pecans, and fluffy toasted marshmallows for a crowd-pleasing dish that’s perfect for holiday dinners or any comforting occasion!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! If you’re short on time, canned sweet potatoes can be a great alternative. Just be sure to drain them well and mash before using to achieve a similar texture as fresh sweet potatoes.
How Do I Store Leftover Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 350°F (175°C) or cover with a microwave-safe lid and heat in the microwave until warmed through.
Can I Prepare This Casserole in Advance?
Yes! You can prepare the sweet potato mixture and store it in the fridge for up to 24 hours before baking. Just assemble the casserole and top with marshmallows and pecans on the day you plan to bake it for the best texture.
What Can I Use Instead of Eggs?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana per egg. These keep the casserole moist while also adding a touch of natural sweetness!