Sweet Potato Casserole
A comforting blend of creamy sweet potatoes, crunchy pecans, and soft marshmallows, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 3 cups mashed sweet potatoes Use fresh sweet potatoes for the best flavor.
- ½ cup brown sugar Adjust the sweetness to your preference.
- ¼ cup butter, melted Can substitute with coconut oil or Greek yogurt for a healthier option.
- ½ cup milk Low-fat milk can be used as an alternative.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 2 cups mini marshmallows Can substitute with a brown sugar crumb topping.
- 1 cup pecans, chopped Can be swapped for walnuts.
- ¼ cup maple syrup Adds a rich flavor.
- ½ teaspoon salt Balances the flavors.
- ½ teaspoon cinnamon Can add ginger or nutmeg for spice variations.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, brown sugar, melted butter, milk, vanilla extract, salt, and cinnamon. Mix until smooth.
- Transfer the sweet potato mixture to a greased baking dish.
- In a separate bowl, mix the pecans with maple syrup. Sprinkle the pecan mixture over the sweet potato layer.
- Top with mini marshmallows.
Baking
- Bake for 25-30 minutes or until the marshmallows are golden brown.
Serving
- Serve warm as a side dish for holiday meals, family gatherings, or weeknight dinners.
Notes
To store leftovers, let the casserole cool completely, cover tightly with plastic wrap or transfer to an airtight container. It keeps in the fridge for 3-4 days or can be frozen for longer storage.