Description
This classic Sweet Potato Casserole is a perfect holiday side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan crumble and optional toasted mini marshmallows. It combines warm spices and a buttery topping baked to golden perfection, making it a festive favorite for gatherings and holiday meals.
Ingredients
Scale
Sweet Potato Base
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of salt
Crunchy Topping
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 cup chopped pecans
Optional Topping
- 1 1/2 cups mini marshmallows
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Boil the Sweet Potatoes: Place peeled and cubed sweet potatoes in a large pot filled with water. Bring to a boil and cook for 15-20 minutes until they are fork-tender. Drain the water and let the sweet potatoes cool slightly.
- Make the Sweet Potato Base: Mash the cooked sweet potatoes in a large bowl until smooth. Add the melted butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt. Mix thoroughly until all ingredients are well combined and smooth.
- Assemble the Casserole: Spread the sweet potato mixture evenly into the prepared baking dish, creating a smooth surface.
- Prepare the Topping: In a small bowl, combine brown sugar, flour, and melted butter until crumbly. Stir in chopped pecans, then sprinkle this mixture evenly over the sweet potato layer in the baking dish.
- Optional Marshmallow Topping: If desired, sprinkle mini marshmallows evenly over the pecan topping for added sweetness and texture.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes. Bake until the topping is golden brown and the marshmallows (if used) are toasted and slightly browned.
- Serve: Remove the casserole from the oven and allow it to cool slightly before serving. This helps the casserole set and enhances the flavors.
Notes
- For a nut-free version, omit the pecans and topping or replace with crushed pretzels or oats.
- Make sure not to overcook the sweet potatoes; they should be tender but not falling apart.
- Marshmallows are optional but add a traditional festive touch and a sweet contrast to the pecan topping.
- This casserole can be prepared a day in advance and reheated before serving.
- Use full-fat milk for creamier texture or substitute with almond or oat milk for dairy-free variation.
