Sweet Potato Casserole
A cozy and slightly sweet side dish made with creamy mashed sweet potatoes, warm spices, and topped with mini marshmallows or toasted pecans. Perfect for holiday tables or weeknight dinners.
Ingredients
Main ingredients
- 4 medium medium sweet potatoes, peeled and cubed (about 3–4 lb total)
- 1/2 cup brown sugar (light or dark) Reduce to 1/3 cup for less sweetness.
- 1/2 cup milk (dairy or unsweetened plant milk) For dairy-free, use almond or oat milk.
- 1/4 cup butter, melted (or vegan butter) Use vegan butter for a dairy-free option.
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon Adjust to taste.
- 1/4 teaspoon ground nutmeg Adjust to taste.
- 1 cup mini marshmallows (optional) Do not freeze; add before serving.
- 1/2 cup pecans or walnuts, chopped (optional) For extra crunch, toast in a dry skillet for 3–4 minutes.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.
- Place peeled, cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil and simmer until tender when pierced with a fork, about 15–20 minutes.
- Drain the potatoes thoroughly and return them to the hot pot for a minute to evaporate residual moisture. Mash until smooth with a potato masher or hand mixer.
- In a large bowl, combine the mashed sweet potatoes with brown sugar, milk, melted butter, vanilla, cinnamon, and nutmeg. Stir until evenly blended and smooth.
- Transfer the mixture to the prepared baking dish, smoothing the top. If using, sprinkle the mini marshmallows and chopped nuts evenly over the surface.
Baking
- Bake for 25–30 minutes, until heated through and the marshmallows are golden brown (if using). Tenting with foil if marshmallows brown too quickly.
Notes
For a richer mash, use whole milk or a splash of cream. This casserole is perfect paired with roasted turkey, pork, or grilled chicken. It can also be frozen; omit marshmallows if freezing.