Introduction
Sweet Potato Casserole is a beloved, comforting dish, perfect for holiday gatherings, family dinners, or potlucks. This creamy, spiced sweet potato base, topped with a crunchy pecan streusel or gooey marshmallows, blends rich flavors and textures for a crowd-pleasing side or dessert. Presented in a white ceramic baking dish, garnished with a golden topping, this casserole offers a warm, inviting aesthetic that elevates any festive table. This recipe delivers a classic version with options for both toppings, adaptable for dietary preferences, and ideal for home cooks seeking a wholesome, flavorful dish that celebrates the cozy essence of sweet potatoes.
Ingredients
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup milk or heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Pecan Streusel Topping (Option 1):
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 3/4 cup chopped pecans
- 1/2 tsp ground cinnamon
Marshmallow Topping (Option 2):
-
2 cups mini marshmallows
For Serving:
- Optional: Extra pecans or a dusting of cinnamon
- Suggested Accompaniments: Roasted turkey, green beans
- Suggested Pairings: Apple cider, sparkling water
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: Large pot, potato masher or mixer, 9×13-inch baking dish, mixing bowls, spatula
Step-by-Step Process
- Cook Sweet Potatoes: Place peeled, cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender. Drain and let cool slightly.
- Prepare Base: Preheat oven to 350°F (175°C). In a large mixing bowl, mash sweet potatoes until smooth (use a potato masher or electric mixer). Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and well combined. Taste and adjust the sweetness (add 1 tbsp brown sugar) or spices (add 1/4 tsp cinnamon or nutmeg) for a balanced flavor.
- Assemble Base: Spread the sweet potato mixture evenly into a greased 9×13-inch white ceramic baking dish.
- Prepare Topping (Choose One):
- Pecan Streusel: In a medium bowl, combine flour, brown sugar, softened butter, pecans, and cinnamon. Mix with a fork or fingers until crumbly. Sprinkle evenly over the sweet potato base.
- Marshmallow: Spread mini marshmallows evenly over the sweet potato base.
- Bake: Bake for 25-30 minutes until the base is set and the topping is golden (pecan streusel) or the marshmallows are toasted and gooey. If using marshmallows, broil for 1-2 minutes for extra toasting (watch closely to avoid burning).
- Serve: Let cool for 5-10 minutes. Serve warm from the white ceramic baking dish, garnished with extra pecans or a dusting of cinnamon. Pair with roasted turkey, green beans, apple cider, or sparkling water.
Tips for Better Sweet Potato Casserole
- Boil sweet potatoes until just tender to avoid a watery base; drain thoroughly.
- Taste the sweet potato mixture before baking to balance sweetness and spices, as sweet potatoes vary in natural sweetness.
- Use a white ceramic baking dish for even cooking and an elegant presentation.
- For pecan topping, ensure butter is softened but not melted for a crumbly texture.
- For marshmallows, spread evenly and watch closely during broiling to prevent burning.
- Mash sweet potatoes thoroughly for a creamy texture; a food processor or mixer works well.
- Make ahead: Prepare the base and refrigerate up to 1 day before adding the topping and baking.
- Enhance aesthetic: Present in a white ceramic baking dish with a golden topping for a festive, inviting look.
Variations and Customization
- Vegan Sweet Potato Casserole: Replace butter with vegan margarine, use plant-based milk (e.g., almond milk), and substitute eggs with 1/4 cup applesauce or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). Use vegan marshmallows or pecan topping.
- Gluten-Free Sweet Potato Casserole: Use gluten-free flour for the pecan streusel; ensure marshmallows are gluten-free certified.
- Low-Sugar Sweet Potato Casserole: Reduce brown sugar to 1/4 cup in the base and topping; use a sugar substitute like maple syrup or stevia (adjust to taste).
- Spiced Sweet Potato Casserole: Add 1/4 tsp ground ginger or cloves to the base for extra warmth.
- Nut-Free Sweet Potato Casserole: Replace pecans with 3/4 cup crushed gluten-free cornflakes or oats for the streusel topping.
- Savory Sweet Potato Casserole: Omit sugar and spices; add 1/2 cup grated Parmesan and 1 tsp rosemary to the base, topped with breadcrumbs.
- Maple Pecan Sweet Potato Casserole: Replace brown sugar with 1/3 cup maple syrup in the base and topping for a deeper flavor.
- Mixed Topping: Combine 1 cup marshmallows and 1/2 cup pecan streusel for a sweet-crunchy hybrid.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the oven at 300°F for 15 minutes or microwave for 1-2 minutes.
- Freeze the baked casserole (without marshmallows) for up to 2 months in an airtight container; thaw in the fridge overnight and reheat, adding fresh topping if needed.
- Serve warm for the best texture and flavor; avoid keeping at room temperature for over 2 hours.
- Use leftovers as a base for sweet potato pancakes or mix into muffin batter.
- Pair with roasted meats or green vegetables to complement the sweet-savory profile.
- Presented in a white ceramic baking dish with a golden topping for a warm, festive charm.
Nutritional Information
Based on 8 servings (3/4 cup each, with pecan topping):
- Calories: 350 kcal
- Total Fat: 16g
- Saturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 340mg
- Total Carbohydrates: 48g
- Dietary Fiber: 4g
- Sugars: 28g
- Protein: 5g
- Vitamin A: 280% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 8% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand and topping (marshmallows have slightly lower calories). High in sugar; try low-sugar versions. Pair with vegetables for balance.
Conclusion
This Sweet Potato Casserole recipe offers a warm, festive dish, perfect for any occasion, transforming simple ingredients into a holiday classic. Its straightforward preparation and inviting presentation make it a favorite. The creamy sweet potatoes, crunchy or gooey topping, and vibrant garnishes delight every bite. It’s sure to be a cherished recipe, loved for its comforting, celebratory appeal.
Sweet Potato Casserole Recipe: Warm and Festive
Creamy Sweet Potato Casserole with pecan or marshmallow topping.
Ingredients
- Sweet Potato Base:
- 4 large sweet potatoes 3 lbs, peeled, cubed
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup milk or heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- Pecan Streusel Topping Option 1:
- ½ cup all-purpose flour
- ½ cup brown sugar packed
- ¼ cup unsalted butter softened
- ¾ cup chopped pecans
- ½ tsp ground cinnamon
- Marshmallow Topping Option 2:
- 2 cups mini marshmallows
- Optional: Extra pecans cinnamon
- Suggested Pairings: Roasted turkey apple cider
Instructions
- Boil sweet potatoes 15-20 minutes until tender; drain and mash.
- Preheat oven to 350°F. Mix sweet potatoes with butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Taste and adjust the sweetness or spices.
- Spread into a greased 9x13-inch white ceramic baking dish.
- For pecan topping, mix flour, sugar, butter, pecans, and cinnamon; sprinkle over base. For marshmallow topping, spread marshmallows over the base.
- Bake 25-30 min until set; broil marshmallows 1-2 min if desired.
- Cool 5-10 min, serve in a baking dish with pecans, cinnamon, turkey, and cider.
Notes
- Mash thoroughly for creaminess.
- Store in the fridge for 4 days or freeze for 2 months (no marshmallows).
- Try vegan or low-sugar variations.
- Pair with green beans.
