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.