why make this recipe
Southern Sweet Potato Casserole is a delightful dish that combines sweetness and warmth, perfect for family gatherings and holiday celebrations. This dish brings out the best flavors of sweet potatoes, topped with rich crumbles and fluffy marshmallows. Not only is it tasty, but it also fills your home with a lovely, inviting aroma while baking. It’s a great comfort food that everyone can enjoy.
how to make Southern Sweet Potato Casserole
Ingredients :
- 5 pounds sweet potatoes
- 4 tablespoons butter
- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark brown sugar
- 1/4 cup heavy cream
- Butter for greasing baking dish
- 1/2 cup all-purpose flour
- 1 cup dark brown sugar (for crumble)
- 1/4 teaspoon salt (for crumble)
- 1 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon (for crumble)
- 1 stick butter, cut into chunks (for crumble)
- 2 cups miniature marshmallows
Directions :
- Preheat the oven to 350 degrees F. Wrap the sweet potatoes in foil and place them on a baking sheet. Bake for about 1 hour or until fork-tender. If using canned sweet potatoes, skip this step but be sure to drain the syrup.
- Once the sweet potatoes are cool enough to handle, remove and discard the skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl.
- Mash the sweet potatoes together with the butter using a potato masher until mostly smooth. Add the eggs, salt, cinnamon, vanilla, and nutmeg. Continue to mash until you have a uniform mixture.
- Add the brown sugar and cream to the potato mixture and mix well.
- For the Cookie Crumble: In a medium bowl, combine the flour, brown sugar, salt, oats, and cinnamon. Stir together well. Add the chunks of butter, using a fork to mix until you have a streusel-like crumb.
- To assemble and bake: Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potato mixture in the pan. Top the sweet potatoes with the marshmallows first, then sprinkle the crumble on top.
- Bake for 30 to 40 minutes at 350 degrees.
how to serve Southern Sweet Potato Casserole
Serve the Southern Sweet Potato Casserole hot from the oven. It makes a wonderful side dish at dinner or a sweet treat during a special meal. You can serve it on its own or alongside other savory dishes for a delightful balance of flavors.
how to store Southern Sweet Potato Casserole
To store leftovers, let the casserole cool completely. Transfer it to an airtight container and refrigerate. It should last for 3 to 5 days. You can also freeze the casserole for up to 3 months. When you’re ready to enjoy it again, simply thaw and reheat it in the oven.
tips to make Southern Sweet Potato Casserole
- Use fresh sweet potatoes for the best flavor, but canned sweet potatoes are a convenient option if you are short on time.
- Make sure to mash the sweet potatoes well for a smooth texture.
- Feel free to adjust the spices according to your taste; add more cinnamon or nutmeg for extra flavor.
- For a crunchy topping, consider adding chopped nuts to the crumble.
variation
If you want to mix things up, try adding a splash of maple syrup for added sweetness or fold in some chopped pecans or walnuts into the sweet potato mixture. You can also experiment with different toppings, such as using crushed graham crackers instead of oats for the crumble.
FAQs
1. Can I use canned sweet potatoes for this recipe?
Yes, you can use canned sweet potatoes. Just make sure to drain the syrup before using them.
2. How can I reheat leftovers?
You can reheat leftovers in the oven until warm or microwave them for a quick option. Make sure to cover the dish to keep moisture in.
3. Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it tightly and refrigerate. Bake it when you are ready to serve.
Southern Sweet Potato Casserole
Ingredients
Method
- Preheat the oven to 350 degrees F. Wrap the sweet potatoes in foil and place them on a baking sheet. Bake for about 1 hour or until fork-tender. If using canned sweet potatoes, skip this step but be sure to drain the syrup.
- Once the sweet potatoes are cool enough to handle, remove and discard the skins and any tough, stringy pieces. Place the cooked potatoes into a large bowl.
- Mash the sweet potatoes together with the butter using a potato masher until mostly smooth. Add the eggs, salt, cinnamon, vanilla, and nutmeg, and continue to mash until you have a uniform mixture.
- Add the brown sugar and cream to the potato mixture and mix well.
- In a medium bowl, combine the flour, brown sugar, salt, oats, and cinnamon. Stir together well.
- Add the chunks of butter, using a fork to mix until you have a streusel-like crumb.
- Lightly coat a 9 x 13-inch baking pan with butter or non-stick spray. Spread the sweet potato mixture in the pan. Top the sweet potatoes with the marshmallows first, then sprinkle the crumble on top.
- Bake for 30 to 40 minutes at 350 degrees.
Notes
