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Sweet Potato Casserole

A delightful dish that combines the natural sweetness of sweet potatoes with rich flavors, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 medium sweet potatoes Peeled and quartered
  • 1/2 cup unsalted butter Softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk or cream for a richer texture
For the Topping
  • 1 cup mini marshmallows Optional
  • 1/2 cup chopped pecans or walnuts Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Peel and chop the sweet potatoes into quarters. Boil them in salted water for about 15-20 minutes until tender.
  3. Once cooked, drain the sweet potatoes and mash them in a large mixing bowl until smooth.
Mixing
  1. Add the softened butter, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until fully combined.
  2. Beat the eggs in a separate bowl and then mix them into the sweet potato mixture along with the milk, ensuring everything is well incorporated.
Baking
  1. Grease a 9×13 inch baking dish and pour the sweet potato mixture into it, spreading evenly.
  2. If desired, sprinkle mini marshmallows and chopped nuts evenly over the top of the casserole.
  3. Place in the preheated oven and bake for 25-30 minutes, or until the top is lightly browned and the casserole is heated through.
  4. Allow the casserole to cool for 5-10 minutes before serving to help set the topping and enhance the flavor.

Notes

Use fresh sweet potatoes for best taste. Experiment with spices for a twist. For a smoother casserole, blend the sweet potato mixture completely before baking. Use crushed graham crackers for a fun topping variation. This recipe can be made vegan by substituting flax eggs and using plant-based milk and butter.