Creamy Sweet Potato Casserole: Simple Holiday Side (Print Version)
This easy Sweet Potato Casserole recipe brings warm memories and a touch of sweetness to any table. Simple, comforting, and oh-so-delicious!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
3 lbs sweet potatoes, peeled and chopped
02 -
1/2 cup unsalted butter, melted
03 -
1/2 cup whole milk
→ Flavor Boosters
04 -
1/2 cup packed light brown sugar
05 -
1 tsp vanilla extract
06 -
1 tsp ground cinnamon
07 -
1/4 tsp ground nutmeg (optional)
→ Topping Essentials
08 -
1 cup chopped pecans
09 -
2 cups mini marshmallows
→ Optional Extras
10 -
1 tbsp bourbon or spiced rum
11 -
1 tsp orange zest
# Instructions:
01 -
First things first, get those sweet potatoes peeled and chopped into roughly 1-inch cubes. I always try to make them uniform so they cook evenly – this is where I usually get a little messy, honestly. Then, pop them into a large pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until they're fork-tender, usually about 15-20 minutes. You want them soft enough to mash easily, but not mushy, if that makes sense.
02 -
Drain the cooked sweet potatoes really well. This is crucial; soggy sweet potatoes make for a watery casserole, and nobody wants that! Transfer them to a large bowl. Add your melted butter, milk, brown sugar, vanilla extract, and cinnamon. Grab a potato masher – or a hand mixer if you're feeling fancy – and mash everything until it's smooth and creamy. I like a few small lumps for texture, but you do you! Taste it here; adjust sweetness or spice if you feel like it needs a little more oomph.
03 -
Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and give it a quick spray with cooking spray; trust me, cleanup is so much easier that way. Spoon your glorious sweet potato mixture into the prepared dish, spreading it out evenly. It should smell absolutely heavenly right about now, all warm and spicy. This base for your Sweet Potato Casserole is already so good, honestly, I sometimes just eat it straight from the bowl!
04 -
Sprinkle those chopped pecans evenly over the sweet potato mixture. I've forgotten this step once, and my family was NOT happy about the missing crunch! Then, arrange your mini marshmallows on top. Don't be shy; cover that whole casserole. If you're using larger marshmallows, you might want to cut them in half so they melt more evenly. This is where the magic really starts to happen for this Sweet Potato Casserole.
05 -
Pop your Sweet Potato Casserole into the preheated oven. Bake for about 20-25 minutes, or until the sweet potato mixture is heated through and the marshmallows are beautifully golden brown and puffy. Keep an eye on those marshmallows, though; they can go from perfectly toasted to burnt in a flash! I've definitely had a few "oops" moments with charred marshmallows, so learn from my mistakes, hon.
06 -
Once it's out of the oven, let the Sweet Potato Casserole rest for a few minutes before serving. This helps everything settle and makes it easier to scoop. The smell filling your kitchen will be incredible – sweet, nutty, and so comforting. It should look like a golden cloud with a creamy, spiced base underneath. Seriously, it's a showstopper and always gets compliments!
# Notes:
01 -
Don't overboil your sweet potatoes; they'll get watery. Just fork-tender is the sweet spot!
02 -
For an extra layer of flavor, toast your pecans lightly before sprinkling them on top.
03 -
Keep a close eye on the marshmallows in the last few minutes of baking; they brown quickly!
04 -
For a dairy-free version, swap butter for plant-based butter and use unsweetened almond milk.
# Equipment Needed:
01 -
Large pot
02 -
potato masher or hand mixer
03 -
large mixing bowl
04 -
9x13 inch baking dish
# Nutrition (Per Serving):
Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 3g