Easy Sweet Potato Casserole Recipe: Velvety, Spiced Goodness (Print Version)

Easy Sweet Potato Casserole Recipe - Get ready for a velvety, spiced side dish that brings pure comfort. Simple steps for a delicious, crowd-pleasing classic!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 4 lbs sweet potatoes, peeled and chopped
02 - 2 large eggs

→ Sweeteners & Flavor Boosters

03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup maple syrup (pure, not pancake syrup!)
05 - 1 tsp ground cinnamon
06 - 1/2 tsp ground nutmeg
07 - 1/2 tsp salt
08 - 1 tsp vanilla extract

→ Dairy & Fat

09 - 1/2 cup unsalted butter, melted
10 - 1/2 cup heavy cream

→ Topping

11 - 2 cups mini marshmallows

# Instructions:

01 - First things first, get those sweet potatoes ready! I usually scrub them clean, then peel and chop them into roughly 1-inch pieces. Don't worry too much about perfect uniformity, honestly, they're going to get mashed anyway. I always toss them into a big pot of cold water – this helps them cook evenly – and then bring it to a boil. This is where I always forget to salt the water, but a little pinch helps bring out their natural sweetness as they cook. You want them fork-tender, not mushy, but soft enough to mash easily.
02 - Once those beautiful sweet potatoes are tender, drain them really well. This is crucial for a casserole that isn't watery! I usually let them sit in the colander for a few minutes to steam off any extra moisture. Then, transfer them to a large bowl and grab your masher. This is the fun part! Get in there and mash until they're smooth. You can use a hand mixer for extra creaminess, which I sometimes do when I'm feeling fancy, or honestly, just embrace the rustic lumps if you prefer. Just make sure there are no huge chunks left.
03 - Now for the flavor party! To your mashed sweet potatoes, add the brown sugar, maple syrup, melted butter, heavy cream, eggs, cinnamon, nutmeg, salt, and vanilla extract. Oh, the smell at this point is just divine, honestly! Give it a good stir until everything is perfectly combined and smooth. I usually taste it here – a little finger dip, don't judge! This is where you can adjust the sweetness or add a bit more spice if you're feeling bold. Make sure the eggs are fully incorporated, otherwise, you might get weird eggy bits, and nobody wants that.
04 - Pour your glorious sweet potato mixture into a greased 9x13 inch baking dish. Spread it out evenly with a spatula. I always make sure to get the top nice and smooth, it just looks prettier, you know? Pop it into your preheated oven at 350°F (175°C) and let it bake for about 25-30 minutes. You're looking for it to be set and slightly puffed up around the edges. It'll smell incredible, a warm, sweet aroma that fills the whole kitchen. This is the heart of our Easy Sweet Potato Casserole Recipe, getting that base just right.
05 - Once the casserole base is nicely set, pull it out of the oven. Now for the grand finale – the marshmallows! Generously sprinkle those mini marshmallows all over the top. Don't be shy here; honestly, more is more when it comes to marshmallow topping. I once tried to arrange them perfectly, and it was just a waste of time. Just scatter them! If you prefer a nut topping, this is where you'd add pecans or walnuts instead. It's all about personal preference, so go with what makes you happy.
06 - Return the casserole to the oven for another 5-10 minutes, keeping a very close eye on it. This is where things can go from beautifully golden to charred in seconds, trust me, I've had my share of blackened marshmallows. You want them lightly toasted and gooey, a beautiful golden brown. The kitchen will smell like a campfire s'mores dream! Once they're perfectly caramelized, pull it out, let it cool for a few minutes – it'll be screaming hot – then scoop and serve. This casserole is seriously the best when it's still warm and the marshmallows are melty.

# Notes:

01 - Don't over-mash your sweet potatoes if you prefer a bit of texture; a few small lumps are totally fine and add character.
02 - Always let your cooked sweet potatoes drain well to avoid a watery casserole. Seriously, this step is a game-changer for a creamy texture.
03 - Keep a hawk's eye on the marshmallows in the oven - they go from perfectly golden to burnt in a flash, honestly!
04 - For extra flavor, roast your sweet potatoes instead of boiling them - it deepens their sweetness and adds a lovely caramelized note.

# Equipment Needed:

01 - Large pot
02 - potato masher or hand mixer
03 - 9x13 inch baking dish
04 - measuring cups and spoons
05 - large mixing bowl
06 - spatula

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 4g

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