Sweet Potato Casserole
A comforting and delicious dish featuring creamy sweet potatoes topped with a crunchy topping, perfect for any meal and especially enjoyed during the holidays.
Ingredients
Main Ingredients
- 4 medium sweet potatoes, peeled and cubed
- ½ cup brown sugar
- ½ cup milk Can be substituted with plant-based milk for a vegan option.
- ¼ cup butter, melted Substitute with vegetable margarine for vegan option.
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon Consider adding a pinch of nutmeg or ginger for extra flavor.
Toppings
- 1 cup mini marshmallows Optional, add for the last 10 minutes of baking.
- 1 cup crushed pecans or walnuts For a crunchy topping.
Instructions
Preparation
- Start by peeling and cubing the sweet potatoes.
- Boil them in a large pot of water until they are soft, which usually takes about 15–20 minutes.
- Once the sweet potatoes are tender, drain the water and return them to the pot.
- Mash them using a potato masher until they are smooth and creamy.
Mixing
- Add the brown sugar, milk, melted butter, vanilla extract, and cinnamon to the mashed sweet potatoes.
- Stir well until fully combined and creamy.
Assembly and Baking
- Preheat your oven to 350°F (175°C).
- Transfer the sweet potato mixture to a greased baking dish, spreading it evenly.
- Sprinkle the crushed pecans or walnuts on top. If using marshmallows, add them on top for the last 10 minutes of baking.
- Place the casserole in the preheated oven and bake for about 30 minutes, or until the top is golden and the casserole is heated through.
Notes
Ensure to boil the sweet potatoes until they are very soft for the best texture. Don’t overmix the sweet potato mixture, as it can turn gummy. If using marshmallows, keep an eye on them while baking to prevent burning.
