Sweet Potato Casserole is a cozy dish that brings warmth to your table. With creamy sweet potatoes and a crunchy topping of brown sugar and pecans, it’s pure comfort food!
Honestly, who can resist that sweet, crunchy topping? It’s like a hug in a dish! I love serving this at family dinners. It’s a hit every time, and leftovers never last long in my house!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Use larger ones for a richer flavor. If you can’t find sweet potatoes, you can try swapping in butternut squash or even pumpkin as a different twist.
White Sugar: This sweetens and balances the natural sweetness of the potatoes. If you’re looking for a healthier option, consider using coconut sugar or maple syrup instead.
Eggs: They help bind the mixture. If you’re vegan or allergic, you can replace each egg with 1/4 cup of applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Milk: Whole or 2% works best for creaminess, but any plant milk like almond or oat milk can be used for a dairy-free version.
Pecans: They add crunch! If nuts are a concern, you can leave them out or use crushed graham crackers for a different texture.
How Do I Get the Sweet Potatoes Creamy?
Achieving creamy sweet potatoes is all about cooking them well and mashing them thoroughly. Follow these tips:
- Ensure you cook the sweet potatoes until very tender, around 15-20 minutes in boiling water.
- Use a potato masher or a food processor for a super smooth texture.
- Add melted butter and milk gradually to help achieve the desired creaminess. Remember, consistency can be adjusted based on your preference.
Sweet Potato Casserole
Ingredients You’ll Need:
For the Sweet Potato Mixture:
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup white sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1 cup mini marshmallows (optional, for topping)
For the Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 35-40 minutes for baking. Altogether, you’re looking at around 1 hour to enjoy this delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for your casserole!
2. Cook the Sweet Potatoes:
Peel and cube the sweet potatoes. Boil them in water for about 15-20 minutes until they’re nice and tender. Drain the water and mash the sweet potatoes until smooth. Let them cool slightly before moving on.
3. Prepare the Sweet Potato Mixture:
In a large mixing bowl, combine the mashed sweet potatoes with white sugar, eggs, melted butter, vanilla extract, milk, and salt. Mix everything together until you have a smooth and creamy texture.
4. Assemble the Casserole:
Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish. This will be the base of your casserole!
5. Make the Pecan Topping:
In a separate bowl, combine chopped pecans, brown sugar, flour, melted butter, and ground cinnamon. Mix until the topping is crumbly and has a nice texture.
6. Create the Layers:
Sprinkle the pecan topping evenly over the sweet potato mixture. If you decided to use mini marshmallows, sprinkle them on top as well for that delicious gooey goodness!
7. Bake the Casserole:
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
8. Cool and Serve:
Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. It’s best enjoyed warm!
This sweet potato casserole combines creamy sweetness with a crunchy, buttery pecan topping—perfect for bringing warmth and comfort to any meal! Enjoy!
Can I Use Canned Sweet Potatoes Instead?
Yes, you can use canned sweet potatoes for convenience! Just make sure to drain and mash them well. You may want to adjust the sugar since canned varieties can be sweeter than fresh ones.
How Can I Make This Casserole Vegan?
To make this casserole vegan, simply replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based butter and non-dairy milk.
Can I Prepare This Ahead of Time?
Absolutely! You can prepare the sweet potato mixture and pecan topping a day in advance. Store them separately in the fridge. Just assemble and bake when you’re ready to serve!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or bake them at 350°F (175°C) until warmed through.