Sweet Potato Casserole is a beloved dish that combines the natural sweetness of sweet potatoes with a creamy texture and a touch of indulgence, making it a staple at Thanksgiving and other holiday gatherings.
Ingredients
Scale:
4 large sweet potatoes (about 2 pounds), preferably organic for best flavor
1/2 cup milk (or almond milk for a healthier option)
1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups mini marshmallows
1 cup chopped pecans, toasted (optional)
1/2 cup brown sugar (for pecan crust, optional)
1/4 cup all-purpose flour (for pecan crust, optional)
1/4 cup melted butter (for pecan crust, optional)
Instructions
Preheat your oven to 350°F (175°C).
Peel and chop the sweet potatoes into uniform chunks. Place them in a large pot of water and bring to a boil. Cook until tender, about 15-20 minutes.
Drain the sweet potatoes and return them to the pot. Mash them until smooth.
Stir in the milk, softened butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Spoon the sweet potato mixture into a greased 9x13 inch casserole dish, smoothing the top with a spatula.
If using the marshmallow topping, sprinkle the mini marshmallows evenly over the sweet potato mixture.
For a crunchy pecan topping, combine chopped pecans, brown sugar, flour, and melted butter in a bowl. Mix until crumbly and sprinkle over the marshmallows.
Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the edges are bubbly.
Allow the casserole to cool slightly before serving.
