Sweet Potato Casserole

This Sweet Potato Casserole is a warm and comforting dish that brings together the creamy sweetness of mashed sweet potatoes, a crunchy pecan topping, and toasted marshmallows for a perfect balance of textures and flavors. Ideal for holiday gatherings, this classic recipe is sure to be a crowd-pleaser.

Ingredients

• 3 cups mashed sweet potatoes
• 1 cup sugar
• 1/2 cup milk
• 1/2 cup melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/3 cup melted butter
• 1 cup chopped pecans
• 2 cups mini marshmallows

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix together the sweet potatoes, sugar, milk, 1/2 cup melted butter, eggs, and vanilla extract until smooth. Spread this mixture evenly into a greased baking dish.
3. In a separate bowl, combine the brown sugar, flour, 1/3 cup melted butter, and chopped pecans to create a crumbly topping. Sprinkle this mixture over the sweet potato layer in the baking dish.
4. Bake in the preheated oven for 30 minutes.
5. Remove from the oven, top with mini marshmallows, and return to the oven. Bake until the marshmallows are golden brown, about 5-10 minutes.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Coconut Twist: Add 1/2 cup of shredded coconut to the sweet potato mixture for a tropical touch.
• Oat Topping: Replace the flour in the topping with oats for a more rustic texture.
• Maple Syrup Substitute: Substitute half the sugar with maple syrup for a deeper, caramel-like sweetness.
• Nut-Free Option: Skip the pecans and add a graham cracker topping for crunch without nuts.

Storage/Reheating

To store, cover the casserole tightly and refrigerate for up to 3 days. For freezing, allow the casserole to cool completely, then wrap it in plastic wrap and foil; freeze for up to 3 months. To reheat, bake at 350°F until warmed through. If reheating frozen, allow it to thaw overnight in the refrigerator before baking.

10 FAQs

1. Can I make this casserole ahead of time?
   Yes, prepare the sweet potato and topping layers, refrigerate, then bake fresh. Add marshmallows just before baking.
2. Can I use canned sweet potatoes?
   Yes, canned sweet potatoes can be used, just be sure to drain them well.
3. Is there a substitute for marshmallows?
   Try using a crumb topping with extra brown sugar if marshmallows aren’t desired.
4. Can I reduce the sugar?
   Yes, you can reduce the sugar to 1/2 cup if you prefer a less sweet casserole.
5. What can I use instead of pecans?
   Walnuts or almonds are good alternatives, or you can omit nuts entirely.
6. Can I use a dairy-free milk?
   Yes, almond milk or oat milk work well as dairy-free options.
7. How do I make this gluten-free?
   Substitute the all-purpose flour with a gluten-free flour blend for the topping.
8. What’s the best way to mash sweet potatoes?
   Boil or bake them until soft, then mash with a potato masher or fork.
9. Can I skip the eggs?
   Yes, the eggs help with texture, but you can omit them or use a flaxseed egg as a replacement.
10. Why are my marshmallows melting too quickly?
    Bake them only briefly at the end to avoid melting; 5-10 minutes should be enough.

Conclusion

This Sweet Potato Casserole is a perfect blend of creamy and crunchy, sweet and savory, making it a standout addition to any meal. Whether you’re serving it at a holiday dinner or enjoying it as a comforting treat, this classic casserole brings warmth and flavor to the table.

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