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sweet potato casserole recipe

Sweet Potato Casserole Recipe As The Best Thanksgiving Side Dish

The simple to follow recipe on making the best sweet potato casserole for your thanksgiving dinner, especially as a side dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8 Servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potato Base:
  • 4 large sweet potatoes about 2 lbs, peeled and cubed
  • ½ cup unsalted butter melted
  • ½ cup brown sugar
  • ⅓ cup whole milk
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
For the Topping:
  • 1 cup pecans chopped
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup unsalted butter melted
  • 1 cup mini marshmallows optional, for an extra sweet finish

Equipment

  • Large pot
  • Potato masher or electric mixer
  • Mixing bowls (2 medium-sized)
  • 9x13-inch casserole dish
  • Wooden spoon or spatula
  • Spatula Or wooden spoon

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.
Prepare the Sweet Potatoes:
  1. Place the cubed sweet potatoes in a large pot and cover with water.
  2. Bring to a boil over medium-high heat and cook until the potatoes are tender (about 15 minutes).
  3. Drain and return the potatoes to the pot.
Mash the Sweet Potatoes:
  1. Mash the sweet potatoes using a potato masher or electric mixer until smooth.
Mix the Sweet Potato Base:
  1. Add the melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes.
  2. Mix until well combined and creamy.
Transfer to the Baking Dish:
  1. Spread the sweet potato mixture evenly in the prepared casserole dish.
Prepare the Topping:
  1. In a medium bowl, combine chopped pecans, flour, brown sugar, and melted butter. Mix until crumbly.
  2. Sprinkle the topping evenly over the sweet potato base.
Add Marshmallows (Optional):
  1. If using, scatter the mini marshmallows on top of the pecan mixture.
Bake:
  1. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
Serve and Enjoy:
  1. Let the casserole cool for a few minutes before serving.

Nutrition

Calories: 320kcal

Notes

Some special tips I have
For a smoother consistency, use a food processor to mash the sweet potatoes.
If you prefer a less sweet casserole, reduce the brown sugar in the base and topping.
This dish can be made a day ahead; simply refrigerate after assembling and bake the next day.
Tried this recipe?Let us know how it was!