Ultimate Sweet Potato Casserole Recipe Irresistibly Delicious

Ah, sweet potato casserole! Just the thought of it brings back warm memories of family gatherings around the holiday table—where each bite wraps you in a cozy hug. I can almost hear the laughter and the clinking of utensils as we all dig into this delightful dish. My Aunt Mary used to make it every Thanksgiving, and I would look forward to it like a kid anticipating Christmas morning. The sweet aroma of cinnamon and nutmeg wafting from the oven was just pure magic. Let me take you through my favorite Sweet Potato Casserole Recipe!

Why You’ll Love This Recipe

• It’s a perfect balance of sweet and savory—comfort food at its finest!
• Easy to prepare, making it great for weeknight dinners or holiday feasts.
• Budget-friendly and uses simple ingredients you probably already have.
• Can be made ahead, saving you time and stress!

Ingredients

Here’s what you’ll need for this delicious Sweet Potato Casserole:

• 4 medium sweet potatoes (about 2 pounds), peeled and cubed
• ½ cup milk (or your favorite dairy alternative)
• ½ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ½ cup unsalted butter, melted
• 1 cup mini marshmallows (or pecans for a healthier twist)

Notes: Use fresh sweet potatoes if you can; they have a better flavor than canned ones. Also, feel free to adjust the sugar based on your taste—if you like it sweeter, add a pinch more!

Step-by-Step Instructions

Let’s get those sweet potatoes sizzling!

1. Preheat the oven: Preheat your oven to 350°F (175°C). This will ensure your casserole bakes evenly.
2. Boil the sweet potatoes: Place the cubed sweet potatoes in a large pot, cover them with water, and bring it to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain them and let them steam off a bit.
3. Mash it up: Using a potato masher or mixer, mash the sweet potatoes until smooth. You want that perfect creamy texture!
4. Mix it up: In a large bowl, combine the mashed sweet potatoes, milk, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and eggs. Stir until well combined. If you’re using melted butter, add it in and stir until incorporated.
5. Transfer to the baking dish: Pour this wonderful mixture into a greased 9×13 inch baking dish. Smooth out the top with a spatula.
6. Add your topping: If you’re feeling indulgent, sprinkle mini marshmallows over the top, or try pecans for a crunchier finish!
7. Bake: Place the casserole in the preheated oven and bake for about 25-30 minutes, or until it’s heated through and the marshmallows start to brown slightly.

Personal Tip: Keep an eye on the marshmallows; they can go from golden to burnt pretty quickly, especially if your oven is a bit on the hotter side!

Pro Tips & Variations

This Sweet Potato Casserole is as versatile as it is delicious! Here are some fun twists you can try:

• Spice it up: Add a pinch of cayenne pepper or ginger for a warm kick.
• Nutty flavor: Substituting half of the butter with almond or walnut oil can add a delightful nuttiness.
• Healthy swap: Use maple syrup instead of brown sugar for a natural sweetener or try coconut sugar for a lower-glycemic option.

Serving Suggestions

This casserole is not just a side; it can be the star of the show! I love serving it alongside:

• Roast turkey or chicken for a festive feel.
• A fresh green salad with a balsamic vinaigrette for a nice contrast.
• Crusty bread straight from the oven—it soaks up the deliciousness!
• And of course, a warm cup of spiced apple cider or eggnog doesn’t hurt during those chilly evenings.

Picture this: your loved ones gathering around, inhaling that sweet, cinnamon-y aroma as you pass around warm plates—who could resist?

Storage Tips

Got leftovers? Lucky you! Here’s how to store and reheat your delicious casserole:

• Refrigerate: Place any leftovers in an airtight container and store them in the fridge for up to 3-4 days.
• Freeze: You can freeze the unbaked casserole for up to 3 months. Just cover it tightly with aluminum foil or plastic wrap. To bake from frozen, add about 10-15 minutes to the baking time.
• Reheat: To reheat, simply pop it back in a 350°F oven until heated through, about 20-25 minutes. If the topping looks like it’s browning too fast, cover it with foil until it’s warm and gooey.

FAQs

Can I make this casserole ahead of time?

Absolutely! You can prepare the sweet potato mixture and store it in the fridge overnight. Just pop it in the oven when you’re ready to bake it—easy peasy!

What can I use instead of marshmallows?

If marshmallows aren’t your thing, try topping it with chopped pecans or walnuts, or even sweetened shredded coconut for a tropical twist!

Can I make a vegan version?

Yes! Use almond milk or coconut milk instead of regular milk, and substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg). Use a vegan butter alternative too!

How do I know when the casserole is done baking?

Your sweet potato casserole will be done when it’s heated through and the marshmallows are golden brown. A toothpick inserted in the center should also come out mostly clean—slightly sticky is okay, but avoid a lot of liquid!

Conclusion

I hope you fall in love with this Sweet Potato Casserole Recipe as much as I have. It’s soulful, comforting, and the perfect addition to any table—whether it’s a holiday feast or a quiet dinner at home. Please let me know in the comments how yours turns out, or share any of your delightful twists to this classic dish. Cook with love, and enjoy every bite!

Ultimate Sweet Potato Casserole Recipe Irresistibly Delicious

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• Author: antaki
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Indulge in this ultimate sweet potato casserole with a deliciously creamy filling and crispy topping A musttry recipe for any occasion 154 chars

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Ingredients

Scale 1x2x3x

4 medium sweet potatoes (about 2 pounds), peeled and cubed

½ cup milk (or your favorite dairy alternative)

½ cup brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

2 large eggs

½ cup unsalted butter, melted

1 cup mini marshmallows (or pecans for a healthier twist)

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Instructions

Preheat your oven to 350°F (175°C).

Place the cubed sweet potatoes in a large pot, cover them with water, and bring it to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain them and let them steam off a bit.

Using a potato masher or mixer, mash the sweet potatoes until smooth.

In a large bowl, combine the mashed sweet potatoes, milk, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and eggs. Stir until well combined. If you’re using melted butter, add it in and stir until incorporated.

Pour this mixture into a greased 9×13 inch baking dish. Smooth out the top with a spatula.

Sprinkle mini marshmallows over the top, or try pecans for a crunchier finish.

Place the casserole in the preheated oven and bake for about 25-30 minutes, or until it’s heated through and the marshmallows start to brown slightly.

Notes

This Sweet Potato Casserole Recipe is a perfect blend of sweet and savory, making it a delightful dish for family gatherings and holiday feasts.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 350
• Sugar: 20 grams
• Fat: 15 grams
• Carbohydrates: 55 grams
• Fiber: 6 grams
• Protein: 4 grams

Keywords: Sweet Potato Casserole, Easy Recipes, Holiday Recipes, Comfort Food