Sweet Potato Casserole Recipe
Indulge in a symphony of flavors and textures with sweet potato casserole, where creamy mashed sweet potatoes mingle with a crunchy pecan topping, all baked to golden perfection. This dish is a celebration of contrasts – the natural sweetness of the potatoes harmonizing with the nutty crunch of the topping. Whether served as a comforting side or a delightful dessert, sweet potato casserole is sure to be a star at any table, a true testament to the joy of good food and good company.
Equipment
- Mixing bowls
- 1 Masher
- 1 Baking Dish
- 1 Oven
- 1 Saucepan
- 1 Spatula
- 1 Knife and Cutting Board
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes.
- 1/2 cup brown sugar packed.
- 1/3 cup butter softened.
- 1/2 teaspoon vanilla extract
- 3/4 cup pecans chopped divided.
- 1/4 teaspoon cinnamon or to taste
- salt and pepper to taste.
- 2 cups miniature marshmallows
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350°F.
- Put the sweet potatoes into a boiling water kettle. Simmer until the food is fork tender, about 15 minutes. Empty.
- Mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, and salt and pepper in a big dish or the saucepan the potatoes were cooked in.
- Spread half of the pecans into the prepared pan after folding them in.
- Add the marshmallows and the remaining pecans on top.
- Bake for 25 minutes, or until potatoes are well roasted and marshmallows are golden brown.
Notes
- You can use either light or dark brown sugar.
- If using unsalted butter, taste and adjust the salt to taste.
- You may prepare this recipe for sweet potato casserole up to 48 hours in advance.
- Before baking, prepare and chill, storing the topping in a different container.
- Before baking, take the sweet potato casserole out of the refrigerator at least half an hour. After 20 minutes of baking, stir.
- Once the topping is added, cook for a further 15 to 20 minutes, or until the marshmallows are toasted and thoroughly heated.