This sweet potato casserole with chopped pecans and mini marshmallows on top screams Thanksgiving! But, lets face it this side dish could be made anytime of the year. It’s the ultimate comfort dish that’s sweet, crunchy, and savory all at once. What’s not to love?
It’s covered in pillow mini marshmallows, it has hints of everything fall. Lets dive into a sweetness coma with this simply delicious sweet potato casserole.
Making the Sweet Potatoes
To make life easier, we boil the entire potato. Say what now? Grab your sweet potatoes, wash them well. Then transfer the clean potatoes to a large pot. After adding the potatoes to the pot, fill the pot with water and season the water with salt. Cook the potatoes for 20 minutes or until fork tender. Once tender drain the water and quickly begin peeling off the skin of the sweet potatoes. The potatoes are extremely hot at this time so be careful and wear gloves if necessary. Peeling the potatoes while still piping hot, just makes it easier to remove the skin. If you waited until the potatoes are room temperature it would be rather difficult to remove the skin. After removing the skin, you’re ready to turn those sweet potatoes into an amazing casserole.
The Sweet Potato Casserole
On to the best and finally part of this post..making the sweet potato casserole! Now that the skin of the potatoes have been removed, it’s time for the next step. Using a standing mixer, add in the peeled sweet potatoes, brown sugar, vanilla extract, one egg, nutmeg, salt, granulated sugar, maple syrup, and unsalted butter. Whip those boy’s together until you reach a nice consistency. Feel free to adjust the taste to your liking. Transfer the mixture to the prepared baking dish. Top of the dish with chopped pecans and those cute little marshmallows. Bake for 25 to 30 minutes, serve hot..
Are you a potato lover?
If your answer is yes, well then check out two links below. We’re sure you’ll enjoy them.
Make it a Vegan Sweet Potato Casserole
To turn this sweet potato casserole vegan simply swap out two ingredients. Instead of using unsalted butter try Miyoko’s vegan butter, this butter is super delicious. When making this casserole melt 1/2 cup of butter instead of softening the butter. The other ingredient that needs to be swapped out is the egg. Great binding agents that would work for this recipe are nut butters, such as almond butter, or coconut milk. The nut butter adds a different taste to the sweet potatoes, if using this option we suggest removing the pecans. If using the coconut milk option, you are bound to be happy with that silky rich creamy texture. MMM yum!!
Sweet Potato Casserole
Ingredients
- 2.2 lbs. Sweet Potatoes 3-4 large sweet potatoes
- 1/2 cup Brown sugar
- 1 tsp Vanilla extract
- 1 tsp Freshly grated nutmeg
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted butter softened
- 1 Large egg
- 1/2 cup Chopped pecans
- 1 Tbsp Maple Syrup
- 1/4 cup Granulated sugar
- 2 cups Mini Marshmallows
Instructions
- Grab your sweet potatoes, wash them well. Then transfer the potatoes to a large pot and cover with cold water. Sprinkle in a dash of kosher salt and bring the water to a boil. Reduce the heat and simmer the potatoes for 15-20 minutes or until fork tender.
- Once tender drain the water and quickly begin peeling off the skin of the sweet potatoes.The potatoes are extremely hot at this time so be careful and wear gloves if necessary.
- Preheat the oven to 350 degrees F and grease a 2-quart baking dish.
- Using a standing mixer, add in the peeled sweet potatoes, brown sugar, vanilla extract, egg, nutmeg, salt, granulated sugar, maple syrup, and unsalted butter. Whip the ingredients together until you reach a nice smooth consistency. Approximately 2-5 minutes
- Transfer the mixture to the prepared baking dish. First, sprinkle a single layer of chopped pecans over the sweet potato mixture. Lastly, evenly layer the mini marshmallows on top of the dish. Bake for 25 to 30 minutes, serve hot.