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To make an easy sweet potato casserole, gather these key items: - 4 large sweet potatoes, peeled and cubed - 1/2 cup brown sugar - 1/4 cup pure maple syrup - 1/2 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup mini marshmallows These ingredients create a lovely mix of sweet and creamy flavors. The sweet potatoes form the base, while the sugars add a nice sweetness. To enhance your casserole, consider adding: - 1/2 cup chopped pecans or walnuts Nuts add a crunchy texture and a rich taste. They also make the dish more interesting. If you don't have certain items, here are some swaps: - Use brown sugar or white sugar if you lack brown sugar. - Honey can replace maple syrup for a different sweetness. - Coconut oil can substitute for unsalted butter, giving a unique flavor. These swaps allow you to adapt the recipe to what you have at home. Enjoy making this dish your own! {{ingredient_image_2}} 1. Start by preheating your oven to 350°F (175°C). This makes sure it’s ready for baking. 2. Fill a large pot with water and add a pinch of salt. Bring it to a boil. 3. Carefully add the cubed sweet potatoes to the boiling water. Cook them for about 15-20 minutes. They should be fork-tender when done. 4. Once the sweet potatoes are soft, drain them well. Set them aside to cool slightly. 5. In a large mixing bowl, mash the sweet potatoes with a fork or potato masher. Aim for a smooth mix with no lumps. 1. To the mashed sweet potatoes, add the brown sugar, maple syrup, melted butter, and vanilla extract. 2. Sprinkle in the ground cinnamon, nutmeg, and salt. 3. Mix everything together well. You want a creamy and smooth texture. 1. Grease a 9x13 inch baking dish with butter or cooking spray. This helps prevent sticking. 2. Pour the sweet potato mixture into the dish. Spread it evenly across the bottom. 3. Top the sweet potato layer with mini marshmallows. Cover the whole top for a sweet bite. 4. If you like, sprinkle chopped pecans or walnuts on top. They add great crunch. 5. Place the dish in the preheated oven and bake for 25-30 minutes. Look for the marshmallows to turn golden brown. 6. After baking, take the casserole out and let it cool for a few minutes before serving. This easy sweet potato casserole is not only delicious but also fun to make. Enjoy each step as you create this tasty dish! To make the best sweet potatoes, start with fresh, firm ones. Peel and cube them into even pieces. This helps them cook evenly. Boil them in salted water for 15-20 minutes. Check with a fork to see if they are soft. Drain the water well before mashing. Use a potato masher for a smooth texture. If you want a creamy mix, add melted butter or milk slowly. Preheat your oven to 350°F (175°C) for great results. Grease your baking dish to prevent sticking. Spread the sweet potato mixture evenly in the dish. Make sure to cover the top with mini marshmallows. They will melt and turn golden brown. Bake for 25-30 minutes until you see that beautiful color. For a fun twist, add chopped pecans or walnuts for crunch. Serve your sweet potato casserole warm. Dust it lightly with cinnamon for extra flavor. Pair it with whipped cream or vanilla ice cream for a treat. This dish works great as a side for holiday meals. It also shines at family gatherings. For a fun touch, add a scoop of ice cream on top. Your guests will love the mix of flavors and textures! Pro Tips Perfectly Cooked Sweet Potatoes: Ensure your sweet potatoes are fork-tender but not mushy by testing them with a fork after 15 minutes of boiling. Maple Syrup Substitutes: If you don’t have maple syrup on hand, honey or agave nectar can be used as a sweetener alternative. Marshmallow Toasting: For extra caramelization, broil the casserole for the last 2-3 minutes of baking, watching closely to prevent burning. Make-Ahead Tip: Prepare the sweet potato mixture a day in advance, store in the refrigerator, and add marshmallows just before baking. {{image_4}} You can make this sweet potato casserole a bit healthier. For a lower sugar option, use less brown sugar or swap it for honey. You can also replace the butter with coconut oil or applesauce. This change keeps the dish moist while cutting some fat. To add more fiber, mix in some cooked lentils with the sweet potatoes. Seasonal ingredients can enhance your casserole. In fall, add fresh cranberries for a tart twist. This adds color and flavor. You can also stir in diced apples or pears to bring in a touch of sweetness. During winter, consider adding a pinch of ginger or cloves for warmth. These spices create a cozy feeling that fits the season perfectly. You can play with the flavor of the casserole. For a spicy kick, add a dash of cayenne pepper or chili powder. This can balance the sweetness of the dish. You might also experiment with different nuts, like almonds or pistachios, for unique crunch. If you prefer a creamier texture, fold in some cream cheese or Greek yogurt before baking. These tweaks can make your casserole stand out at any gathering. After you enjoy the sweet potato casserole, store leftovers in an airtight container. Place it in the fridge. This keeps it fresh for about four days. Make sure to let it cool first before sealing it up. If you have a large portion, consider dividing it into smaller containers. This makes it easier to grab and reheat later. When it's time to eat your leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with aluminum foil to keep it moist. Heat for about 20-25 minutes or until it's warm throughout. You can also reheat it in the microwave. Just use a microwave-safe dish and heat in short bursts, stirring in between. If you want to freeze the casserole, first let it cool completely. Then, wrap it tightly in plastic wrap and foil. This prevents freezer burn. It can stay in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Then, reheat it in the oven for the best texture. Enjoy your sweet potato casserole any time you want! To make sweet potato casserole from scratch, you need four large sweet potatoes. Start by peeling and cubing them. Bring a pot of saltwater to a boil and cook the potatoes until they are fork-tender. This takes about 15 to 20 minutes. Drain the potatoes and mash them until smooth. Mix in half a cup of brown sugar, a quarter cup of maple syrup, half a cup of melted butter, one teaspoon of vanilla extract, and spices like cinnamon and nutmeg. Spread this mixture in a greased baking dish. Top it with mini marshmallows and nuts if you like. Bake it at 350°F for 25 to 30 minutes until the marshmallows turn golden brown. Yes, you can make this casserole ahead of time. Prepare the dish up to the baking step. After mixing the sweet potatoes and adding toppings, cover the dish tightly with plastic wrap. Store it in the fridge for up to two days. When you are ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before putting it in the oven. This step helps the casserole bake evenly. The best toppings for sweet potato casserole include mini marshmallows for sweetness and a fun texture. You can also add chopped pecans or walnuts for a nutty crunch. For a twist, sprinkle some coconut flakes or crushed graham crackers on top. If you want a savory option, a sprinkle of crumbled bacon adds a unique flavor. Each topping adds its own special touch, so feel free to mix and match! In this post, we explored how to create a delicious sweet potato casserole. We covered essential ingredients, optional flavors, and substitutions. I walked you through step-by-step instructions for preparation and baking. You learned tips for the best texture, serving ideas, and variations for every taste. Lastly, we discussed storage methods and answered common questions. Now, you're ready to impress your family with this comforting dish! Enjoy your cooking adventure!

Sweet Potato Delight Casserole

A delicious and creamy sweet potato casserole topped with mini marshmallows and nuts.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 4 large sweet potatoes, peeled and cubed
  • 0.5 cup brown sugar
  • 0.25 cup pure maple syrup
  • 0.5 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 1 cup mini marshmallows
  • 0.5 cup chopped pecans or walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.
  • Bring a large pot of salted water to a boiling point. Once boiling, carefully add the cubed sweet potatoes. Allow them to cook for approximately 15-20 minutes, or until they are fork-tender. Once cooked, drain well and set them aside.
  • In a large mixing bowl, use a fork or potato masher to mash the sweet potatoes until they reach a smooth consistency, avoiding any lumps.
  • Incorporate the brown sugar, maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, and salt into the mashed sweet potatoes. Stir vigorously until all ingredients are well combined and the mixture is creamy.
  • Grease a 9x13 inch baking dish with butter or cooking spray. Carefully pour the sweet potato mixture into the dish, spreading it out evenly across the base.
  • Evenly distribute the mini marshmallows over the sweet potato layer, ensuring complete coverage. If you opt for added texture, sprinkle chopped pecans or walnuts over the marshmallows.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the marshmallows are beautifully golden brown and toasted.
  • After baking, remove the casserole from the oven and let it cool for a few minutes before serving.

Notes

Serve warm, optionally with whipped cream or vanilla ice cream.
Keyword casserole, dessert, holiday, sweet potato