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- 4 medium sweet potatoes, peeled and cubed - 1/2 cup brown sugar - 1/4 cup maple syrup - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1 cup mini marshmallows - 1/2 cup chopped pecans (optional) - If you want less sugar, try using honey or agave syrup instead of brown sugar. - For a vegan version, use coconut oil or plant-based butter instead of regular butter. - Instead of marshmallows, you can use coconut whipped cream or a mix of nuts and dried fruits for a twist. Sweet potatoes are the star here. They add a creamy texture and a touch of sweetness. The brown sugar and maple syrup bring out their natural flavor. The spices like cinnamon and nutmeg give warmth and depth. You can even add pecans for a nice crunch. I love to use mini marshmallows. They melt perfectly and add that sweet finish. Feel free to experiment with these substitutions. Each change can lead to a new favorite version of this dish! {{ingredient_image_1}} First, you need to boil the sweet potatoes. Start with four medium sweet potatoes. Peel them and cut them into cubes. Place these cubes in a large pot and cover them with water. Bring the water to a boil and cook for about 15 to 20 minutes. You want them to be tender. You can check this by piercing them with a fork. Once cooked, drain the sweet potatoes. Then, transfer them to a large mixing bowl. Now, it's time to mash them. Use a potato masher or a fork to get a smooth texture. Make sure there are no lumps. A smooth mash gives the best mouthfeel. Now, let’s combine the flavors! Add half a cup of brown sugar, a quarter cup of maple syrup, and a quarter cup of melted unsalted butter to the mashed sweet potatoes. Next, add one teaspoon of vanilla extract, half a teaspoon of cinnamon, a quarter teaspoon of nutmeg, and a quarter teaspoon of salt. Mix everything well. I find that a sturdy spatula works well for this. You want to ensure all ingredients blend together nicely. The mixture should smell sweet and warm. This is when the magic begins! Preheat your oven to 350°F (175°C). After mixing, transfer the sweet potato mixture to a greased 9x13-inch baking dish. Spread it out evenly. Now, it’s time for the marshmallows. Sprinkle one cup of mini marshmallows on top of the sweet potato mixture. If you like, you can add half a cup of chopped pecans for extra flavor and crunch. Bake in the preheated oven for 25 to 30 minutes. Look for the marshmallows to be golden brown and slightly toasted. This is a sign that your casserole is ready. Once done, take it out and let it cool for a few minutes before serving. Enjoy the delightful flavors! To achieve the perfect mash, start with the right sweet potatoes. Use medium ones, as they have the best flavor. Boil them until they're soft, about 15 to 20 minutes. Drain them well before mashing. This keeps the mash smooth and prevents it from being watery. For even baking of marshmallows, spread them out in a single layer. This helps them brown evenly. Bake in a preheated oven at 350°F (175°C). Keep an eye on them so they don’t burn. The best accompaniments for this casserole are savory dishes. Pair it with roasted turkey or glazed ham. The sweet and savory balance makes a great meal. For plating, serve it warm in a nice dish. A sprinkle of cinnamon and a few extra pecans on top adds a festive touch. For fun, use small ramekins for individual servings. They look cute and are easy to serve. Adding spices or toppings can change the flavor. Try mixing in a pinch of ginger or allspice for warmth. You could also add chopped apples or cranberries for a fruity twist. Making it ahead of time is easy. Prepare the sweet potato mix and store it in the fridge overnight. Just add the marshmallows before baking. This saves time and makes serving a breeze. Pro Tips Perfectly Cooked Sweet Potatoes: To ensure your sweet potatoes are tender and easy to mash, check their doneness by piercing them with a fork. They should be soft but not falling apart. Customize Your Sweetness: Feel free to adjust the amount of brown sugar and maple syrup based on your personal taste preference. You can also use honey as a substitute for maple syrup. Marshmallow Topping: For an extra gooey marshmallow layer, try using larger marshmallows instead of mini ones. Just keep an eye on them while baking to prevent burning. Make-Ahead Option: You can prepare the sweet potato mixture a day in advance and store it in the refrigerator. Just add the marshmallows and bake when you're ready to serve! {{image_2}} You can make sweet potato casserole even more exciting with different flavors. Adding fruits like cranberries or apples gives it a sweet twist. The tartness of cranberries balances the sweet potatoes perfectly. Chopped apples add a fresh crunch and a hint of sweetness. You can also spice things up by adding ginger or allspice. Ginger adds warmth and a little heat, while allspice gives a cozy flavor. Just a pinch of these spices can change the whole dish. Experiment with different fruits and spices to find your favorite mix! If you need gluten-free options, this recipe works well with gluten-free ingredients. Use gluten-free brown sugar and check your maple syrup for any additives. You can also skip the pecans if you have nut allergies. The casserole still tastes great without them. For a nut-free version, you can use seeds like pumpkin seeds instead of pecans. They add a nice crunch without the allergy risk. Always check labels to ensure all your ingredients are safe for dietary needs. Adjusting the recipe for smaller or larger groups is easy. For a smaller meal, you can cut the ingredients in half. This way, you still enjoy the flavors without wasting food. For larger gatherings, simply double the recipe. When scaling ingredients, keep the cooking time similar. Make sure to check for doneness by looking for golden brown marshmallows. You can also bake in multiple smaller dishes for easy serving at big events. This way, everyone gets their own portion! After you enjoy your sweet potato casserole, let it cool. Store leftovers in an airtight container. This keeps it fresh and tasty. You can also use a glass dish with a lid. Make sure to seal it tightly. This way, it won't absorb other smells from the fridge. To freeze your casserole, cool it completely first. Then, cover it tightly with plastic wrap. After that, wrap it in aluminum foil. This double layer prevents freezer burn. When you're ready to eat it, thaw it in the fridge overnight. To reheat, place it in a preheated oven at 350°F (175°C) until warm. In the fridge, your sweet potato casserole lasts about 3 to 5 days. In the freezer, it can stay good for up to 3 months. Watch for signs of spoilage, like strange smells or mold. If it looks or smells off, it's best to toss it. Always trust your senses to keep your meals safe! Yes, you can make sweet potato casserole ahead of time. Prepare it up to the baking step. Cover it and store it in the fridge for one to two days. When ready to bake, add a few minutes to the cooking time. This makes it easy to enjoy at gatherings. You can use regular potatoes, but the taste will change. Sweet potatoes have a unique flavor. Regular potatoes will make the dish more savory than sweet. If you want a true sweet potato casserole, stick with sweet potatoes. If you want a substitute for marshmallows, try using brown sugar or maple syrup. You can also use toasted coconut or chopped pecans for crunch. These alternatives can add new flavors while keeping the dish sweet. To make sweet potato casserole gluten-free, ensure all ingredients are gluten-free. Use gluten-free vanilla extract and check your brown sugar. Most sweeteners are safe, so enjoy a tasty dish without worry. Yes, you can use fresh sweet potatoes. Just peel, cube, and boil them until tender. This gives you the best flavor and texture. Fresh sweet potatoes make the casserole even more delicious and healthy. To wrap up, we explored how to make a delightful sweet potato casserole. You learned the ingredients needed, like sweet potatoes and marshmallows. We broke down simple steps for preparing, mixing, and baking. I gave tips for perfecting flavor and texture. You also discovered ways to customize the dish and how to store leftovers properly. Sweet potato casserole can transform any meal into a feast. Enjoy tasting your delicious creation!

Sweet Potato Delight Casserole

A delicious and festive casserole made with sweet potatoes, topped with marshmallows and pecans.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Place the cubed sweet potatoes in a large pot and cover with water. Bring to a boil and cook for about 15-20 minutes, until they are tender.
  • Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them until smooth.
  • Add the brown sugar, maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until all ingredients are fully combined.
  • Transfer the sweet potato mixture to a greased 9x13-inch baking dish, spreading it evenly.
  • Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture.
  • If using, sprinkle chopped pecans over the marshmallows for added crunch and flavor.
  • Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and slightly toasted.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve warm, garnished with cinnamon and extra pecans for a festive touch.
Keyword casserole, dessert, holiday, sweet potato