Description
Warm and slightly sweet, this Sweet Potato Casserole features smooth mashed sweet potatoes topped with golden marshmallows and optional pecans, making it a classic Thanksgiving side dish.
Ingredients
Scale
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 2 cups mini marshmallows
- 1/2 cup crumbled pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Place sweet potatoes in a large pot, cover with water, and boil until fork-tender, about 15–20 minutes. Drain well.
- Mash the hot sweet potatoes until smooth.
- In a large bowl, stir together mashed sweet potatoes, sugar, milk, melted butter, vanilla, and beaten eggs until evenly combined.
- Grease a baking dish and pour in the sweet potato mixture, smoothing the top.
- Bake for 25–30 minutes, until set and edges begin to pull away from the dish.
- Remove from the oven, scatter marshmallows across the surface, and add pecans if using.
- Return to the oven and bake for an additional 10–15 minutes, or until marshmallows are puffed and golden. Let rest briefly, then serve warm.
Notes
For a vegan version, replace butter with coconut oil, eggs with aquafaba or a commercial egg replacer, and use plant-based marshmallows.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg