Why We Love Sweet Potato Casserole
It’s time for the holidays, which means we are getting ready for comforting casserole season. Yay! Layered, deep, luscious casseroles are, in my opinion, one of the best types of dishes to enjoy for Thanksgiving, Christmas, Easter, or any time the family is gathering for a big meal. They tend to be simple to make in one handy dish, while still packing big, satisfying flavors. I’m typically not a huge fan of the southern sweet potato casserole, because traditionally it’s too sweet for me. However, this Easy Southern Sweet Potato Casserole recipe is my favorite… It uses less brown sugar, and includes a generous dash of cinnamon to really balance out the rich flavors.
The BEST Sweet Potato Casserole
This is by far the easiest, most foolproof recipe for Sweet Potato Casserole. We use a food processor to quickly make the smoothest, creamiest casserole—and then it bakes in one dish! Best of all, our version is as delicious as it is easy to make. Cutting back on the sugar and adding ground cinnamon creates a more savory, spice-filled casserole that actually tastes like the holidays. It’s topped with mini marshmallows and pecans, then baked to perfection for a wonderfully familiar – yet slightly unique and completely fabulous – Sweet Potato Casserole. This goes great with an Amazing Gluten-Free Stuffing and Brussels Sprouts with Bacon and Beer, or nearly any of your favorite Thanksgiving side dishes!
Ingredients Checklist
This casserole is super simple, yet incredibly satisfying. Here is everything needed to make a more savory, totally authentic Southern Sweet Potato Casserole for the holidays:
Sweet potatoes – scrubbed, baked, and peeled Butter – of course, to create a wonderfully smooth and rich casserole Brown sugar – for elevating the sweetness of the sweet potato, while not being as sweet as refined while sugar Salt – to balance the sweetness Cinnamon – perfect for adding a taste of the holidays Vanilla extract – the secret for having a more mellow but bold sweet flavor Chopped pecans – or other nuts you like Mini marshmallows – or feel free to use large marshmallows, if you prefer
(No flour or eggs required.) Now, I know what you’re thinking…
Just what exactly is the difference between a sweet potato and a yam?
While they are both tubers, yams are more starchy and dry, and sweet potatoes are, well, sweet. And, it turns out that pretty much all options at most grocery stores are in fact sweet potatoes. You definitely want to be sure to purchase sweet potatoes for this recipe!
How to Make Sweet Potato Casserole with Pecans
This casserole is so easy, you can even get going several days ahead of time! You need to bake the sweet potatoes for about an hour, until they are fork tender. I recommend doing this up to 3 days in advance of when you plan to make the casserole, and then keep the cooled potatoes (with skin still on!) in an airtight container in the fridge until ready to use. Then you’ll only need about 30 minutes to make the casserole with your ready-to-go baked sweet potatoes! To do so, first preheat the oven to 350 degrees F, and get out a large mixing bowl. Peel the loose skins off the baked sweet potatoes, and place them in the bowl with the butter, brown sugar, salt, cinnamon, and vanilla extract. Use an electric hand mixer to beat the sweet potatoes into a smooth, creamy mash. Next, set out a large baking dish, scoop the sweet potato mixture into the dish, and spread it out in an even layer. Sprinkle the sweet potato casserole with chopped pecans. Then, sprinkle the mini marshmallows over the pecans in a single layer. Bake for 20-25 minutes, until the sweet potato casserole marshmallows are golden and puffy. Serve warm. Leftovers can be kept in the fridge for up to 3 days, or stored in the freezer for up to 2 months.
What Other Nuts Can You Use on Top of Sweet Potato Casserole?
I love chopped pecans, but this recipe is also great with chopped walnuts or cashews. Or, feel free to leave the nuts off completely if you prefer.
Can Southern Sweet Potato Casserole with Marshmallows Be Made Ahead?
Yes, there are a couple of different ways to make this easy recipe in advance and save yourself some time! Sweet potatoes can be baked and peeled up to 3 days – and kept in an airtight container in the refrigerator – before using to make the casserole. The entire Sweet Potato Casserole can be prepped ahead and frozen before baking. Just wrap tightly in plastic and aluminum foil, and keep in the freezer for up to a month. Then unwrap and bake from frozen for one hour at 350 degrees, uncovered, until the marshmallows are golden.
Can I Use Canned Yams In This Recipe?
Although I believe fresh baked sweet potatoes provide the best flavor, you can use canned yams or canned sweet potatoes in this recipe, to cut down on cooking time. Buy enough cans to equal just over 4 pounds of potatoes. Then drain off any liquid before using.
Should I Add Eggs to Sweet Potato Casserole?
While many sweet potato casserole recipes call for eggs, I have never made mine with eggs and I really don’t think it is necessary! The eggs are said to bind the mixture together and make it more solid. But I like the texture of how mine turns out without eggs, personally!
Looking for More Classic Holiday Side Dish Recipes?
Slow Cooker Thanksgiving Stuffing Pomegranate Apple Cranberry Relish How to Make Turkey Gravy Best Mashed Potatoes Oven Roasted Vegetables with Maple Glaze
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