Rich Southern Sweet Potato Casserole
A comforting Southern dish featuring creamy sweet potatoes topped with caramelized marshmallows and crunchy pecans, perfect for family gatherings.
Ingredients
Sweet Potato Mixture
- 4 cups cooked and mashed sweet potatoes Use standard orange-fleshed sweet potatoes for best results.
- 1/2 cup granulated sugar Adjust based on personal preference.
- 1/2 cup brown sugar Adjust based on personal preference.
- 1/2 cup milk Use non-dairy milk for a vegan option.
- 1/2 cup butter, melted Substitute with vegan butter or coconut oil for a vegan option.
- 2 large eggs Can replace with flax eggs or applesauce for a vegan option.
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Toppings
- 1 cup mini marshmallows For topping.
- 1/2 cup chopped pecans For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, add the cooked and mashed sweet potatoes.
- Incorporate the granulated sugar and brown sugar into the sweet potatoes.
- Pour in the milk and melted butter, then add the eggs and vanilla extract.
- Add salt, cinnamon, and nutmeg for flavor.
- Using a whisk or hand mixer, blend all ingredients until smooth and creamy.
- Pour the sweet potato mixture into a greased baking dish and spread it evenly.
Topping and Baking
- Generously sprinkle mini marshmallows over the sweet potato base.
- Sprinkle chopped pecans on top of the marshmallows.
- Bake in the preheated oven for 25-30 minutes until heated through and marshmallows are golden brown.
Serving
- Let the casserole cool for a bit before serving. Slice into squares or scoop with a spoon.
- Serve as a side dish with roasted chicken, turkey, or salad.
- Consider serving with cornbread or biscuits.
Notes
For a lighter version, consider using lighter sugars or enhancing with orange zest. If marshmallows brown too quickly, tent with foil for the first 15 minutes of baking.