Description
A warm and comforting Sweet Potato Casserole, perfect for family gatherings and cozy dinners.
Ingredients
Scale
- 4 large sweet potatoes (about 2 pounds), peeled and cubed
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup milk (or plant-based milk for a vegan option)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows (or pecans for a crunch)
Instructions
- Start by placing the cubed sweet potatoes in a large pot and covering them with water. Bring the water to a boil over medium heat. Once boiling, reduce the heat and let them simmer for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Drain the sweet potatoes and transfer them to a mixing bowl. Mash them with a potato masher or electric mixer until they reach a smooth consistency.
- Add in the melted butter, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix everything until well combined and creamy.
- Preheat your oven to 350°F (175°C). Transfer the sweet potato mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the mini marshmallows or chopped pecans on top of the sweet potato mixture.
- Bake in the preheated oven for 30 minutes, or until the edges are bubbly and the topping is golden brown. Allow it to cool for a few minutes before serving.
Notes
For a creamier texture, use coconut milk or almond milk. You can also substitute sweet potatoes with mashed cauliflower for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg