Sweet Potato Casserole
This Sweet Potato Casserole is a deliciously warm dish that combines sweet, creamy flavors with a crunchy topping, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups mashed sweet potatoes Fresh and firm sweet potatoes are recommended.
- 0.5 cup sugar
- 0.25 cup milk Consider using coconut milk for a dairy-free version.
- 0.25 cup melted butter Substituting with coconut oil is an option for a dairy-free version.
- 2 pieces eggs Can be substituted with flaxseed mixture or unsweetened applesauce for an egg-free version.
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 cup mini marshmallows Optional topping.
Optional Topping
- 0.5 cup brown sugar
- 0.5 cup chopped pecans Can substitute with graham cracker crumbs or omit for a nut-free option.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large bowl, combine the mashed sweet potatoes, sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg.
- Mix until smooth and velvety.
- Pour the mixture into a greased baking dish.
- In a separate bowl, combine the brown sugar and chopped pecans, then sprinkle over the sweet potato mixture.
- If desired, add mini marshmallows on top.
Baking
- Slide the dish into the preheated oven and bake for 30 to 35 minutes until hot and bubbly.
Notes
To keep leftovers fresh, cover with foil and refrigerate; lasts up to four days. To freeze, store in an airtight container; lasts up to three months. Improve creaminess in future batches by adding a splash more milk if the casserole turns dry.