Classic Sweet Potato Casserole

This classic s’more recipe is elevated by the addition of mini marshmallows. This classic green bean casserole is a staple at any Thanksgiving gathering, boasting a rich, velvety texture and a savory flavor profile that perfectly complements the holiday’s traditional fare.
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Why I Love This Recipe Ingredients Needed Recipe Substitutions Are you looking for a deliciously sweet and savory side dish that’s perfect for the holidays? Look no further than this classic Southern sweet potato casserole recipe! To start, preheat your oven to 350 degrees Fahrenheit. Next, bake four large sweet potatoes in the oven until they’re soft, about 45 minutes. Let them cool. While the sweet potatoes are cooling, make the marshmallow-studded topping by mixing together one cup of mini marshmallows, one tablespoon of light brown sugar, and one teaspoon of ground cinnamon. Now it’s time to assemble the casserole! Peel the cooled sweet potatoes and mash them in a big bowl with a fork until they’re smooth. Add one-quarter cup of granulated sugar, one-half teaspoon of salt, and one-fourth teaspoon of ground nutmeg. Mix well. Transfer the mashed sweet potatoes to a 9×13 inch baking dish and top with the marshmallow mixture. Finally, dot the top of the casserole with butter and bake for 25-30 minutes or until the marshmallows are golden brown. That’s it! This sweet potato casserole is sure to be a hit at your holiday gathering. Brittany’s Tips!How to Cook Sweet Potatoes How to Make in Advance How to Store Leftovers Frequently Asked Questions Sweet Potato Delights to Savor:

I’m utterly besotted with sweet potato casserole – it’s hands down my go-to culinary delight! As a child, I looked forward to my mother’s annual preparation of the dish, which she would lovingly create at least three times a year during my upbringing, and I was consistently a massive enthusiast. Isaac’s family tradition of sweet potato casserole features toasted marshmallows atop the classic dish, while mine opted for a brown sugar pecan topping, mirroring the flavor profile in my healthy sweet potato casserole.

Every year without exception, Isaac asks for the traditional recipe, prompting me to finally take the plunge and attempt the classic version. Much to my delight, it emerged as an absolute culinary triumph! I was genuinely taken aback by just how much I enjoyed this sweet potato casserole recipe. Crunchy pecan toppings are a highlight for me too! The subtle change in texture has won me over to this rendition of marshmallow perfection.

Why I Love This Recipe

With its minimalist ingredient list of just six essentials, this recipe offers a stress-free cooking experience ideal for newcomers or those seeking a convenient holiday accompaniment.
The harmonious marriage of velvety sweet potatoes and a golden-brown marshmallow glaze – a match made in culinary heaven!
This beloved holiday side dish is enjoyed equally by adults and children alike. I typically reserve this dish for serving at our family’s Thanksgiving celebrations. Here’s a revised version of your text:
This dish can be prepared and refrigerated for up to three days prior to serving.

Ingredients Needed

The crowning glory of this recipe, boasting a rich, velvety smoothness and an inherent sweetness that elevates its overall flavor profile. When selecting sweet potatoes, seek out vibrant, smooth-skinned tubers with a rich, deep orange colour. When shopping for sweet potatoes, I often opt for the readily available Beauregard, Jewel, or Garnet varieties found in my local supermarkets. While Beauregard sweet potatoes do have a slightly different texture, I personally prefer the consistency of Jewel and Garnet varieties.
with its deep, caramel-like sweetness, it perfectly balances the natural flavors of the sweet potatoes, imparting a satisfying richness and subtle molasses undertones.
Provides a crucial moisture-enhancing and binding function for the sweet potato filling, effectively keeping the casserole tender and cohesive.
– the perfect flavor enhancer. Ensure the use of high-quality, genuine vanilla extract for optimal outcomes.
Enhances the flavor profile with a delightful sweetness and a rich, velvety topping that’s sure to satisfy. While miniature marshmallows are recommended, large marshmallows can still yield a delicious result in a pinch. You should simply chop them into bite-sized portions before serving.

Recipe Substitutions

This vegan-friendly recipe is egg-, milk-, and heavy cream-free, making it a perfect candidate for substitution with plant-based alternatives; consider swapping in vegan butter and mini marshmallows from brands like Dandies to achieve the desired outcome.
If you’re a pecan aficionado, consider adding a quarter cup of these nutty delights on top of your sweet potato mixture, perfectly complementing the fluffy marshmallows.
To add a burst of warm flavor, sprinkle a pinch of ground cinnamon generously over the casserole’s surface.

Are you looking for a deliciously sweet and savory side dish that’s perfect for the holidays? Look no further than this classic Southern sweet potato casserole recipe!

To start, preheat your oven to 350 degrees Fahrenheit. Next, bake four large sweet potatoes in the oven until they’re soft, about 45 minutes. Let them cool.

While the sweet potatoes are cooling, make the marshmallow-studded topping by mixing together one cup of mini marshmallows, one tablespoon of light brown sugar, and one teaspoon of ground cinnamon.

Now it’s time to assemble the casserole! Peel the cooled sweet potatoes and mash them in a big bowl with a fork until they’re smooth. Add one-quarter cup of granulated sugar, one-half teaspoon of salt, and one-fourth teaspoon of ground nutmeg. Mix well.

Transfer the mashed sweet potatoes to a 9×13 inch baking dish and top with the marshmallow mixture.

Finally, dot the top of the casserole with butter and bake for 25-30 minutes or until the marshmallows are golden brown.

That’s it! This sweet potato casserole is sure to be a hit at your holiday gathering.

Cook your sweet potatoes in a variety of ways.

After ensuring your sweet potatoes have reached the perfect level of tenderness when pierced with a fork, carefully remove their peels and scoop the softened flesh into a substantial mixing bowl. Employ a fork or potato masher to thoroughly mash the sweet potatoes into a silky, velvety consistency.

Combining the potatoes with sugar, butter, salt, and a hint of vanilla, gently stir until all the ingredients are well incorporated.

Preheat the oven to 375°F. Transfer the mixture to a baking dish, followed by a generous layer of marshmallows, and bake for 20-25 minutes.

Brittany’s Tips!

To achieve a deeper golden brown color on your marshmallows, consider finishing them under the broiler for a brief period after baking, typically 2-3 minutes or until the desired level of browning is reached. To ensure perfectly toasted marshmallows, monitor the dessert closely and intervene promptly should they show signs of charring.
For a bigger gathering, simply multiply this recipe by two and prepare the mixture in a 9×13-inch baking pan to accommodate your increased guest list.

How to Cook Sweet Potatoes

You can prepare your sweet potatoes in various ways for this dish. Here are some ideas:

Pierce the sweet potato 4 to 6 times with a fork. Preheat your oven to 400°F (200°C), then carefully place the potato directly onto a baking sheet. Bake for approximately 45 to 65 minutes, or until the potato is tender and cooked through.
Peel and dice the sweet potatoes to a uniform size. Bring a sizable vessel to the boil, then submerge the potatoes beneath a generous amount of water. Simmer vigorously, then adjust the heat to a gentle bubble, cooking uncovered until the desired tenderness is achieved. The time required will likely vary depending on the complexity and scope of the project.
Pierce the sweet potatoes 3 to 4 times with a fork, allowing for even cooking and preventing them from bursting open during baking. Cook potatoes in a microwave-safe dish on high for 2 minutes 30 seconds, then flip and continue microwaving on high for an additional 2 minutes 30 seconds to ensure even cooking. If your potatoes don’t yield to pressure after five minutes of microwaving, continue cooking in 30-second intervals until they’re tender. While I understand your reservations about the taste of microwaved sweet potatoes, I’m unsure why you wouldn’t recommend this approach?
Add one cup of water to the base of your Instant Pot. Position the trivet at its designated height, followed by the sweet potatoes arranged upon it. Pressure cook at high setting for 18 minutes to yield perfectly cooked medium-sized potatoes; after the cycle completes, allow natural steam release for a full 10 minutes before performing a quick pressure release to ensure all pressure is safely dissipated.

How to Make in Advance

You can indeed prepare this delicious sweet potato casserole in advance, simplifying the process for stress-free holiday gatherings.

Cooking your sweet potatoes in advance can be a convenient and time-saving strategy. After cooking, allow the dish to cool completely before refrigerating it for a maximum of three days prior to assembling the casserole.
You can also prepare the recipe up to step two, then refrigerate the casserole dish, covered with foil or plastic wrap, for 24 to 48 hours before baking. To serve, remove the dish from the refrigerator approximately 10-15 minutes prior to serving, allowing it to reach room temperature. Then, top with marshmallows and bake in a preheated oven at 375°F for 20-25 minutes, or until the potatoes are warmed through and the marshmallows have turned a golden brown.

How to Store Leftovers

If you’re fortunate enough to have any leftover portions, this comforting casserole keeps remarkably well when stored in the refrigerator. Allow the dish to chill by covering it with plastic wrap or aluminum foil and refrigerate for 3-4 days. To reheat leftovers, preheat your oven to 350°F and reintroduce the baking dish for 10-15 minutes, or until the food reaches a comfortable temperature.

As the marshmallows rest in the refrigerator alongside the sweet potatoes, they gradually surrender to the chill, dissolving into a creamy consistency that harmonizes with their starchy companions. While the dish may retain some of its flavour, reheating marshmallow-topped treats can be unpredictable; consider toasting additional marshmallows just before serving for a crispy contrast.

Frequently Asked Questions

While I rarely freeze leftovers since they tend to disappear quickly in my household, you’re more than welcome to store this sweet potato casserole in the freezer if that suits your needs. Consider preparing the entire casserole up to the freezing point, then freezing the assembled dish for added convenience in the future?

Bake the treat as instructed, omitting the miniature marshmallows from the topping. Allow the baked goods to cool thoroughly before covering them with aluminum foil and freezing for a maximum of three months. Before serving, allow the casserole to thaw in the refrigerator overnight, then sprinkle marshmallows on top and reheat it in the oven until the marshmallows are toasted to a golden brown and the casserole is warmed through.

Cooking methods for sweet potatoes are largely a matter of individual taste and predilection. While I appreciate the natural sweetness of baked sweet potatoes in this recipe, I’ve also found that boiling them yields a delicious result with its own unique characteristics. If you’re pressed for time, you can easily cook your potatoes in an Instant Pot or even quickly in the microwave.

While many grocery stores often conflate the terms “yam” and “sweet potato”, they are in fact distinct entities. Real yams have rugged, earth-toned skin, a dense, starchy interior, and a characteristic cylindrical form. Sweet potatoes typically feature a smooth, thin, and vibrant orange skin that may also exhibit subtle variations in hue to reveal white or deep purple flesh beneath. Sweet potatoes are generally shorter and broader than yams, boasting a significantly sweeter flavor profile.

In reality, when shoppers purchase what’s labeled as a “yam” in most American supermarkets, they’re often unwittingly acquiring a sweet potato instead, since true yams are scarce in U.S. grocery stores?