Southern Sweet Potato Casserole
A comforting side dish with creamy sweet potatoes beneath a buttery, golden topping, perfect for holiday gatherings.
Ingredients
For the sweet potato base
- 4 cups Cooked sweet potatoes, peeled and mashed Freshly cooked sweet potatoes provide the best flavor.
- 1/2 cup Butter Melted.
- 1/2 cup Brown sugar or granulated sugar Adjust sweetness to taste.
- 1/2 cup Milk or evaporated milk or cream Use as desired.
- 2 large Eggs Can be omitted for a softer casserole.
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon Adjust spices to taste.
- 1/4 teaspoon Ground nutmeg
- 1 pinch Salt
For the topping
- 1 cup Chopped pecans Can be combined with butter and brown sugar.
- 2 cups Mini marshmallows Optional topping.
- 1/2 cup Oat-and-flour crumble For a buttery topping.
Instructions
Preparation
- Peel and cube the sweet potatoes, then boil them until completely tender. Drain thoroughly and allow them to steam briefly.
- Place the warm sweet potatoes in a large bowl and mash them until creamy.
- Mix in the butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Spread the sweet potato mixture into a greased casserole dish.
Baking
- Sprinkle the topping over the sweet potato mixture.
- Bake in a preheated oven until the center is hot and lightly set and the topping is golden.
- Let the casserole stand for several minutes before serving.
Notes
Cover leftover casserole tightly and refrigerate for up to four days. Reheat in the microwave or oven. To freeze, allow to cool, wrap, and freeze without marshmallows if possible.