Sweet Potato Casserole
This easy sweet potato casserole is creamy, warmly spiced, and topped with a delicious golden finish, making it perfect for holiday tables and simple family dinners.
Ingredients
For the Casserole Base
- 4 cups Sweet potatoes, peeled and cut into chunks Fresh sweet potatoes provide the best flavor.
- 4 tablespoons Butter, softened or melted
- 1 cup Brown sugar or maple syrup
- 1/2 cup Milk, half-and-half, or cream Add gradually to avoid excess moisture.
- 2 large Eggs For structure and richness.
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg Optional
- 1/2 teaspoon Salt
For the Topping
- 1/2 cup Chopped pecans or walnuts Optional
- 2 cups Mini marshmallows Optional
- 1/2 cup Flour If making a crumb topping.
- 1/4 cup Brown sugar If making a crumb topping.
Instructions
Preparation
- Peel and cut the sweet potatoes into evenly sized pieces.
- Place them in a large pot, cover with water, and simmer until completely tender when pierced with a fork.
- Drain the sweet potatoes thoroughly and return them to the warm pot for a minute to allow excess moisture to evaporate.
- Mash until smooth, leaving a few small pieces for a rustic texture if desired.
Make the Filling
- Stir in the butter, brown sugar or maple syrup, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
- Mix until the ingredients are evenly combined and the filling is creamy.
Assembly and Baking
- Spoon the sweet potato mixture into a lightly greased casserole dish and smooth the surface with a spatula.
- Sprinkle on chopped pecans, a brown sugar crumb mixture, mini marshmallows, or your favorite toppings.
- Bake in a preheated oven until the center is hot and set, and the topping is lightly browned.
- Cover the dish loosely with foil if the topping begins to brown too quickly.
Rest and Serve
- Let the casserole stand for several minutes before serving to help the filling set slightly.
- Serve warm alongside roasted turkey or ham.
Notes
Allow leftovers to cool, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to four days.