Sweet Potato Casserole
This ultimate sweet potato casserole turns fresh sweet potatoes into a comforting, crowd-pleasing side dish perfect for any holiday gathering.
Ingredients
Sweet Potato Filling
- 4 large Fresh sweet potatoes, peeled and cut into even chunks Use uniform pieces for even cooking
- 1/4 cup Butter Use unsalted butter when possible
- 1/2 cup Milk, heavy cream, or half-and-half Adjust based on desired creaminess
- 1/2 cup Brown sugar or maple syrup Adjust based on sweetness preference
- 2 large Eggs For a richer, custard-like casserole
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
Topping Options
- 1/2 cup Chopped pecans or walnuts With brown sugar and melted butter
- 2 cups Mini marshmallows Optional topping
- 1 cup Oat-and-brown-sugar crumble For a crunchy topping
Instructions
Preparation
- Peel the sweet potatoes and cut them into evenly sized pieces.
- Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender.
- Drain thoroughly and return to the pot or large mixing bowl.
- Mash the sweet potatoes until mostly smooth.
- Add softened butter, milk or cream, brown sugar or maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir until combined.
- If using eggs, allow the mixture to cool slightly then mix them in without scrambling.
Assembly
- Spoon the sweet potato mixture into a greased baking dish.
- Add your topping of choice.
Baking
- Bake in a preheated oven until hot and topping is golden.
- Let rest for a few minutes before serving.
Notes
Make sure to taste and adjust sweetness before baking. Resting after baking helps set the filling. Store leftovers in an airtight container.