Growing up, sweet potatoes held a special place in my heart and home. Every autumn, as the leaves transformed into a brilliant tapestry of reds, oranges, and yellows, my family would gather in our cozy kitchen to prepare for the Thanksgiving feast. My mother, a culinary wizard, would always make her famous sweet potato casserole, a dish that became synonymous with love and warmth in our household. The aroma of the sweet potatoes roasting in the oven mixed with cinnamon and butter would waft through the air, pulling us into the kitchen like a gentle embrace.
One particular year stands out in my memory: my grandmother, who was visiting from out of town, decided to lend a hand. She brought along her old recipe book, a treasure trove of family recipes passed down through generations. As we chopped, mashed, and whisked, she shared stories from her childhood, recalling how her mother would make sweet potato casserole every year for the family gatherings. We laughed, reminisced, and created new memories together, blending our stories into the rich tapestry of our culinary tradition.
The recipe we created that day is the same one I cherish and share with my own family today. It’s a simple yet indulgent dish that combines the natural sweetness of fresh sweet potatoes with a hint of vanilla and a sprinkle of sugar. The crowning glory, however, is the layer of toasted mini marshmallows that add a delightful crunch and sweetness, making each bite a blissful experience.
I often prepare this sweet potato casserole not just for Thanksgiving but for any gathering that calls for a touch of nostalgia and a whole lot of flavor. It reminds me that food has a remarkable way of connecting us, transcending generations and geography. Each time I make it, I can almost hear my grandmother’s laughter and my mother’s soothing voice, guiding me through the process.
As you gather your ingredients and step into the kitchen, I hope this sweet potato casserole becomes a part of your family’s tradition, bringing joy and togetherness to your table. So grab those sweet potatoes, and let’s create some new memories together!
How to Make Sweet Potato Casserole
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Ingredients
- 2 pounds fresh sweet potatoes
- 4 tablespoons unsalted butter, melted (2 ounces)
- 6 tablespoons sugar
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Directions
- Preheat your oven to 400°F. Line a baking sheet with foil and pierce the sweet potatoes a few times with a fork. Bake for 40-45 minutes, until soft and the skins start to wrinkle. Allow them to cool slightly.
- Lower the oven temperature to 350°F. In the meantime, whisk together the melted butter, sugar, milk, vanilla extract, and salt in a large bowl.
- Peel the sweet potatoes and mash them into the butter-sugar mixture until smooth. Gradually beat in the eggs until well incorporated.
- Spread the sweet potato mixture evenly into a small baking dish and bake for 20 minutes.
- Remove the dish, sprinkle the mini marshmallows on top, and return it to the oven for another 5-10 minutes, or until the marshmallows are lightly browned and golden.
- Serve warm and enjoy your delicious casserole!
Storing Suggestion
Store any leftover sweet potato casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave, or warm the entire dish in the oven at 300°F until heated through.
Cooking Tips
If you prefer a less sweet version, reduce the amount of sugar or omit the marshmallows. For a creamier texture, consider adding an extra splash of milk or cream.
Serving Suggestions
This casserole pairs beautifully with savory dishes like roast turkey or ham. Add a sprinkle of chopped pecans on top for added texture and flavor.
Ingredient Substitutions
You can replace the mini marshmallows with a streusel topping made from brown sugar, flour, butter, and chopped nuts. For a dairy-free option, substitute the milk and butter with plant-based alternatives.
Seasonal Variations
In the fall, add a touch of cinnamon or nutmeg to enhance the flavor of the sweet potatoes. During the spring, you can lighten the dish by using fresh herbs like rosemary or thyme as a garnish.
Allergen Information
This recipe contains dairy and eggs. To make it egg-free, you can use a flax egg or other egg substitute. For a dairy-free version, use plant-based milk and butter.
FAQ:
Can I prepare this casserole in advance?
Yes, you can prepare the casserole up to the point of adding marshmallows, cover, and refrigerate it for up to 24 hours. Add the marshmallows and bake when ready to serve.
Can I freeze sweet potato casserole?
It is possible to freeze sweet potato casserole, but do so before adding the marshmallows. Freeze it in an airtight container for up to 2 months, then thaw and bake when ready to eat.
What can I use instead of marshmallows?
If you’re not a fan of marshmallows, you can substitute them with a crunchy pecan topping or a crumble made with butter, brown sugar, and flour.
How do I prevent the marshmallows from burning?
To prevent marshmallows from burning, keep a close eye on the casserole in the final minutes of baking. You can also cover the dish loosely with foil if they brown too quickly.
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes, but be sure to drain them well before mashing. Fresh sweet potatoes are recommended for the best flavor and texture.
What size baking dish should I use?
A small baking dish, about 9×9 inches or similar, works well for this recipe, but any small to medium dish will suffice as long as the mixture is spread evenly.
Sweet Potato Casserole
Ingredients
- 2 pounds sweet potatoes fresh
- 4 tablespoons unsalted butter melted, 2 ounces
- 6 tablespoons sugar
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 cups mini marshmallows
Instructions
- Preheat your oven to 400°F. Line a baking sheet with foil and place the sweet potatoes on top. Use a fork to pierce the sweet potatoes a few times. Bake for about 40-45 minutes until soft and the skins start to wrinkle. Let them cool slightly.
- Reduce the oven temperature to 350°F. As the sweet potatoes cool, whisk together the sugar, butter, milk, vanilla, and salt in a bowl.
- Peel the cooled sweet potatoes and add them to the mixture. Mash everything together until smooth. Beat in the eggs until fully mixed.
- Spread the mashed sweet potato mixture into a small baking dish. Bake for 20 minutes at 350°F.
- Scatter the mini marshmallows over the top and return to the oven. Bake for 5-10 minutes until the marshmallows are toasted and golden. Serve warm.
