Are you ready to to Make the Perfect Thanksgiving Sweet Potato Casserole, If yes, Then you are in the right place hahahaha 😀
Whether you’re hosting Thanksgiving dinner or contributing a dish to the celebration, this casserole is always a hit.
The combination of buttery mashed sweet potatoes, caramelized pecans, and fluffy marshmallows creates a delightful contrast in texture and taste. It’s also surprisingly easy to make, requiring simple ingredients you likely already have in your pantry.
Plus, sweet potatoes are packed with vitamins and nutrients, making this dish as wholesome as it is delicious.
Thanksgiving Sweet Potato Casserole
Ingredients
- 4 large sweet potatoes, peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- 2 large eggs
- 1 tsp anilla extract
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup pecans, choppedr
- ½ cup brown suga
- â…“ cup all-purpose flour
- 3 tbsp unsalted butter melted
- 2 cups mini marshmallows
Instructions
- Cook the sweet potatoes: Boil the peeled and cubed sweet potatoes in a large pot of water until fork-tender, about 15-20 minutes. Drain and set aside.
- Preheat the oven: Set the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the sweet potato mixture: Mash the sweet potatoes in a large bowl. Add melted butter, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
- Make the topping: In a separate bowl, combine pecans, brown sugar, flour, and melted butter. Stir until crumbly.
- Assemble the casserole: Spread the sweet potato mixture evenly into the prepared dish. Sprinkle the pecan mixture over the top.
- Add marshmallows: Scatter mini marshmallows over the pecan topping.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the marshmallows are golden and the filling is bubbly.
Notes
How To Prepare?
- Peel and cube sweet potatoes before boiling them to speed up the process.
- For a smoother texture, use a hand mixer or food processor to mash the sweet potatoes.
- When making the topping, ensure the pecan mixture is evenly spread for a consistent crunch.
- Keep an eye on the marshmallows as they bake—they can toast quickly!
7. FAQs
1. Can I make this casserole ahead of time?
Yes! Prepare the sweet potato layer and topping, but hold off on adding the marshmallows. Store in the fridge, then bake as instructed on the day.
2. Can I use canned sweet potatoes?
Absolutely. Use about 3 cups of drained canned sweet potatoes. Reduce the added sugar since canned sweet potatoes are pre-sweetened.
3. What’s a good substitute for pecans?
Walnuts or almonds work well. For a nut-free version, try crushed graham crackers or oats.
4. Can I make it vegan?
Yes! Replace butter with plant-based butter, eggs with flax eggs, and marshmallows with vegan alternatives.
5. How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave before serving.
8. Conclusion
Thanksgiving Sweet Potato Casserole is more than just a side dish; it’s a celebration of flavors and textures that encapsulates the holiday spirit.
Its vibrant orange hue, coupled with the enticing aroma of cinnamon and nutmeg, makes it the star of any table.
This recipe is versatile enough to cater to different preferences, whether you love the crunch of pecans, the gooey marshmallows, or the silky-smooth sweet potatoes.
The best part? It’s easy to prepare and can be made ahead, giving you more time to enjoy the festivities.
Serve it with roasted turkey, cranberry sauce, and stuffing for a full Thanksgiving feast, or pair it with a warm cup of cider for a cozy fall meal.
No matter how you enjoy it, this casserole is bound to become a beloved tradition in your household.