Thanksgiving Sweet Potato Casserole
Thanksgiving Sweet Potato Casserole is a classic dish that brings warmth and nostalgia to the holiday table. This sweet-and-savory recipe blends creamy mashed sweet potatoes with a crunchy pecan topping and the gooey sweetness of toasted marshmallows. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through creating a Thanksgiving masterpiece your family and friends will rave about.
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
- ⅓ 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 9x13-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!