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–+ servings
Thanksgiving Sweet Potato Casserole

Thanksgiving Sweet Potato Casserole

Indulge in the creamy sweetness of this Thanksgiving Sweet Potato Casserole. Topped with marshmallows and pecans, it’s a must-have holiday side dish.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large sweet potatoes (about 3 lbs)
  • 1/2 cup unsalted butter melted
  • 1/2 cup brown sugar
  • 1/4 cup milk (whole or almond)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups mini marshmallows
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar

Equipment

  • Baking dish (9x13 inches)
  • Mixing bowls
  • Hand mixer or whisk
  • Fork or pastry cutter
  • Oven

Method
 

  1. Bake or boil the sweet potatoes until soft.
  2. Let the sweet potatoes cool slightly, then peel off the skin.
  3. In a mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Blend until smooth and creamy.
  4. In a separate bowl, mix chopped pecans, flour, granulated sugar, and a pinch of cinnamon. Cut in cold butter until resembling coarse crumbs.
  5. Spread the sweet potato mixture into a greased baking dish.
  6. Sprinkle the pecan streusel over the top, followed by mini marshmallows.
  7. Bake in a preheated oven at 350°F for 25–30 minutes, until marshmallows are toasted.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 550mgFiber: 4gSugar: 22gVitamin A: 15000IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

For a dairy-free option, use coconut milk instead of regular milk. If you're short on time, canned yams can be used instead of fresh sweet potatoes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm in the oven. For maximum crunch, keep the pecan streusel separate if storing overnight and add it fresh before serving.
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