Creamy Sweet Potato Casserole

Creamy Sweet Potato Casserole

Discover the perfect comfort food with this Heavenly Creamy Sweet Potato Casserole recipe! Ideal for holidays like Thanksgiving and Christmas, this dish blends the rich, earthy flavors of sweet potatoes with a creamy texture that delights every palate. Packed with nutrients and topped with crunchy pecans or gooey marshmallows, it's not only a delicious treat but also a healthy choice. Bring warmth and joy to your family gatherings with this scrumptious casserole that will have everyone asking for seconds!

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Ingredients

4 medium sweet potatoes (approximately 2 lbs)

1/4 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

1/4 cup milk (choose whole or almond as per preference)

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 large eggs, lightly beaten

1/2 cup mini marshmallows (optional, for a sweet topping)

1/2 cup pecans, finely chopped (for topping)

1/4 cup all-purpose flour (for topping)

Instructions

Preheat the oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.

Prepare the sweet potatoes: Carefully peel the sweet potatoes and cut them into uniformly sized chunks. Place the chunks into a large pot and cover them with water. Bring the water to a boil over medium-high heat and cook the sweet potatoes for about 15-20 minutes, or until they can be easily pierced with a fork. Once cooked, drain the sweet potatoes and allow them to cool slightly.

Mash the sweet potatoes: In a large mixing bowl, transfer the drained sweet potatoes. Using a potato masher or an electric hand mixer, mash them until smooth and creamy, ensuring there are no lumps.

Mix the ingredients: To the smooth mashed sweet potatoes, add the softened butter, packed brown sugar, milk, vanilla extract, ground cinnamon, ground nutmeg, salt, and beaten eggs. Mix all the ingredients thoroughly until the mixture is well combined and has a silky texture.

Transfer to a baking dish: Lightly grease a 9x13-inch baking dish with butter or cooking spray. Pour the sweet potato mixture into the prepared dish, spreading it out evenly with a spatula.

Prepare the topping: In a separate small bowl, combine the chopped pecans, flour, and any remaining brown sugar. This mixture will add a crunchy topping. If you’d like to include mini marshmallows, you can either sprinkle them over the sweet potato mixture before adding the pecan topping for a gooey texture or save them to add during the last 10 minutes of baking for a toasted finish.

Assemble the casserole: Evenly sprinkle the pecan mixture over the top of the sweet potato layer in the baking dish, ensuring even coverage for a delightful crunchy texture.

Bake: Place the casserole into the preheated oven and bake for 30-35 minutes, or until the topping is a beautiful golden brown and the casserole is heated through.

Add marshmallows (optional): If you're using mini marshmallows, sprinkle them over the top of the casserole during the final 10 minutes of baking. Return the casserole to the oven and bake until the marshmallows become slightly browned and puffy.

Serve: Once baking is complete, remove the casserole from the oven and allow it to cool for a few minutes. Serve warm to enjoy the rich, creamy flavors elevated by the crunchy topping and optional sweet marshmallows!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

- Presentation Tips: For an appealing presentation, serve the casserole in individual portions, garnished with a sprinkle of cinnamon or a few whole pecans on top. Add a dollop of whipped cream for extra indulgence!