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- 4 large sweet potatoes, peeled and cubed - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 1/2 cup milk - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 2 cups mini marshmallows - 1/2 cup chopped pecans (optional) When I prepare this sweet potato casserole, I love to focus on the fresh ingredients. Sweet potatoes are the star here, so pick the best ones you can find. They should be firm and have smooth skin. The sugars add sweetness, while the butter and milk make it creamy. I prefer mini marshmallows because they melt perfectly and give that nice, fluffy top. If you want a crunchy twist, add chopped pecans. They add a nice texture and flavor that complements the sweet potatoes well. For those who want to adjust the recipe, converting measurements can help. Here are some tips: - Serving Sizes: If you need to serve more, simply double the ingredients. For fewer servings, halve them. - Substitutions: If you don't have brown sugar, use an equal amount of granulated sugar with a bit of molasses for similar flavor. For a dairy-free option, swap milk for almond or coconut milk. Using these tips, you can easily adapt the recipe to your needs while keeping it tasty and delightful! 1. Preheat your oven to 350°F (175°C). This step is key for even cooking. 2. In a large pot, boil the cubed sweet potatoes in salted water. Cook them until tender, about 15-20 minutes. You’ll know they are ready when a fork goes in easily. 3. Drain the sweet potatoes and let them cool slightly. This makes mashing easier. 4. In a large mixing bowl, mash the sweet potatoes until they are smooth. You can use a potato masher or even a fork. 5. Add the following ingredients to the mashed sweet potatoes: - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 1/2 cup milk - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg 6. Mix until everything is fully combined and creamy. This blend adds sweetness and flavor. 1. Transfer the sweet potato mixture into a greased 9x13 inch baking dish. Make sure it is spread evenly. 2. Bake in your preheated oven for 25-30 minutes. You’ll see the edges begin to bubble, which means it’s time for the next step. 3. Remove the dish from the oven and sprinkle 2 cups of mini marshmallows evenly over the top. If you want, add 1/2 cup of chopped pecans for a nice crunch. 1. Return the dish to the oven and bake for an additional 10-15 minutes. Keep an eye on it until the marshmallows are golden brown and puffy. This adds that sweet, toasted flavor. 2. Once done, remove it from the oven and let it cool for a few minutes before serving. This helps set the layers and makes it easier to scoop out. - To ensure sweet potatoes are perfectly tender, boil them in salted water. Cook them for about 15-20 minutes. Check them by poking with a fork. They should be soft. - To prevent burning on marshmallows, keep an eye on them while baking. Bake until they're golden brown and puffy, which takes about 10-15 minutes. If they brown too fast, cover them with foil. - For garnishes, sprinkle a bit of cinnamon on top before serving. Add a dollop of whipped cream for extra fun. Serve warm in individual bowls for a nice touch. - This casserole pairs well with roasted meats or a fresh salad. It’s a great side dish for holiday meals or family gatherings. - This dish is calorie-dense due to sugars and butter. To lighten it, consider using less sugar or swapping butter for a lighter option. - If you want healthier choices, use almond milk instead of regular milk. You can also use egg substitutes for a vegan version. {{image_2}} You can spice up your sweet potato casserole in many ways. Adding ginger or cloves gives it a warm, cozy flavor. Just a pinch can change the whole taste! You can also mix in fruits like cranberries or apples for a sweet twist. These fruits add color and a hint of tartness that balances the sweetness of the dish. If you want a vegan version, swap regular butter and milk for plant-based options. This keeps the dish creamy and delicious without dairy. For those who need gluten-free meals, ensure your sugars and any additional toppings are gluten-free. Many brands offer these options, so check the labels before you buy. Sweet potato casserole often shines in Southern kitchens. Adding pecans can give it a crunchy texture that many love. You can also make holiday-themed variations. Try adding spices like nutmeg or cinnamon to match the season. These small changes make the dish unique and fun for any gathering. To store leftover sweet potato casserole, let it cool completely. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container. This will help keep it fresh. Place it in the fridge. It’s best to eat it within three to five days for great taste. To freeze sweet potato casserole, first let it cool down. Then, place it in a freezer-safe dish. Cover it tightly with foil or plastic wrap. You can also use freezer bags. When you want to eat it, thaw it overnight in the fridge. Reheat it in the oven at 350°F (175°C) until hot. To keep the texture nice, cover it with foil while reheating. In the fridge, your casserole can stay fresh for three to five days. If you freeze it, it can last for up to three months. Watch for signs of spoilage like bad smells or mold. If you see any changes in color or texture, it’s best to toss it out. Enjoy your casserole while it's fresh! Can I make sweet potato casserole ahead of time? Yes, you can make sweet potato casserole ahead of time. Prepare the dish, but do not bake it. Cover it tightly and store it in the fridge. Bake it when you are ready to serve. This saves time on special occasions. What can I substitute for marshmallows? If you don’t want to use marshmallows, try using toasted coconut flakes. They add a nice texture and flavor. You can also use chocolate chips for a fun twist. How do I reheat sweet potato casserole? To reheat, place the casserole in the oven at 350°F (175°C). Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use a microwave for quick reheating. What to do if it turns out too dry or watery? If your casserole is dry, add a splash of milk to moisten it. Mix it gently before serving. If it’s too watery, bake it a bit longer. This helps to evaporate extra moisture. Why aren't the marshmallows browning? If the marshmallows aren’t browning, they may not be hot enough. Make sure you bake them long enough. Broil them for a minute at the end for a perfect golden finish. Is this recipe gluten-free or nut-free? Yes, this recipe is gluten-free. Sweet potatoes and the other ingredients do not contain gluten. However, check your sugar brands to be sure. The recipe is also nut-free unless you add pecans. Tips for making it suitable for vegan diets For a vegan version, use plant-based butter and milk. Replace the eggs with flaxseed meal or applesauce. This keeps the texture creamy and delicious while staying plant-based. This sweet potato casserole recipe is simple and delicious. We covered key ingredients, measurement tips, and easy baking steps. You learned how to make it tender while preventing burning on marshmallows. Remember to explore variations like adding spices or fruits. For storage, proper refrigeration and freezing help keep it fresh. Follow the guidelines for a tasty dish that fits your needs. Enjoy making this comforting casserole and sharing it with loved ones. You'll impress everyone with your skills and creativity!

Sweet Potato Casserole with Marshmallow Topping

Indulge in the rich flavors of this Sweet Potato Casserole Delight that will become the star of your holiday table! With creamy mashed sweet potatoes, a hint of cinnamon, and a fluffy marshmallow topping, this dish is pure comfort food. Perfect for gatherings, it's easy to make and sure to impress. Click through to explore this delightful recipe and treat your family to a deliciously sweet experience!
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Ingredients
  

4 large sweet potatoes, peeled and cubed

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

1/2 cup milk

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups mini marshmallows

1/2 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large pot, boil the cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

      In a large mixing bowl, mash the sweet potatoes until smooth.

        Add brown sugar, granulated sugar, melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until fully combined and creamy.

          Transfer the sweet potato mixture into a greased 9x13 inch baking dish.

            Bake in the preheated oven for 25-30 minutes, or until the edges begin to bubble.

              Remove from the oven and sprinkle mini marshmallows evenly over the top. If desired, add chopped pecans for an extra crunch.

                Return to the oven and bake for an additional 10-15 minutes, until the marshmallows are golden brown and puffy.

                  Remove from the oven and let cool for a few minutes before serving.

                    Prep Time: 20 mins | Total Time: 1 hr | Servings: 8

                      - Presentation Tips: Serve warm in individual bowls, garnished with a sprinkle of cinnamon and a dollop of whipped cream for a festive touch!