Get ready to whip up a delectable Sweet Potato Casserole with Marshmallows and Pecans! It's a flavor-fest for your taste buds and like a piece of cake in your kitchen! If you're after a Thanksgiving side dish that's simple, tasty, and bursting with flavor, you're in for a treat.
This sweet potato casserole, adorned with gooey marshmallows, crunchy pecans, and the rich creaminess of condensed milk, elevates the classic recipe to a whole new level.
Picture this: a golden-brown masterpiece with the perfect blend of creamy texture, sweet notes, and crunch that'll make everyone want seconds. The best part? This sweet potato casserole is still unbelievably easy to make, requiring minimal ingredients and offering a quick prep time. This is the go-to recipe for those last-minute Thanksgiving preparations.
Here's a list of ingredients you'll need to make sweet potato casserole with marshmallow and pecan topping:
- Sweet Potatoes: They're the main ingredient, bringing sweetness and a smooth texture.
- Pecans: These give a nice crunch and nutty taste, making each bite exciting.
- Marshmallows: They're the gooey, sweet bits on top that make everything extra delicious.
- Condensed Milk: This adds sweetness and creaminess, making the whole dish more indulgent.
- Egg: It helps everything stick together, so your casserole is nice and cohesive.
- Salt: Just a bit to balance the sweetness and make all the flavors pop.
- Butter: It adds richness and a buttery flavor to make things even better.
- Vanilla Extract: This brings a warm, deep taste that ties everything together.
How to Make Sweet Potato Casserole with Marshmallows
Making Sweet Potato Casserole for your Thanksgiving dinner is a breeze with these simple steps:
1. Prepare the Sweet Potatoes
- Rinse, peel, and cut sweet potatoes into cubes.
- Bring water to a boil, add salt.
- Cook cubed potatoes for 15 minutes until fork-tender.
- Remove sweet potatoes from the pot and drain well.
2. Season the Sweet Potatoes
- In a bowl, mix melted butter, egg, cinnamon, vanilla extract, salt, condensed milk, and sweet potatoes.
- Use a hand mixer to blend until smooth.
3. Bake the Sweet Potato Casserole
- Transfer the mixture to a baking dish.
- Sprinkle chopped pecans over the mixture.
- Top with marshmallows.
- Bake at 375°F until the mixture is set and the marshmallow topping turns golden brown.
Here are some tips to ensure your Sweet Potato Casserole turns out irresistibly tasty:
- Choose Fresh Sweet Potatoes: Opt for fresh, quality sweet potatoes for the best flavor and texture. Fresh sweet potatoes will contribute to a richer, more vibrant casserole.
- Evenly Sized Cubes: When preparing the sweet potatoes, aim for evenly sized cubes. This ensures they cook uniformly, resulting in a consistently creamy texture.
- Boil with Care: While boiling sweet potatoes, keep an eye on them to avoid overcooking. They should be fork-tender but not mushy. Overcooking can lead to a watery casserole.
- Drain Well. Drain boiled potatoes thoroughly. Excess moisture can result in a watery or mushy sweet potato casserole
- Balanced Seasoning: When seasoning the sweet potatoes, strike a balance. Taste as you go to ensure the right amount of sweetness, saltiness, and warmth from the vanilla extract.
- Use Real Butter: Opt for real butter for a richer flavor. It adds a depth that margarine might miss, enhancing the overall taste of the casserole.
- Blend Well: Use a hand mixer or blender to ensure a smooth and well-mixed consistency in the sweet potato mixture. This ensures that every bite is uniform and flavorful.
- Nuts and Marshmallows: When adding pecans and marshmallows, distribute them evenly. This ensures that every spoonful has a delightful mix of crunchy nuts and gooey marshmallows.
- Preheat the Oven: Ensure your oven is preheated to 375°F before baking. This helps in achieving the perfect set and bubbly texture during baking.
- Watch the Marshmallows: Keep an eye on the marshmallows during baking. Once they turn golden brown, it's usually a sign that your casserole is ready to be taken out of the oven.
- Let it Rest: Allow the casserole to rest for a few minutes before serving. This gives the flavors a chance to meld and makes for easier serving.
Storing sweet potato casserole can be done effectively to maintain its flavor and texture. Here are instructions for both short-term refrigeration (up to 5 days) and long-term freezing (up to 3 months):
- Allow the sweet potato casserole to cool to room temperature.
- Once cooled, cover the casserole dish tightly with plastic wrap or a double layer of aluminum foil for freezing. Make sure there are no exposed areas to prevent drying or absorbing odors from the fridge.
- Store the sweet potato casserole in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Here's how to reheat leftover sweet potato casserole.
- For refrigerated casserole: Preheat the oven to 350°F (175°C) and bake until heated through, usually around 20 minutes.
- For frozen casserole: Thaw in the refrigerator overnight and follow the same reheating instructions as the refrigerated casserole.
Check Out More Thanksgiving Recipes
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Sweet Potato Casserole with Marshmallows and Pecans
- a 9x13 baking dish
- a mixing bowl
- a hand mixer or smasher
- Preheat the oven to 375°F.
- Cook cubed potatoes in salted boiling water for 15 minutes or until fork-tender, then drain them well. (see notes)
- In a bowl, mix melted butter, eggs, vanilla extract, cinnamon, salt, condensed milk, and sweet potatoes. Use a hand mixer to blend until smooth.
- Transfer mixture to a 9x13 baking dish, sprinkle with chopped pecans, and top with marshmallows.
- Bake until the casserole is set and the marshmallow topping is golden brown, about 15-20 minutes.