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–+ servings
Sweet Potato Casserole

Irresistibly Sweet Potato Casserole for Cozy Family Meals

This Sweet Potato Casserole elevates ordinary sweet potatoes into a creamy and crunchy dish, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Healthy Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups sweet potatoes, cubed packed with vitamins
  • ½ cup milk can use almond or oat milk for dairy-free
  • ¼ cup melted butter can substitute with coconut oil for dairy-free
  • ½ cup brown sugar for natural sweetness
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
For the Topping
  • 1 cup chopped pecans or walnuts as a substitute
  • ¼ cup brown sugar for caramelization
  • 2 tablespoons melted butter
  • 1 cup mini marshmallows optional for a nostalgic touch

Equipment

  • Large pot
  • Potato masher
  • 9x13 inch baking dish
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, add the cubed sweet potatoes and cover with water. Bring to a boil and cook for 10 to 15 minutes until fork-tender.
  3. Drain the sweet potatoes and return to the pot. Mash until smooth and fluffy.
  4. Mix in milk, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  5. Grease a 9×13-inch baking dish and transfer the sweet potato mixture, spreading evenly.
  6. In a small bowl, combine pecans, brown sugar, and melted butter. Sprinkle over the sweet potato layer.
  7. Optionally layer mini marshmallows on top.
  8. Bake for 25 to 30 minutes until the topping is golden and crispy.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 200mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 12000IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat at 350°F (175°C).

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