Easy Sweet Potato Casserole

A traditional Thanksgiving side dish that's easy to make any time of year!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 20

Servings

Calories 372kcal

Preheat the oven to 375 degrees F / 190 degrees C / gas 5. Lightly spray a casserole dish, and set aside.
Add cubed sweet potatoes to a pot of boiling water and simmer for about 15 -20 minutes or until tender. Drain the water and allow to cool slightly.
Transfer the sweet potatoes into a large bowl, add brown sugar, butter, cinnamon, nutmeg, vanilla extract and salt, then mash together.
Fold in ¼ cup of pecans before transferring the mixture into the prepared baking dish.
Spread the mixture out and top with remaining pecans and the marshmallows.
Bake for 20-25 minutes, or until marshmallows are toasted and golden and potatoes are heated all the way through.

- Choose fresh, firm sweet potatoes. Look for ones without bruises or blemishes. While orange-fleshed sweet potatoes are most commonly used, you can also experiment with other varieties like garnet or white sweet potatoes for slightly different flavor profiles.

- Boil, steam, or roast your sweet potatoes until they're fork-tender. This ensures a creamy texture and develops their natural sweetness. Don't overcook them, as they can become too mushy.

- Use a potato masher and your potatoes will have some texture to them. If you prefer a smoother mash, you can use a mixer to combine the ingredients.

- Distribute marshmallows evenly across the top for a gooey, golden-brown finish. Scatter chopped pecans over the marshmallows for added crunch and flavor.

- Keep a close eye on your casserole while it's baking. Once the marshmallows are golden brown, remove the dish from the oven to prevent over-browning or burning.

- Sweet potato casserole is best served warm. Allow it to cool slightly before serving, but don't wait too long, as it's at its most delightful when fresh out of the oven.