Sweet Potato Casserole
300kcal
Ingredients
Main Ingredients
- 3 pounds sweet potatoes Rich in beta-carotene and fiber
- 1/4 cup unsalted butter Adds creaminess and enhances flavor
- 1/2 cup packed brown sugar Provides caramel-like sweetness
- 2 tablespoons pure maple syrup Optional, adds natural sweetness
- 1/2 teaspoon ground cinnamon Warm spice that complements sweet potatoes
- 1/4 teaspoon ground nutmeg Adds aromatic warmth
- 1/4 teaspoon salt Balances sweetness
- 1 teaspoon vanilla extract Brightens and rounds flavors
- 2–3 tablespoons milk or cream Adjust for desired consistency
- 2 cups mini marshmallows Classic gooey topping
- 1/2 cup chopped pecans Optional, adds crunch
Method
Preparation
- Wash, peel, and cut the sweet potatoes into roughly 1–1.5 inch cubes.
- Place the cubed sweet potatoes in the crockpot and add 1/4 cup of water. Cover with the lid.
Cooking
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until tender.
- Drain excess water if present and transfer the cooked sweet potatoes to a large mixing bowl.
- Add the butter, brown sugar, maple syrup (if using), cinnamon, nutmeg, salt, and vanilla to the potatoes. Mash until smooth or slightly chunky. Stir in 2–3 tablespoons of milk or cream as needed for desired consistency.
- Return the mashed sweet potatoes to the crockpot and smooth the top. Sprinkle mini marshmallows evenly over the surface.
- Cover and cook on LOW for 15–20 minutes, or until marshmallows are puffed.
- For a toasted top, transfer to an oven-safe dish and broil for 1–2 minutes until golden (watch closely to avoid burning).
Serving
- Serve warm with a serving spoon.
Nutrition
Serving1gCalories300kcalCarbohydrates60gProtein3gFat8gSaturated Fat5gSodium200mgFiber4gSugar20g
Notes
Leftovers make great fillings for wraps or quesadillas. To avoid a watery mash, drain well before mashing. You can freeze the mashed sweet potatoes (without marshmallows) for up to 3 months.