Sweet Potato Casserole
250kcal
Ingredients
For the Casserole Base
- 2 pounds sweet potatoes Nutrient-dense, rich in beta-carotene and naturally sweet.
- 1/2 cup sugar Adds sweetness and helps caramelize the edges.
- 1/2 cup milk Provides creaminess and a smooth texture.
- 1/3 cup softened butter Adds richness and a silky mouthfeel.
- 2 large eggs Bind the casserole and give a light, custard-like structure.
- 1 teaspoon vanilla extract Enhances sweet flavors and aroma.
- 1/2 teaspoon salt Balances sweetness and elevates overall flavor.
For the Topping
- 1 cup mini marshmallows Gives a toasty, sweet topping that melts and browns beautifully.
- 1/2 cup chopped pecans Optional, adds crunch, nutty flavor, and contrast in texture.
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot of water until tender, about 20 minutes.
- Drain the sweet potatoes in a colander and allow them to cool briefly, then peel them with a vegetable peeler or knife.
- In a large bowl, mash the sweet potatoes with a potato masher or electric mixer until smooth.
- Gently mix in the sugar, milk, softened butter, eggs, vanilla extract, and salt until the mixture is uniform and creamy.
Baking
- Pour the sweet potato mixture into a greased baking dish and spread it evenly with a spatula.
- Carefully top the casserole with mini marshmallows and sprinkle chopped pecans over the marshmallows if using.
- Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the casserole to rest for a few minutes on a cooling rack before serving.
Nutrition
Serving1gCalories250kcalCarbohydrates40gProtein4gFat10gSaturated Fat5gSodium150mgFiber3gSugar15g
Notes
For freezing, you can freeze the baked casserole (without marshmallows) in an airtight container for up to 2 months. Use a mixer for extra-smooth texture. If using pecans, toast them in a dry skillet before sprinkling on top.