Ingredients
Equipment
Method
- Peel and slice your cubed sweet potatoes, then place them in a large pot. Cover the potatoes with water and bring the water to a boil over medium-high heat.
- Cook the sweet potatoes until they are fork-tender, then drain, place them in a large bowl, and mash them using a potato masher or hand mixer.
- Preheat your oven to 350 degrees and grease a 9x13-inch (3 quarts) baking dish with oil, melted butter, or nonstick cooking spray.
- In the large mixing bowl with mashed potatoes, add brown sugar, whole milk, cinnamon, vanilla extract, softened butter, and salt. Mix them together using a potato masher or hand mixer. You can also use a food processor.
- Pour the sweet potato mixture into the greased baking dish.
- In a medium bowl, mix the melted butter, marshmallows, brown sugar, flour, and chopped pecans. Mix them well.
- Spread half of the pecan mixture evenly on top of the sweet potato mixture. Top it evenly with marshmallows as well as the remaining pecan mixture.
- Bake your traditional sweet potato casserole for 25-30 minutes or until the marshmallows begin to turn golden brown and bubbly. Place a tray underneath the casserole dish just in case it bubbles over.
- Enjoy this old-fashioned sweet potato casserole for Thanksgiving dinner along with a main course like roast turkey or side dishes like pumpkin pie, cranberry sauce, or green bean casserole.
Notes
Sweet Potatoes: The fresh sweet potatoes in this casserole give it a rich and creamy base. When peeled and cubed, the sweet potatoes become tender and flavorful after boiling. These sweet potatoes add a natural sweetness to the dish. For a potential substitution, you can use canned sweet potatoes which can be found in most grocery stores, especially during the holiday season.
Light Brown Sugar: Light brown sugar intensifies the natural sweetness in the sweet potato filling and provides a robust caramel flavor to it. If you run out of light brown sugar, you can substitute it with dark brown sugar, maple syrup, or a combination of white sugar and molasses for a similar taste.
Whole Milk: Whole milk adds a creamy texture to the sweet potato filling, making it luscious and smooth. Heavy cream, sweet condensed milk or evaporated milk can also be used instead. If you prefer a lighter option, you can use low-fat or almond milk as a substitute.
Cinnamon and Vanilla: Cinnamon and vanilla bring warm and aromatic flavors to the sweet potato filling. Nutmeg, All spice, and pumpkin pie spice can be a suitable replacement for cinnamon, and almond extract or vanilla bean paste can substitute for vanilla if needed.
Unsalted Butter: Softened unsalted butter adds richness to the sweet potato filling. If you don't have unsalted butter, you can use salted butter, but be sure to adjust the added salt to taste.
Salt: Salt enhances the flavors in the sweet potato filling, balancing the sweetness and adding depth to your casserole. If you're aiming to reduce sodium, you can decrease the salt amount or leave it out.
Pecan Topping: The crunchy pecan topping adds a delightful crunchy topping and nutty flavor to the casserole. If allergies or preferences are a concern, chopped almonds or walnuts can be substituted for pecans.
Mini Marshmallows: The mini marshmallows create a gooey, sweet layer on top of the casserole during baking. You can use large marshmallows as well. If you're not a fan of marshmallow topping, consider a streusel topping made with oats, brown sugar, and butter for a different texture.
All-Purpose Flour: The flour in the pecan topping adds structure and helps create a crispy texture. For a gluten-free alternative, you can use almond flour or gluten-free all-purpose flour.