Description
Creamy “Mashed Sweet Potato Casserole” brings Southern comfort to holiday tables with its luscious marshmallow topping and crunchy pecan crumble. Rich flavors blend seamlessly, promising a delightful side dish you’ll savor down to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 large sweet potatoes
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
Seasoning and Flavor Enhancers:
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
Gravy and Topping Components:
- 1/4 cup heavy cream
- 2 tbsp maple syrup
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Peel and chop sweet potatoes into uniform cubes, ensuring even cooking and smooth texture.
- Boil sweet potato cubes in salted water for 15-20 minutes until fork-tender and easily mashed.
- Drain potatoes thoroughly and return to pot, allowing excess moisture to evaporate.
- Mash potatoes with butter, milk, brown sugar, cinnamon, vanilla extract, salt, and nutmeg until creamy and well-integrated.
- Transfer mashed sweet potato mixture to a greased baking dish, spreading evenly with a spatula.
- Prepare marshmallow gravy by whisking heavy cream, maple syrup, cornstarch, and water in a small saucepan over medium heat.
- Simmer gravy for 3-4 minutes until thickened and glossy, stirring constantly to prevent burning.
- Drizzle half the marshmallow gravy over mashed sweet potatoes.
- Sprinkle chopped pecans across the surface for added crunch and nutty flavor.
- Top casserole with mini marshmallows, covering entire surface.
- Bake in a preheated 375°F oven for 20-25 minutes until marshmallows are golden brown and puffy.
- Remove from oven and let rest for 5 minutes before serving.
- Drizzle remaining marshmallow gravy over the casserole just before serving for extra indulgence.
Notes
- Achieve consistent cooking by cutting sweet potatoes into equal-sized cubes, preventing uneven texture and ensuring uniform doneness.
- Control moisture levels by thoroughly draining boiled potatoes and allowing them to sit in the pot, helping create a smoother, less watery mash.
- Enhance flavor complexity by toasting pecans briefly before sprinkling on top, which intensifies their nutty profile and adds deeper roasted notes.
- Accommodate dietary restrictions by substituting dairy milk with almond or oat milk, and using coconut oil instead of butter for a vegan-friendly version of the casserole.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dinner, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg