Description
Comforting Southern sweet potato casserole brings warmth and nostalgia to holiday tables with its creamy base and irresistible marshmallow topping. Guests will savor each spoonful of this classic side dish that promises to delight family gatherings.
Ingredients
Scale
Main Ingredients:
- 3 pounds sweet potatoes (peeled, cut into cubes, and cooked)
- 1 egg
- 1/4 cup milk (3.25%)
Sweeteners and Flavorings:
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Fats and Dairy:
- 1/4 cup unsalted butter (or margarine)
Topping Ingredients:
- 1 cup crushed cornflakes
- 1/4 cup chopped pecans
- 1 tablespoon melted unsalted butter
- 1 tablespoon packed brown sugar
- 1 cup mini marshmallows
Instructions
- Thoroughly mash cooked sweet potatoes until velvety and uniform in texture.
- Incorporate brown sugar, butter, cinnamon, vanilla extract, egg, milk, and salt, whisking until ingredients create a harmonious blend.
- Transfer the smooth sweet potato mixture into a generously greased baking dish, ensuring an even surface.
- Craft the crunchy topping by combining crushed cornflakes, chopped pecans, melted butter, and brown sugar in a separate mixing bowl.
- Distribute the pecan-cornflake topping uniformly across the sweet potato base, creating a textured layer.
- Position the casserole in a preheated oven at 350°F (175°C), allowing it to bake for 25-30 minutes until edges become slightly golden and filling sets.
- Remove the casserole and carefully scatter mini marshmallows across the surface, creating a delicate white blanket.
- Return to the oven for an additional 5-10 minutes, watching carefully until marshmallows transform into a caramelized, bronzed topping.
- Allow the casserole to rest and slightly cool, permitting the layers to settle before serving, which helps maintain its structural integrity.
Notes
- Swap regular milk with almond or oat milk to make the recipe dairy-free and suitable for lactose-intolerant individuals.
- Reduce brown sugar or use a sugar substitute like stevia for a lower-sugar version that’s diabetic-friendly.
- Toast pecans beforehand to enhance their nutty flavor and add extra crunch to the casserole topping.
- Prepare sweet potatoes a day ahead and refrigerate to save time during holiday meal preparation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 258 kcal
- Sugar: 17 g
- Sodium: 108 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 28 mg