Sweet Potato Casserole
How do you make easy sweet potato casserole?
- Cook sweet potatoes
- Mash them up, mixing in some spices, eggs, and milk
- Top with your favorite toppings
How do you make sweet potatoes with brown sugar and marshmallows in the oven?
However, if you love marshmallows on yours, all is not lost, in fact, there are a few things you can do to still get your sweet potatoes with brown sugar and marshmallows.
- Add marshmallows at the very end and turn the oven to broil. Broil for 2-3 minutes until marshmallows are slightly browned. This gives you two sweet layers on top, and a fun crunchy surprise until the marshmallows.
- Mix marshmallows in with the brown sugar pecan crumble, and top the casserole. If you do this, just be sure to bake for the first 20-25 minutes covered with foil so as not to burn the marshmallows.
Can you make sweet potato casserole ahead?
How do you mash sweet potatoes for a casserole?
When making the sweet potatoes you need to mash the potatoes, the thing is you are going to be mixing in a bunch of other stuff. So I typically just use a hand mixer to make it quick and easy. Plus you get a nice smooth filling that way too.
But other options include:
- Wire potato Masher
- Wire Whisk
Why Bake Sweet Potatoes Not Boil for Sweet Potato Casserole?
I like to keep things simple over here, but I also love making things taste amazing. And with sweet potato casserole, how I suggest you do the initial cook of the sweet potatoes checks both boxes.
Roasting them in the oven is going to bring out a lot of amazing flavors. And intensify the natural sweetness, and caramelize some of the natural sugars in the sweet potatoes.
Plus, roasting on a sheet pan in the oven is a lot less stress and mess then boiling stove top.
But stove top boiling is faster, so if you get in a jam for time, boil away. It isn’t going to ruin this sweet potato casserole. You just get a bit better flavor by roasting instead of boiling, and less chance of watery sweet potato casserole.
If you choose to boil, keep the following in mind:
- Boil whole in the skin– this will help keep them from getting watery
- Don’t poke holes in the skins– You don’t want water to get into the sweet potatoes.
- Keep an eye on them – You want them cooked enough, but not overcooked. But if they are under cooked they will not be smooth and creamy. So watch them.
- They are very easy to peel when you boil them. Also when you bake them.
Do what is best for you!
More Great Sweatshirts:
- Raspberry Pistachio Shortbread Bars
- Brownie Cookie Sandwiches with Peppermint Icing
- Shepherd’s Pie
- Roasted Pork Crostini with Apple and Pomegranate
- Corn Dip
Sweet Potato Casserole
- 4 cups sweet potato baked (approx 3-4 large sweet potatoes or 4-5 medium sized)
- 1/4 cup brown sugar
- 2 eggs beaten
- 1/2 teaspoon salt
- 4 tablespoons butter softened
- 1/2 cup milk or evaporated milk
- 3/4 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 1 tsp cinnamon
- 1/2 cup all-purpose flour
- ¼ cup butter softened
- 2/3 cup chopped pecans
- Preheat oven 425º F.
- Wash and place sweet potatoes on a baking sheet, prick sweet potatoes all over with a fork.
- Bake until tender, 45 to 60 minutes.
- Let cool until you can handle them, then remove skins.
- Turn oven to 325 degrees F (165 degrees C).
- Add sweet potatoes, brown sugar, eggs, salt, butter, milk and vanilla extract to a large bowl. Mix until smooth.
- Transfer to a 9x13 inch baking dish. Set aside.
- In medium bowl, mix the brown sugar, cinnamon and flour together.
- Cut in the butter, continue cutting it in until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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