This Thanksgiving classic, Sweet Potato Casserole is really good any time of year.
This is a pretty classic Sweet Potato Casserole recipe. We’ve gone with both pecans and marshmallows in the topping so that everyone is happy. The sweet potato part is really amazing because of the way we prepare the potatoes.
Are yams and sweet potatoes the same thing?
True yams are a totally different root vegetable and you don’t want to use them in this dish. That being said, the yams that come in a can are often actually sweet potatoes. You can learn more about the differences between sweet potatoes and yams here.
How To Prepare The Potatoes
Some recipes call for boiling the sweet potatoes or using canned potatoes. We chose a different method because it makes all the difference in the flavor of your potatoes. We roasted them! Cooking them this ways ensures none of the flavor cooks out so you keep all the sweet potato goodness in the dish where it belongs.
Do you need to add sugar?
There isn’t a ton of sugar in here because the sweet potatoes are already pretty sweet. If you like it on the sweeter side, you can double the sugar. Or, if you want it a little less sweet, you can cut the sugar down or totally skip it. The best thing to do is to make the sweet potato mixture adding everything except the eggs. Then give it a taste and decide if you want more sugar or not. I think you’ll find that it’s just about right with the amount listed.
Why is there egg in this casserole?
Egg is an important binder to help the casserole hold together. If you need to skip the eggs, you can, but know that the casserole won’t stick together well and will be more like baked mashed sweet potatoes with toppings instead. It will still taste good though!
Can you prepare this ahead of time?
Definitely! There are two options for preparing the casserole ahead of time. The first option is that you can pre-bake the potatoes and refrigerate them until you’re ready to make and serve the dish.
The second option is to pre-make the whole casserole then cover with foil and reheat in an oven that’s been preheated to 300°F oven for 20-30 minutes, until heated through. You want to keep it covered while reheating so you don’t burnt he marshmallow and pecan topping.
If you try this recipe, please leave a comment below letting us know how you liked it or how you changed it up (we totally know you’re gonna do that!).Print
- 5 medium sweet potatoes with peels on
- 1/4 cup butter, softened
- 1/2 cup milk
- 1/4 cup white sugar
- 1 tsp. vanilla
- 1/2 teaspoon table salt
- 1/2 tsp. cinnamon
- 2 eggs, lightly beaten
- 1/2 cup pecans, roughly chopped
- 1/2 cup mini marshmallows
- Preheat oven to 375ºF. Put the sweet potatoes whole on a baking sheet. Bake until very tender when pierced with a fork, 1 to 1 and 1/4 hours. Remove from oven. Let them cool a bit until you can handle them or wear oven mitts to handle them. Turn oven down to 325ºF.
- Cut each sweet potato in half and scoop insides into a large bowl. Add the butter, milk, sugar, vanilla, salt, and cinnamon. Mash it all together and then stir until smooth. Stir in the eggs.
- Transfer sweet potato mixture to a 9×13″ baking dish. Sprinkle with the pecans and marshmallows. Bake for 30 minutes. Keep your eye on it. If the marshmallows start to get too dark, cover with foil.