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Southern Sweet Potato Casserole

A delightful dish that perfectly marries velvety smooth sweet potatoes with a hint of warm spices, topped with gooey marshmallows for a comforting experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups sweet potatoes, mashed (approximately 3-4 medium sweet potatoes) Ensure they are boiled and mashed for the best texture.
  • 1/2 cup brown sugar
  • 1/4 cup milk Can substitute with almond milk for a dairy-free option.
  • 1/4 cup butter, melted Can substitute with coconut oil.
  • 2 large eggs, beaten For a vegan option, use flax eggs.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup mini marshmallows (optional) Highly recommended for the gooey topping.

Method
 

Preparation
  1. Prep the Sweet Potatoes: Begin by peeling and chopping your sweet potatoes into chunks. Place them in a pot of boiling water. Cook for about 20 minutes, or until soft. Drain and mash until smooth.
  2. Mix Ingredients: In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, beaten eggs, vanilla extract, cinnamon, and nutmeg. Stir until everything is well blended and creamy.
  3. Transfer to Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with some butter or oil. Pour the sweet potato mixture into the dish and spread it evenly.
  4. Bake: Place the dish in the preheated oven and bake for 25-30 minutes.
  5. Add Toppings: If you’re using mini marshmallows, sprinkle them on top during the last 5 minutes of baking. You want them to be golden and oozy without burning.
  6. Serve: Once baked perfectly, let it sit for about 5 minutes before serving. Enjoy the creamy texture and sweet flavors with your family!

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator. For freezing, cool completely before transferring to a freezer-safe dish; it can last up to 2 months. Reheat by thawing in the refrigerator overnight and warming in the oven at 350°F (175°C) for about 20-25 minutes, covering with foil to retain moisture.