Sweet Potato Casserole: This Thanksgiving Staple Deserves a Place on Your Table!
Quick Overview Section
- Recipe Rating: ⭐️⭐️⭐️⭐️⭐️ (from 25 readers)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: Serves 8
- Calories: 250 per serving
Introduction
Thanksgiving wouldn’t be the same without a creamy, decadent Sweet Potato Casserole on the table. Growing up, this dish was a beloved family tradition, bringing everyone together to celebrate the season of gratitude. Its luscious sweetness and crunchy topping will tantalize your taste buds and become a highlight at your feast. Plus, it can easily be made gluten-free and vegan without sacrificing flavor, making it a great option for various dietary preferences. Discover how this delightful casserole can be the star of your Thanksgiving celebration!
Ingredients List
- Sweet Potatoes: 4 medium, peeled and cubed
- Brown Sugar: 1/2 cup
- Maple Syrup: 1/4 cup (for extra sweetness)
- Butter: 4 tablespoons (or coconut oil for vegan option)
- Milk: 1/2 cup (or almond milk for dairy-free)
- Vanilla Extract: 1 teaspoon
- Eggs: 2 (or flaxseed meal for egg-free)
- Salt: 1/2 teaspoon
- Pecans: 1 cup, chopped (optional)
- Mini Marshmallows: 1 cup (optional)
Substitutions: Use agave syrup for a vegan sweetener or almond milk instead of cow’s milk.
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Boil Sweet Potatoes: In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender (about 15 minutes). Drain.
- Mash Sweet Potatoes: In a large mixing bowl, combine the drained sweet potatoes, brown sugar, maple syrup, butter, milk, vanilla extract, eggs, and salt. Mash until smooth and creamy.
- Combine Toppings: In a separate bowl, mix 1/2 cup of chopped pecans with mini marshmallows (if using).
- Assemble Casserole: Spread the sweet potato mixture into a greased 9×13-inch Baking dish. Top with the pecan and marshmallow mixture.
- Bake: Place in the oven and bake for 30 minutes, or until the top is golden brown and bubbly.
Optional: Broil for an additional 2-3 minutes for a toasted topping.
Tips and Tricks Section
- Make Ahead: Prepare the sweet potato mixture a day in advance and store it in the refrigerator. Add the toppings before Baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Flavor Boost: Add a pinch of nutmeg or cinnamon to the sweet potato mixture for a warm spice flavor.
Nutritional Information (per serving)
- Calories: 250 kcal
- Macronutrients:
- Protein: 3 g
- Fat: 10 g
- Carbohydrates: 40 g
- Micronutrients:
- Fiber: 5 g
- Sugar: 18 g
- Sodium: 150 mg
Recipe Notes
- Ingredient Swaps: Use brown rice syrup instead of maple syrup for a different sweetness.
- Adjusting Sweetness: Feel free to reduce the sugar or replace it with a sugar alternative if desired.
Frequently Asked Questions
- How do I store leftovers? Store in an airtight container in the fridge for up to 4 days.
- Can I freeze this casserole? Yes, prepare ahead and freeze before Baking. Thaw in the fridge overnight before cooking.
- How do I reheat? Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
- Can I make it vegan? Absolutely! Substitute eggs with flaxseed meal and use almond or coconut milk.
- Can I use fresh sweet potatoes instead of canned? Yes, fresh sweet potatoes work beautifully in this recipe!
We’d love to hear your feedback! Did you try this Sweet Potato Casserole? Leave a comment below, rate the recipe, and share your experience on social media!
Recipe Card: Sweet Potato Casserole
Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- Sweet Potatoes: 4 medium, peeled and cubed
- Brown Sugar: 1/2 cup
- Maple Syrup: 1/4 cup
- Butter: 4 tablespoons (or coconut oil for vegan option)
- Milk: 1/2 cup (or almond milk for dairy-free)
- Vanilla Extract: 1 teaspoon
- Eggs: 2 (or flaxseed meal for egg-free)
- Salt: 1/2 teaspoon
- Pecans: 1 cup, chopped (optional)
- Mini Marshmallows: 1 cup (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender (about 15 minutes). Drain.
- In a large mixing bowl, combine the drained sweet potatoes, brown sugar, maple syrup, butter, milk, vanilla extract, eggs, and salt. Mash until smooth.
- In a separate bowl, mix pecans with marshmallows (if using).
- Spread the sweet potato mixture in a greased 9×13-inch Baking dish. Top with the pecan and marshmallow mixture.
- Bake for 30 minutes, or until golden brown.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 3 g
- Fat: 10 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Sugar: 18 g
- Sodium: 150 mg
Optional Tips and Variations:
- Flavor Enhancer: Add a pinch of nutmeg or cinnamon.
- Storage Instructions: Store in an airtight container for up to 4 days.
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