Thanksgiving Sweet Potato Casserole
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Recipe Overview
Overview
Sweet Potato Casserole is a beloved dish that graces many Thanksgiving tables, and for good reason. This recipe combines the natural sweetness of sweet potatoes with the rich flavors of butter and brown sugar, creating a creamy base that is simply irresistible. Topped with crunchy pecans and mini marshmallows, this casserole offers a delightful texture contrast that elevates it beyond the ordinary.
The preparation begins with peeling and cubing three pounds of sweet potatoes, which are then boiled until tender. This step is crucial as it ensures the potatoes are soft enough to mash smoothly. While the sweet potatoes are cooking, you can prepare the other ingredients, including butter, brown sugar, cinnamon, and vanilla extract, which all contribute to the dish’s warm, comforting flavor profile.
Once the sweet potatoes are mashed and mixed with the other ingredients, the mixture is spread into a baking dish and topped with pecans and marshmallows. Baking it in the oven allows the marshmallows to caramelize slightly, creating a beautiful golden crust that is both visually appealing and delicious. This casserole is not only a feast for the eyes but also a crowd-pleaser that will have everyone coming back for seconds.
Whether you’re hosting a holiday gathering or simply looking to enjoy a comforting side dish, this Sweet Potato Casserole is a must-try. Its combination of flavors and textures makes it a standout dish that embodies the spirit of Thanksgiving.
Recipe Details
Steps & Tips
Peel and cube 3 lbs of sweet potatoes.
Heat a large pot of water on medium-high until boiling.
Tip: Sweet potatoes are harder to chop than regular potatoes, so be careful.
Carefully add the cubed sweet potatoes to boiling water and let boil for about 15 minutes.
Drain the sweet potatoes once they are tender.
Tip: Add salt and pepper to taste for better flavor.
Mash the sweet potatoes in the pot.
Add 1/3 cup of softened butter, 1/2 cup of packed brown sugar, 1/4 teaspoon of cinnamon, 1/2 teaspoon of vanilla extract, and salt and pepper to taste.
Fold in 3/4 cup of chopped pecans, reserving half for topping.
Grab a 9x13 baking dish and spread the sweet potato mixture evenly in it.
Top with remaining pecans and 2 cups of mini marshmallows.
Bake in a preheated oven at 375°F for about 25 minutes.
Preheat the oven to 375°F for the mac and cheese.
Shred 16 oz of cheddar cheese and 16 oz of colby jack cheese.
In a large bowl, combine 16 oz of elbow macaroni, 3 cups of milk, 2 cups of heavy whipping cream, and melted butter.
Tip: Stir the macaroni halfway through baking to ensure even cooking.
Stir the mixture together and pour into a baking dish.
Bake at 375°F for 30 minutes, stirring halfway through.
Wash and slice 4 cups of squash.
Sauté chopped onion and squash in a pan with butter until soft.
In a bowl, mix 2 eggs, shredded cheese, and milk.
Tip: Add a little cayenne pepper for a hint of spice.
Combine the egg mixture with the sautéed squash.
Spread the mixture in a baking dish and top with crushed Ritz crackers.
Bake at 350°F for 45 minutes.
Tip: Ritz crackers are salty and buttery, so you may not need to add extra salt.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Sweet potatoes are rich in vitamins A and C, making them a nutritious addition to any meal.
- •Pecans add a delightful crunch and healthy fats to the casserole.
- •Mini marshmallows melt beautifully on top, creating a sweet contrast to the savory sweet potatoes.
