Description
This Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday meals or family dinners. Tender sweet potatoes mashed with butter, brown sugar, spices, and eggs are topped with a crunchy pecan and maple syrup crumble, then finished with a golden, toasted mini marshmallow topping. Baked to perfection, this casserole offers a wonderful balance of creamy, sweet, and crunchy textures that everyone will love.
Ingredients
Scale
Sweet Potato Mixture
- 3 lbs. sweet potatoes
- 4 chicken bouillon cubes
- 3 teaspoons salt
- 5 tablespoons salted butter (at room temp)
- â…“ cup brown sugar (packed)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 pinch nutmeg
- ¼ cup half and half
- 2 eggs (whisked)
Topping
- 1 cup pecans (roughly chopped)
- ¼ cup flour
- 4 tablespoons salted butter (melted)
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- 1 ½ cups mini marshmallows (about ½ of a 10 oz. bag)
Instructions
- Preheat the oven: Set your oven to 350° F (175° C) to prepare for baking the casserole later.
- Cook the sweet potatoes: Peel the sweet potatoes and slice them into ¾-inch thick pieces. Submerge the slices in cold water, covering them by 1 to 2 inches. Slowly bring the water to a gentle boil. Once boiling gently, add the chicken bouillon cubes and salt. Cook the potatoes for about 20 minutes or until they are very tender when pierced with a fork. Drain the potatoes and return them to the warm pot.
- Mash the potatoes: Add the 5 tablespoons of room temperature butter to the hot potatoes and let it melt while the steam evaporates for about 5 minutes. Then, mash the potatoes with a potato masher until mostly smooth.
- Add flavorings: Stir in the brown sugar, vanilla extract, cinnamon, and nutmeg thoroughly until well combined.
- Incorporate eggs and cream: In a separate bowl, whisk together the eggs and half and half, then add this mixture to the sweet potatoes. Stir to combine and mash a little more if you prefer a smoother texture but leave some chunks for good mouthfeel. Transfer this mixture into a lightly greased 9 x 13-inch baking dish, spreading it evenly.
- Prepare the topping: In a bowl, mix the chopped pecans, flour, melted butter, maple syrup, and vanilla extract until evenly combined. Sprinkle this mixture evenly over the sweet potato layer. Then, evenly spread the mini marshmallows on top of the pecan topping.
- Bake the casserole: Place the dish uncovered in the preheated oven and bake for 20 minutes. After 20 minutes, check every few minutes and remove the casserole as soon as the marshmallows start to brown nicely, which should be just under 24 minutes total baking time.
- Rest before serving: Allow the casserole to sit for 5 to 10 minutes after baking to let the filling firm up and the topping crisp further. This makes it easier to serve and enhances the texture.
Notes
- Use salted butter to enhance flavor but adjust salt if using unsalted butter.
- If you prefer a less sweet dish, reduce the brown sugar and maple syrup slightly.
- Chicken bouillon cubes add savory depth; for a vegetarian version, substitute with vegetable bouillon or omit entirely with a pinch of salt.
- Watch the marshmallows carefully as they can brown quickly and potentially burn.
- Letting the casserole rest before serving helps it set for clean slices and better presentation.
