Easy Sweet Potato Casserole
Make an easy sweet potato casserole for Thanksgiving with a creamy, comforting filling and a festive finish everyone will love.
Servings 8 servings
Calories 320kcal
Equipment
- 9x13-inch baking dish
- Hand masher or electric mixer
- Oven
Ingredients
Sweet Potatoes
- 2.5 lbs sweet potatoes
Sugars
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
Dairy
- 1/2 cup whole milk
- 2 large eggs
Spices
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
Toppings
- 1/2 cup melted unsalted butter
- 1 cup chopped pecans
- 1/2 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and cube the sweet potatoes, then boil them in water for 15 minutes or until they are tender when pierced with a fork.
- Drain the sweet potatoes and mash them in a large bowl with a hand masher or an electric mixer until they are smooth.
- Add the brown sugar, granulated sugar, whole milk, eggs, kosher salt, nutmeg, cinnamon, and vanilla extract to the bowl with the mashed sweet potatoes. Mix until well combined.
- Stir in the melted unsalted butter until it is fully incorporated.
- Transfer the sweet potato mixture to a 9x13 inch baking dish.
- Sprinkle the chopped pecans over the top of the sweet potato mixture.
- Bake the casserole in the preheated oven for 25 minutes.
- Remove the casserole from the oven and top it with the mini marshmallows.
- Return the casserole to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden brown.
Notes
Nutritional information:
- Calories: 320
- Protein: 4g
- Carbohydrates: 38g
- Fat: 17g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 200mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 20g