Sweet Potato Casserole
Sweet Potato Casserole layers sauce, filling, and topping into a hearty baked meal.
About This Recipe
Sweet Potato Casserole is built in layers so the filling, sauce, and topping bake together.
Rest the dish briefly before serving so each portion holds its shape.
Ingredients
- ✓4 pounds sweet potatoes (about 5 large), peeled and cubed
- ✓1 cup 2% milk
- ✓1/2 cup packed brown sugar
- ✓6 tablespoons butter, softened
- ✓1 large egg, lightly beaten
- ✓1-1/2 teaspoons ground cinnamon
- ✓1-1/2 teaspoons vanilla extract
- ✓3/4 teaspoon ground allspice
- ✓1/2 teaspoon salt
- ✓1/4 teaspoon ground nutmeg
- ✓18 large marshmallows
Ingredient Notes
- Filling: Cook wet fillings enough so the casserole is not watery.
- Sauce: Use enough sauce to keep the center moist.
- Topping: Add cheese, crumbs, or pastry for texture.
- Resting: Let the casserole settle before slicing.
Instructions
- 1
Place the sweet potatoes in a large saucepan and cover them with water. Bring the water to a boil, then reduce the heat. Cover the pot and cook until the potatoes are tender when pierced with a knife through the thickest part of the potato. This will take about 15 to 20 minutes. Drain the potatoes.
- 2
Transfer the sweet potatoes to a large bowl and mash them until they're smooth. Add the milk, brown sugar, butter, egg, cinnamon, vanilla, allspice, salt and nutmeg to the bowl. Beat them together until they're smooth and evenly mixed.
- 3
Transfer the mixture to a greased shallow 2-1/2-quart baking dish. Bake the casserole, uncovered, at 350°F until it's heated through, about 40 to 45 minutes.
- 4
Remove the dish from the oven and arrange the marshmallows across the top of the casserole. Return it to the oven and bake just until marshmallows begin to puff and brown, about 5 to 10 minutes longer.
Katy’s Kitchen Tips
- Drain watery fillings before layering.
- Spread sauce evenly.
- Cover if the top browns too quickly.
- Rest before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Sweet Potato Casserole
Serve Sweet Potato Casserole with a green salad, steamed vegetables, pickles, or simple bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Watery filling: Extra moisture can make the center loose.
- Uneven layers: Uneven layers bake and serve poorly.
- Overbrowned top: Cover loosely if the top browns too fast.
- No rest time: Resting helps slices hold together.
FAQ
Can I make Sweet Potato Casserole ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 282 calories
- Carbohydrates: 50g carbohydrate (30g sugars
- Cholesterol: 43mg cholesterol
- Fiber: 4g fiber)
- Protein: 4g protein.
- Sodium: 227mg sodium
- Fat: 8g fat (5g saturated fat)