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

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. 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.
3. 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.
4. Combine Toppings: In a separate bowl, mix 1/2 cup of chopped pecans with mini marshmallows (if using).
5. Assemble Casserole: Spread the sweet potato mixture into a greased 9×13-inch Baking dish. Top with the pecan and marshmallow mixture.
6. 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

1. How do I store leftovers? Store in an airtight container in the fridge for up to 4 days.
2. Can I freeze this casserole? Yes, prepare ahead and freeze before Baking. Thaw in the fridge overnight before cooking.
3. How do I reheat? Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
4. Can I make it vegan? Absolutely! Substitute eggs with flaxseed meal and use almond or coconut milk.
5. Can I use fresh sweet potatoes instead of canned? Yes, fresh sweet potatoes work beautifully in this recipe!

Share Your Thoughts!

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:

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until tender (about 15 minutes). Drain.
3. In a large mixing bowl, combine the drained sweet potatoes, brown sugar, maple syrup, butter, milk, vanilla extract, eggs, and salt. Mash until smooth.
4. In a separate bowl, mix pecans with marshmallows (if using).
5. Spread the sweet potato mixture in a greased 9×13-inch Baking dish. Top with the pecan and marshmallow mixture.
6. 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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