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For my sweet potato casserole, you will need these items: - 4 large sweet potatoes, peeled and cubed - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1/2 cup milk - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 2 cups mini marshmallows - 1/2 cup pecans, chopped (optional) To get the best flavors, measure your ingredients carefully. Use dry measuring cups for sugar and flour. Use liquid measuring cups for milk and melted butter. For the sweet potatoes, make sure they are evenly cubed. This helps them cook at the same rate. A kitchen scale can help too. It gives precise weight for ingredients like butter and sugar. If you don’t have a few items, don’t worry! Here are some easy swaps: - Instead of granulated sugar, use coconut sugar for a lighter taste. - You can swap out milk for almond milk or oat milk for a dairy-free version. - If you want a richer flavor, use brown butter instead of regular butter. - For a nut-free option, leave out the pecans or use sunflower seeds. Feel free to mix and match these substitutions to make the dish your own. Enjoy the process! For the full recipe, check out the details above. Start by rinsing your sweet potatoes. Then, peel and cube them. Place the cubes into a large pot. Fill the pot with water and add a pinch of salt. Bring the water to a boil. Cook the sweet potatoes for 15 to 20 minutes. They should be soft when you poke them with a fork. After cooking, drain the water and put the sweet potatoes in a mixing bowl. Use a potato masher or electric mixer to mash the sweet potatoes until they are smooth. Now, it’s time to mix in the other ingredients. Add the granulated sugar and brown sugar to the mashed sweet potatoes. Then, pour in the milk and melted butter. Crack the eggs into the bowl, followed by the vanilla extract, cinnamon, and nutmeg. Use a spatula or mixer to combine everything well. You want a creamy texture. This mixture should look inviting and smell amazing. Take a greased 9x13-inch baking dish and transfer the sweet potato mixture into it. Spread the mixture evenly with a spatula. Next, sprinkle mini marshmallows over the top. If you like, add chopped pecans for extra crunch. Preheat your oven to 350°F (175°C). Bake the casserole for 25 to 30 minutes. Look for golden brown marshmallows on top. When it’s done, take it out and let it cool for a few minutes. This casserole is best served warm. If you want the full recipe, you can check back for complete details. To get the best texture in your sweet potato casserole, start with the right potatoes. Use large, firm sweet potatoes. They mash well and keep a nice creamy feel. Make sure you cook them until they're soft. This helps create a smooth mixture. After cooking, mash them thoroughly. I like using a potato masher for a rustic texture. If you prefer it even smoother, use a mixer. The right seasonings can make your casserole shine. I always add cinnamon and nutmeg. They bring warmth and depth to the dish. Consider adding a pinch of salt to balance the sweetness. You can also mix in chopped pecans for a nice crunch. If you want a twist, try adding maple syrup or a splash of orange juice. These add unique flavors that complement the sweet potatoes. One common mistake is overcooking the sweet potatoes. This can lead to a watery casserole. Make sure to drain them well after boiling. Another mistake is not mixing the ingredients enough. You want everything blended for a smooth taste. Lastly, don't skip the baking step. Baking helps the flavors combine and gives a nice finish. Follow these tips for a perfect sweet potato casserole! {{image_2}} If you want to switch things up, try different toppings. Instead of marshmallows, you can use crushed graham crackers. They add a nice crunch and sweetness. Another option is to sprinkle brown sugar on top for a caramelized finish. You could also use chopped pecans or walnuts for a nutty flavor. These alternatives can make your casserole unique and fun. You can make a healthier version of sweet potato casserole. Substitute sugar with maple syrup or honey for natural sweetness. Use unsweetened almond milk instead of regular milk for fewer calories. You could even skip the butter and use coconut oil. These swaps still give you a tasty dish but with less guilt. Many cultures have their own take on sweet potato casserole. In some Southern kitchens, you might find a dash of cayenne pepper for heat. In Japan, they might mix in miso for a savory twist. Try adding spices like ginger or cardamom for a unique flavor. These twists can bring new life to your casserole. Don't forget to check the Full Recipe for the basic version before you experiment! To keep your sweet potato casserole fresh, let it cool first. Once cooled, cover it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container. Store it in the fridge for up to three days. If you plan to eat it later, follow the freezing steps below. When you want to enjoy the leftovers, preheat your oven to 325°F (160°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until warmed through. If you want the marshmallows crispy again, uncover for the last 5 minutes. You can freeze the casserole before or after baking. If freezing before, assemble the casserole but skip baking. Wrap it well in plastic wrap and foil. It can last up to two months in the freezer. When you're ready to bake, thaw it overnight in the fridge and bake as usual. If already baked, let it cool, then freeze it. To reheat, follow the same steps as above. This way, you can have a delicious treat anytime! For the full recipe, check out the Heavenly Marshmallow Sweet Potato Bake. Yes, you can make the casserole ahead. Prepare it one day in advance. Just follow the recipe until the baking step. Store it in the fridge covered with plastic wrap. When you’re ready, bake it straight from the fridge. This saves time and lets flavors meld. If you need a butter substitute, use coconut oil or vegetable oil. Both options work well. You can also try applesauce for a lighter option. Use the same amount as the butter called for in the recipe. Each substitute adds a different taste but keeps the dish creamy. To stop marshmallows from burning, add them halfway through baking. Bake the casserole until almost done, then add marshmallows. This way, they get golden brown but don’t char. Keep an eye on them, as ovens vary. Enjoy that sweet, gooey topping! For the full recipe, check out the Heavenly Marshmallow Sweet Potato Bake . This blog post covered everything you need for sweet potato casserole. We discussed ingredients, measurements, and substitutions to ensure success. You learned how to prepare, mix, and bake the dish. Tips helped you avoid common mistakes and achieve great taste. We explored healthy variations and unique twists. Finally, I shared the best ways to store and reheat leftovers. With these insights, you can create a delicious casserole that impresses everyone. Enjoy making your dish and share it with loved ones!

- Sweet Potato Casserole with Marshmallows

Elevate your holiday meals with this irresistible Savory Sweet Potato Casserole with Marshmallows recipe! Perfect for Thanksgiving or any gathering, this dish combines creamy sweet potatoes topped with fluffy marshmallows for a delightful sweet and savory combo. Discover easy steps, helpful tips, and delicious variations to customize your casserole. Click through to explore the full recipe and create a dish that your friends and family will love!
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Ingredients
  

4 large sweet potatoes, peeled and cubed

1/2 cup granulated sugar

1/4 cup brown sugar

1/2 cup milk

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups mini marshmallows

1/2 cup pecans, chopped (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large pot, bring salted water to a boil and add the cubed sweet potatoes. Cook for about 15-20 minutes until tender. Drain and place the potatoes in a large mixing bowl.

      Using a potato masher or electric mixer, mash the sweet potatoes until smooth.

        Add the granulated sugar, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined and creamy.

          Transfer the sweet potato mixture into a greased 9x13-inch baking dish, spreading it evenly.

            Top the casserole with mini marshmallows and sprinkle chopped pecans on top, if using.

              Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and bubbly.

                Remove from the oven and allow it to cool for a few minutes before serving.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 8-10

                    - Presentation Tips: Serve warm in the baking dish, garnished with a sprinkle of cinnamon and a few whole pecans for an elegant finish.