Best thanksgiving sweet potato casserole recipes - Vegetarian

Author: Spencer Anderson  

Sweet potato casserole deserves an actual spotlight shining bright on it during Thanksgiving dinner, complete with toasty marshmallows and fragrant pecans. Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy.

Sweet Potato Casserole With Marshmallows

Sweet potato casserole deserves an actual spotlight shining bright on it during Thanksgiving dinner, complete with toasty marshmallows and fragrant pecans.
Total time: 60 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

• Cooking spray
• 4 c. large sweet potatoes, peeled and cubed
• 1/2 c. packed brown sugar
• 8 tbsp. (1 stick) butter, melted
• 1 tsp. pure vanilla extract
• 1/2 c. milk
• 2 large eggs
• 1/2 tsp. kosher salt
• 1 c. packed dark brown sugar
• 1/2 c. all-purpose flour
• 4 tbsp. butter, melted
• 1 c. chopped pecans
• 2 1/2 c. mini marshmallows

Nutrition:

• Calories: 579 calories

How to cook:

1. Preheat oven to 350° and grease a 9-x-13" baking dish with cooking spray. Place sweet potatoes in a large pot and cover with water. Bring to boil then reduce heat and simmer until the sweet potatoes are tender, about 15 minutes. Drain and let cool slightly then transfer to a large bowl.
2. In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.
3. In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.
4. Bake until cooked through and golden, about 30 minutes.

Notes: Yummy Sweet Potato Casserole Recipe, A creamy sweet potato casserole with a crunchy pecan topping. Easy to make ahead, this recipe is the perfect side dish for your holiday meal.

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sweet potato casserole with marshmallows

3 Ways to Make Sweet Potato Casserole

Sweet potatoes may not have been present at the first Thanksgiving, but they have certainly
Duration: 5:31

Loaded Sweet Potato Casserole

Sweet Potato Casserole is such a classic and traditional dish. Elevated and made even better with a cinnamon filling and buttery cinnamon pecan topping.
Provided by: Catalina Castravet
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

• 3 lbs sweet potatoes (peeled and diced)
• 1/2 cup brown sugar
• 1 cup pecans (chopped and toasted)
• 2 large eggs (lighly beaten)
• 1/2 cup milk (room temperature)
• 1/4 cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter (softened)
• 1 tablespoon cinnamon
• 1 cup all purpose flour
• 1 cup packed brown sugar
• 1 cup pecans (toasted and chopped)
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1/4 cup unsalted butter (melted)
• 1 1/2 cup mini marshmallows

Nutrition:

• Calories: 783 kcal
• Carbohydrate: 103 g
• Protein: 8 g
• Fat: 40 g
• Saturated Fat: 15 g
• Cholesterol: 95 mg
• Sodium: 458 mg
• Fiber: 9 g
• Sugar: 57 g
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 350 degrees F.
2. Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.
3. Add 2 cups of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool, and roughly chop.
4. Cook the Potatoes:
5. Peel, cube, and wash sweet potatoes. Add the cubed potatoes to a dutch oven or large saucepan. Cover with water and bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
6. Drain cooked sweet potatoes, mash, and set aside to cool off a bit.
7. Cinnamon Filling:
8. While the potatoes are cooking, in a small bowl, using a fork mix together the softened butter, flour, sugar, and cinnamon until soft crumbs form. Set aside.
9. Pecan Topping:
10. Combine all the ingredients from the "Pecan Topping" section except marshmallows. Stir and set aside.
11. Sweet Potato Layer:
12. Combined the slightly cooled mashed potatoes with the ingredients from the "For the Potatoes" section: brown sugar, melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon, and nutmeg. Stir to combine until smooth.
13. Assembling the Casserole:
14. Add half of the mashed sweet potatoes mix to the prepared pan, distribute evenly and smooth the top with a spatula.
15. Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes.
16. Add the remaining sweet mashed potato filling, distribute evenly and smooth the top with a spatula.
17. Sprinkle the Pecan Filling mixture on top of the mashed potatoes.
18. Sprinkle the mini marshmallows if using.
19. Sprinkle the remaining Cinnamon Filling mixture on top.
20. Bake:
21. Bake for 30 minutes, until the filling is hot and the topping has browned.
22. If the marshmallow starts to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, careful to not touch the toppings.
23. Serve warm.

Notes: How to Make Sweet Potato Casserole, Tyler tops simple baked sweet potatoes with a sweet and crunchy streusel mixture of brown sugar, cinnamon, pecans and melted mini marshmallows. Get the Recipe:

Sweet Potato Casserole

Everyone will ask for seconds of this casserole made with mashed sweet potatoes and a marshmallow topping that's a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.
Provided by: Martha Stewart
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8
Number of ingredients: 6

Ingredients:

• 3 pounds sweet potatoes (about 8), peeled and cut into 1-inch chunks
• Coarse salt and ground pepper
• 1/2 cup whole milk
• 4 tablespoons butter
• 1/2 teaspoon ground nutmeg
• 2 cups mini marshmallows or chopped regular marshmallows

Nutrition:

• Calories: 246 g
• Fat: 6 g
• Fiber: 5 g
• Protein: 4 g

How to cook:

1. Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. Bring to a boil; reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
2. Remove pan from heat; add milk, butter, and nutmeg. Mash until smooth; season with salt and pepper. Transfer sweet-potato mixture to a 2-quart baking dish. (To make ahead, refrigerate, up to 1 day.)
3. Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Notes: Sweet Potato Casserole with Marshmallows Recipe, Ingredients · 5 sweet potatoes, peeled and sliced · ½ cup packed brown sugar · ¼ cup reduced-fat margarine · 3 tablespoons orange juice · 1 pinch ground cinnamon