Delicious Mom’s Sweet Potato Casserole Recipe to Savor!
Mom’s Sweet Potato Casserole is a cherished family tradition that brings warmth and love to every gathering. With its creamy texture and sweet, indulgent topping, this casserole captures the essence of home-cooked goodness.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups sweet potatoes (mashed)
- 1/2 cup brown sugar
- 1/4 cup milk (or non-dairy milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup mini marshmallows
- 1/2 cup chopped pecans (optional)
Instructions
- Start by peeling and chopping the sweet potatoes into even-sized chunks. Place them in a large pot filled with water and bring to a boil. Cook for about 15-20 minutes, or until they're tender when pierced with a fork. Drain and allow to cool slightly.
- Transfer the cooked sweet potatoes to a mixing bowl. Use a potato masher or fork to mash them until smooth, ensuring there are no lumps for a creamy consistency.
- To the mashed sweet potatoes, add brown sugar, milk, eggs, vanilla extract, cinnamon, and nutmeg. Using a whisk, combine these ingredients thoroughly until everything is well incorporated and smooth.
- Preheat your oven to 350°F (175°C). Grease your baking dish with a bit of butter or non-stick spray to prevent sticking. Pour the sweet potato mixture into the dish and spread it evenly with a spatula.
- Sprinkle the mini marshmallows evenly over the top of the sweet potato mixture. If you’re using pecans, add them as well for an extra layer of flavor and texture.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the marshmallows are golden brown and slightly toasted. You'll know it's ready when the top is bubbly and fragrant.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: For a vegan-friendly version, substitute milk with almond or coconut milk and use flax eggs instead of regular eggs. You can also use maple syrup or coconut sugar instead of brown sugar for a different sweetness profile.