Thanksgiving is just around the corner and I am so excited to share one of my all time favorite dishes with you! This Sweet Potato Casserole is easy to make with just a few steps and just six ingredients!
Growing up I remember always helping my Mom and Grandma in the kitchen around the holidays. Nothing beats the aroma of a good Sweet Potato Casserole cooking in the oven. The whole house would smell like toasted mashmallows and I remember being impatient and wanting to eat that and only that. Of course I had to have some turkey and vegetables, too. But this casserole was and still is one of my favorite side dishes!
Sweet and savory combine to make a classic Fall dish that is delicious and festive. Marshmallows and pecans? Oh yes, load it up! And start some traditions of your own by letting the kids help make this easy Thanksgiving casserole. The kids will love the taste of sweet potatoes topped with some toasted marshmallows.
And of course this dish can be made any time you are craving a tasty side dish (not just around the Holidays).
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Key Ingredients for this Sweet Potato Casserole
- Sweet Potatoes
- Fat Free Milk
- Pumpkin Pie Spice
- Mini Marshmallows
What we love about sweet potatoes
Sweet potatoes are actually a super food that are loaded with Vitamin A which is great for our vision health, immune system, and bones. They are loaded with so many other nutrients too. Sweet potatoes are great for our heart health, can help fight off certain cancers, and can even help control diabetes. These are just to name a few! So, if you only think about sweet potatoes during the holidays, its time to start picking them up on a more regular basis!
For more on sweet potatoes, how to store & prepare them check out our Produce Tips page.
How to make this easy Sweet Potato Casserole
First start by peeling and cutting up the sweet potatoes. Place them in a large saucepot and cover with water. Bring to a boil and simmer for about 20-25 minutes, or until tender. Then drain them and transfer them to a large mixing bowl.
Next add in the milk, butter, and pumpkin pie spice. Beat with an electric mixer until the potatoes are smooth and everything is well combined.
Then pour the sweet potato mixture into a shallow baking dish and top with pecans and marshmallows. Place under a preheated broiler 5 inches from the heat; broil 2-3 minutes, or until the marshmallows are lightly browned.
Serve hot and enjoy with all of your other favorite sides! Enjoy!
Make sure to PIN IT!
Can you freeze leftover Sweet Potato Casserole?
Yes! Like most foods, this sweet potato casserole can be frozen as long as it is wrapped and sealed properly. Make sure to let the casserole cool before trying to freeze. The topping may not keep its texture after it has been froze, but you could always add some extra pecans on top before reheating for some crunch. It is recommended that you consume the casserole within 4 months from freezing for best taste.
Sweet Potato Casserole
- 6 sweet potatoes peeled, cubed
- 1/4 cup fat-free milk
- 2 tablespoons unsalted butter
- 2 teaspoons pumpkin pie spice
- 1/2 cup pecans chopped
- 2 cups mini marshmallows
- Place sweet potatoes in large saucepot and cover with water. Bring to a boil and simmer 20-25 minutes, or until tender; drain.
- Place potatoes, milk, butter and pumpkin pie spice in large mixing bowl. Beat with electric mixer until smooth.
- Add sweet potato mixture to shallow baking dish, top with pecans and marshmallows. Place under preheated broiler 5 inches from heat; broil 2-3 minutes, or until marshmallows are lightly browned.