Sweet Potato Casserole 🍠
Summary
We take Thanksgiving and the holidays very seriously in my family, so all of my thanksgiving sides and main courses that you will find on my recipe blog are tried and true and are recipes I have made throughout my entire life. Starting off, my sweet potato casserole is a thing of simplicity and beauty, all of the perfect fall flavors mixed in with sweet potatoes and an ooey gooey marshmallow topping. This will be a hit on your thanksgiving table! I am going to share with you a few tricks along the way to make not only this recipe but your thanksgiving easy. Let’s make it!
Time saving tip: The best part of this recipe is that you can boil your sweet potatoes with the skins on. Once they are soft remove them from the pot of boiling water and place them in a bowl. As soon as they are not too hot to handle, pick them up, squeeze, and they will fall right out of the skins.
Note: You can make this up to 3 days ahead of time, cover with tinfoil, pop in the refrigerator or freezer, and then bake as the recipe indicates on the day of thanksgiving.
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👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
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🤔 Common Questions
Yes, you can use canned sweet potatoes for convenience. Just make sure to drain them well and mash them before using them in your casserole.
Sweet potatoes and yams are often confused, but they are different. Sweet potatoes have a smoother texture and sweeter flavor compared to yams. For traditional sweet potato casserole, it’s best to use sweet potatoes. Yams are starchier and can be drier, which might affect the consistency of your casserole.
Sweet Potato Casserole 🍠
Ingredients
- 7 sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup raisons
- 1 cup chopped pecans
- 3/4 cup orange juice no pulp
- 1 stick butter sliced
- 1 tsp cinnamon
- 10 oz bag mini marshmallows
- Pinch of salt
Instructions
- Bring a large pot of water to a boil and add in sweet potatoes, skins on, boil for about 45-50 minutes or until soft.
- Once cooled, easily peel the skins off the potatoes and add to a large bowl.
- In the bowl add brown sugar, orange juice, cinnamon, salt, and butter, beat which mixer about 1 minute until incorporated, don’t over mix!
- Then fold in pecans and rasions
- Add sweet potato mixture into a baking dish and top which mini marshmallows.
- Bake at 350°F for 45 minutes – 1 hour, if marshmallows start to get too browned you can cover with tin foil halfway through. Cool 15 mintutes & serve! Happy Thanksgiving!
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