Get ready to transform your holiday table with the most irresistible sweet potato casserole that will have everyone begging for seconds! Ryan's Sweet Potato Casserole isn't just another side dish - it's a culinary masterpiece that combines the rich, creamy sweetness of perfectly roasted sweet potatoes with a decadent topping that'll make your taste buds dance with joy. Whether you're a seasoned cook or a kitchen novice, this recipe promises to elevate your cooking game and become an instant family favorite that will have guests asking for your secret recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 large sweet potatoes
- 1/3 cup brown sugar
- 1/4 cup butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup pecans (chopped)
- 1 cup marshmallows (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place the sweet potatoes on a baking sheet and roast in the preheated oven for 45-60 minutes, or until they are completely soft and can be easily pierced with a fork.
- Remove the sweet potatoes from the oven and let them cool for 10-15 minutes until they are comfortable to handle. Carefully peel off the skin and place the soft potato flesh into a large mixing bowl.
- Using a potato masher or electric mixer, mash the sweet potatoes until they are smooth and free of large lumps.
- Add the brown sugar, melted butter, milk, vanilla extract, salt, and nutmeg to the mashed sweet potatoes. Mix thoroughly until all ingredients are well combined and the mixture is creamy.
- Transfer the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula.
- In a separate small bowl, roughly chop the pecans and sprinkle them evenly over the top of the sweet potato mixture.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, until the edges are slightly bubbling and the top is beginning to brown.
- If using marshmallows, remove the casserole from the oven and carefully spread the marshmallows in an even layer on top of the casserole.
- Return the casserole to the oven and broil for 2-3 minutes, watching carefully to prevent burning, until the marshmallows are golden brown and puffy.
- Remove from the oven and let the casserole cool for 10 minutes before serving. Serve warm as a delightful side dish.
Tips
- • Choose sweet potatoes that are firm and free from bruises for the best flavor and texture. • For extra smoothness, use an electric mixer when mashing the sweet potatoes to eliminate any lumps. • Be extremely careful when broiling the marshmallow topping - it can burn quickly! Watch the casserole closely and remove as soon as it turns golden brown. • If you want to prepare ahead, you can roast the sweet potatoes and make the base mixture up to 24 hours in advance and refrigerate. • For a more indulgent version, try adding a sprinkle of cinnamon or a dash of bourbon to the sweet potato mixture. • Let the casserole rest for 10 minutes after baking to allow the flavors to settle and make serving easier. • If you're avoiding dairy, you can substitute the milk and butter with coconut milk and coconut oil for a delicious alternative.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 30mg
