Description
This sweet potato casserole recipe is the best Southern side dish for Thanksgiving or the Christmas holidays! Top with candied pecans or marshmallows for a sinfully decadent comfort classic side dish; this recipe will not disappoint.
Ingredients
6 sweet potatoes
1.5 sticks of salted butter
1 cup sugar
¼ cup milk
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 cup marshmallows (if using)
1 cup pecan pieces
1/2 cup brown sugar
Instructions
Wash the sweet potatoes and pat them dry. Place them in a large stock pot and boil until soft – usually 45 minutes at a rapid boil.
The skin will start falling off in the water. Get the potatoes out of the water using a slotted spoon or tongs and not your bare hands because – well, you are dealing with legit hot potatoes here.
I shouldn’t have to say anymore.
While the potatoes are hot and steamy, add the stick of butter and cup of sugar and stir. Quick Tip: Use an electric mixer to prevent arm strain.
Add two teaspoons of vanilla, one teaspoon salt, and 1/4 cup milk.
You now have your last chance to taste test before the egg goes in, so know this is your last call before you literally risk it all for a flavor check.
Taste – adjust flavor – then add the eggs.
Place the sweet potato combination in a greased casserole dish. Bake for 20 minutes or until you can’t take it anymore – top and serve.
Notes
Want to lighten this up? Here are some simple swaps that keep all the flavor:
- Reduce the sugar: Cut the brown sugar in half or use a natural sweetener like monk fruit or coconut sugar
- Skip the marshmallows: Top with pecans only for a less-sweet, more sophisticated version
- Use Greek yogurt: Replace some of the butter or cream with Greek yogurt for added protein and creaminess
- Add more spices: Boost cinnamon and nutmeg to enhance sweetness without adding sugar
- Prep Time: 1 hour
- Cook Time: 2 hours
