Southern Sweet Potato Casserole Recipe

I recently came across a rendition reminiscent of Paula Deen’s Sweet Potato Casserole and it sparked a nostalgic memory. This take on sweet potatoes, blended with marshmallows and pecans, surprises me with its balance of sweetness and texture. Each bite reads like a celebration; I can’t wait to share it.

I first discovered my love for this Southern Sweet Potato Casserole when I was trying out The Country Cook’s recipe. It’s an easy sweet potato casserole that quickly became one of my top picks for holiday dinners like Thanksgiving and Christmas.

I start by blending 4 cups mashed sweet potatoes (from about 4 medium sweet potatoes, peeled, boiled, and mashed) with 1 cup granulated sugar, 2 eggs beaten lightly, 1/2 cup milk, 1/4 cup unsalted butter that’s been melted, a teaspoon of vanilla extract, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon. Sometimes, I mix in some mini marshmallows for that heavenly sweet top layer and even add chopped pecans when im in the mood for some crunch.

Its kind of interesting how this dish reminds me of various famous recipes you might know from Sweet Potato Casserole Allrecipes or even Paula Deens version, while keeping its own unique twist.

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t take too long, so it’s perfect when I’m in a hurry. I also really dig how the sweet potatoes mix with the cinnamon and vanilla and give it a unique flavor that is both sweet and warm. I love that the mini marshmallows create that gooey, sugary top that makes every bite extra fun. Plus, I enjoy tacking on pecans sometimes for a bit of a crunch that makes the whole dish feel a little more special.

Ingredients

• Mashed Sweet Potatoes: They are rich in fiber, vitamins and natural, hearty sweetness.
• Granulated Sugar: Adds a bright sweetness and rich flavor that balances the dish.
• Eggs: Supply protein and help bind all ingredients togther for a smooth texture.
• Milk: Provides creaminess and moisture, helping to create a silky mixture.
• Unsalted Butter: Infuses a mellow, rich taste and adds that buttery charm.
• Vanilla Extract: Deepens the aroma and flavor, making the dish extra inviting.
• Chopped Pecans: Offer crunch and healthy fats, giving a nutty surprise if desired.

Ingredient Quantities

• 4 cups mashed sweet potatoes (about 4 medium sweet potatoes, peeled, boiled, and mashed)
• 1 cup granulated sugar
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup mini marshmallows (for that sweet top, if desired)
• 1/2 cup chopped pecans (optional, for extra crunch)

How to Make this

1. Preheat your oven to 350°F and grease a casserole dish lightly.

2. In a big bowl, mix your 4 cups of mashed sweet potatoes with 1 cup of granulated sugar.

3. Add 2 lightly beaten eggs, 1/2 cup of milk, and 1/4 cup of melted unsalted butter then stir everything until it’s pretty well combined.

4. Mix in 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon, making sure there aren’t any lumps.

5. Pour the whole mixture into your greased dish, spreading it out evenly.

6. If you like a bit of crunch, sprinkle 1/2 cup of chopped pecans over the top next.

7. Next, cover the top with 1 cup of mini marshmallows so you get that sweet gooey top layer.

8. Place the dish into the oven and let it bake for about 25 to 30 minutes until the edges are bubbly.

9. Check it halfway through the baking, if the top is getting too brown, you can loosely cover it with foil.

10. Once done, remove it from the oven and let it cool for a few minutes before serving so that it sets up a little. Enjoy!

Equipment Needed

1. Oven (you need to preheat it to 350°F)
2. Casserole dish (lightly greased for the mix)
3. Large mixing bowl (for combining all your ingredients)
4. Measuring cups (for items like mashed sweet potatoes, milk, and butter)
5. Measuring spoons (for the teaspoons and halves like vanilla extract and salt)
6. Whisk or fork (to beat the eggs lightly)
7. Spatula or large spoon (for stirring all the ingredients together)
8. Aluminum foil (in case you need to cover the dish mid-bake)
9. Cooling rack or a safe surface (to let the dish cool before serving)

FAQ

Southern Sweet Potato Casserole Recipe Substitutions and Variations

• If you don’t have granulated sugar handy, you can swap it out for brown sugar instead which gives a richer flavor.
• Instead of eggs you can use a flax egg – mix 1 tablespoon of flaxseed meal with 3 tablespoons water and let it sit for a few minutes.
• If milk isn’t your thing or you run out, almond milk or oat milk work great as substitutes.
• You can substitute unsalted butter with coconut oil if you wanna add a slight coconut twist to the dish.
• If you don’t like pecans, try using walnuts or almonds to keep some crunch in the casserole.

Pro Tips

1. Make sure your sweet potatoes are mashed really smooth, cuz any lumps might change the texture and no one likes unexpected clumps in a dish
2. When you mix in your eggs, milk and butter, stir gently only so you dont overwork it and end up with a dense casserole
3. Keep an eye on the marshmallows mid-bake and if they start browning too fast, just cover the dish with foil for a few minutes to keep them from burning
4. For an extra crunch and richer flavor, try toasting the chopped pecans in a dry pan for a couple of minutes before you sprinkle them on top
5. Let the dish cool a bit after baking so it can set nicely which makes serving and cutting it way easier