Sweet Potato Casserole Fall Dinner Recipe
Ah, sweet potato casserole – the dish that turns every fall dinner into an over-the-top, Instagram-worthy feast. Sweet potatoes, butter, sugar, and marshmallows? Perfect, right? Maybe a bit too perfect. But let’s not pretend like it’s anything other than the indulgent, guilt-ridden comfort food we all secretly crave. Sure, it’s the “side dish” that steals the spotlight, but don’t worry. No one’s complaining. It’s warm, it’s sweet, and it’s packed with all the fall flavors you’d want. If you don’t make this, are you even celebrating the season?
Sweet Potato Casserole Fall Dinner Recipe
This sweet potato casserole is a rich, sweet, and comforting dish perfect for fall dinners, with a hint of decadence.
Ingredients
- 4 medium sweet potatoes peeled and diced
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups mini marshmallows
- 1/4 cup chopped pecans optional
Instructions
- Preheat oven to 350°F (175°C).
- Boil diced sweet potatoes until tender, about 15 minutes. Drain and mash.
- Mix mashed sweet potatoes with butter, brown sugar, milk, vanilla, cinnamon, and salt.
- Transfer mixture into a greased 9×13-inch baking dish.
- Top with marshmallows and pecans (if using).
- Bake for 25-30 minutes, until marshmallows are golden brown.
- Serve hot and enjoy!
Notes
Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
Key Vitamins and Minerals (Per Serving)
- Vitamin A: 380%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 4%
- Potassium: 10%
Additional Notes/Tips
- Get creative: Try adding a dash of nutmeg or ginger for extra warmth.
- Texture boost: Add crushed graham crackers to the topping for crunch.
- Make ahead: Prepare the casserole in advance, refrigerate, and bake when ready to serve.
- Pecan perfection: Toast your pecans for a deeper, richer flavor.
