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 9x13-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.