![- 4 medium sweet potatoes, peeled and cubed - 1/2 cup brown sugar - 1/4 cup maple syrup - 1/4 cup unsalted butter, softened - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup mini marshmallows - 1/2 cup pecans, chopped (optional) - 1/4 cup coconut milk (or any milk of your choice) Choosing fresh sweet potatoes is key. Look for firm, smooth skin without dark spots. Fresh sweet potatoes have a sweet flavor and creamy texture. They also hold up well when baked. If you can’t find brown sugar, use coconut sugar or honey. Both options add sweetness and depth to the dish. Each serving has about 250 calories. The dish provides around 4 grams of protein, 10 grams of fat, and 38 grams of carbs. The high fiber content of sweet potatoes also supports digestion. The mini marshmallows add a fun sweetness, but they also bring extra sugar. Using pecans boosts the healthy fats and adds crunch. For the full recipe, check out the Sweet Potato Heaven Casserole. To start, we need to prep the sweet potatoes. First, peel and cube four medium sweet potatoes. You want them roughly the same size for even cooking. Next, place the cubed sweet potatoes in a large pot. Cover them with water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook until they are tender, about 15 to 20 minutes. Drain the sweet potatoes and let them cool slightly. Now, it's time to preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish. This will ensure your casserole does not stick and comes out perfectly. Next, we’ll mash the sweet potatoes. In a large mixing bowl, use a potato masher to mash the sweet potatoes until they are smooth. You want a creamy texture for the best casserole. Now comes the fun part! Add in the flavor. Combine the mashed sweet potatoes with half a cup of brown sugar, a quarter cup of maple syrup, a quarter cup of softened unsalted butter, one teaspoon of vanilla extract, half a teaspoon of ground cinnamon, a quarter teaspoon of ground nutmeg, a quarter teaspoon of salt, and a quarter cup of coconut milk. Mix everything until it’s well combined and creamy. Now, let’s pour and spread the mixture into the prepared baking dish. Use a spatula to smooth the top. This helps with even baking. Sprinkle one cup of mini marshmallows evenly over the top. If you want a little crunch, add half a cup of chopped pecans on top of the marshmallows. Bake in the preheated oven for 25 to 30 minutes. You’ll know it’s done when the marshmallows turn golden brown and the casserole is heated through. Once out of the oven, let it cool for a few minutes before serving. Enjoy your sweet potato casserole with marshmallows delight! For the full recipe, check out the [Full Recipe]. To make your sweet potato casserole shine, consider adding spices. Ground cinnamon and nutmeg bring warm notes. A dash of ginger can add zing. For a twist, try maple extract for a richer flavor. To achieve creaminess, use coconut milk. It adds a subtle sweetness. You can also blend in some cream cheese for extra richness. Just mix it in with your sweet potatoes for a smooth finish. Avoid overcooking sweet potatoes. Boil them for about 15 to 20 minutes until tender but not mushy. This keeps them fluffy and gives the casserole a great texture. For varied textures, try baking in stages. Bake the casserole uncovered for the first 15 minutes. Then, cover it with foil for the rest of the time. This creates a nice crust while keeping the inside soft. Serve your casserole warm right from the dish. Make sure the golden marshmallows are on display. They look beautiful and invite everyone to dig in. Pair this casserole with roasted turkey or glazed ham for a festive meal. It also goes well with green beans or cranberry sauce, adding balance to your plate. For the full recipe, check out Sweet Potato Heaven Casserole. {{image_2}} You can play with the nuts or seeds in this dish. Instead of pecans, try walnuts or sunflower seeds for crunch. Each adds its own tasty twist. If someone in your home needs dairy-free options, swap the butter for coconut oil. Use almond or oat milk instead of regular milk. These swaps keep the flavor while making it friendly for various diets. Want to add a fruity touch? Try mixing in diced apples or pears. They bring a nice sweetness. You can also add spices like ginger or allspice for a warm flavor. If you really want to impress, drizzle some caramel sauce over the top before baking. This addition gives your casserole a rich, sweet layer that everyone will love. If you want to save time, use an Instant Pot. It cooks the sweet potatoes fast and keeps them moist. Just set it for about 8 minutes on high pressure. Another option is the slow cooker. It will take longer, but it gives a deep flavor. You can even grill or roast the sweet potatoes for a smoky taste. Each method offers a different twist, so feel free to experiment with what you like best. For the complete recipe, check out the [Full Recipe]. To store leftovers, let the casserole cool down. Cover it tightly with plastic wrap or foil. You can also transfer it to an airtight container. This keeps the dish fresh and tasty. I recommend using glass containers for easy reheating. They do not stain and are safe for the oven. If you want to freeze the casserole, cool it completely first. Wrap it well in plastic wrap, then in aluminum foil. This double wrap helps prevent freezer burn. For best results, eat it within three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warmed through. This keeps the texture nice. In the fridge, the casserole lasts about three to five days. Always check for odd smells or changes in color. Signs of spoilage include mold or an off taste. If you see or smell something strange, it’s best to toss it. Eating spoiled food can make you sick. So, when in doubt, throw it out. What can I substitute for marshmallows? You can use whipped cream or coconut cream for a lighter touch. You can also try using toasted nuts or a sprinkle of brown sugar for a crunchy topping. Each choice adds a unique flavor twist! Can I prepare the casserole in advance? Yes, you can prepare the casserole up to a day ahead. Just cover it tightly with plastic wrap and store it in the fridge. When you’re ready to bake, remove the wrap and bake as directed. How do I know when the casserole is done? Check the casserole after 25 minutes. The marshmallows should be golden brown. You can also insert a knife into the center. If it comes out clean, it’s ready! Can I use canned sweet potatoes instead? Yes, you can use canned sweet potatoes for this recipe. Just drain them well and mash them. This saves time. However, fresh sweet potatoes give a richer flavor and texture. Is this dish suitable for vegetarian diets? Yes, this sweet potato casserole is vegetarian. It uses no meat or animal products, making it perfect for those diets. Can I make this casserole spicier? Absolutely! Add a pinch of cayenne pepper or a dash of chili powder. This will give the dish a nice kick without overpowering the sweet flavors. Enjoy experimenting! This blog post covered a delicious sweet potato casserole recipe. You learned about key ingredients, like sweet potatoes and spices. I shared tips on mixing, baking, and serving for the best results. You also discovered helpful storage info and variations to try. In the end, this dish brings warmth to any meal. Enjoy making it your own! Simple changes can make it a family favorite. Now it’s time to gather your ingredients and get cooking!](https://recipesure.com/wp-content/uploads/2025/04/959bbc5f-ceb4-45bd-a975-f8775e3a3fc8-1.webp)
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