This classic Sweet Potato Casserole is a must-have for Thanksgiving. It’s easy, fluffy and perfectly sweet. And, pecans add just the right amount of crunch!
I need to talk to you about this casserole. But, first, are you a sweet potato fan?
Here is another story for you about one of the ingredients that I started using after moving to the US. You see, as far as I know, there is no sweet potato in Iran. I saw sweet potatoes a couple of times in a supermarket in Istanbul, but that was really it. I made that Teriyaki Chicken Loaded Sweet Potato when I was back in Istanbul, and we loved it! Sweet potatoes are so delicious and I love how creamy they are!
But I always wanted to make sweet potato casserole. You know why?
Exactly, one of the “Friends” Thanksgiving episodes.
Remember this episode? Where Will saw Rachel after years and revealed that they had an “I Hate Rachel Green Club?” This is one of my favorite episodes. Oh, who am I kidding? Every episode is my favorite episode, otherwise I wouldn’t have watched the whole series like, one million times.
See? Will is having potatoes, but he calls them yams. I don’t really know the exact difference between yams and sweet potatoes but The Kitchn has an article about it that you might find interesting. Anyway, the dish that Will calls yams looks like sweet potato casserole to me and I gave it a delicious twist by adding marshmallows, pecans and brown sugar.
Seriously, is there anyone out there who doesn’t laugh out loud while watching Friends?
To make this sweet potato casserole, I baked sweet potatoes in the oven for about an hour. The cooking time really depends on the size of the potatoes. I let mine cook until they were really soft because I think that’s when they have the most flavor.
Then I mashed them really well in my food processor, but you can easily mash them with a potato masher or even a fork. If you are using anything other than a food processor, make sure the potatoes are completely smooth.That will give you the creamiest sweet potato casserole ever.
Next, I added an egg and maple syrup. By now you definitely know that I’m not dogmatic about following recipes to the letter, so if you don’t have maple syrup or just feel like a substitution, I suggest using agave, brown sugar or honey. All three will work just as fine.
The fun part? Marshmallows! Now this part is totally optional but I wouldn’t skip it. I love the flavor and the texture of melted marshmallows. Some would top the casserole with marshmallows but I just folded them into the sweet potato batter because the textures match better. I save the top for the crunchy texture!
To top the sweet potato casserole, I used brown sugar and chopped pecans, just simply sprinkling them on top. I baked the casserole for 25-30 minutes and served it warm. I assure you that this sweet potato casserole is amazingly good, whether cold or warm. It’s so comforting that it will make you smile. I know it made me smile!
- 3 large sweet potatoes
- 1 egg
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- Preheat the oven to 375F. Cover a baking sheet with aluminum foil and coat with non stick spray.
- Wash and dry the potatoes, pierce them with a fork and place them on the baking sheet. cover the potatoes with a piece of aluminum foil and bake them in the oven for 40 minutes to 1 hour until fully cooked.
- Preheat the oven to 350F.
- When the sweet potatoes are cool enough to handle, peel them and mash them in a food processor. Add in egg, maple syrup, cinnamon and ginger. Mix well.
- Gently fold in mini marshmallows.
- Fill a casserole dish with the batter and top it with pecans and brown sugar.
- Bake in the oven for 25-30 minutes. Serve warm.