Learn how to make sweet potato casserole. This easy casserole recipe is a holiday must. If you skip marshmallow and pecan topping, this is a definitely lighter version. So gobble it with no guilt. Enjoy!
Easy and Light Sweet Potato Casserole Recipe
For one 2-quart casserole
- 2 1/2 pounds sweet potato (1125g)*
- 1/3 cup honey (80ml)*
- 1/4 cup milk (60ml)
- 1 teaspoon pumpkin spice
- 1/8 teaspoon salt
For topping (optional):
- 2/3 cup pecans
- 2 teaspoons dark brown sugar
- 1 cup mini marshmallows or chopped regular marshmallow
* I used white sweet potatoes. They are flavorful and sweet. Read more about white sweet potatoes at Kitchn.
* Honey without strong aroma e.g.) acacia honey
First, spray oil a baking dish and set aside.
Then cook sweet potatoes. I am cooking in boiling water now but you can opt for baking them in aluminum foil. Cook until it’s fork-tender. It took about 25 minutes today but cooking time varies depending on the size of potatoes.
Now remove the skin and add in a mixing bowl. Pour in 1/4 cup of milk and mash with a potato masher. And add in 1/3 cup of honey, 1 teaspoon of pumpkin spice, and 1/8 teaspoon of salt and continue mashing and stirring until well combined. Now taste and add more spice or salt to your liking. Then fill a baking dish with mashed sweet potato.
Bake in the oven preheated to 375 degrees F. (190 C.) for 15 minutes.
Meanwhile prepare topping by chopping 2/3 cup of pecans. You can also use cornflakes but pecans are in season right now. Out of oven, arrange pecans on top of mashed potato. And sprinkle 2 teaspoons of dark brown sugar. Finally arrange mini marshmallows between the rows of pecans. Today I am using chopped regular marshmallows.
Again bake at 375 degrees F. for about 15 minutes or until marshmallows turn golden brown.
Voila! Sweet potato casserole. This beautiful dish is a must this time of the year along with everything pumpkin.
Bon appetit! Everyone loves warm mashed sweet potato with marshmallows.
Find the ingredients in the description box below and get the written recipe at Eugeniekitchen.com.
Thank you for watching. Bye for now!