Be sure to try my Green Bean Casserole , Mashed Potatoes, Sausage Stuffing, Cranberry Sauce, and Dinner Rolls next!
Sweet Potato Casserole
This casserole has definitely earned a spot on my top five favorite Thanksgiving recipes of all time. Since there are so many Sweet Potato Casserole recipes out there, all claiming to be the best, I’ll jump right into why this recipe really is the best one out there:
The sweet potatoes are gently boiled with chicken bouillon cubes which really enhance the savory flavor in the filling. The casserole is just the right amount of savory balanced out with just the right amount of sweet. The crumbled pecan topping is heavenly, you won’t taste anything else like it and it adds a nice crunchy texture to the top. The mini marshmallows are perfectly toasted and add just the right touch of color and flavor.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Peel the potatoes and cut into 3/4-inch slices and submerge them in cool water. Gradually bring them to a gentle boil and add chicken bouillon and salt. Cook until very fork tender. Drain and return to the warm pot. Add butter and let the steam escape from the potatoes for 5 minutes.
Add the brown sugar, vanilla extract, and cinnamon. Combine the whisked eggs and half and half. Add to the potatoes once cooled (so that the eggs don’t cook). Use a fork to mash. Don’t over-mash, leave some texture. Combine chopped pecans, melted butter, maple syrup, flour, and vanilla extract.
Spread the mashed sweet potatoes onto the bottom of a 9 x 13-inch casserole dish. Add the crumbled pecan topping.
Add mini marshmallows. Bake for 20 minutes and check every few minutes from there, until the marshmallows are toasted on the top. Remove and let sit for 10-15 minutes prior to serving.
Yams vs. Sweet Potatoes
Yams and Sweet Potatoes are often labeled interchangeably in the US, although real yams are actually brown or black. I recommend using orange or red skinned sweet potatoes for this casserole. I love to use garnet sweet potatoes.
Using Canned Sweet Potatoes/Yams
If you’re in a pinch, an equal amount of canned sweet potatoes/yams can be used for this recipe, but note that the consistency is wetter than if you’re using fresh potatoes. (And the flavor won’t be as good.) I recommend using less half and half to avoid a soupy filling, perhaps just 2 Tablespoons. You also won’t need to boil the potatoes, just be sure to drain them well.
Why the Marshmallows?
The marshmallows add a warm and toasty visual appeal to this casserole, and also enhance the sweet flavors. If preferred, you could make double the pecan crumble topping and leave out the marshmallows. If using marshmallows, be sure to use the mini variety. The large ones are more prone to burning and aren’t as easy to eat.
Make-Ahead Method
Assemble the potato filling as outlined and let it cool completely. Cover and refrigerate for 1-2 days ahead of time. Prepare the pecan crumble topping and store in an airtight container. Don’t top the casserole with it or with the marshmallows until ready to bake. Cover and bake the casserole for 10 minutes, remove cover and add the topping, then bake uncovered for 20-25 minutes, until the marshmallows are toasted.
Storage
Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months.
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4.5 quart Dutch oven– the perfect size for boiling/mashing the potatoes 9 x 13-inch casserole dish Potato peeler
