Recipe Background
Easy Sweet Potato Casserole is a must-have for your holiday feast when you need something delicious that can be made without stress. Made with sweet potatoes that are elevated with brown sugar, maple syrup, and warm spices, everything is topped with an incredible, crunchy pecan crumble. Better yet, for those who can't resist, gooey marshmallows are melted on top. With that addition, how does this not count as a dessert? Whether you go for the marshmallow topping or not, the Easy Sweet Potato Casserole is a hot, crowd-pleasing dish!
Easy Sweet Potato Casserole is a must-have for your holiday feast when you need something delicious that can be made without stress. Made with sweet potatoes that are elevated with brown sugar, maple syrup, and warm spices, everything is topped with an incredible, crunchy pecan crumble. Better yet, for those who can't resist, gooey marshmallows are melted on top. With that addition, how does this not count as a dessert? Whether you go for the marshmallow topping or not, the Easy Sweet Potato Casserole is a hot, crowd-pleasing dish!
Ingredients
For the filling:
- 2 pounds sweet potatoes peeled and cubed
- cold water to taste
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/3 cup canned light coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the topping:
- 1/4 cup old-fashioned oats
- 1 tablespoon whole-wheat pastry flour
- 1/2 cup whole unsalted pecans chopped
- 1/4 cup unsweetened flaked coconut
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- nutmeg to taste
- salt to taste
- 2 tablespoons butter softened
- 1 cup mini marshmallows optional
Directions
- In a pot, add the sweet potatoes and enough of the cold water to just cover them.
- Place the pot over high heat and bring the water to a boil.
- Cook the sweet potatoes until they are fork-tender, about 20-30 minutes.
- Drain the sweet potatoes.
- In a small saucepan over medium heat, melt 2 tablespoons of the butter.
- Cook the melted butter, while whisking constantly, until little brown bits appear in the pan, about 4-5 minutes.
- Transfer the saucepan from the heat.
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, add the sweet potatoes, the browned butter, 2 tablespoons of the brown sugar, the maple syrup, the coconut milk, the vanilla extract, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the nutmeg, and 1/4 teaspoon of the salt and using an electric handheld mixer, beat until combined, about 30 seconds.
- Increase the mixing speed to medium and beat the sweet potato mixture until whipped and fluffy, about 1-2 minutes.
- In a 9-inch round tart pan or a 9x13-inch casserole dish, add the sweet potato mixture and spread it out evenly.
- In a bowl, add the oats, the flour, the pecans, the flaked coconut, the remaining brown sugar, the remaining cinnamon, the extra nutmeg, and the extra salt and mix until thoroughly combined.
- Add the remaining softened butter to the oat mixture and using your clean hands or a fork, mix until the oat mixture is completely moistened and it clumps together into a crumble.
- Sprinkle the crumble mixture over the perimeter of the sweet potato mixture, leaving an empty space in the middle. If you are not using marshmallows, spread the crumble mixture evenly over the sweet potato mixture.
- Add the marshmallows to the empty middle space over the sweet potato mixture.
- Bake until the crumble topping is golden and the marshmallows are melty and slightly browned, about 20-25 minutes.
- Serve hot.
×
