Sweet potato casserole with marshmallows is one of the most highly anticipatedThanksgiving recipes. Most versions of this sweet potato recipe flirt the line between side dish anddessert, but not this one. It's sweet but not candy-like, with subtle notes of smoked paprika and cayenne pepper to complement the warm cinnamon. Bonus: No one will be fighting over which topping is best on thisThanksgiving casserole. Why? It has both! In addition to the melty, pillowy marshmallows, there's a crunchy, buttery pecan streusel topping to contrast the creamy filling.
How do you make sweet potato casserole?
You start by roasting the sweet potatoes to get them nice and tender. Next you mash the cooked sweet potatoes with butter, cream, brown sugar, eggs, salt, and spices like cinnamon, smoked paprika, and a touch of cayenne but the tiniest bit of smoky heat. Then comes the best part—the topping! Combining mini marshmallows with a buttery, pecan crumble, this topping is the best of both worlds. Just sprinkle it on top and bake! Just before it's done, add more marshmallows on top and bake until toasty.
What's the difference between paprika and smoked paprika?
Both paprika and smoked paprika are made from dried chili peppers, but the difference between the two is that the peppers for smoked paprika are dried over smoke rather than air. As you might guess, this gives smoked paprika a more intense, smokier flavor than mild, more neutral regular paprika. It may sound like an unusual addition to sweet potato casserole, but, combined with a pinch of cayenne, it perfectly balances the sweetness of the dish.
Is it better to boil or bake the sweet potatoes?
For a deeper sweet potato flavor, roasting is the way to go. This recipe calls for roasting whole sweet potatoes for 50 to 60 minutes, until tender. While this might seem like a lot of time, it's mostly hands-off. Plus, it's an easy step that can be done up to three days ahead.
Is sweet potato casserole supposed to be soupy?
Not a chance! Some versions that you encounter may seem a little too runny. It could be because the sweet potatoes were initially boiled rather than baked. Boiled sweet potatoes have a tendency to absorb water, which, in turn can make the casserole a little soupy. This recipe, however, calls for baking the sweet potatoes! You'll also find that this recipe doesn't add too much liquid to the mix. A little heavy cream, melted butter, and the addition of eggs meet in the middle to yield a light and fluffy filling.
Can you make sweet potato casserole ahead of time?
You sure can! Making it ahead is great way to save time Thanksgiving morning. Prepare the filling and the topping as directed, but don't combine the two quite yet. Refrigerate both, and wait to sprinkle on the marshmallows and crumble topping until right before you bake the casserole. You can get even further ahead byroasting and peeling the sweet potatoes the day before you assemble the casserole.
Are yams and sweet potatoes the same?
Yes, and no. Sweet potatoes and yams are two entirely different root vegetables. Yet if you find "yams" in the super market, they're most likely mislabeled as sweet potatoes. There are many different types of sweet potatoes, but two of the most common categories are firm sweet potatoes and soft sweet potatoes. The latter has darker skin and orange flesh and is extra-creamy (i.e. perfect for this recipe!).
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 2 hrs
- Total Time:
- 3 hrs
Ingredients
For the Filling:
- 3 1/2 lb.
sweet potatoes
- 1/2 c.
butter, melted, plus more to grease the casserole dish
- 1/2 c.
heavy cream
- 1/3 c.
light brown sugar
- 3
large eggs
- 1 1/4 tsp.
salt
- 1 1/2 tsp.
cinnamon
- 3/4 tsp.
smoked paprika
- 1/4 tsp.
cayenne pepper (optional)
For the Topping:
- 1/2 c.
all-purpose flour
- 1/2 c.
light brown sugar
- 1/2 tsp.
cinnamon
- 1/4 tsp.
salt
- 1 c.
chopped pecan
- 1/4 c.
butter, melted
- 2 c.
mini marshmallows, divided
Directions
- Step1For the filling: Preheat the oven to 425°F. Line a baking sheet with foil.
- Step2Place the sweet potatoes on the foil and pierce the tops 2 to 3 times with a knife. Loosely cover with foil. Roast until very soft, about 50 to 60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin.
- Step3In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne. Mash until smooth (or leave it a little chunky if you like!).
- Step4Reduce the oven temperature to 375°F. Butter a 13-by-9-inch casserole dish. Place the sweet potato filling in the casserole dish and smooth the top.
- Step5For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Sprinkle 1 cup of marshmallows all over the potato filling. Then top with all of the streusel. Bake for 25 minutes. Remove from the oven and top with the remaining 1 cup of marshmallows. Return to the oven for 10 to 15 minutes, or until the casserole is bubbly around the edges, hot in the middle, and the marshmallows on top are golden brown. Let cool for a few minutes before serving.
