When you think of classic Thanksgiving recipes side dishes, what comes to mind? For many of us, it’s the iconic, comforting sweetness of a creamy sweet potato casserole, crowned with a perfectly toasted, gooey layer of marshmallows. It’s that one dish that feels both like a vegetable and a dessert, and honestly, that’s part of its charm. This recipe is all about bringing that tradition to your table without any fuss. It’s incredibly simple, relying on straightforward ingredients to create a rich, smooth, and flavorful side that complements all the other savory dishes on your holiday spread.
This isn’t just any sweet potato casserole; it’s the one that will have everyone asking for the recipe. We’re talking perfectly tender sweet potatoes mashed into a velvety base, enriched with brown sugar, butter, and a hint of cinnamon. It’s the ultimate comfort food and a must-have for any festive gathering. Let’s get into making this easy Thanksgiving side that’s guaranteed to be a hit!
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Why You’ll Love This Recipe
There are so many reasons this creamy sweet potato casserole will become a staple in your collection of Thanksgiving recipes. First off, it’s pure comfort. The combination of sweet, earthy potatoes and the warm spice of cinnamon creates a flavor that just feels like a hug in a dish. The texture is just heavenly—a super smooth and creamy potato base contrasted with the light, melted fluffiness of the toasted marshmallows on top.
It’s also incredibly easy to make, which is a lifesaver during busy holiday cooking. The steps are simple and forgiving, making it a perfect recipe for even beginner cooks. Plus, it’s a total crowd-pleaser. Kids and adults alike can’t resist that sweet, toasted marshmallow topping. It’s one of those reliable sides for Thanksgiving dinner that disappears from the table every single time.
Ingredients
Here’s what you’ll need to gather for this classic dish. The beauty of this recipe is its simplicity; you probably have most of these ingredients in your pantry already, especially around the holidays.
- 3 pounds Sweet potatoes, peeled and roughly cubed
- 1 cup Brown sugar
- 3 tablespoons Butter, melted
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Kosher salt
- 1/4 cup Milk (up to 1 cup for desired consistency)
- 2 cups Mini marshmallows
Step-By-Step Instructions
Ready to create one of the best Thanksgiving food sides? Let’s walk through it step-by-step. Don’t worry, it’s easier than you think!
Step 1: Cook the Sweet Potatoes
First things first, preheat your oven to 375°F. While that’s heating up, bring a large pot of salted water to a boil. Add your peeled and cubed sweet potatoes to the pot. Let them boil for about 20 minutes, or until they are super tender. You should be able to easily pierce them with a fork with no resistance. Once they’re done, drain the water completely.
Step 2: Mash and Mix the Filling
Now for the fun part! Mash the cooked sweet potatoes using a potato masher until they’re smooth. If you’re aiming for a perfectly silky, lump-free texture, a hand mixer is your best friend here. Once mashed, stir in the brown sugar, melted butter, cinnamon, and salt. Mix it all together until it’s well combined and smells amazing. Then, start adding the milk a little bit at a time, mixing as you go, until you reach your ideal creamy consistency. Some like it thicker, some a bit looser—you’re in control!
Step 3: Assemble the Casserole
Grab an 11×7-inch casserole dish (a medium-sized one will do) and give it a good spray with nonstick cooking spray. This will make cleanup so much easier later. Spread the sweet potato mixture evenly into the prepared dish. Now, cover the entire surface with an even, generous layer of mini marshmallows. Don’t be shy here!
Step 4: Bake to Golden Perfection
Place the casserole in your preheated oven and bake for 20-25 minutes. You’re looking for the marshmallows to become beautifully golden brown and slightly puffy. Keep a close eye on them, as they can go from golden to burnt pretty quickly! As soon as they look perfect, take the casserole out. Let it cool for about 5-10 minutes before serving; this allows it to set up a bit.
How To Store Leftovers
Got leftovers? Lucky you! Storing this casserole is simple. Just let it cool down completely, then cover the dish tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, you can reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through.
If you’re planning ahead, you can prepare the sweet potato mixture a day in advance. Just spread it in the casserole dish, cover, and refrigerate. Hold off on adding the marshmallows until you’re ready to bake. You may need to add about 5-10 minutes to the baking time since it will be cold. I’d suggest adding the marshmallows about halfway through the extended baking time to prevent them from burning.
Conclusion
And there you have it—a simple, delicious, and absolutely essential creamy sweet potato casserole perfect for your holiday table. This recipe proves that you don’t need complicated steps or fancy ingredients to create memorable Thanksgiving recipes side dishes. It’s a timeless classic that brings warmth, sweetness, and a touch of nostalgia to any meal. So go ahead, give this recipe a try and watch it become a new family favorite!
FAQ
Can I Use Canned Sweet Potatoes?
You definitely can! If you’re short on time, using canned sweet potatoes (or yams) is a great shortcut. Just make sure to drain them very well before mashing. You’ll need about two 29-ounce cans to get the equivalent of 3 pounds of fresh sweet potatoes. Taste the mixture before adding all the brown sugar, as some canned varieties are packed in syrup and might be sweeter.
How Do I Prevent the Marshmallows From Burning?
The key is to keep a close watch on them, especially in the last 5-10 minutes of baking. Every oven is a little different. If you notice they are browning too quickly, you can loosely tent the dish with a piece of aluminum foil for the remainder of the baking time. This will protect the top while the casserole heats through.
Can I Make This Casserole Without Marshmallows?
Absolutely! If marshmallows aren’t your thing, a pecan streusel topping is a fantastic alternative. Simply mix together 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 cup of chopped pecans, and 1/4 cup of melted butter. Sprinkle this mixture over the sweet potatoes before baking for a crunchy, nutty topping.
