HOW TO MAKE BAKED SWEET POTATO CASSEROLE - PERFECT HOLIDAY SIDE DISH

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

mini marshmallows

🥗Healthier: toasted coconut flakes

💰Cheaper: regular marshmallows

Toasted coconut adds a unique flavor while being lower in sugar.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar crunch and are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Peel the sweet potatoes using a peeler or knife.

Cut the sweet potatoes in half and then into 1-inch chunks.

Transfer the sweet potato chunks into a pot and cover with enough water to boil.

Boil the sweet potatoes covered for about 10 to 15 minutes.

In a separate bowl, whisk together 3 eggs, 6 tsp of melted butter, 1/4 cup of brown sugar, and 1/2 tbsp of vanilla extract.

Set the egg mixture aside.

In another bowl, combine all-purpose flour and butter, and use a pastry blender to dice the butter into pea-sized pieces.

Add in the brown sugar and mix everything with a silicone spoon, then stir in the pecans.

Check the sweet potatoes with a fork to ensure they are cooked, then strain the water.

Preheat the oven to 350°F (175°C).

Use a hand mixer to mash the sweet potatoes, or a potato masher if preferred.

Add the egg, sugar, butter, and vanilla mixture to the mashed sweet potatoes and mix everything together.

Transfer the sweet potato mixture into a 9x13 casserole dish and spread it out evenly.

Spread the brown sugar, butter, and pecan mixture over the sweet potato layer.

Bake in the preheated oven for 35 to 40 minutes.

Optionally, add marshmallows on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens