Spiced sweet potato casserole I’m making for the 3rd time this week

The combination of tender sweet potatoes, aromatic cinnamon, nutmeg, and a crunchy pecan topping makes this spiced sweet potato casserole irresistible. Whether it’s for a weeknight dinner or a holiday side, it’s a comforting dish that brings people together.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in about an hour from start to finish, perfect for last-minute dinners or holiday gatherings.
• Flavor twist: A unique formula that balances warm spices with a hint of maple syrup for natural sweetness.
• Pantry-friendly: Made with ingredients most of us have on hand sweet potatoes, spices, nuts, and simple staples.
• Kid-friendly: Mildly spiced with no overpowering heat, making it appealing for little ones.
• Seasonal appeal: Perfect for autumn and winter, thanks to its cozy spice profile and satisfying texture.

What Type of Sweet Potato Should I Use?

When choosing sweet potatoes for your casserole, look for ones with smooth, firm skin and no soft spots or cracks. Fresh sweet potatoes are ideal for the best flavor and texture. If you’re using frozen sweet potatoes, make sure to thaw them completely, drain any excess moisture, and pat dry to avoid a watery casserole. Avoid dried sweet potato products here since they will alter the moisture balance and texture too much.

Options for Ingredient Alternatives

• Butter can be swapped with coconut oil (chill the casserole well if using coconut oil, as it firms up when cold).
• Brown sugar can be replaced with coconut sugar or maple syrup for a nuanced sweetness.
• Whole milk or cream can be swapped for almond, oat, or soy milk for dairy-free versions.
• Vanilla extract can be substituted with maple extract or a pinch of cinnamon for extra warmth.
• For crunchy toppings, try pecans, walnuts, or crushed graham crackers fresh or toasted for more flavor.

The Biggest Challenges While Baking

• Folding nuts or marshmallows in last ensures they don’t get crushed and retain their texture.
• Keep butter softened but not melted; melted butter can make the casserole too greasy or dense.
• Avoid overmixing the sweet potato mixture; it should be creamy but still fluffy, which keeps the baked casserole light.
• If the mixture feels dry, add milk 1 tablespoon at a time; too much liquid will make it watery.
• Chilling the casserole about 15–20 minutes before baking helps it set and bake evenly.

Storage & Freezing Instructions

This casserole keeps well at room temperature for up to 2 hours. For longer storage, cover and refrigerate for up to 4 days. To freeze, layer the prepared casserole in a freezer-safe dish and cover tightly with foil or plastic wrap. Freeze for up to 3 months. To bake from frozen, thaw overnight in the fridge then bake as normal. You can also prepare the sweet potato mixture ahead, store it covered in the fridge, and assemble just before baking.

Estimated Nutrition

For the whole casserole (serves 8): approximately 800 calories, 30 g fat, 110 g carbohydrates, 6 g protein.
Per serving: around 100 calories, 4 g fat, 14 g carbohydrates, 0.75 g protein. These numbers can fluctuate depending on ingredient swaps.

Ingredients

• 3 large sweet potatoes, peeled and cubed (about 3 lbs / 1.4 kg)
• 1/2 cup unsalted butter, softened (115 g)
• 2/3 cup brown sugar, packed (135 g)
• 1/4 cup pure maple syrup (60 ml)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup whole milk (120 ml)
• 1 cup chopped pecans, toasted (120 g)
• 1/2 cup mini marshmallows (optional topping)

Step-by-Step Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch (23×33 cm) baking dish.
2. Boil the peeled and cubed sweet potatoes in a large pot of water until tender, about 15 minutes. Drain well.
3. In a large mixing bowl, mash the sweet potatoes until smooth but still slightly textured.
4. Add softened butter, brown sugar, maple syrup, cinnamon, nutmeg, ginger, salt, and vanilla. Mix to combine.
5. Beat in the eggs one at a time, then stir in the milk until the mixture is smooth and creamy.
6. Pour the sweet potato mixture into the prepared dish. Sprinkle the toasted pecans evenly over the top. Add mini marshmallows if using, folding them in gently last.
7. Bake for 30-35 minutes until the top is set and lightly golden. Let cool for 10 minutes before serving.

Tips, Variations & Serving Ideas

• Add a pinch of cayenne for subtle heat that complements the sweetness.
• Swap pecans for chopped walnuts or sliced almonds for different crunch textures.
• Underbake by 5 minutes for gooier centers that melt in your mouth.
• Top with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.
• Leftovers reheat beautifully in the microwave or oven.
• Use canned sweet potatoes if pressed for time, but reduce added liquid slightly.
• Serve with savory mains like roasted turkey or grilled pork for balanced meals.

FAQs

Can I make this casserole vegan?
Yes, swap butter for coconut oil, eggs for flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use plant-based milk.

What’s the best way to reheat leftovers?
Microwave on medium power for 1-2 minutes or rewarm covered in a 325 F (165 C) oven for 15 minutes.

Can I prepare this the day before?
Absolutely! Make it up to the baking step, cover, and refrigerate overnight before baking fresh.

Are frozen sweet potatoes a good substitute?
Yes, just thaw completely, drain excess liquid, and pat dry before using to avoid a watery bake.

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