How to Make a Sweet Potato Casserole
Image credit: mountain girl makes it on Instagram
This sweet potato casserole from Preppy Kitchen is a simple and delicious side dish for any holiday or any day of the week. Sweet potatoes, marshmallows, and pecans are encased in a buttery brown sugar cinnamon trinity of savoriness that binds the whole thing together. I’m very grateful to have come on this recipe since it’s simple, fast, and everyone likes it. It has already been added to my cookbook as a favorite!
Ingredients:
- Mini Marshmallows
- Sweet Potatoes
eggs - salt
- unsalted butter
- Pecans
- Sweetener made from brown sugar
- Extract of vanilla
- Cinnamon
Directions:
The oven should be preheated at 400 degrees Celsius.
Sweet potatoes may be baked at 400 degrees Fahrenheit for around 45 minutes, or until they’re fork-tender, depending on the size of your sweet potatoes. Toast the pecans to add a layer of complexity to the dish. Allow the sweet potatoes to cool slightly before serving.
Peel, chop, and mash the sweet potatoes in a large basin. Use a potato ricer, but any mash instrument, such as a big fork, can do the trick for this stage.
Bake at 350 degrees Fahrenheit for about 45 minutes or until the sweet potatoes are fork tender and the mixture has thickened somewhat.
Mix the items well with an electric hand mixer or stand mixer.
To make the sweet potato filling even smoother, use the beaters to remove as many fibers as possible. Using a pastry brush, apply butter to a baking pan in an even layer. Add the chopped toasted pecans to the mixture and stir them in thoroughly.
Your sweet potato filling should be evenly distributed in your baking dish.
Bake at 375F or 190C for about 25 minutes, or until the marshmallows are browned and the pecans are toasty.
There you have it! I now have a sweet potato casserole to enjoy with my family. Try this recipe once you have time. It never fails.
