Y’all, today I want to talk to you about something very near and dear to my heart. Actually, it’s my belief that this is something that’s very near and dear to the hearts of every.single.one.of.us. It’s a quintessential human condition. It’s as American as apple pie and hot dogs. And it’s freaking delicious.
Yes. I’m talking about Sweet Potato Casserole. You know, the one with the little itty bitty marshmallows on top that’s so good it’s almost a dessert yet somehow sits on our table as a side dish for Thanksgiving dinner?
Yea. That’s the one.
I mean, what’s not to love. It’s like heaven. It’s nostalgic. It reminds us of our grandmas. It’s Thanksgiving perfection and I give zero cares if you don’t like it because if you don’t then clearly you are either un-American or un-human. Either way, I don’t want any parts of ya.
Yet I digress……
Yes, today we’re going to talk about Sweet Potato Casserole. But, yes, I also plan to ruin the image you have in your mind of the sad, tired, outdated sweet potato casserole of Thanksgiving Past. And listen, I know I’m going to catch a lot of flack from Thanksgiving traditionalists on this one. I get it, I really do. I am as much a traditionalist as the next person. I love to be healthy and eat real foods but if you dare even touch my holiday green bean casserole chock full of condensed soup and French Fried Onions I will cut you. (seriously) So I understand.
But traditionalists, just hear me out.
What if I told you that there was a way to still have your Grandma Jeans marshmallow smothered sweet potato casserole but have it made with real food? What if I told you that you still get to experience that “tastes like a dessert but somehow is a side dish” flavor but without sweet potatoes from a can from a brand named Sugary Pete’s? (let’s just digest that again. Sweet. Potatoes. From. A. Can. From. A. Brand. Named. Sugary Pete’s. How does that even happen?) And then, bonus, what if I told you that it’s so easy to make that even your crazy Uncle Joe whose traditional holiday meal contribution is a bottle of Jack and some Jordan Almonds could throw it together?
Would you think I was lying?
Well, I’m not.
Despite being topped with marshmallows (and don’t you dare knock that until you try it. It’s amazing), this Sweet Potato Casserole is a lightened up, real food version of a traditionally sugary and nutritionally vacant recipe. Real sweet potatoes are mixed with half and half, vanilla, and eggs to create a light, airy souffle-like texture that gets better the longer it sits (great for the marathon that is known as Thanksgiving eating). The topping, albeit, definitely sweet and not necessarily “real” is a much lighter version than Grandmas, with pecans adding in a nice crunchy counterpart to the smooth texture of the potatoes.
It is the perfect compliment to turkey or ham, and I’ve been known to make it with pecans and without, mostly because the kids have an issue with the crunch and end up picking them off anyway. It’s actually one of the few recipes I will ever share on this blog that isn’t my original and try as I might, I just don’t see any way to make this one better or improve upon it. It’s just a solid classic, like the Dawson Family Pumpkin Pie.
Friends, this recipe is hands down my most requested family recipe of all time. It’s gotten to be such a thing that I now have to double the recipe and make two batches so that Uncle Jimmy and Uncle Jerry don’t go to fisticuffs over the last spoonful. My kids, normally suspicious of all foods that are orange, love this recipe. And not just because it has marshmallows, neither. Though I’m sure that doesn’t hurt. It’s truly delicious. And the beauty of this recipe is that it can be made up to two days in advance. This greatly reduces my stress-level on Thanksgiving morning and allows me to do other much more productive things. Like stand watch with a fire extinguisher as Jeff drops multiple turkeys into vats of boiling peanut oil.**
So no matter how traditional you like your holidays to be, no matter how deeply in love with canned vegetables and BPA you are, I urge you to try this recipe. You’ll be the biggest hit of your Thanksgiving get together this year. If you don’t count Uncle Joe.
Because when it comes to family gatherings we all know that sometimes a bottle of Jack is hard to beat.
**Jeff has asked me to clarify that he has never set anything on fire while frying turkeys. Yet I still stand with a fire extinguisher in hand. Because, you know, it only takes one time.
Recipe courtesy of Cooking Light Magazine. Original Recipe can be found here.
Sweet Potato Casserole
Ingredients
- For the Potatoes:
- 2 1/4 pounds sweet potatoes, peeled and chopped
- 1 cup half and half
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- Cooking Spray
- For the Topping:
- 1 1/2 cup mini marshmallows
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup chopped pecans, toasted
Directions
- Step 1 Preheat oven to 375
- Step 2 To prepare potatoes, place them in a large pot and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Cool Slightly.
- Step 3 Place potatoes in bowl of a large stand mixer (or just large bowl if you’re hand mixing). Add half and half, 3/4 sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs. Beat well. The mixture will be thin. Pour into a 9X13-inch baking dish coated with cooking spray.
- Step 4 To prepare topping, sprinkle mini marshmallows over top of the casserole. Lightly spoon flour into a dry measuring cup, level with a knife. COmbine flour, 1/4 sugar, and 1/4 teaspoon salt in a medium bowl. Cut in the butter with a pastry blender (or your hands) until mixture resembles a coarse meal. Stir in pecans and sprinkle over potato mixture. Bake at 375 for 30 minutes or until golden brown.
OMG this looks incredible. I’m going to send this to my mom to make for Thanksgiving (I am not such a great cook!)
Oh my your recipe looks delightful! I am obsessed with sweet potato pie with marshamellows so i am going to have to make your recipe!
Oh it’s so good! Let me know if you do make it! I’d love to hear feedback!
Looks tasty – will have to try this out sometime
Oh my goodness, that meme KILLS me! And looks like a delicious recipe. I’m a sucker for sweet potatoes, so I’ll have to give this one a try.
Luckily, this is not what my husband does when he fries the turkey. But yes, for sure, give this recipe a try. It is so good!
This looks delicious! I think we will try it this Thanksgiving!
Let me know if you do try it. I️m confident it will be a hit!
I love the sound of this recipe. I can’t get enough of the sweet potato and marshmallow combo. The Turkey meme also got me giggling..
It really is the best combo, isn’t it?
Looks good! Just in time for the holidays! Love it!
that’s looks yummy i would love to try it
Ok you have me seriously drooling! This looks amazing, what a great dish this is for Thanksgiving but also YEAR round! Thanks for sharing ❤️
Absolutely! Too good to keep to just one day a year!
This looks so yummy!
Okay, this looks incredibly delicious Meaghan! We love sweet potatoes and it is super that you can make this ahead. Saving this recipe to make when my daughters are here next! You had me laughing out loud when I read the clarifying about that fire extinguisher too.
Oh my gosh, Lisa! I’m glad you liked the clarification. Jeff definitely didn’t want people to think he was an irresponsible turkey fryer. I can’t wait to hear how your daughters (and you) like it. It’s truly the most delicious sweet potato recipe I have ever had!
Making this for Sam’s family this Thanksgiving ! Keeo me updated on the status of my Dad and uncle Jimmy’s fist fight this year. My money is on Dad.