This classic holiday side dish adds Fall-inspired flavors from maple syrup, cinnamon, and nutmeg.
- 4 sweet potatoes (4 cups mashed)
- ½ cup sour cream or plain yogurt
- 1 large egg, beaten
- 1 tablespoons maple syrup
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ½ teaspoon salt
- 2 cups mini marshmallows
- Preheat oven to 350F. Boil a large pot of water and cook the sweet potatoes, uncovered until fork tender, about 20-30 minutes.
- Remove from the boiling water and carefully remove the skins with a knife and fork. Next, mash the sweet potatoes or use a hand mixer for a more whipped texture.
- Add the remaining ingredients and mix to combine.
- Grease a 9-inch pie plate. Pour the prepared filling in the pie plate and top with mini marshmallows.
- Bake in a 350F oven for 45 min or until the marshmallows are golden brown.
- Prepare ahead: The sweet potato filling can be prepared up to 24 hours in advance. Cover the pie plate tightly with plastic wrap and store in the refrigerator. When ready to cook, bake the casserole at 350 F for 10 minutes, remove, add the mini marshmallows, and return to the oven. Finish baking until the marshmallows are golden brown.
- Storing leftovers: Sweet Potato Casserole will keep in an airtight container for up to five days.
- Reheating Leftovers: Covered in the microwave for 1-2 minutes or until warmed through.
- Freezing instructions: You can store this casserole in the freezer too. Either freeze extras in airtight, freezer-safe containers or tightly cover your pie dish with a few layers of saran wrap, then a layer of foil. Thaw overnight in the fridge. Warm a cooked casserole as outlined below, or bake an uncooked casserole as described above in the make-ahead section.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: sweet potato casserole, easy sweet potato casserole, sweet potato souffle, thanksgiving sides