Do I need to peel sweet potatoes for a casserole?

I recommend peeling them for a smooth and fluffy sweet potato casserole. The skins will peel right off after you boil the potatoes.

How do I know if the potatoes are finished cooking?

The sweet potatoes are done cooking when they are fork tender. This means that when you poke them with a fork, the tines easily slide into the center of your sweet potato.

Can I use canned sweet potatoes for this recipe?

I don't recommend it. Canned sweet potatoes usually have sweeteners or syrups added, which would affect the flavor of the finished dish.

Are yams and sweet potatoes the same thing?

They are not, in fact they are totally different root vegetables. Yams are starchy and have a rough, brown exterior while sweet potatoes have softer, reddish skin and creamier interiors.

The Best Sweet Potato Casserole Recipe

Description

This classic holiday side dish adds Fall-inspired flavors from maple syrup, cinnamon, and nutmeg.

Ingredients

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

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Instructions

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.

Notes

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.