Do you have to put egg in sweet potato casserole?

No, it's completely optional to add whole eggs to this classic holiday side dish! The eggs can give the sweet potato filling a lighter, fluffier texture, but they're not necessary. The mashed sweet potatoes are naturally creamy, and we like to add some butter and heavy cream to give them a really smooth texture.

Why are my sweet potatoes bland?

On their own, sweet potatoes don't have a ton of flavor. It's important to season your sweet potatoes properly. Try salting the water you use to boil the sweet potatoes and add salt when you mash the cooked sweet potatoes. Salt will bring out the flavors and sweetness to make your dish taste restaurant quality.

How do you know when sweet potato casserole is done?

Since the sweet potatoes are already cooked, the baking process is more about melting the marshmallow topping and evaporating any excess moisture. You can typically tell when the casserole is done if the marshmallows are melty and the casserole is slightly firm to the touch.

Sweet Potato Casserole with Marshmallows

Description

Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish for a reason. It's sweet and creamy with warm spices and molten, gooey marshmallows. Make your own homemade sweet potato casserole this year for your holiday table! It's quite easy to make and significantly better than the mushy, bland canned sweet potatoes from the store.

Ingredients

6 medium sweet potatoes (about 3 pounds), peeled and cubed
1/2 cup heavy cream
1/4 cup butter, softened at room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 ½ cup pecans, chopped, divided
2 cups miniature marshmallows

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Instructions

Preheat oven to 350 F.
Add the sweet potatoes into a large pot of water. Bring it to a boil over medium-high heat. Turn the heat down to medium-low and simmer until fork tender, about 15 minutes. If you can easily insert a fork into the sweet potatoes, then they are ready. Drain and set aside. (You can also bake the sweet potatoes whole on a lined baking sheet for 1 hour until they are completely soft inside and fork tender. Cut the sweet potatoes in half and scoop out the flesh into a large mixing bowl).
Place the drained sweet potatoes back into the pot. Add heavy cream, butter, sugar, vanilla extract, cinnamon, and salt. Use a large spatula or hand mixer to mash and combine the mixture together until smooth.
Fold in 1 cup of chopped pecans until evenly combined.
Transfer the mixture into a 9x13-inch casserole pan. Gently tap the baking dish on the counter a few times to release any air bubbles and use the back of a spatula or spoon to spread the mixture evenly.
Spread the remaining ½ cup pecans evenly on top of the sweet potato mixture. Top with marshmallows and spread them out evenly.
Bake the casserole until golden brown on top, about 35 minutes. Set it aside and allow it to cool for 10-15 minutes before serving.

Notes

How to store: Cover the casserole dish of leftover sweet potato casserole with a tight layer of plastic wrap or move the leftovers to an airtight container. Store them in the fridge for 3-4 days.

How to reheat: Either microwave your leftovers for 1-2 minutes or bake them in the oven at 350 degrees for 5-6 minutes with a fresh sprinkle of marshmallows.

How to freeze: Place any leftovers in a freezer-safe container and freeze for 2-3 months. Thaw overnight in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Bake
Cuisine: American