Mohamed Shili This delicious sweet potato casserole, inspired by Joanna Gaines, is a creamy, comforting dish perfect for holidays or any cozy family meal. Quick and easy to make, it combines smooth mashed sweet potatoes with a sweet, golden marshmallow topping. Using simple pantry staples, this recipe is as flexible as it is irresistible—ideal for impressing with minimal effort!
Recipe Ingredients:
- 3 pounds sweet potatoes (about 12 small or 6 large), peeled and cut into large pieces
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, plus more for the baking dish
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 2 cups mini marshmallows
How To Make Sweet Potato Casserole?
- Prepare the sweet potatoes: Fill a large pot with at least 4 quarts / 4 liters of water and bring to a boil over medium-high heat.
- Preheat the oven and grease the dish: Arrange a rack in the middle of the oven and heat it to 375°F / 190°C. Grease a 9×9-inch (23×23 cm) baking dish or a 2-quart (1.8-liter) casserole dish with butter.
- Cook the sweet potatoes: Add the peeled and cut sweet potatoes to the boiling water. Reduce the heat to medium and simmer until tender, about 25 minutes.
- Mash the sweet potatoes: Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them while incorporating the brown sugar, butter, pumpkin pie spice, and salt until smooth or your preferred consistency.
- Assemble the casserole: Spread the mashed sweet potatoes evenly into the greased dish. Sprinkle the marshmallows evenly over the top.
- Bake until golden: Place the dish in the oven and bake for 20–25 minutes, or until the marshmallows are golden brown and crisp on top.
Recipe Tips:
- Choose the right potatoes: Use fresh, orange-fleshed sweet potatoes for the best flavor and creamy texture. Avoid overly large ones, as they may be stringy inside.
- Mash thoroughly: Make sure the sweet potatoes are mashed until smooth to avoid lumps in the casserole. For extra creaminess, use a hand mixer if needed.
- Season well: Don’t skip the pumpkin pie spice and salt—these ingredients balance the sweetness and give the dish its signature flavor.
- Layer marshmallows evenly: Spread the mini marshmallows in a single, even layer to ensure they toast evenly and create a crispy golden top.
- Bake carefully: Keep an eye on the marshmallows while baking—once they’re golden and slightly crisp, remove the dish immediately to avoid burning.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover sweet potato casserole cool to room temperature. Transfer it to an airtight container or cover the dish tightly with plastic wrap. Store in the refrigerator for up to 4 days.
- Freeze: Allow the casserole to cool completely, then transfer it to a freezer-safe container or wrap it tightly in foil. Freeze for up to 2 months.
- Reheat: Transfer a portion to a microwave-safe dish, cover loosely, and heat on medium power for 2–3 minutes, stirring halfway for even reheating.
Nutrition Facts
- Calories: 314
- Total Fat: 18g
- Saturated Fat: 6.6g
- Cholesterol: 67mg
- Sodium: 235mg
- Potassium: 250mg
- Total Carbohydrate: 36g
- Dietary Fiber: 2.7g
- Sugars: 26g
- Protein: 4g
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Joanna Gaines Sweet Potato Casserole
Description
This delicious sweet potato casserole, inspired by Joanna Gaines, is a creamy, comforting dish perfect for holidays or any cozy family meal. Quick and easy to make, it combines smooth mashed sweet potatoes with a sweet, golden marshmallow topping. Using simple pantry staples, this recipe is as flexible as it is irresistible—ideal for impressing with minimal effort!
Ingredients
Instructions
- Prepare the sweet potatoes: Fill a large pot with at least 4 quarts / 4 liters of water and bring to a boil over medium-high heat.
- Preheat the oven and grease the dish: Arrange a rack in the middle of the oven and heat it to 375°F / 190°C. Grease a 9×9-inch (23×23 cm) baking dish or a 2-quart (1.8-liter) casserole dish with butter.
- Cook the sweet potatoes: Add the peeled and cut sweet potatoes to the boiling water. Reduce the heat to medium and simmer until tender, about 25 minutes.
- Mash the sweet potatoes: Drain the sweet potatoes and transfer them to a large mixing bowl. Mash them while incorporating the brown sugar, butter, pumpkin pie spice, and salt until smooth or your preferred consistency.
- Assemble the casserole: Spread the mashed sweet potatoes evenly into the greased dish. Sprinkle the marshmallows evenly over the top.
- Bake until golden: Place the dish in the oven and bake for 20–25 minutes, or until the marshmallows are golden brown and crisp on top.
Notes
- Choose the right potatoes: Use fresh, orange-fleshed sweet potatoes for the best flavor and creamy texture. Avoid overly large ones, as they may be stringy inside.
- Mash thoroughly: Make sure the sweet potatoes are mashed until smooth to avoid lumps in the casserole. For extra creaminess, use a hand mixer if needed.
- Season well: Don’t skip the pumpkin pie spice and salt—these ingredients balance the sweetness and give the dish its signature flavor.
- Layer marshmallows evenly: Spread the mini marshmallows in a single, even layer to ensure they toast evenly and create a crispy golden top.
- Bake carefully: Keep an eye on the marshmallows while baking—once they’re golden and slightly crisp, remove the dish immediately to avoid burning.
Joanna Gaines Sweet Potato Casserole
