Sweet potatoes aren’t complicated. Our easy sweet potato casserole recipe helps you create a delicious Thanksgiving side dish using multiple cooking methods.
As we approach one of my favorite holidays, a thought occurred to me; we don’t have many sweet potato recipes.
Well, today we’re going to work on by sharing our easy sweet potato casserole recipe.
Just as the name implies, it’s a simple and tasty dish that can be prepared mulitple ways.
In fact, we’re going to go over a couple of those methods below. So, shall we get cooking?
One of the alternate methods to making a sweet potato casserole is by boiling the sweet potatoes first.
Simply wash the taters and drop them into a large stock pot.
Cover them with water and bring them to a boil. Let them boil for about twenty (20) minutes.
Then, remove them from the heat and carefully drain the sweet potatoes. Set them aside to cool a little before peeling and dicing them into cubes.
Another method is to wash the potatoes and wrap them in aluminum foil. Use your knife or a fork to poke holes (not all the way through) into the potatoes.
Place them into a preheated oven at 400 degrees F. to bake for sixty-five to seventy (65-70) minutes or until they’re fork tender.
After that, set them aside to cool until they can be peeled and diced. We have one more method to address before we move on.
Pressure Cooker Method:
Start by dicing your sweet potatoes before you cook them. Next, place the taters into an approved pressure cooker steaming basket.
Then, grab your Instant Pot liner and put it into the cooker. Add one (1) cup of water to the liner. Afterward, put the steamer basket in place.
Close the machine and set the valve to, “sealed.” Using the manual/high pressure cook button, set the timer for seven (7) minutes.
Last, allow for a five (5) minute natural release. Transfer the sweet potatoes to a large, heat-safe mixing bowl.
How to make easy sweet potato casserole?
No matter which method you choose, you’re sweet potatoes need to be pre-cooked and diced. Once you have them in a heat-safe bowl, we can get started.
When the potatoes are prepped add brown sugar, softened butter, vanilla extract, salt, and cinnamon.
After that, use a masher or a fork to mash all the ingredients together. Then, fold in about one-third (1/3) of the chopped pecans.
Now, when the pecans have been folded into the mixture, transfer everything to a greased nine (9) by thirteen (13) inch baking dish and preheat your oven to 375 degrees F.
Top the sweet potato casserole with the marshmallows and remaining pecans. Place it into the oven to bake for twenty (20) to twenty-five (25) minutes.
Last, remove the dish from the oven and let it cool for a few minutes before serving because, the marshmallows will the hot.
That’s it, your easy sweet potato casserole is done! Kim and I hope you enjoy the side dish and wish all the best 🙂
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- 3 Lbs. Sweet Potatoes, (washed, peeled, diced into one ((1)) inch cubes)
- 3/4 Cup Brown Sugar
- 1/3 Cup Unsalted Butter, (softened)
- 2/3 Cup Pecans, (chopped and divided; optional ingredient)
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt, (or to taste)
- 1/2 Teaspoon Ground Cinnamon
- 2 Cups Miniature Marshmallows, (optional)
- Preheat the oven to 375 degrees and grease a 9 x 13 - inch baking dish.
- Place one cup of water into the stainless steel liner of the Instant Pot. Next, place the diced sweet potatoes into a steamer basket, and transfer the steamer basket into the stainless steel liner. Close the lid, and ensure the valve is set to sealing. Press the manual (pressure cook) button, and adjust the time to 7 minutes. After the time is up, allow a 5 minute natural release before opening the valve to release any remaining pressure.
- Open the lid, carefully remove the steamer basket, and transfer the potatoes to a large, heat-safe bowl.
- Add the brown sugar, butter, vanilla, salt, and cinnamon. Use a potato masher to combine the ingredients. Fold in ⅓ cup of the pecans.
- Scoop the sweet potato mixture into the greased baking dish in an even layer. Top with the marshmallows and remaining pecans.
- Bake for 20 to 25 minutes or until the marshmallows are golden brown. Serve warm.
The calories listed are an approximation based on the ingredients listed and a serving size of about half (1/2) a cup of the sweet potato casserole. Actual calories will vary. The casserole can be stored in a sealed container, in your fridge, for up to three (3) days.
Alternate Methods of Pre-Cooking Sweet Potatoes:
**Boil the potatoes in a large pot of boiling water for 15 to 20 minutes. Drain. Then transfer to a large, heat-safe bowl. Proceed with the instructions, and add the ingredients starting with adding the brown sugar.
**Wash and dry the sweet potatoes, and use a fork to prick holes in each. Place them on a baking sheet lined with foil and lightly sprayed with cooking spray. Bake in a preheated oven (400 degrees) for 60 to 75 minutes or until fork tender. Remove from the oven, and allow the potatoes to cool until the skins can easily be removed. Remove the skins, and transfer the potatoes to a large, heat-safe bowl. Continue with the instructions starting with adding the brown sugar.
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Nutrition Information:Yield: 12 Serving Size: 0.5 Cup
Amount Per Serving: Calories: 261Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 14mgSodium: 215mgCarbohydrates: 44gFiber: 4gSugar: 23gProtein: 3g