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Sweet Potato Casserole Two Ways — Beginner and Expert

For Thanksgiving, sweet potato casserole is a surefire winner: those who don't eat vegetables and kids who won't eat yams will happily sink their forks into this delicious casserole. While the toppings vary based on the recipe, the concept is the same: creamy, puréed, sugar-tinged sweet potatoes with nuts, glaze, or marshmallows on top. These two variations are similar, but the expert version, with its nutty topping, requires an extra step and a food processor. To see both recipes,

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Beginner Sweet Potato Casserole

Beginner Sweet Potato Casserole

Beginner Sweet Potato Casserole

Ingredients

Casserole:
2-1/4 to 2-1/2 pounds (about 4 cups) sweet potatoes, cooked, peeled and mashed
1/3 cup butter, melted
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup sugar
Topping:
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted

Directions

  1. In a large mixing bowl, combine mashed potatoes, butter, eggs, milk, vanilla extract and sugar.
  2. Spread into a greased 1-1/2-qt. casserole.
  3. For topping, combine all ingredients and sprinkle over potatoes.
  4. Bake at 375°F for 25 minutes or until heated through.

Serves 6 to 8.

Expert Sweet Potato Casserole

Expert Sweet Potato Casserole

Expert Sweet Potato Casserole

Ingredients

4 lbs. sweet potatoes
1⁄2 cup evaporated milk
1⁄2 cup sugar
6 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 tsp. ground allspice
2 eggs, beaten
3⁄4 cup roasted salted cashews
1⁄2 cup light brown sugar
3 tbsp. flour
2 cups mini marshmallows

Directions

  1. Heat oven to 400°F. Place sweet potatoes on a parchment paper-lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.
  2. Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl.
  3. Whisk in evaporated milk, sugar, 4 tablespoons of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-quart oval baking dish.
  4. In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground.
  5. Crumble cashew mixture over half of casserole; top other half with marshmallows.
  6. Bake until marshmallows are golden brown, about 30 minutes.

Serves 8 to 10.

Around The Web
Join The Conversation
syako syako 7 years
oh wild you don't know what you're missing. I only eat it once a year, but it's heavenly! ;)
dtho dtho 7 years
MMM!!!
Wild-Magelet Wild-Magelet 7 years
Is this a solely American thing? :) Because while I can get on board with things like brownies, I have to say - marshmallows on top of sweet potatoes? I feel a little sweetly-sick just looking at the photographs! Kumara (New Zealand sweet potato) is one of my favourite foods, but I bake it in the oven and eat it. I wouldn't even use oil, let alone ingredients that should really only be used in a Mars Bar slice!
syako syako 7 years
Lala I was coming here to the say the exact same thing - nothing better than marshmallows on sweet potatoes! :drool: (And I've also noticed the food processor thing after mine broke a few months ago and I've yet to buy a new one! It seems like every recipe I want to make needs one!)
LaLaLaurie06 LaLaLaurie06 7 years
nothing is better than sweet potatoes with marshmallows on top!!
KayEff KayEff 7 years
Ew! I prefer to eat my sweet potatoes like I would normal potatoes. With the exception of sweet potato pie, eating them with sugar and vanilla seems.. just.. *gag*
ilanac13 ilanac13 7 years
it's funny that there are so many recipes that require a food processor that i always want to try yet it's the one appliance that i've yet to purchase. oh well. i think that i might have to try the beginner version. it could be fun to make with my fiance's nieces .
mtiger mtiger 7 years
It is a calorie splurge, but come on...it's Thanksgiving!
atsirK atsirK 7 years
what a calorie splurge!!!!!
XSofieX XSofieX 7 years
wow this sounds really unhealthy, no one should eat this as a meal
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