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https://www.thesprucecrafts.com/diy-thanksgiving-garland-4772240

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20 DOLLAR TREE FALL DIYS TO TRY IN 2024 ! BEGINNER FRIENDLY $1 DIYS l EASY FALL CRAFTS TO MAKE NOW!

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3-Ingredient Sweet Potato Casserole With Maple Pecans

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3-Ingredient Sweet Potato Casserole With Maple Pecans

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https://www.epicurious.com/recipes/food/views/3-ingredient-sweet-potato-casserole-with-maple-pecans

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https://www.loveandlemons.com/butternut-squash-soup/

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This easy Sweet Potato Casserole recipe is topped with pecans and marshmallows is a traditional side at our family Thanksgiving table.

This comforting dish unites tenderly mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon. It is all crowned with pillowy soft marshmallows and toasty pecans.

A sweet potato casserole is the perfect combination of sweet and savory that everyone will fall in love with!

A Dessert-Like Thanksgiving Side Dish

I love turkey dinner... not for the turkey per se, but more for the stuffing and the sides that go along with it like this amazing casserole.

This Sweet Potato Casserole is fairly simple and traditional leaving the flavors of the sweet potatoes and pecans to really shine through.

It's easy to make and can be made ahead of time.

Not only are they delicious; this sweet potato casserole is inexpensive to make.

This almost dessert-like side dish is perfect for Thanksgiving, Easter, or Christmas but simple enough to serve for Sunday supper too!

The sweet potato is a nutritional powerhouse; a source of beta-carotene, as well as Vitamin C and potassium. Cooked sweet potatoes are also a good source of fiber.

Ingredients in Sweet Potato Casserole

The ingredients in this recipe are simple but delicious. There really is no need for lots of extra additions like eggs or flour, we let the flavor of the potatoes shine through.

Sweet Potatoes - This recipe uses 3lbs of sweet potatoes which is about 6 medium to large sweet potatoes. This can vary a bit. You can use canned sweet potatoes if you'd like, you'll need 3 cans (29oz each). We tried a few different brands and found Bruce's to be superior and have way more potatoes in the can for the same weight!

Brown Sugar - Light or dark brown sugar works in this recipe. I prefer dark brown sugar if I have it as it has more flavor. You can also add a dash of maple syrup if you'd like.

Butter - I use salted butter in this recipe. You can use unsalted butter and add extra salt if you'd like.

Pecans - We love pecans paired with sweet potatoes. Feel free to swap them for walnuts.

Flavoring - A little hint of vanilla extract and a pinch of cinnamon is added for flavor. You can add extra cinnamon or more warm spices (like pumpkin pie spice) if you'd like. You can also add a splash of bourbon or other flavors.

Topping Options

Our favorite way to top this recipe is with pecans and mini marshmallows. If you'd prefer, you can add a streusel topping or pecan crumble.

Preparing the Sweet Potatoes

I prefer to peel and cube my sweet potatoes before boiling to cut down on cooking time. You can certainly boil them whole (they'll need about 20-25 minutes) and peel them once they're cooked.

Using a potato masher to mash sweet potatoes by hand allows you to leave a little bit of texture. If you prefer them completely silky smooth, you can use a hand mixer to make them fluffy.

How to Make Sweet Potato Casserole

1. Prep the sweet potatoes: Prepare the potatoes by peeling and boiling them in a large pot per the recipe below.

2. Mash: Mash with butter, cinnamon, and sugar. Spread the sweet potato mixture into a baking dish.

3. Bake: Top with marshmallows & pecans and bake until golden. So easy.

Variations

We always make a simple sweet potato casserole with marshmallows and pecans but you can also add a delicious crumble topping, or a splash of bourbon if you'd like!

Easy to Make Ahead

This easy sweet potato casserole can be prepared well ahead of time and stored in the refrigerator for up to 48 hours for meal prep.

If you do refrigerate it before baking, remove it from the fridge at least 30 minutes before baking. If chilled, heat it for about 20 minutes and then stir. Add the topping and cook an additional 15-20 minutes as cold sweet potatoes take much longer to heat through.

This Sweet Potato Casserole is a perfect Thanksgiving side dish yet it is so easy - you will want to serve it all the time!

The addition of pecans and marshmallows really adds a crunchy, crisp topping that pairs so nicely with those soft, buttery mashed sweet potatoes. Once you try it, you'll see why this sweet potato casserole makes an appearance on every special occasion.

More Sweet Potato Love

Sweet Potato Casserole

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Can you make sweet potato casserole ahead of time?

This easy sweet potato casserole can be prepared well ahead of time and stored in the refrigerator for up to 48 hours for meal prep.

If you do refrigerate it before baking, remove it from the fridge at least 30 minutes before baking. If chilled, heat it for about 20 minutes and then stir. Add the topping and cook an additional 15-20 minutes as cold sweet potatoes take much longer to heat through.

How to store sweet potato casserole.

Leftovers can be placed in a tightly sealed container in the refrigerator for up to 5 days.

How to reheat sweet potato casseerole.

You can bake to reheat but I find it quicker to reheat sweet potato casserole in the microwave. Once reheated, you can add new marshmallows and put it in the oven (or air fryer) for a few minutes to toast.

Can you freeze sweet potato casserole?

You can freeze sweet potato casserole before or after baking. If freezing before baking, don't add the topping until it has thawed and baked. Thaw in the fridge overnight and bake according to the "make ahead" directions in the notes of the recipe.

More Thanksgiving Recipes You'll Love

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Classic Sweet Potato Casserole with marshmallows and toasty pecans throughout is a traditional side at our family Thanksgiving table.

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FEMALE FOODIE | Brooke Eliason on Instagram: "TRIPLE COCONUT CREAM PIE ❤️
(Courtesy of @dahliabakery 🫶🏼) Recipe ⬇️

INGREDIENTS

Coconut Pie Crust

1 cup plus 2 Tablespoons all-purpose flour, plus extra for rolling
1/2 cup shredded sweetened coconut
8 Tablespoons (one stick) cold unsalted butter, cut into 1/2-pieces
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1/3 cup ice-cold water, or more as needed

Coconut Pastry Cream

1 cup milk (whole preferred)
1 cup canned unsweetened coconut milk (not low-fat), stirred
2 cups shredded sweetened coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 Tablespoons sugar
3 Tablespoons all-purpose flour
4 Tablespoons room-temperature unsalted butter

Whipped Cream & Toppings

2 1/2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon pure vanilla extract
pinch kosher salt (optional)
2 ounces unsweetened chip or large-shred coconut (about 1 1/2 cups)
4-6 ounces white chocolate in chunk to make 2 ounces of curls

INSTRUCTIONS 

Pie Crust

1- In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. Don’t work the dough with your hands; just test to see if it is holding. (The dough will not form a ball or even clump together in the processor—it will still be quite loose.) 

2- Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.

3- To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it’s about to stick. Trim to a 12-to-13-inch circle.

CONTINUED IN CAPTION… 
#femalefoodie #dahliabakery #coconutcreampie"

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64K likes, 9,254 comments - femalefoodie on November 18, 2024: "TRIPLE COCONUT CREAM PIE ❤️
(Courtesy of @dahliabakery 🫶🏼) Recipe ⬇️

INGREDIENTS

Coconut Pie Crust

1 cup plus 2 Tablespoons all-purpose flour, plus extra for rolling
1/2 cup shredded sweetened coconut
8 Tablespoons (one stick) cold unsalted butter, cut into 1/2-pieces
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1/3 cup ice-cold water, or more as needed

Coconut Pastry Cream

1 cup milk (whole preferred)
1 cup canned unsweetened coconut milk (not low-fat), stirred
2 cups shredded sweetened coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 Tablespoons sugar
3 Tablespoons all-purpose flour
4 Tablespoons room-temperature unsalted butter

Whipped Cream & Toppings

2 1/2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon pure vanilla extract
pinch kosher salt (optional)
2 ounces unsweetened chip or large-shred coconut (about 1 1/2 cups)
4-6 ounces white chocolate in chunk to make 2 ounces of curls

INSTRUCTIONS 

Pie Crust

1- In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. Don’t work the dough with your hands; just test to see if it is holding. (The dough will not form a ball or even clump together in the processor—it will still be quite loose.) 

2- Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.

3- To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it’s about to stick. Trim to a 12-to-13-inch circle.

CONTINUED IN CAPTION… 
#femalefoodie #dahliabakery #coconutcreampie". 

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A post shared by FEMALE FOODIE | Brooke Eliason (@femalefoodie)

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Tasting History with Max on Instagram: "Pecan Pie without Corn Syrup from 1914. Recipe at www.tastinghistory.com. #thanksgiving #pecanpie"

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75K likes, 723 comments - tastinghistorywithmaxmiller on November 15, 2024: "Pecan Pie without Corn Syrup from 1914. Recipe at www.tastinghistory.com. #thanksgiving #pecanpie". 

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View this post on Instagram

A post shared by Tasting History with Max (@tastinghistorywithmaxmiller)