Description
Jamie Oliver’s sweet potato casserole delivers Southern comfort with British flair. Creamy, marshmallow-topped goodness brings warmth to your holiday table, inviting you to savor each comforting, perfectly balanced bite.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) sweet potatoes, cleaned (about 3–4 sweet potatoes)
- 2 large eggs, lightly beaten
- 1 ¼ cups chopped pecans
Dairy and Liquid Ingredients:
- 4 tablespoons (60 milliliters) salted butter, melted
- ⅓ cup (80 milliliters) milk
- 1 teaspoon vanilla extract
Sweeteners and Spices:
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon table salt
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- Pinch of salt
- 6 tablespoons (90 milliliters) salted butter, melted
- 2 cups miniature marshmallows
Instructions
- Prepare sweet potatoes by either roasting or boiling. For roasting, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Pierce the whole sweet potatoes multiple times with a fork to allow steam to escape during cooking. Roast for 45 to 60 minutes, depending on the size, until they become tender when pierced with a fork.
- Alternatively, for boiling, peel and chop sweet potatoes into uniform chunks. Submerge in a large pot of water and cook for approximately 10 minutes until soft and easily mashed.
- Once cooked, allow sweet potatoes to cool slightly. Scoop or transfer the soft potato flesh into a large mixing bowl, discarding the skins.
- Incorporate salt, brown sugar, eggs, vanilla extract, unsalted butter, and milk into the sweet potato mixture. Use a potato masher or electric hand mixer to blend until smooth and creamy.
- Prepare a 9×13-inch (23×33 centimeters) baking dish by coating with cooking spray. Spread the mashed sweet potato mixture evenly using a rubber spatula.
- In a separate bowl, combine brown sugar, all-purpose flour, ground cinnamon, salt, melted butter, and chopped pecans or walnuts. Mix thoroughly with a fork to create a crumbly topping.
- Sprinkle the nut mixture evenly over the sweet potato base, covering the entire surface.
- Increase oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 25 to 30 minutes until the casserole is heated through and the topping turns golden brown.
- Remove the casserole from the oven and carefully arrange marshmallows across the top in a single layer.
- Switch oven to broil setting. Return the dish to the oven and watch closely, allowing marshmallows to transform into a golden-brown, slightly puffy topping. This process takes only 1-2 minutes, so remain vigilant to prevent burning.
- Remove from oven and let cool for 5 minutes before serving. Enjoy the sweet potato casserole warm as a delightful side dish.
Notes
- When broiling marshmallows, watch carefully because they transform from golden to burnt incredibly fast, potentially ruining your entire dish in moments.
- Cinnamon amounts can be personalized; experiment with adding a pinch of nutmeg for deeper warmth and complexity in your sweet potato experience.
- Tasting the sweet potato mixture before baking allows you to balance flavors by adjusting sugar or salt levels, ensuring a perfect final result.
- Mashing techniques dramatically impact texture: potato mashers create rustic chunks, while hand mixers and ricers produce ultra-smooth, creamy sweet potatoes.
- Roasting sweet potatoes concentrates natural sugars and develops richer flavors compared to boiling, though both methods work for creating a delicious casserole.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 480 kcal
- Sugar: 36 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 100 mg