Get ready to elevate your holiday gatherings with a delightful twist on a classic favorite! This Pumpkin Pie Sweet Potato Casserole combines the rich flavors of sweet potatoes and pumpkin, creating a creamy, dreamy dish that will have your guests coming back for seconds. With a touch of cinnamon and nutmeg, and a decadent layer of toasted marshmallows, this casserole is not just a side dish—it's the star of the table! Whether you're hosting a Thanksgiving feast or simply craving a comforting autumn treat, this recipe is sure to impress. Don’t miss out on the chance to make your celebrations unforgettable—read on to discover how to whip up this delicious casserole!
Ingredients
- 2 cups mashed sweet potatoes
- 1 cup canned pumpkin
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine mashed sweet potatoes and canned pumpkin. Mix thoroughly until smooth and well-blended using a whisk or electric mixer.
- Add brown sugar, ground cinnamon, nutmeg, and salt to the sweet potato-pumpkin mixture. Stir until all ingredients are completely incorporated and the mixture is uniform in color and texture.
- Transfer the sweet potato-pumpkin mixture into the prepared baking dish, spreading it evenly with a spatula to create a smooth surface.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, until the edges start to slightly bubble and the mixture is heated through.
- Remove the casserole from the oven and immediately top with marshmallows, covering the entire surface evenly.
- Return the dish to the oven and broil for 2-3 minutes, watching carefully to ensure marshmallows turn golden brown and puffy without burning.
- Remove from oven and let the casserole cool for 5-10 minutes before serving. The marshmallow topping will set slightly during cooling.
Tips
- Choose the Right Sweet Potatoes: For the best flavor and texture, opt for sweet potatoes that are firm and have smooth skin. Avoid any with blemishes or soft spots.
- Mash with Care: Ensure your sweet potatoes are well-mashed before mixing with the pumpkin. A smooth consistency will give your casserole a creamy texture.
- Taste as You Go: Feel free to adjust the sweetness by adding more or less brown sugar based on your preference. A little taste test can help you find the perfect balance!
- Watch the Marshmallows: When broiling the marshmallows, keep a close eye on them to prevent burning. They can go from perfectly golden to charred in a matter of seconds!
- Let It Rest: Allow the casserole to cool for a few minutes after baking. This helps the marshmallow topping set and makes for easier serving.
- Make Ahead: You can prepare the sweet potato-pumpkin mixture a day in advance and store it in the fridge. Just add the marshmallows and broil before serving!
- Experiment with Toppings: If you're feeling adventurous, consider adding crushed graham crackers or chopped nuts on top of the marshmallows for extra texture and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
