Description

Sweet Potato Casserole with Hazelnuts is the ultimate comfort dish that brings warmth and joy to any table. Featuring creamy mashed sweet potatoes topped with a crunchy blend of hazelnuts and mini marshmallows, this casserole perfectly balances flavors and textures. It’s an ideal side for holiday feasts or family dinners, guaranteed to impress your guests and evoke fond memories.

Ingredients

Scale

3 medium sweet potatoes (about 2 lbs), peeled and cubed
4 tbsp unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
1 tsp ground cinnamon
1 cup coarsely chopped hazelnuts
1 cup mini marshmallows

Instructions

Boil the peeled and cubed sweet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot.
Mash the sweet potatoes with butter, heavy cream, brown sugar, cinnamon, and salt until smooth.
Preheat the oven to 350°F (175°C) and transfer the mashed mixture into a greased baking dish.
In a bowl, mix chopped hazelnuts and mini marshmallows; sprinkle this topping over the sweet potatoes.
Bake for 25-30 minutes until golden brown and bubbly. Let cool slightly before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 casserole (approx. 190g)
Calories: 300
Sugar: 20g
Sodium: 90mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 4g
Cholesterol: 20mg

Keywords: For added nuttiness, toast hazelnuts before mixing them in. Substitute butternut squash for a unique twist or use maple syrup in place of brown sugar for natural sweetness. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.