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Sweet Potato Casserole

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Sweet Potato Casserole is a cozy, comforting holiday classic made with creamy mashed sweet potatoes, warm spices, and a choice of crunchy pecan topping or gooey marshmallows. This crowd-pleasing side dish is rich, nostalgic, and easy to prepare ahead of time.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 55 minutes
  • Yield: 8–10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/3 cup milk or heavy cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • For the topping (choose one or both):
  • 1/2 cup chopped pecans
  • 1/3 cup brown sugar
  • 2 tbsp flour
  • 2 tbsp melted butter
  • 1½ cups mini marshmallows

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Boil sweet potatoes in a large pot of water for 15–20 minutes, until fork-tender. Drain well.
  3. Mash the sweet potatoes with butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Spread the sweet potato mixture evenly into the prepared baking dish.
  5. For pecan topping: Mix chopped pecans, brown sugar, flour, and melted butter. Sprinkle evenly over the casserole.
  6. For marshmallow topping: Wait to add marshmallows until the last 10 minutes of baking.
  7. Bake for 30–35 minutes, until heated through and topping is golden.
  8. If using marshmallows, add them during the last 10 minutes and bake until toasted.

Notes

  • Add maple syrup or orange juice for extra flavor depth.
  • Double the pecans and brown sugar for a crunchier topping.
  • Add cloves or shredded coconut for a Southern-style twist.
  • Use canned sweet potatoes if short on time—just drain and mash thoroughly.
  • Reheat covered, then uncover for the last few minutes to maintain a crispy topping.

Nutrition