Sweet Potato Casserole

My grandmother never measured anything for her sweet potato casserole, and honestly, that used to terrify me. She would dump brown sugar until it looked right, sprinkle cinnamon until the kitchen smelled like autumn itself, and somehow it was always perfect. The first time I tried to recreate it without a recipe, I added way too much milk and ended up with sweet potato soup instead. Now I understand that the secret is trusting your senses when the potatoes mash up silky smooth against your spoon.

Last Christmas, my cousin who swore she hated sweet potatoes took three helpings of this casserole. She kept hovering around the oven watching the marshmallows puff up like little clouds, and I think that visual magic won her over before she even took a bite. Sometimes the most stubborn critics just need to see food bubbling away golden brown and bubbling with promise.

Ingredients

• Sweet potatoes: I have learned that fresher ones mash more smoothly, so skip any that have been sitting in your pantry too long.
• Unsalted butter: Letting this soften to room temperature makes everything blend together into creaminess without any stubborn lumps.
• Whole milk: This creates the luxurious texture, though I have used half and half when I wanted something extra indulgent.
• Light brown sugar: The molasses in brown sugar gives a depth that white sugar just cannot match.
• Large eggs: Room temperature eggs incorporate better and help set the casserole without making it feel like a dessert custard.
• Vanilla extract: Pure vanilla makes all the difference here, so do not reach for the imitation stuff.
• Ground cinnamon: This is the backbone of the warm spice profile.
• Ground nutmeg: A little goes a long way, but it adds that mysterious background note.
• Salt: Do not skip this even though it is a sweet dish, it actually makes all the flavors pop.
• Mini marshmallows: These toast up into the most gorgeous golden brown crust that kids and adults alike cannot resist.
• Pecan halves or pieces: Toasted nuts add that perfect buttery crunch that contrasts so beautifully with the creamy base.

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter.

Boil the sweet potatoes:

Place the peeled cubed potatoes in a large pot and cover with water, then boil for 15 to 20 minutes until they surrender easily to a fork.

Mash until smooth:

Drain thoroughly and mash until no lumps remain, then stir in butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.

Spread into the dish:

Spoon the mixture into your prepared baking dish and smooth the top with the back of your spoon.

Add your chosen topping:

Sprinkle mini marshmallows evenly over the surface or mix pecans, brown sugar, flour, and melted butter until crumbly.

Bake until golden:

Bake for 25 to 30 minutes until the topping is beautifully bronzed and the casserole is bubbling around the edges.

Watch closely with marshmallows:

They go from golden to burnt in seconds, so keep your eyes peeled during those last few minutes.

Let it rest:

Cool for 5 to 10 minutes because this gives the casserole time to set up slightly for easier serving.

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There is something almost magical about pulling this bubbling dish out of the oven, with marshmallows toasted to perfection or pecans smelling like toasted heaven. It has become the dish my nieces and nephews actually request, which feels like a win in itself.

Make It Your Own

I have started mixing a little orange zest into the sweet potato base some years, and that bright citrus note cuts through the richness beautifully. A splash of bourbon in the pecan topping makes it feel extra special for grownup gatherings, though the kids never notice the difference.

Perfect Pairings

This casserole holds its own alongside a glazed ham or roasted turkey, but I have also served it with roasted chicken for a cozy Sunday dinner. The sweetness balances beautifully with savory mains and green vegetables that have a bit of bite.

Serving Secrets

A little sprinkle of sea salt over the marshmallow topping right after baking creates this incredible salty sweet contrast. If you are feeding a crowd, consider making two smaller dishes with different toppings so everyone gets their favorite.

• Warm leftover portions in the oven rather than the microwave to maintain that crispy topping texture.
• Extra marshmallows can be toasted separately and added on top of leftovers before reheating.
• This actually freezes well without the topping if you want to get a head start on holiday prep.

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Whether you choose the marshmallow route or the pecan streusel, this casserole has a way of making any meal feel like a celebration worth gathering around.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the casserole without toppings and refrigerate for up to 24 hours. Add marshmallows or pecan streusel just before baking.

→ What's the difference between marshmallow and pecan topping?

Marshmallows create a sweet, fluffy, toasted layer that melts into the potatoes. Pecan streusel adds a buttery, crunchy texture with caramelized sugar notes. Many enjoy combining both.

→ Can I use canned sweet potatoes?

Fresh sweet potatoes yield the best texture and flavor, but you can substitute with canned. Drain well and reduce the cooking sugar slightly since canned varieties are often pre-sweetened.

→ How do I know when it's done baking?

The casserole is ready when the edges are bubbling and the topping is golden brown—marshmallows should be puffed and lightly toasted, about 25-30 minutes.

→ Can I make this vegetarian or vegan?

The pecan version is naturally vegetarian. For vegan, use plant-based milk and butter, substitute eggs with flax eggs, and choose gelatin-free marshmallows or stick with the pecan streusel topping.

→ What main dishes pair well with this?

This classic side complements roasted turkey, glazed ham, beef tenderloin, or roast chicken. It's also perfect alongside other holiday favorites like green bean casserole and stuffing.