Sweet Potato Casserole (Printable Version)

Creamy mashed sweet potatoes with toasted marshmallows or buttery pecan streusel topping.

# What You'll Need:

→ Sweet Potato Base

01 - 3.3 lbs sweet potatoes, peeled and cubed
02 - 4 tbsp unsalted butter, softened
03 - 1/3 cup plus 1 tbsp whole milk
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp salt

→ Topping Options

10 - 1 cup mini marshmallows
11 - 2/3 cup pecan halves or pieces
12 - 1/4 cup light brown sugar
13 - 2 tbsp all-purpose flour
14 - 2 tbsp unsalted butter, melted

# Directions:

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Place cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes until fork-tender. Drain thoroughly.
03 - Mash cooked sweet potatoes until completely smooth. Add softened butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully incorporated and creamy.
04 - Spoon the sweet potato mixture into the prepared baking dish. Spread evenly and smooth the top surface with a spatula.
05 - For marshmallow topping, distribute mini marshmallows evenly across the surface of the sweet potato layer.
06 - For pecan streusel, combine pecans, brown sugar, flour, and melted butter in a bowl. Mix with fingers until crumbly. Sprinkle evenly over the sweet potato base.
07 - Bake for 25-30 minutes until the topping is golden brown and the casserole is heated through. If using marshmallows, watch closely during the last 5 minutes to prevent burning.
08 - Remove from oven and let rest for 5-10 minutes before serving to allow the casserole to set slightly.

# Expert Tips:

01 -
  • It strikes that perfect balance between comforting and festive, making even ordinary Tuesday dinners feel special.
  • The dual topping options mean everyone gets exactly what they are craving, crispy and buttery or toasted and gooey.
02 -
  • Draining the cooked sweet potatoes well is crucial because excess water makes the casserole soupy instead of creamy.
  • You can assemble everything except the topping up to a day ahead and refrigerate, then bake fresh.
03 -
  • Using a potato ricer instead of a masher gives you the smoothest base imaginable.
  • Let the eggs come to room temperature before mixing so they incorporate evenly without any scrambling.
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