Sweet Potato Casserole Recipe — Sweet Potato Casserole
Sweet Potato Casserole is one of those dishes that instantly says "holiday" to me. Growing up, my house would fill with cinnamon, butter, and the sweet scent of baking as my grandmother roasted sweet potatoes and transformed them into a creamy casserole topped with golden marshmallows. It’s a comforting blend of nostalgia and flavor — part family ritual, part classic American holiday side. The marshmallow-topped version became especially popular in mid-20th-century America and has since become a Thanksgiving and Christmas staple in many homes. If you love cozy, lightly sweet sides that pair beautifully with roast turkey or ham, this recipe will feel like a warm hug on a plate. For a crunchy contrast, I sometimes serve it alongside crispy oven-baked sweet potato fries for a full sweet-potato celebration: crispy oven-baked sweet potato fries.
Who is this recipe for?
- This recipe is perfect for busy parents, holiday hosts, and beginners who want an impressive yet straightforward side dish.
Core ingredients overview:
- This casserole blends 2 pounds of sweet potatoes with sugar, milk, softened butter, eggs, and vanilla for a silky base, then finishes with mini marshmallows and optional chopped pecans for a sweet, toasty topping.
Tools & Ingredients
Tools
- Large pot — for boiling the sweet potatoes.
- Colander — to drain the potatoes after boiling.
- Vegetable peeler or paring knife — to peel cooked potatoes easily.
- Large mixing bowl — to mash and combine ingredients.
- Potato masher or electric mixer — to achieve smooth texture.
- Measuring cups and spoons — for accurate seasoning.
- 9×13-inch (or similar) greased baking dish — to bake the casserole.
- Spatula or spoon — to spread the mixture evenly.
- Oven mitts and cooling rack — for safe handling and resting.
Ingredients (with benefits)
- 2 pounds sweet potatoes — nutrient-dense, rich in beta-carotene and naturally sweet.
- 1/2 cup sugar — adds sweetness and helps caramelize the edges.
- 1/2 cup milk — provides creaminess and a smooth texture.
- 1/3 cup softened butter — adds richness and a silky mouthfeel.
- 2 eggs — bind the casserole and give a light, custard-like structure.
- 1 teaspoon vanilla extract — enhances sweet flavors and aroma.
- 1/2 teaspoon salt — balances sweetness and elevates overall flavor.
- 1 cup mini marshmallows — give a toasty, sweet topping that melts and browns beautifully.
- 1/2 cup chopped pecans (optional) — add crunch, nutty flavor, and contrast in texture.
Instructions
- Preheat the oven to 350°F (175°C).
- Please boil the sweet potatoes in a large pot of water until tender, about 20 minutes.
- Kindly drain the sweet potatoes in a colander and allow them to cool briefly, then peel them with a vegetable peeler or knife.
- In a large bowl, mash the sweet potatoes with a potato masher or electric mixer until smooth.
- Gently mix in the sugar, milk, softened butter, eggs, vanilla extract, and salt until the mixture is uniform and creamy.
- Please pour the sweet potato mixture into a greased baking dish and spread it evenly with a spatula.
- Carefully top the casserole with mini marshmallows and sprinkle chopped pecans over the marshmallows if using.
- Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the casserole to rest for a few minutes on a cooling rack before serving.
FAQ
Q: Can I freeze this recipe?
A: Yes. You can freeze the baked casserole (without marshmallows) in an airtight container for up to 2 months. Thaw overnight in the refrigerator, reheat in a 350°F (175°C) oven until warmed through, then add marshmallows and broil briefly to toast them.
Q: What can I use instead of marshmallows?
A: You can replace marshmallows with a pecan-brown sugar streusel for a nutty, crunchy topping, or simply sprinkle extra chopped pecans and a drizzle of maple syrup for a less sweet finish.
Q: Can I make this dairy-free or vegan?
A: Substitute dairy milk with unsweetened almond or oat milk, use plant-based butter, and replace eggs with a flax egg (1 tbsp ground flax + 3 tbsp water per egg) for a vegan-friendly version. Skip marshmallows or use vegan marshmallows.
Q: How do I prevent the marshmallows from burning?
A: Bake until the casserole is hot and bubbly, then keep an eye during the final minutes. If the marshmallows brown too quickly, loosely tent the dish with foil and brown under the broiler for just 30–60 seconds instead.
Tips & Tricks
- Roast or boil? Roasting whole sweet potatoes in the oven (425°F / 220°C for about 45–60 minutes) intensifies flavor. If short on time, boiling is fine — but drain well to avoid watery mash.
- Use a mixer for extra-smooth texture: If you prefer an ultra-creamy casserole, an electric hand mixer on low works wonders.
- Toast pecans first: If using pecans, toast them in a dry skillet for a few minutes to boost their flavor before sprinkling on top.
- Layer marshmallows strategically: For a more evenly browned top, press a few marshmallows into the surface and add the rest toward the end of baking, or broil briefly while watching closely.
Conclusion
If you’d like more variations and inspiration, check out this Sweet Potato Casserole {with Marshmallows} for alternative topping ideas: Sweet Potato Casserole {with Marshmallows} – Spend With Pennies. For a range of user-tested versions and helpful reviews, see the Yummy Sweet Potato Casserole Recipe. If you prefer a version with a pecan-streusel twist and step-by-step photos, visit Sweet Potato Casserole – Tastes Better From Scratch.
Enjoy this warm, comforting Sweet Potato Casserole with friends and family — and please share the love (and leftovers) around the table.
Always add
tag after Directions.
Sweet Potato Casserole
Ingredients
- 2 pounds sweet potatoes Nutrient-dense, rich in beta-carotene and naturally sweet.
- 1/2 cup sugar Adds sweetness and helps caramelize the edges.
- 1/2 cup milk Provides creaminess and a smooth texture.
- 1/3 cup softened butter Adds richness and a silky mouthfeel.
- 2 large eggs Bind the casserole and give a light, custard-like structure.
- 1 teaspoon vanilla extract Enhances sweet flavors and aroma.
- 1/2 teaspoon salt Balances sweetness and elevates overall flavor.
- 1 cup mini marshmallows Gives a toasty, sweet topping that melts and browns beautifully.
- 1/2 cup chopped pecans Optional, adds crunch, nutty flavor, and contrast in texture.
Method
- Preheat the oven to 350°F (175°C).
- Boil the sweet potatoes in a large pot of water until tender, about 20 minutes.
- Drain the sweet potatoes in a colander and allow them to cool briefly, then peel them with a vegetable peeler or knife.
- In a large bowl, mash the sweet potatoes with a potato masher or electric mixer until smooth.
- Gently mix in the sugar, milk, softened butter, eggs, vanilla extract, and salt until the mixture is uniform and creamy.
- Pour the sweet potato mixture into a greased baking dish and spread it evenly with a spatula.
- Carefully top the casserole with mini marshmallows and sprinkle chopped pecans over the marshmallows if using.
- Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the casserole to rest for a few minutes on a cooling rack before serving.
