Old-Fashioned Sweet Potato Casserole
Sweet Potato Casserole
A classic holiday sweet potato casserole with buttery mashed sweet potatoes, warm spices, pecans, and a toasted marshmallow topping.
Old-fashioned sweet potato casserole belongs on the table when the meal calls for something cozy, familiar, and a little celebratory. The filling is soft and spoonable, with enough butter, brown sugar, cinnamon, and vanilla to bring out the natural sweetness of the potatoes without hiding their earthy flavor.
Boiling the sweet potatoes keeps the method simple and dependable. Once drained well, they mash into a smooth base with milk and eggs, which help the casserole set lightly instead of staying loose. A little nutmeg adds the kind of quiet warmth that makes the dish taste like it came from a family recipe card.
The topping keeps the old-fashioned spirit intact: chopped pecans for crunch and mini marshmallows that toast into a golden, stretchy cap. Adding the marshmallows near the end prevents them from melting away before the casserole is hot through.
Serve this casserole alongside roast turkey, ham, baked chicken, or a spread of holiday sides. It holds well for a short rest after baking, making it practical for busy kitchens where every dish is trying to find oven time.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F. Butter a 9-by-13-inch baking dish.
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2
Place the sweet potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then simmer for 15 to 18 minutes, until the pieces are very tender when pierced with a fork.
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3
Drain the sweet potatoes thoroughly and let them steam in the colander for 3 minutes so excess moisture escapes.
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4
Transfer the sweet potatoes to a large bowl. Mash until mostly smooth, then stir in the melted butter, brown sugar, milk, beaten eggs, vanilla, cinnamon, nutmeg, and salt.
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5
Spread the sweet potato mixture evenly in the prepared baking dish and smooth the top.
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6
Sprinkle the chopped pecans over the casserole. Bake for 25 minutes, until the edges are gently bubbling and the center is hot.
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7
Scatter the mini marshmallows evenly over the pecans. Return the dish to the oven for 8 to 10 minutes, until the marshmallows are puffed and golden in spots.
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8
Let the casserole rest for 10 minutes before serving so the filling settles and the topping is easier to spoon.
Ingredients
- Sweet Potatoes, peeled and cut into 1 1/2-inch chunks:4 lb
- Unsalted Butter, melted:6 tbsp
- Packed Light Brown Sugar:1/2 cup
- Whole Milk:1/2 cup
- Large Eggs, lightly beaten:2
- Vanilla Extract:1 1/2 tsp
- Ground Cinnamon:1 tsp
- Ground Nutmeg:1/4 tsp
- Fine Salt:3/4 tsp
- Chopped Pecans:1 cup
- Mini Marshmallows:2 cups
Tips & Notes
- Drain the sweet potatoes well; excess water makes the filling loose.
- For a smoother casserole, beat the mashed sweet potatoes with a hand mixer before adding the eggs.
- If the marshmallows brown too quickly, loosely tent the dish with foil for the last few minutes.
- The sweet potato filling can be assembled one day ahead, covered, and refrigerated. Add pecans and marshmallows during baking.
