Sweet Potato Casserole Classic (Printable version)

Creamy mashed sweet potatoes with a golden toasted marshmallow or pecan topping for a festive side dish.

# What You'll Need:

→ Sweet Potato Base

01 - 3.3 lbs peeled and cubed sweet potatoes
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 (choose one or combine)

10 - 1 cup mini marshmallows

→ Pecan Streusel

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

# How to Make:

01 - Set oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Place sweet potatoes in a large pot, cover with water, bring to a boil, and cook until tender, about 15 to 20 minutes. Drain thoroughly.
03 - Mash the sweet potatoes until smooth. Mix in butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully incorporated and creamy.
04 - Transfer the sweet potato mixture to the prepared baking dish and spread evenly.
05 - Evenly scatter mini marshmallows over the surface of the sweet potato layer if using this topping.
06 - In a separate bowl, combine pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle over the sweet potato layer if selecting this topping.
07 - Place in oven and bake for 25 to 30 minutes until the topping is golden and the mixture is hot throughout.
08 - If using marshmallows, bake uncovered during the last few minutes until marshmallows are puffed and golden, watching carefully to prevent burning.
09 - Allow to cool for 5 to 10 minutes for optimal texture and serving.

# Expert Advice:

01 -
  • The contrast between silky sweet potato and crispy topping hits different than you'd expect, in the best way.
  • Surprisingly forgiving for a holiday dish—you can make it ahead and just pop it in the oven when chaos strikes.
  • Works as both comfort food and something refined enough to impress, which is rare.
02 -
  • Don't skip draining the sweet potatoes thoroughly after boiling—excess water will make your casserole watery instead of creamy.
  • Add toppings right before baking if you're making this ahead; sitting toppings will soften or become soggy.
  • Marshmallows brown fast and unevenly under broiler heat, so stick with regular oven temperature unless you love a challenge.
03 -
  • If your sweet potatoes are watery when cooked, let them sit in a colander for a few minutes—this saves the texture of your final dish.
  • Cream mixed with milk instead of milk alone takes this from good to absolutely memorable, especially if you're not making ahead.
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