Sweet Potato Casserole

Every November, my kitchen fills with the smell of roasting sweet potatoes before I've even decided on the menu. There's something about that honeyed aroma that makes everyone pause and ask what's cooking, and I always end up making this casserole because it's become the dish people actually wait for at the table. The first time I made it, I was convinced marshmallows would melt into nothing, but watching them puff up golden in the oven felt like a small kitchen victory that's stuck with me ever since.

My sister brought her new boyfriend to Thanksgiving one year, and I watched his face when he took a bite of this casserole—that moment when someone who thinks they don't like a dish suddenly gets it. He went back for seconds, then thirds, and now he requests it specifically. That's when I knew this recipe had staying power, the kind of dish that changes people's minds.

Ingredients

• Sweet potatoes (1.5 kg / 3.3 lbs), peeled and cubed: The foundation of everything; choose ones that feel firm and heavy for their size, as they hold their texture better during cooking.
• Unsalted butter (60 g / 4 tbsp), softened: Softening it first means less lumps and a silkier mash that feels luxurious without being heavy.
• Whole milk (100 ml / 1/3 cup + 1 tbsp): Creates that creamy consistency without drowning the potatoes; cold milk straight from the fridge works best.
• Light brown sugar (80 g / 1/3 cup): Brings warmth and depth that white sugar can't match, and dissolves smoothly into the hot potatoes.
• Large eggs (2): These act as a binder and give the casserole a slight lift, making it more custard-like than a simple mash.
• Vanilla extract (1 tsp): A quiet player that rounds out the spices and makes people wonder what makes this taste so right.
• Ground cinnamon (1/2 tsp) and ground nutmeg (1/4 tsp): These two spices are partners; together they taste like autumn in a single bite.
• Salt (1/2 tsp): Amplifies all the sweetness and spice, making flavors pop without tasting salty.
• Mini marshmallows (120 g / 1 cup) OR pecan streusel: The marshmallows caramelize into sticky-sweet perfection, while the pecan topping adds crunch and nuttiness.
• Pecan streusel topping (if chosen): Pecans, brown sugar, flour, and melted butter mixed together create a buttery crumble that contrasts beautifully with the creamy base.

Instructions

Get Your Oven Ready and Prep the Pan:

Set the oven to 180°C (350°F) and lightly grease a 2-liter baking dish with butter or cooking spray. A well-greased dish means nothing sticks, and cleanup becomes infinitely easier.

Boil the Sweet Potatoes:

Peel and cube your sweet potatoes, drop them into a large pot of cold water, and bring everything to a rolling boil. They'll cook in 15–20 minutes until a fork pierces them without resistance; drain them well in a colander, letting steam rise up into your face.

Build the Creamy Base:

In the same pot (still warm from cooking), mash the drained potatoes until smooth, then stir in the softened butter, cold milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until the texture is completely creamy with no lumps—this is where an electric mixer shines if you have one.

Transfer to the Baking Dish:

Spoon the sweet potato mixture into your prepared baking dish and use the back of a spoon to smooth the top into an even layer. This gives the topping something stable to sit on.

Choose and Apply Your Topping:

For marshmallows, scatter the mini marshmallows evenly across the top; for pecan streusel, mix the pecans, brown sugar, flour, and melted butter in a bowl until crumbly, then sprinkle it generously over the sweet potatoes.

Bake Until Golden:

Slide the casserole into the oven for 25–30 minutes until the topping is golden and the casserole is heated through. If you're using marshmallows, watch closely in the last few minutes so they don't burn—that golden-brown bubble stage is what you're after.

Rest Before Serving:

Pull it out of the oven and let it cool for 5–10 minutes, which lets everything set slightly and makes serving cleaner.

Save

I made this casserole for a friend going through a rough time, and she told me later that it was the first thing that made her smile that week. There's something about food that tastes this good that reminds people they're cared for—not in a grand gesture way, but in the quiet way of someone taking time to blend spices and wait for marshmallows to puff.

When to Make This

This is the ultimate holiday side dish, the one that makes people actually want to eat vegetables. It appears on our table every Thanksgiving and Christmas, but I've also made it in February just because someone needed comfort food. The beauty is that it fits anywhere a warm, sweet side dish belongs—next to roasted chicken, turkey, ham, or even as part of a vegetarian spread.

Making It Your Own

I've experimented with this recipe more than I care to admit, and I've learned that it's flexible enough to adjust without losing its soul. The base is forgiving; the toppings are where your personality shines through. Some people swear by the marshmallow route because of that contrast between sweet and creamy; others love the pecan streusel for the texture it adds.

Storage and Make-Ahead Magic

Life gets busy, and this casserole understands that. You can assemble everything the day before, cover it, and refrigerate without the toppings—then add your marshmallows or pecan streusel right before baking. Leftovers keep beautifully in the refrigerator for three days and can be gently reheated in a 160°C oven until warm throughout.

• For make-ahead success, don't add toppings until just before baking so they stay fresh and crispy.
• Reheat gently and covered so the topping doesn't dry out or burn.
• If you want to use both marshmallows and pecans, layer the streusel first, then scatter marshmallows on top for a show-stopping combination.

Save

This casserole has fed my family through countless seasons and celebrations, and every time I make it, I'm grateful for something so simple that brings people together. It's proof that the best recipes aren't the most complicated ones—they're the ones that taste like home and make everyone feel a little more loved.

Recipe FAQs

→ How do I prepare the sweet potato base?

Boil peeled sweet potatoes until tender, then mash with butter, milk, brown sugar, eggs, vanilla, and spices until creamy and smooth.

→ Can I use both marshmallows and pecan topping together?

Yes, combining marshmallows and pecan streusel offers layered textures and richer flavor when baked together on the sweet potato base.

→ What baking temperature and time should I use?

Bake at 180°C (350°F) for 25–30 minutes until the topping is golden and heated through, watching marshmallows closely near the end.

→ Are there options for dairy-free or vegan adaptations?

Substitute milk with plant-based alternatives and use vegan marshmallows. Omitting eggs might affect texture but can be adjusted using other binders.

→ How should I store leftovers?

Cover and refrigerate leftovers, reheating gently before serving to preserve texture and flavor.