Sweet Potato Casserole (Printable)

Comforting mashed sweet potatoes topped with toasted marshmallows or buttery pecans for a holiday side.

# 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 (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 Steps:

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish.
02 - Place sweet potatoes in a large pot, cover with water, bring to a boil, and cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Mash sweet potatoes until smooth. Incorporate butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Stir until creamy and fully combined.
04 - Transfer the sweet potato mixture into the prepared baking dish and smooth the surface evenly.
05 - Evenly distribute mini marshmallows over the sweet potato base if using this topping.
06 - In a bowl, combine pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle evenly over the sweet potato layer if choosing pecan streusel.
07 - Bake for 25 to 30 minutes until the topping is golden and the dish is heated through.
08 - If using marshmallows, continue baking uncovered until they puff and turn golden brown, watching closely during the last minutes.
09 - Allow the dish to cool for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • It looks fancy enough to impress but honest enough that you won't stress about making it.
  • The sweet, creamy base with that crispy-golden topping is pure comfort food, the kind that tastes like home.
02 -
  • Don't skip draining the sweet potatoes thoroughly after boiling; excess water will make the casserole watery and thin instead of creamy and rich.
  • Marshmallows need constant attention during the last few minutes of baking because they go from perfectly golden to charred in what feels like seconds.
03 -
  • For an even richer casserole, replace half the milk with heavy cream and watch the flavor deepen completely.
  • If marshmallows aren't your thing, a simple brown-butter pecan topping makes this feel elegant enough for any dinner table.
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