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Sweet Potato Casserole Recipe

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★★★★★

4.5 from 79 reviews

Sweet potato casserole is a classic and comforting Thanksgiving side dish featuring creamy mashed sweet potatoes topped with a crunchy pecan streusel and gooey mini marshmallows. This dish is easy to prepare ahead and perfect for festive gatherings.

Ingredients

Scale

Sweet Potato Base

  • 3 pounds sweet potatoes, peeled and cubed
  • ½ cup packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt

Topping

  • ½ cup chopped pecans
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 cup mini marshmallows

Instructions

  1. Boil Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes until the sweet potatoes are tender when pierced with a fork.
  2. Drain and Mash: Drain the cooked sweet potatoes in a colander and transfer to a large mixing bowl. Mash them until smooth using a potato masher.
  3. Mix Ingredients: Add brown sugar, melted butter, whole milk, beaten eggs, vanilla extract, and kosher salt to the mashed sweet potatoes. Whisk everything together until well combined and creamy.
  4. Prepare Casserole Dish: Pour the sweet potato mixture into a prepared casserole dish, smoothing the top evenly.
  5. Make Pecan Topping: In a small bowl, combine chopped pecans, brown sugar, and melted butter. Sprinkle this mixture evenly over the sweet potato base in the casserole dish.
  6. Refrigerate for Meal Prep: Cover the casserole dish with plastic wrap and refrigerate for up to 2 days, allowing for easy meal prep ahead of time.
  7. Bake: When ready to serve, bring the casserole to room temperature. Preheat the oven to 350°F (175°C) and bake uncovered for 25-30 minutes until the topping is golden and bubbly.
  8. Add Marshmallows: Remove the casserole from the oven, sprinkle mini marshmallows evenly on top, and return to the oven for an additional 5-10 minutes until the marshmallows are melted and lightly toasted. Optionally, broil for 1-2 minutes for an extra toasty top—watch carefully to avoid burning.

Notes

  • Make ahead tip: Refrigerate for up to 2 days before baking for convenient meal prep.
  • Bring casserole to room temperature before baking for even cooking.
  • Use a potato masher or hand mixer for smooth sweet potatoes.
  • For a vegan version, substitute eggs with flax eggs and use plant-based milk and vegan butter.
  • Adjust sweetness by modifying the amount of brown sugar and marshmallows according to taste.
  • Keep an eye on the marshmallows when broiling to prevent burning.

Keywords: sweet potato casserole, Thanksgiving side dish, holiday recipe, sweet potatoes, pecan topping, marshmallows, make ahead casserole

Find it online: https://frommamamaya.com/sweet-potato-casserole-recipe/