Oh my goodness, you’re going to fall head over heels for this sweet potato casserole! It’s got that dreamy, creamy sweet potato base that’s perfectly seasoned to bring out all the best flavors. And let’s talk about that topping—fluffy, gooey marshmallows and a crunchy brown sugar pecan crumble that’s basically dessert-worthy on its own. Whether you’re making it in a big 9x13 dish for a holiday crowd or whipping up a cozy single serving just for yourself (no judgment, I do it too!), this recipe is pure comfort in every bite. It’s one of those dishes that’ll have everyone asking for seconds…and maybe the recipe, too!
Why You'll Love This Sweet Potato Casserole
This recipe strikes the perfect balance between sweet and savory, creating a side dish that often steals the spotlight at holiday gatherings. The base features perfectly mashed sweet potatoes blended with butter, evaporated milk, and warm spices, while the topping combines gooey marshmallows with a crunchy pecan streusel that takes this casserole to the next level.
Whether you're cooking for a crowd or looking to make a single serving sweet potato casserole, this versatile recipe can be easily adapted to suit your needs. It's also make-ahead friendly, making it perfect for busy holiday preparations.
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Ingredients
For the Sweet Potato Base:
- 4 pounds sweet potatoes (about 6-7 medium potatoes), peeled and cut into chunks
- 1 cup evaporated milk
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the Pecan Crumble Topping:
- 1 cup brown sugar, packed
- ½ cup all-purpose flour
- 1 cup pecans, chopped
- ½ cup unsalted butter, melted
- ¼ teaspoon salt
For the Marshmallow Layer:
- 2 cups mini marshmallows
Instructions
Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish with butter or cooking spray.
- Place the peeled and chunked sweet potatoes in a large pot and cover with cold water.
- Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes until the potatoes are very tender when pierced with a fork.
- Drain the sweet potatoes thoroughly and return them to the pot.
Make the Sweet Potato Mixture
- Mash the cooked sweet potatoes until smooth. You can use a potato masher or electric mixer for this step.
- Add the melted butter, evaporated milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Mix until all ingredients are well combined and the mixture is smooth and creamy.
- Spread the sweet potato mixture evenly in your prepared 9x13 baking dish.
Prepare the Pecan Crumble
- In a medium bowl, combine the brown sugar, flour, chopped pecans, and salt.
- Pour in the melted butter and stir until the mixture resembles coarse crumbs.
- Sprinkle the pecan crumble evenly over half of the sweet potato mixture (we'll add marshmallows to the other half).
Bake and Finish
- Bake the casserole for 25-30 minutes until the sweet potato mixture is heated through and the pecan crumble is lightly browned.
- Remove from oven and sprinkle mini marshmallows over the remaining half of the casserole.
- Return to oven for an additional 5-7 minutes, or until marshmallows are golden brown and puffy.
Dietary Benefits
This sweet potato casserole is naturally gluten-free if you omit the flour in the topping or use a gluten-free alternative. Sweet potatoes are packed with vitamins A and C, fiber, and potassium, making this indulgent side dish surprisingly nutritious.
Variations & Substitutions
- Graham Cracker Topping: Replace the pecan crumble with crushed graham crackers mixed with melted butter for a different crunch.
- Mexican-Style Variation: Create a savory sweet potato mexican casserole by omitting the marshmallows and sweet toppings, instead using black beans, corn, and Mexican spices.
- Dairy-Free Option: Substitute the butter with coconut oil and the evaporated milk with coconut milk.
- Peaches Addition: For a unique twist, try adding a layer of sliced peaches between the sweet potato mixture and toppings.
Equipment
- 9x13 baking dish (or individual ramekins for single servings)
- Large pot for boiling potatoes
- Potato masher or electric mixer
- Measuring cups and spoons
- Mixing bowls
Storage
- Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap tightly in aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat individual portions in the microwave or the entire casserole in a 350°F oven until heated through.
Top Tip
The key to the perfect sweet potato casserole is not overmixing the sweet potato base. Mix until just combined to maintain a light, fluffy texture. Also, be sure to watch the marshmallows carefully during the final minutes of baking – they can go from perfectly golden to burnt very quickly!
FAQ
Why do people put marshmallows on sweet potato casserole?
Marshmallows on sweet potato casserole originated in the early 1900s when marshmallow companies were looking for new ways to market their product. The topping adds a sweet, gooey texture that complements the creamy sweet potatoes, and has since become a beloved holiday tradition.
Why do you soak sweet potatoes before baking?
Soaking sweet potatoes in cold water before baking helps remove excess starch, resulting in crispier skin and a fluffier interior. However, this step is optional for casseroles since the potatoes will be mashed.
Is it better to boil or bake sweet potatoes for casserole?
Baking sweet potatoes typically produces better flavor since it concentrates their natural sugars and creates a deeper, more caramelized taste. However, boiling is faster and still produces good results. Both methods work well for casseroles.
What brings out the flavor of sweet potatoes?
weet potato flavor is enhanced by:
- A pinch of salt to balance sweetness
- Warm spices like cinnamon, nutmeg, and vanilla
- Brown sugar to deepen caramel notes
- Butter for richness
- A small amount of orange zest (optional) to brighten the flavor
Ready to Serve
This sweet potato casserole is the ultimate cozy classic! It’s got a creamy, perfectly spiced sweet potato base topped with the best of both worlds—crunchy and gooey goodness all in one bite. Whether you’re making it for a big holiday gathering in a 9x13 pan or just want a little treat for yourself with a single serving, this recipe is here to make your day extra special. Give it a try, and I’d love to hear how it turned out—let me know in the comments! And if you’re a potato lover like me, don’t miss our Creamy Potato and Cheese Soup Delight for even more dinner ideas. It’s a winner, too!
Related
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Pairing
These are my favorite dishes to serve with this Classic Sweet Potato Casserole Recipe:
Sweet Potato Casserole Recipe
Equipment
- 9x13 baking dish (or individual ramekins for single servings)
- Large pot for boiling potatoes
- Potato masher or electric mixer
- Measuring cups and spoons
- Mixing bowls
Ingredients
For the Sweet Potato Base:
- 4 pounds sweet potatoes (about 6-7 medium potatoes), peeled and cut into chunks
- 1 cup evaporated milk
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the Pecan Crumble Topping:
- 1 cup brown sugar, packed
- ½ cup all-purpose flour
- 1 cup pecans, chopped
- ½ cup unsalted butter, melted
- ¼ teaspoon salt
For the Marshmallow Layer:
- 2 cups mini marshmallows
Instructions
1: Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish with butter or cooking spray.
- Place the peeled and chunked sweet potatoes in a large pot and cover with cold water.
- Bring to a boil over high heat, then reduce to medium and cook for 15-20 minutes until the potatoes are very tender when pierced with a fork.
- Drain the sweet potatoes thoroughly and return them to the pot.
2: Make the Sweet Potato Mixture
- Mash the cooked sweet potatoes until smooth. You can use a potato masher or electric mixer for this step.
- Add the melted butter, evaporated milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Mix until all ingredients are well combined and the mixture is smooth and creamy.
- Spread the sweet potato mixture evenly in your prepared 9x13 baking dish.
3: Prepare the Pecan Crumble
- Bake the casserole for 25-30 minutes until the sweet potato mixture is heated through and the pecan crumble is lightly browned.
- Remove from oven and sprinkle mini marshmallows over the remaining half of the casserole.
- Return to oven for an additional 5-7 minutes, or until marshmallows are golden brown and puffy.
Notes
- For the best texture, choose sweet potatoes that are firm and free from soft spots or blemishes.
- You can boil the sweet potatoes up to 2 days in advance and store them in an airtight container in the refrigerator.
- For extra flavor, try roasting your sweet potatoes instead of boiling them.
- When making a single serving sweet potato casserole, use a small ramekin and reduce all ingredients to approximately ⅙ of the original amounts.
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