Sweet Potato Casserole Recipe

Make the best sweet potato casserole with this easy recipe! Perfectly spiced sweet potatoes topped with marshmallows and pecan crumble. Ideal for holidays or any occasion!

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Course: dinner

Cuisine: American Southern Cuisine

Keyword: Sweet Potato Casserole

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings:

Calories: 380kcal

Cost: $18-21

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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