Sweet Potato Casserole

My grandmother never measured anything for her sweet potato casserole, and honestly, that's what made it magical every Thanksgiving. She would hum while mashing, tasting and adding a pinch more cinnamon or another pat of butter until it tasted just right. The marshmallows were always the best part, crispy and golden on top, gooey and melted underneath. I've tried to capture that spirit here while still giving you reliable measurements to work with.

Last Christmas, my sister insisted on making both the marshmallow and pecan toppings, halving the casserole diagonally so everyone could choose their side. The debate over which was better nearly eclipsed the actual dinner, and now it's become our new tradition. Kids flock to the marshmallow corner, while adults hover around the pecan streusel side like it's gold.

Ingredients

• Sweet potatoes: Fresh sweet potatoes give you the best flavor and texture, but you can use canned in a pinch though you will need to adjust the moisture
• Unsalted butter: Room temperature butter blends seamlessly into the mashed potatoes for that silky smooth consistency
• Whole milk: Creates the perfect creamy texture, though heavy cream works if you want an extra indulgent dish
• Light brown sugar: Adds depth and a subtle caramel note that pairs beautifully with the natural sweetness of the potatoes
• Eggs: These help bind everything together so the casserole sets properly while baking
• Vanilla extract: A small amount that makes a big difference in rounding out all the flavors
• Ground cinnamon: The classic warm spice that instantly makes everything taste like the holidays
• Ground nutmeg: Just a quarter teaspoon adds that background warmth that people notice but cannot quite place
• Salt: Essential for balancing all the sweetness and making the other flavors pop
• Mini marshmallows: They create that beautiful golden browned topping that gets slightly crispy on the edges
• Pecan halves or pieces: Toasted pecans add a wonderful buttery crunch that contrasts perfectly with the soft potatoes

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter or cooking spray

Boil the sweet potatoes:

Place peeled and cubed potatoes in a large pot, cover with water, and boil for 15 to 20 minutes until a fork slides through easily

Mash until smooth:

Drain thoroughly and mash the potatoes until no lumps remain, then stir in butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt

Spread into the dish:

Transfer the mixture to your prepared baking dish and use a spoon to create an even surface for the topping

Add your topping:

Sprinkle mini marshmallows evenly over the surface or mix pecans with brown sugar, flour, and melted butter until crumbly and scatter across the top

Bake until golden:

Bake for 25 to 30 minutes until the topping is beautifully browned and the casserole is hot throughout, watching closely if using marshmallows as they brown quickly

Let it rest:

Cool for 5 to 10 minutes before serving so it sets slightly and makes scooping easier

Save

This recipe has become my contribution to every family gathering, and there is something so heartwarming about watching people light up when they see it on the table. It is not just a side dish anymore, it is a reminder of all the holidays we have shared around that same table.

Make Ahead Magic

You can assemble the entire sweet potato base up to two days in advance and keep it refrigerated, tightly covered. Just add the toppings right before baking, and you will have freshly baked casserole without any last minute stress.

Topping Variations

While marshmallows and pecans are the classics, I have experimented with crushed cornflakes mixed with butter and brown sugar for extra crunch, or even a streusel topping with oats for something reminiscent of a crisp. The base is forgiving enough that almost any sweet, crunchy topping will work beautifully.

Serving Suggestions

This casserole pairs wonderfully with roasted turkey, glazed ham, or even as part of a vegetarian holiday spread alongside green bean casserole and dinner rolls. It is sweet enough that some people in my family actually treat it as dessert.

• Leftovers reheat beautifully in the microwave and make an excellent breakfast the next morning
• If you are feeding a crowd, consider making two smaller dishes instead of one large one
• The dish can be frozen unbaked for up to a month, then thawed and baked when needed

Save

Whether you choose the nostalgic marshmallow topping or the sophisticated pecan streusel, this casserole will bring warmth and comfort to your table. I hope it becomes as cherished in your home as it has been in mine.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the casserole without toppings and refrigerate for up to 24 hours. Add marshmallows or pecan streusel just before baking.

→ What's the difference between marshmallow and pecan toppings?

Marshmallows create a sweet, puffy golden topping that's classic and kid-friendly. Pecan streusel offers a buttery, nutty crunch with caramelized sugar flavors. You can also combine both for extra texture.

→ Can I use canned sweet potatoes?

Fresh sweet potatoes yield the best texture and flavor, but you can substitute with canned. Drain well and reduce the added sugar slightly since canned sweet potatoes are often packed in syrup.

→ How do I know when the casserole is done?

The casserole is ready when the topping is golden brown and the edges are bubbling, about 25-30 minutes. For marshmallows, watch closely during the last few minutes as they can brown quickly.

→ Can I make this vegetarian or vegan?

For vegetarian, ensure your marshmallows are gelatin-free or use the pecan topping. For vegan, substitute butter with plant-based alternative and use flax eggs or a commercial egg replacer.