Sweet Potato Casserole

The year my grandmother decided she was too old to host Thanksgiving, everyone panicked. Not because we would not have her house, but because nobody knew exactly how she made that sweet potato casserole. She cooked by feel and memory, never measuring anything. I spent three years experimenting with ratios and techniques until I finally recreated something that made my aunt tear up. Now this dish shows up at every family gathering, and I have become the keeper of the recipe.

Last Christmas, my seven year old nephew walked into the kitchen while I was assembling the casserole and asked why we were putting marshmallows on vegetables. I told him it was magic, and honestly, watching his face when those marshmallows puffed up golden brown in the oven pretty much confirmed that explanation. He ate three servings and now asks specifically for the magical potato dish.

Ingredients

• Sweet potatoes: Fresh sweet potatoes give the best texture, and peeling them right before boiling prevents any weird oxidation
• Unsalted butter: Room temperature butter incorporates smoothly into the potatoes without leaving greasy pockets
• Whole milk: Creates that creamy consistency we all want, though cream makes it even richer if you are feeling indulgent
• Light brown sugar: The molasses in brown sugar adds depth that white sugar just cannot match
• Eggs: These bind everything together so the casserole holds its shape instead of being a loose mash
• Vanilla extract: Do not skip this, it elevates the flavor from simple to something special
• Ground cinnamon and nutmeg: Warm spices that make the house smell like holidays
• Salt: Just enough to balance all that sweetness and keep it from becoming dessert
• Mini marshmallows or pecans: The topping that makes this dish absolutely irresistible to both kids and adults

Instructions

Get the oven ready:

Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter so nothing sticks later.

Cook the potatoes:

Boil the cubed sweet potatoes for 15 to 20 minutes until they are completely tender when pierced with a fork.

Make it creamy:

Mash until smooth, then stir in butter, milk, brown sugar, eggs, vanilla, spices, and salt until everything is combined.

Spread it out:

Spoon the mixture into your prepared dish and smooth the top so the toppings layer evenly.

Choose your topping:

Either scatter mini marshmallows across the surface or mix pecans with brown sugar, flour, and melted butter for a streusel.

Bake until golden:

Slide it into the oven for 25 to 30 minutes until everything is bubbling and the topping has turned that perfect golden brown.

Let it rest:

Cool for 5 to 10 minutes so it sets up slightly and is easier to serve.

Save

This casserole has become the one dish my family requests for every holiday, birthday, and sometimes just random Tuesday nights. There is something about putting it on the table and watching everyone immediately reach for their serving spoon that makes all the prep work worth it.

Making It Ahead

The beauty of this recipe is that you can assemble everything except the toppings up to two days in advance. Just wrap it tightly and refrigerate, then add your marshmallows or pecans right before baking. This has saved me so much holiday stress.

Topping Variations

Some years I do half marshmallows and half pecans because the table is always split between camps. The buttery crunch of the pecans balances the gooey sweetness of the marshmallows in a way that makes both camps happy.

Serving Suggestions

This pairs perfectly with roasted turkey, ham, or even just a simple green salad for a lighter meal. The sweetness complements savory main dishes without overwhelming them.

• Leftovers reheat surprisingly well in the microwave
• A splash of extra milk helps if it seems too thick after refrigerating
• The marshmallow topping never gets quite as crispy on day two, but it still tastes delicious

Save

Hope this becomes a staple at your table the way it has at ours.

Recipe FAQs

→ Can I make sweet potato casserole ahead of time?

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

→ Which topping is better, marshmallows or pecans?

Both options are delicious. Marshmallows create a classic sweet, toasted finish while pecans add buttery crunch. Many enjoy combining both toppings for texture variety.

→ How do I know when sweet potatoes are cooked enough?

Pierce with a fork—if it slides in easily with no resistance, they're done. This typically takes 15-20 minutes of boiling.

→ Can I use canned sweet potatoes?

Yes, drain two 29-ounce cans of sweet potatoes and skip the boiling step. Mash and proceed with remaining ingredients.

→ Why do marshmallows burn so quickly?

Marshmallows contain sugar that caramelizes rapidly. Watch closely during the last 3-5 minutes of baking and remove when golden brown.

→ Is this dish vegetarian?

The pecan version is vegetarian. Marshmallows often contain gelatin, so choose vegetarian-certified marshmallows or stick with the pecan topping.