Delicious Homestyle Sweet Potato Casserole Recipe to Warm Your Soul

Ingredients:

• 3 pounds sweet potatoes (about 4 large, peeled and chopped) — I always choose firm, orange-fleshed sweet potatoes for that perfect balance of sweetness and texture in my Sweet Potato Casserole.
• 1/2 cup granulated sugar — you can adjust this depending on your family’s sweetness preference.
• 2 large eggs — helps bind those mashed sweet potatoes just right.
• 1/2 cup melted butter (unsalted) — brings creaminess and richness to the dish.
• 1/2 cup milk (whole or 2%) — sometimes I swap for cream for a richer melt-in-your-mouth feel.
• 1 teaspoon vanilla extract — a small but mighty ingredient that complements the natural sweetness.
• 1/2 teaspoon ground cinnamon — warming and cozy, perfect for this holiday side dish.
• 1/4 teaspoon salt — balances flavor.

For the topping:

• 1 cup chopped pecans — this pecan topping adds that coveted, satisfying crunch.
• 1 cup packed light brown sugar — melds with butter for a caramelized effect.
• 1/3 cup all-purpose flour — binds the topping.
• 1/3 cup melted butter — for toasty, rich bits.
• 2 cups mini marshmallows — the classic marshmallow crust that gets golden and melty on top.

When shopping for this Sweet Potato Casserole, I tend to hit the fresh produce section early so I can pick the best sweet potatoes. If you’re curious about ingredient substitutions or want to see how experts layer these flavors, The Girl Who Ate Everything’s take on Sweet Potato Casserole is a treasure trove of inspiration. Quick tip from my side: if you’re short on time, pre-cut sweet potatoes from the store work perfectly for sweet potato baking when you’re making a holiday side dish in a pinch. Also, pecans can be pricey, so I sometimes buy them in bulk or look for sales — they store well in the fridge for weeks if you don’t use them all right away. Keep your leftover marshmallows in an airtight bag so they stay fresh for your next Sweet Potato Casserole attempt or even for s’mores later!

How to Make – Step-by-Step:

• Preheat your oven to 350°F (175°C). While waiting, start peeling and chunking your sweet potatoes. Don’t stress if they aren’t perfectly uniform — I’ve learned the hard way that they’ll cook just fine.
• Boil the sweet potatoes in a large pot of water until tender (about 15-20 minutes). Fork-test them for softness — your future mashed sweet potatoes should be silky smooth. This sweet potato baking stage is crucial, and if you want to save time, I sometimes cook them in the microwave wrapped in foil.
• Drain and mash the sweet potatoes thoroughly. In my kitchen, this usually means breaking out the hand masher — electric mixers work too if you want ultra-smooth mashed sweet potatoes for your Sweet Potato Casserole.
• Transfer the mashed sweet potatoes to a large mixing bowl. Add sugar, eggs, melted butter, milk, vanilla, cinnamon, and salt. Mix until the mixture is creamy and well combined. Don’t overmix; you want it fluffy but with some texture.
• Pour the sweet potato mixture into a greased 9×13-inch baking dish. At this point, I always take a moment to lick the spoon — a little treat for all that sweet potato baking love!
• Prepare the pecan topping: Combine the chopped pecans, brown sugar, flour, and melted butter in a smaller bowl. You want the mix crumbly yet able to clump in places.
• Sprinkle the pecan topping evenly over the sweet potato mixture. Want that classic marshmallow crust? Save your marshmallows for the next step.
• Top with mini marshmallows, covering the whole dish. The marshmallow crust is where the magic cascades — it melts and browns beautifully within about 20 minutes of baking.
• Bake the Sweet Potato Casserole uncovered for 25-30 minutes. If your marshmallows brown too fast, loosely cover with foil — I’ve used this trick a bunch to avoid that too-burnt crust.
• Remove and let the casserole cool for a few minutes before serving. Your kitchen should smell like a holiday dream — sweet, nutty, and absolutely inviting!

While the Sweet Potato Casserole is cooking, I usually start setting the table and catching up on last-minute holiday chats. Sometimes, I sneak in a peek or two at this Southwest ground beef and sweet potato skillet for inspiration on savory sweet potato dishes while waiting. Remember, it’s okay if your Sweet Potato Casserole isn’t picture-perfect at first. We’ve all been there with the marshmallow crust melting everywhere or the pecan topping feeling a bit soggy — small tweaks and lots of love get you there!

Serving:

Our family enjoys Sweet Potato Casserole most when it’s fresh out of the oven, still warm with that gooey marshmallow crust. The kids especially love digging into the fluffy mashed sweet potatoes topped with sweet, toasty marshmallows while my husband swears by the crunchy pecan topping every time. I usually serve this holiday side dish alongside roasted turkey or glazed ham — the sweet and savory combination is just unbeatable. For a bit of contrast, my go-to sides include sautéed green beans and a crisp cranberry sauce, which cuts through the sweetness nicely.

Presentation-wise, I’ve learned that garnishing with a few whole pecans or a sprinkle of cinnamon right before serving gives the Sweet Potato Casserole that extra special touch. When I make extra — which happens often — I love turning leftovers into breakfast by dolloping reheated Sweet Potato Casserole with a drizzle of maple syrup on top. If you want to try a seasonal spin, swapping the pecan topping with toasted walnuts or adding a dash of nutmeg to your mashed sweet potatoes brings different holiday vibes to your table.

My friends always ask for this Sweet Potato Casserole recipe after I bring it over for gatherings, and I’m happy to share a link to the Roasted Sweet Potato Rounds with Herbed Ricotta, Walnuts, and Cranberries when they want a fancier side dish to complement it. This Sweet Potato Casserole truly steals the show every time I make it!

FAQs:

• Q1: Can I make Sweet Potato Casserole ahead of time?
  Absolutely! You can prepare the entire dish (minus the marshmallow crust) up to a day ahead and refrigerate. When ready to bake, top with the marshmallows and bake as usual. I learned this tip years ago, and it’s a lifesaver during hectic holiday days. If you want to go fully ahead, cover tightly and reheat in a warm oven till bubbly.
• Q2: What’s the best way to mash sweet potatoes for the casserole?
  Hand-mashing works well if you prefer a slightly chunky texture. For ultra-smooth mashed sweet potatoes, I use my mixer on low, but be careful not to overdo it — or you risk a gluey texture. My readers often mention boiling sweet potato chunks till tender, then mashing off heat to get the best consistency.
• Q3: Can I substitute marshmallows for the topping?
  Definitely. While the traditional marshmallow crust is a family favorite, pecan topping or a streusel topping made of flour, brown sugar, butter, and nuts is a delicious alternative. Some readers have taken inspiration from this Facebook sweet potato casserole discussion to try different toppings based on family tastes.
• Q4: What if my sweet potato casserole is too watery?
  I’ve been there! If your mashed sweet potatoes seem watery, try cooking them a bit longer to evaporate extra moisture or drain them well. Adding an extra egg or a little flour also helps thicken the mixture. The last thing you want is a floppy casserole.
• Q5: How long does Sweet Potato Casserole keep?
  Stored in an airtight container in the fridge, leftovers last 3-4 days. Reheat gently in the oven or microwave. Though it doesn’t keep well frozen because of the topping texture, sometimes I freeze just the mashed sweet potatoes before baking!
• Q6: Can I make Sweet Potato Casserole vegan?
  You can! Substitute eggs with flax or chia egg, use plant-based milk, and swap butter for coconut oil or vegan butter. Some readers have tried marshmallow substitutes or simply go for a pecan topping to keep it vegan-friendly.
• Q7: Is Sweet Potato Casserole always a holiday side dish?
  While it shines during Thanksgiving and Christmas, whetting a sweet and savory note perfect for those celebrations, my family often enjoys it year-round as a comforting side or even a casual dessert after dinner. If you love sweet potatoes in other forms, check out the Southwest Ground Beef and Sweet Potato Skillet for a hearty twist!

My Final Thoughts:

This Sweet Potato Casserole recipe has a special place in my heart because it’s more than food; it’s a little holiday tradition that brings my family around the table with smiles and seconds. Over the years, I’ve learned a few pro tips that make all the difference: always thoroughly drain your sweet potatoes before mashing; watch the marshmallow crust closely toward the end to avoid burning; and don’t skimp on the vanilla – it makes the mash pop with flavor. My family loves switching between the classic marshmallow crust and the pecan topping — even my nephews debate which one is better! For something a little different, I’ve substituted walnuts or added a pinch of nutmeg or ginger to the sweet potatoes for unique flavor twists.

If you make this Sweet Potato Casserole your own by adjusting sweetness, toppings, and spices, I bet it will quickly become a favorite in your home too. I hope this recipe brings you as much comfort and joy as it has brought me and mine. Cooking, after all, is about sharing moments and memories — and every spoonful of Sweet Potato Casserole feels like a little celebration of that. If you’re looking to experiment beyond the casserole, you might also enjoy roasted sweet potato rounds or savory sweet potato recipes from around the web.

I’m sending you warm wishes and a big hug through this recipe. Grab your sweet potatoes, get your pecans ready, and let’s make some magic with Sweet Potato Casserole—your family will thank you!

Wanna peek at a fun sweet potato dish for a midweek meal? Check out my favorite sweet potato taco bowl next!

Sweet Potato Casserole

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A comforting and naturally sweet casserole featuring mashed sweet potatoes topped with a crunchy pecan and brown sugar crust, perfect for holiday dinners or cozy gatherings.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Dinner
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups mashed sweet potatoes (about 3 large sweet potatoes)
• 1/2 cup granulated sugar
• 2 large eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup unsalted butter, softened

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, 1/2 cup melted butter, milk, vanilla extract, cinnamon, and salt. Mix until smooth and well combined.
3. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
4. In a separate bowl, mix together brown sugar, flour, chopped pecans, and 1/3 cup softened butter until crumbly.
5. Sprinkle the pecan topping evenly over the sweet potato layer.
6. Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
7. Remove from oven and let stand for 5 minutes before serving.

Notes

For a richer flavor, add a pinch of nutmeg to the sweet potato mixture or serve with a dollop of whipped cream or marshmallows on top.