Save The first time I brought this sweet potato casserole to Thanksgiving, my aunt who swore she hated sweet potatoes went back for thirds. Something about that creamy, spiced base with the golden toasted topping just converts people.
Last Christmas, my kitchen smelled like cinnamon and roasting sweet potatoes all morning. My teenage son wandered in, asked what that incredible smell was, and ended up taste testing the pecan streusel until I had to make a second batch.
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Ingredients
- Sweet potatoes: Fresh, not canned, makes all the difference in texture and flavor
- Unsalted butter: Softened to room temperature so it blends seamlessly into the mash
- Whole milk: Creates that luxuriously creamy base we all want
- Light brown sugar: Adds a deep, molasses like sweetness that white sugar cannot match
- Large eggs: Essential for binding the casserole into a sliceable dish
- Vanilla extract: Don't skip it, it rounds out all the spices beautifully
- Ground cinnamon and nutmeg: Classic warming spices that make it taste like holidays
- Salt: Just enough to balance the sweetness and bring out flavors
- Mini marshmallows or pecans: The crown jewel, choose your adventure or do both
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Instructions
- Prep your oven and dish:
- Preheat to 180°C (350°F) and grease a 2-liter baking dish with butter
- Boil the sweet potatoes:
- Place peeled and cubed sweet potatoes in a large pot, cover with water, and cook 15 to 20 minutes until fork tender
- Mash and mix the base:
- Drain well, mash until smooth, then stir in butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until creamy
- Transfer to baking dish:
- Spoon the mixture into your prepared dish and smooth the top with a spatula
- Add your chosen topping:
- Sprinkle mini marshmallows evenly OR mix pecans, brown sugar, flour, and melted butter until crumbly and scatter over the top
- Bake to golden perfection:
- Bake for 25 to 30 minutes until the topping is golden and the casserole is heated through
Save My grandmother always made this with just marshmallows, but the year I added pecans to half the dish, it disappeared first. Now I do a hybrid topping and everyone gets exactly what they want.
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Making It Ahead
Assemble everything up to the topping, cover tightly, and refrigerate up to 24 hours. Let it sit at room temperature while the oven preheats, then add your toppings and bake.
The Topping Dilemma
Team marshmallow loves the pillowy, toasted sweetness. Team pecan craves that buttery crunch. The genius solution is a diagonal split, or just heap both on and watch everyone fight over the corner pieces.
Perfect Pairings
This shines alongside roasted turkey, glazed ham, or even a holiday roast beef. The sweetness balances savory mains and adds that nostalgic comfort element to any plate.
- Substitute cream for half the milk if you want an even richer base
- A splash of bourbon in the sweet potato mixture adds lovely depth
- Leftovers reheat beautifully at 160°C for 15 minutes
Save However you top it, this casserole has a way of making people feel at home.
Recipe Q&A
- → Can I make this ahead of time?
Yes, assemble the casserole without toppings and refrigerate for up to 24 hours. Add your chosen topping just before baking.
- → What's the difference between marshmallow and pecan toppings?
Marshmallows create a fluffy, toasted top that's sweet and kid-friendly. The pecan streusel offers a buttery, crunchy texture with deeper caramelized flavor.
- → Can I use canned sweet potatoes?
Fresh sweet potatoes work best for texture, but you can substitute with canned drained sweet potatoes. Adjust sugar slightly as canned varieties may be sweeter.
- → How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the oven at 180°C (350°F) until warmed through, about 15-20 minutes.
- → Can I freeze this dish?
Freeze the prepared base without toppings for up to 3 months. Thaw overnight in the refrigerator, add toppings, and bake as directed.
- → Is this suitable for vegetarians?
Yes, when using marshmallows. However, traditional marshmallows contain gelatin, so look for vegetarian or vegan marshmallow brands if needed.
