Homestyle Old Fashioned Sweet Potato Casserole (Print Version)
Old Fashioned Sweet Potato Casserole: Your favorite holiday side! Creamy sweet potatoes, warm spices, & toasted marshmallows. A comforting classic.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
3 lbs sweet potatoes, peeled and chopped
02 -
1/2 cup whole milk
03 -
1 tsp vanilla extract
→ Sweetener & Binder
04 -
1/2 cup unsalted butter, melted
05 -
1/2 cup granulated sugar
06 -
2 large eggs, lightly beaten
→ Flavor Boosters
07 -
1 tsp ground cinnamon
08 -
1/2 tsp ground nutmeg
→ Topping
09 -
3 cups mini marshmallows
# Instructions:
01 -
First things first, get those sweet potatoes peeled and chopped into 1-inch cubes. I usually boil them in a big pot of lightly salted water until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not watery. This is where I sometimes forget the salt, and then the potatoes taste a little flat, so don't be like me!
02 -
Drain the potatoes well – super important! Then, transfer them to a large bowl. Add the melted butter, granulated sugar, beaten eggs, milk, vanilla, cinnamon, and nutmeg. Mash everything until it's mostly smooth. I like a few tiny lumps for texture, but you do you. Taste it here, and adjust the sweetness or spices if you feel it needs a little more love. This is the heart of our Old Fashioned Sweet Potato Casserole, so make it sing!
03 -
Pour the glorious sweet potato mixture into a 9x13 inch baking dish. Make sure it's evenly spread. I usually give the dish a little tap on the counter to settle everything. It just feels right. Preheat your oven to 375°F (190°C) while you're doing this. The anticipation, honestly, is half the fun!
04 -
Pop the dish into the preheated oven and bake for 20-25 minutes. You want the casserole to be heated through and and slightly set. This step ensures the base is warm and ready for its crowning glory. I usually peek in the oven around the 15-minute mark, just to make sure everything's looking good. Don't let it dry out too much!
05 -
Take the casserole out of the oven. Now for the fun part: scatter those mini marshmallows evenly over the top. Don't be shy! This is what makes it an Old Fashioned Sweet Potato Casserole. I've tried making pretty patterns, but honestly, just tossing them on works perfectly.
06 -
Return the casserole to the oven for another 5-10 minutes, or until the marshmallows are beautifully golden brown and gooey. Keep a close eye on them, because they can go from perfectly toasted to burnt in a flash! I’ve had more than one marshmallow topping disaster because I walked away for "just a second." Let it cool slightly before serving; those marshmallows are molten lava!
# Notes:
01 -
Honestly, don't over-mash the sweet potatoes if you like a bit of texture. A few small lumps add character!
02 -
You can totally prep the sweet potato base a day ahead and store it covered in the fridge. Just add the marshmallows right before baking!
03 -
No marshmallows? A pecan streusel topping works wonders too! I've swapped them out when I'm feeling fancy or just out of minis.
04 -
A dollop of whipped cream or a sprinkle of toasted pecans on top after baking takes this from great to absolutely divine.
# Equipment Needed:
01 -
Large pot
02 -
potato masher
03 -
large mixing bowl
04 -
9x13 inch baking dish
05 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 4g