Homestyle Sweet Potato Casserole: A Holiday Side Dish (Print Version)

Creamy Sweet Potato Casserole recipe. Learn my tricks for a perfectly balanced, not-too-sweet holiday side. Easy to make with a crunchy pecan topping.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - Sweet Potatoes (about 3 lbs), peeled and chopped
02 - Unsalted Butter (1/2 cup), melted
03 - Light Brown Sugar (1/2 cup, packed)
04 - Whole Milk (1/4 cup) or Heavy Cream
05 - Large Eggs (2)
06 - Vanilla Extract (1 tsp)
07 - Ground Cinnamon (1/2 tsp)
08 - Ground Nutmeg (1/4 tsp)
09 - Salt (1/2 tsp)

→ Crunchy Topping

10 - Chopped Pecans (1/2 cup)

→ Fluffy Finish

11 - Mini Marshmallows (3 cups)

# Instructions:

01 - First things first, get those sweet potatoes peeled and chopped into about 1-inch pieces. I usually just grab a good vegetable peeler and go to town. Then, pop them into a large pot, cover with cold water, and add a pinch of salt. Bring that to a boil, then reduce the heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not waterlogged. This is where I sometimes forget to salt the water, and honestly, it makes a difference!
02 - Drain those cooked sweet potatoes really well. You don't want any excess water hanging around, trust me. Transfer them to a large bowl and grab your masher. Mash them until they’re mostly smooth, but a few small lumps are totally fine! I actually prefer a little texture; it feels more rustic. Don't over-mash, though, or you'll end up with a gummy mess, and nobody wants that. I once tried to use a food processor, and it turned into baby food, oops.
03 - Now for the flavor! Add the melted butter, brown sugar, milk (or cream!), eggs, vanilla, cinnamon, nutmeg, and salt to your mashed sweet potatoes. Stir it all together until everything is beautifully combined and the mixture is smooth and creamy. It should smell absolutely heavenly at this point – all those warm spices! Give it a taste and adjust the sweetness or spices if you like. I always add a little extra cinnamon, because why not?
04 - Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and lightly grease it. Pour your glorious sweet potato mixture into the prepared dish, spreading it evenly. This is the base for your amazing Sweet Potato Casserole! I sometimes make a little swirl pattern on top with the back of a spoon; it looks pretty, even if it gets covered later. Just make sure it’s a nice, even layer.
05 - Pop the dish into your preheated oven and bake for about 25-30 minutes. You want it to be heated through and slightly set around the edges. This step lets the sweet potato base firm up a bit before we add the toppings. Honestly, the smell filling your kitchen right now? That's pure holiday magic. I once pulled it out too early and the center was a bit too jiggly, so make sure it's set enough.
06 - Take the casserole out of the oven. Now for the fun part! Sprinkle those chopped pecans evenly over the top, then cover it generously with mini marshmallows. Return it to the oven for another 5-10 minutes, or until the marshmallows are beautifully golden brown and gooey. Watch it like a hawk, because marshmallows go from perfect to burnt in a flash! The final Sweet Potato Casserole should be bubbly, fragrant, and utterly irresistible. Let it cool for a few minutes before serving, if you can wait!

# Notes:

01 - Don't over-mash your sweet potatoes; a few small lumps give it character!
02 - Leftover Sweet Potato Casserole stores great in the fridge for 3-4 days; just know the topping will soften.
03 - I've swapped brown sugar for maple syrup, and it gives a lovely, slightly different sweetness.
04 - A dollop of fresh whipped cream on top is an unexpected, delicious treat!

# Equipment Needed:

01 - Large pot
02 - vegetable peeler
03 - masher
04 - large mixing bowl
05 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

Back