Sweet Potato Casserole

Thanksgiving at my grandmother's house always meant the smell of cinnamon and roasting sweet potatoes would greet you at the door before you even hung up your coat. I learned the hard way that watching those marshmallows like a hawk during the final five minutes is what separates perfectly golden from tragically charred. There's something almost magical about how this dish can turn skeptical sweet potato doubters into devoted fans after just one bite of that creamy, spiced base.

Last year I made three batches for different gatherings because friends kept requesting it for their own family dinners. My uncle who never eats vegetables went back for seconds and actually asked for the recipe.

Ingredients

• Sweet potatoes: Fresh peeled and cubed ones give you the creamiest result though canned work in a pinch
• Unsalted butter: Room temperature butter blends seamlessly into the mashed potatoes for consistent texture throughout
• Whole milk: Adds richness without making the base too heavy or overpowering the natural sweetness
• Light brown sugar: The molasses notes pair beautifully with sweet potatoes and create a deeper flavor profile
• Large eggs: These bind everything together and give the casserole structure so it slices perfectly instead of collapsing
• Vanilla extract: A surprising addition that rounds out all the spices and makes the sweetness taste more complex
• Ground cinnamon and nutmeg: Classic warming spices that transform simple sweet potatoes into something special
• Salt: Just enough to heighten flavors without making the dish taste savory
• Mini marshmallows: They melt into that gorgeous gooey layer and toast up beautifully under the broiler
• Pecan streusel mixture: Butter pecans sugar and flour create a crunchy buttery topping that adds incredible texture

Instructions

Preheat your oven:

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

Boil the sweet potatoes:

Cover them with water in a large pot cook for 15 to 20 minutes until they're completely tender then drain well.

Mash and mix the base:

Mash until smooth then stir in butter milk brown sugar eggs vanilla cinnamon nutmeg and salt until everything is combined and creamy.

Transfer to baking dish:

Spoon the mixture into your prepared dish and smooth the top with a spatula so the topping sits evenly.

Add your chosen topping:

Sprinkle mini marshmallows generously over the surface or mix pecans brown sugar flour and melted butter until crumbly and scatter that on top instead.

Bake until golden:

Cook for 25 to 30 minutes until the topping is beautifully browned and the casserole is hot throughout.

Watch closely at the end:

If using marshmallows keep your eye on them during the last few minutes because they can go from golden to burned very quickly.

Let it rest briefly:

Cool for 5 to 10 minutes before serving so it sets up slightly and is easier to scoop.

Bookmark

This casserole has become the one dish everyone actually gets excited about serving themselves. My niece now asks for it every Thanksgiving.

Making It Ahead

You can assemble the entire sweet potato base up to two days before your holiday meal and refrigerate it tightly covered. Just wait to add any toppings until right before baking.

Topping Variations

Half the family insists on marshmallows while the other half demands pecans so I started doing both toppings on half the dish each. Everyone gets what they want and you end up with a beautiful pattern across the casserole.

Serving Suggestions

This rich casserole pairs perfectly with roasted turkey glazed ham or even a simple weeknight roast chicken. Its sweetness balances beautifully alongside savory mains and sharper sides like green beans with lemon.

• Make extra because leftover portions reheat beautifully for breakfast the next day
• A sprinkle of sea salt over the marshmallows before baking creates an amazing sweet salty contrast
• If transporting this dish bring foil to cover it and reheat at your destination for that just baked quality

Bookmark

There's nothing quite like watching people's faces light up when they see this dish come out of the oven all bubbling and golden.

Recipe Questions

→ Can I make this ahead of time?

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

→ Can I use canned sweet potatoes?

Fresh sweet potatoes provide the best texture and flavor, but you can substitute with canned ones. Drain well and reduce the added sugar slightly.

→ Which topping is better?

Both options are delicious. Marshmallows create a classic sweet, fluffy topping while pecan streusel adds satisfying crunch and nutty flavor. Many people enjoy combining both.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 180°C (350°F) until warmed through.

→ Can I make this vegan?

Substitute butter with vegan alternatives, use plant-based milk, replace eggs with flax eggs, and choose vegan marshmallows or skip them entirely for the pecan topping.

→ Why are my sweet potatoes watery?

Ensure you drain the cooked sweet potatoes thoroughly and let them steam in the colander for a few minutes. You can also mash them over low heat to evaporate excess moisture.