Sweet Potato Casserole

The marshmallows were my grandmother's addition, a small rebellion against the more traditional pecan streusel that most church cookbooks insisted upon. I stood on a chair watching her arrange those pillowy white clouds across the orange sweetness, learning that sometimes the most nostalgic choices are also the simplest. Now whenever I smell sweet potatoes mingling with vanilla and cinnamon, I am immediately transported back to her kitchen where holiday cooking was less about perfection and more about joy. This casserole has become the one dish my family requests repeatedly, regardless of the season.

Last Thanksgiving my cousin accidentally used both toppings, creating what we now call the compromise layer that nobody knew they needed. The marshmallows melted into the pecan streusel, creating these incredible crunchy sweet pockets that had everyone reaching across the table. Sometimes mistakes in the kitchen become the new family tradition.

Ingredients

• Sweet potatoes: Peeled and cubed for even cooking, these form the creamy foundation that holds everything together
• Unsalted butter: Softened butter blends seamlessly into the mashed base for richness without competing with the sweet potatoes
• Whole milk: Creates that velvety texture though you can swap in some cream if you want extra luxury
• Light brown sugar: Adds a subtle molasses depth that white sugar cannot achieve
• Large eggs: These bind the casserole so it holds its shape while remaining fork tender
• Vanilla extract: Pure vanilla makes the spices sing and brings out the natural sweetness
• Ground cinnamon: Warm spice that complements rather than overwhelms the sweet potatoes
• Ground nutmeg: Just a quarter teaspoon adds that background warmth people notice but cannot quite identify
• Salt: Essential to balance all that sweetness and bring the flavors forward
• Mini marshmallows: Toast until golden and watch them disappear first from the serving dish
• Pecan halves or pieces: The streusel option adds a buttery crunch that stands up beautifully to the soft base

Instructions

Prep your oven and dish:

Heat the oven to 180°C (350°F) and grease a 2-liter baking dish with butter or cooking spray.

Boil the sweet potatoes:

Place the peeled cubed sweet potatoes in a large pot, cover with water, and boil for 15 to 20 minutes until they are fork tender.

Drain thoroughly:

Pour the cooked potatoes into a colander and let them drain well to avoid a watery casserole.

Mash until smooth:

Return the potatoes to the pot or transfer to a mixing bowl and mash until no lumps remain.

Build the flavor base:

Stir in the softened butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until everything is fully incorporated.

Transfer to your baking dish:

Spoon the mixture into the prepared dish and smooth the top with the back of your spoon.

Choose your topping adventure:

For marshmallows, sprinkle them evenly across the surface, or for the pecan streusel, mix pecans, brown sugar, flour, and melted butter until crumbly and scatter over the sweet potato layer.

Bake until golden:

Bake for 25 to 30 minutes until the topping is golden brown and the casserole is heated through.

Watch the marshmallows closely:

If using marshmallows, keep an eye on them during the last few minutes as they can go from golden to burnt quickly.

Let it rest briefly:

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

Save

My daughter now asks to help arrange the marshmallows every single time, creating her own patterns that may not be restaurant perfect but make me smile anyway. This is the dish that officially signals the holidays have begun in our house.

Make Ahead Magic

Assemble the entire casserole without the toppings up to two days in advance. Cover tightly and refrigerate, then add your chosen topping right before baking. This saved me countless times when hosting duties threatened to overwhelm the kitchen schedule.

The Great Topping Debate

Some people swear by the pecan streusel for its sophisticated crunch while others insist marshmallows are the only way to experience true nostalgia. The solution I have found works best is a half and half approach, satisfying both camps at the table while creating that beautiful contrast of textures.

Serving Suggestions

This pairs beautifully alongside roasted turkey, ham, or even as part of a vegetarian holiday centerpiece. The sweetness balances savory main dishes perfectly and holds its own against heavier sides.

• Try topping with both marshmallows and pecans for the ultimate texture experience
• A pinch of cayenne pepper in the base adds a subtle warmth that curious guests will love
• Leftovers reheat beautifully in the microwave for breakfast the next morning

Save

Whatever topping you choose, this casserole has a way of making people feel at home.

Recipe FAQs

→ Can I make sweet potato casserole ahead of time?

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

→ What's the difference between marshmallow and pecan topping?

Marshmallow topping creates a sweet, gooey, golden brown layer that's especially popular with children. The pecan streusel offers a crunchy, buttery, nutty contrast to the creamy base. Many families combine both toppings for the best of both worlds.

→ Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes provide the best flavor and texture, but you can substitute with canned sweet potatoes in a pinch. Drain them well and reduce the brown sugar slightly since canned sweet potatoes are often packed in syrup.

→ How do I know when the casserole is done baking?

The casserole is ready when it's heated through and bubbling around the edges. If using marshmallows, they should be puffed and golden brown—watch closely during the last few minutes as they can brown quickly.

→ Can I make this vegetarian or vegan?

The pecan version is naturally vegetarian. For vegan options, substitute butter with plant-based butter, use flax eggs or a commercial egg replacer, and choose vegan marshmallows (traditional marshmallows contain gelatin).

→ What main dishes pair well with sweet potato casserole?

This casserole complements roasted turkey, ham, chicken, or pork loin beautifully. It's a staple on Thanksgiving and Christmas tables but works well alongside any comforting roasted meat or plant-based main course.