A simple and delicious sweet potato casserole recipe, perfect for holiday gatherings. Choose your favorite topping: sweet marshmallow or crunchy pecan streusel.
Author:leogrant
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:8-10 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds sweet potatoes, peeled and cubed
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
For Marshmallow Topping: 1 cup mini marshmallows
For Pecan Streusel Topping: 1 cup chopped pecans, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Boil or steam the sweet potato cubes until tender, about 15-20 minutes. Drain well.
In a large bowl, mash the sweet potatoes until smooth.
Add softened butter, granulated sugar, milk, eggs, vanilla extract, and salt. Beat until well combined and creamy.
Pour the sweet potato mixture into a greased 9×13 inch baking dish.
Prepare your chosen topping:
For Marshmallow Topping: Sprinkle mini marshmallows evenly over the sweet potato mixture.
For Pecan Streusel Topping: In a medium bowl, combine pecans, flour, and brown sugar. Pour in melted butter and mix until crumbly. Sprinkle evenly over the sweet potato mixture.
Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through. If using marshmallows, bake until they are puffed and lightly browned.
Let stand for 5-10 minutes before serving.
Notes
For a make-ahead option, prepare the casserole up to the topping stage, cover, and refrigerate. Add the topping just before baking. You may need to add a few extra minutes to the baking time.
To make this dairy-free, use a plant-based butter alternative and a dairy-free milk.
For a gluten-free pecan streusel, ensure your flour is certified gluten-free.
This casserole reheats well in the oven or microwave.