Sweet Potato Casserole

Thanksgiving at my grandmothers house always meant the moment everyone had been waiting for when she emerged from the kitchen with that bubbling dish of sweet potato casserole. The marshmallows would be perfectly toasted golden brown with just the right amount of crunch on top. I tried making it myself for years but something was always missing until I finally learned her secret about properly draining the potatoes. Now this is the one dish my family actually requests before I even mention the turkey.

Last year my brother who claims to hate sweet potatoes took one bite and went back for thirds. That moment when someone finally understands why this dish deserves its place on the holiday table is pretty special. It turns out he had only ever had the overly sweet version with canned syrup. This recipe changed his entire perspective on what sweet potato casserole could be.

Ingredients

• Sweet potatoes: Fresh potatoes not canned make all the difference in texture and flavor
• Unsalted butter: Room temperature butter blends seamlessly into the potatoes for that silky smooth consistency
• Whole milk: Creates the creamiest base though cream works if you want to indulge
• Light brown sugar: Adds a deep caramel flavor that white sugar just cannot replicate
• Large eggs: These help the casserole set properly so it slices beautifully instead of collapsing
• Vanilla extract: Pure vanilla extract enhances the natural sweetness of the potatoes
• Ground cinnamon: Just enough warmth to hint at the holidays without overpowering
• Ground nutmeg: A tiny pinch goes a long way in adding complexity
• Salt: Essential for balancing all that sweetness and bringing out the potato flavor
• Mini marshmallows: Spread them in an even layer so they toast uniformly
• Pecan halves or pieces: Toast them beforehand if you want extra nutty flavor
• Additional brown sugar: For the streusel topping creating those irresistible crunchy bits
• All purpose flour: Helps bind the pecan topping into perfect crumbles
• Melted butter: Coats the pecan mixture ensuring it gets nicely golden in the oven

Instructions

Preheat your oven:

Get your oven to 180°C (350°F) and grease a 2-liter baking dish with butter

Boil the sweet potatoes:

Place peeled cubed potatoes in a large pot cover with water and boil 15 to 20 minutes until fork tender then drain thoroughly

Mash and mix:

Mash until completely smooth then stir in butter milk brown sugar eggs vanilla cinnamon nutmeg and salt until creamy and well combined

Transfer to baking dish:

Spoon the mixture into your prepared dish and use the back of a spoon to create an even surface

Add your topping:

Sprinkle mini marshmallows evenly over the surface or mix pecans brown sugar flour and melted butter until crumbly and scatter over the top

Bake to golden perfection:

Bake 25 to 30 minutes until the topping is golden and the casserole is heated through watching closely in the last few minutes if using marshmallows

Let it rest:

Cool for 5 to 10 minutes before serving to let everything set slightly

Save

My grandmother always said the best part of Thanksgiving was watching everyone gather around the casserole dish as she pulled it from the oven. That simple side dish became the center of conversation laughter and seconds all around the table. Food has a way of creating memories that stick with us long after the leftovers are gone.

Make Ahead Magic

You can assemble the entire sweet potato base up to two days before your big meal. Just cover it tightly and refrigerate then add your chosen topping right before baking. This trick saved me so much stress when I was hosting my first holiday dinner alone.

Topping Territory

The marshmallow versus pecan debate divides households but I say why choose. Layer pecans first then add marshmallows on top for the ultimate texture experience. The nuts stay crunchy underneath while the marshmallows get that perfect golden toast.

Perfect Pairings

This casserole holds its own alongside roasted turkey glazed ham or even a beef tenderloin. The sweetness cuts through rich savory mains while the creamy texture complements whatever else is on your plate.

• Roasted Brussels sprouts with balsamic glaze balance the sweetness perfectly
• A green salad with tart vinaigrette helps refresh the palate between bites
• Leftovers (if you have any) reheat beautifully for breakfast the next morning

Save

There is something so comforting about a dish that brings everyone to the table smiling. Hope this casserole becomes part of your holiday traditions too.

Recipe FAQ

→ Can I make sweet potato casserole ahead of time?

Yes, assemble the base up to 24 hours in advance and refrigerate. Add your chosen topping just before baking. This makes holiday prep much easier.

→ Which topping is better, marshmallows or pecans?

Both options are delicious! Marshmallows create a sweet, toasted crust kids love, while pecan streusel adds buttery crunch and sophisticated flavor. You can even use both toppings together.

→ Can I use canned sweet potatoes?

Fresh sweet potatoes yield the best texture and flavor, but you can substitute with canned. Drain them well and reduce the cooking time since they're already tender.

→ How do I store leftovers?

Cover and refrigerate for up to 4 days. Reheat in the oven at 180°C (350°F) for 15-20 minutes or microwave individual portions until warmed through.

→ Can I make this vegetarian or vegan?

The base is naturally vegetarian. For vegan, use plant-based milk, vegan butter, and flax eggs. Choose pecan topping and verify marshmallows are gelatin-free or use vegan marshmallows.

→ What temperature should the casserole be?

Bake at 180°C (350°F) for 25-30 minutes until the topping is golden and the filling is bubbly around the edges. The center should register hot when tested.