This Sweet Potato Casserole is a holiday classic studded with chopped pecans, marshmallows, and a streusel topping that is pure decadence! Growing up in the south sweet potatoes always made an appearance during the holidays. There is something about eating this casserole seems to change my mood drastically. I can’t explain it, but there’s a sense of happiness when bitting into a sweet, warm casserole. It definitely makes the house feel and smell like the holidays!
This recipe takes me back to the days of my childhood, and I hope for all of you it does the same! The best part about this recipe is that you can customize it to your own liking. Are you a marshmallow lover? Go ahead and toss some on and maybe even some streusel topping!
SWEET POTATO CASSEROLE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Sweet Potatoes – cleaned, peeled, and chopped into equal sized pieces. about three pounds of sweet potatoes, look for the smaller ones
Sugar – I use dark brown sugar due to its deeper flavor, but you can also use light brown sugar. This recipe has a little bit of granulated sugar in it that can easily be substituted for coconut sugar or cane sugar.
Butter – I prefer using real butter for richness, nothing beats the flavor!
Eggs – 2 large eggs to help give the casserole structure and to make it light and fluffy!
Spices – The combination of real vanilla extract, ground cinnamon, and a touch of nutmeg give this casserole a warm, sweet dessert feel.
Pecans – chopped pecans
Marshmallows – Is it really sweet potato casserole without them? Mini marshmallows or marshmallow puff is preferred for even baking. I use 2 heaping cups here 🙂
Bourbon – Any good quality bourbon will do, this is optional
HOW TO MAKE SWEET POTATO CASSEROLE
Follow these steps to make Sweet Potato Casserole:
- Boil the sweet potatoes: In a large pot, add the chopped potatoes, then cover them with cold water. Place the pot on the stove and bring to a boil over high heat. Allow the sweet potatoes to cook for about 20 to 30 minutes, then remove them from the heat and drain.
- Mash the sweet potatoes: In a large bowl, add the sweet potatoes and mash them using a potato masher or a hand mixer. Then add the eggs, melted butter, both sugars, cinnamon, nutmeg, and vanilla extract. Blend well to combine.
- Layer the casserole: Spread half of the sweet potato mixture into a greased casserole dish, then add half of the chopped pecans, or candied if using. Add the remaining half of the sweet potato mixture, then top with the streusel topping, mini marshmallows and the rest of the chopped pecans.
- Bake: Bake in the oven at 350°F ( 177°C) for about 25 minutes or until the marshmallows are toasted and golden brown on top.
- Add Finishing touches: If you plan on using candied pecans, add them to the casserole after it is removed from the oven.
PRO TIPS FOR MAKING SWEET POTATO CASSEROLE
- Size matters. When choosing sweet potatoes for pies and casseroles, you want to look for the smaller ones, Smaller sweet potatoes are sweeter, cook faster, and are easier to mash than the bigger ones.
- Cut Uniformly. Cut your sweet potatoes in consistent sizes. This will ensure that they cook evenly and won’t end up with overcooked or undercooked parts.
- Baking Sweet Potatoes. You may opt to bake the sweet potatoes in the oven or use a pressure cooker as opposed to cooking them on the stovetop. The stove is always quicker for me, but the oven is easier! To cook the sweet potatoes in the oven, scrub them clean, then rub them with oil to coat the potatoes. Place them on a sheet pan and tent with foil. Bake the sweet potatoes in a preheated oven at 400°F for about 45-55 minutes or until tender. Remove the skins and proceed with the recipe.
- Add Streusel topping. If you want to turn this casserole into a decadent dessert. Add a streusel topping. See the instructions below to make a streusel topping, then top the casserole with it before baking in the oven.
- Add Candied nuts. Candied pecans or walnuts are a great way to jazz up this casserole. See ingredients and instructions in the recipe card below!
Sweet Potato Casserole
10
servings25
minutes45
minutes1
hour10
minutesA holiday classic studded with chopped pecans, marshmallows and a streusel topping.
Keep the screen of your device on
Ingredients
3 pounds sweet potatoes, cleaned, peeled and chopped
3/4 cup packed brown sugar
1/4 cup granulated sugar
4 tbsp unsalted butter, melted
2 eggs
1/2 tsp salt
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ground nutmeg
2 cups mini marshmallows
1/4 cup good quality bourbon, optional
1/2 cup chopped pecans
- Candied Pecans
1 cup chopped pecans
1/4 cup water
1/2 cup granulated sugar
pinch salt
1 tsp butter
- Streusel Topping
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened
1/2 cup packed brown sugar
2 tbsp granulated sugar
1/4 tsp salt
Casserole Directions
- In a large pot, add the chopped potatoes, then cover them with cold water. Place the pot on the stove and bring to a boil over high heat. Allow the sweet potatoes to cook for about 20 to 30 minutes, or until fork tender then remove them from the heat and drain.
- In a large bowl, add the sweet potatoes and mash them using a potato masher or a hand mixer. Then add the eggs, melted butter, both sugars, cinnamon, nutmeg, and vanilla extract. Blend well to combine.
- Spread half of the sweet potato mixture into a greased casserole dish, then add half of the chopped pecans. Add the remaining half of the sweet potato mixture, then top with the strusel topping, mini marshmallows and the rest of the chopped pecans.
- Bake in a preheated oven at 350°F ( 177°C) for about 25 minutes or until the marshmallows are toasted and golden brown on top.
- Cool slightly before serving.
- Candied Pecans Directions
- In a saucepan, add the water, and sugar then bring to a boil. Once the sugar begins to bubble, add the chopped pecans and mix the ingredients, coating the chopped pecans in the sugar mixture. Add the salt and butter and continue to mix until the sugar caramelizes.
- Once golden brown, remove the pecans from the pot and place them on a parchment paper-lined plate, separating the nuts so that they won’t stick together. Allow the pecans to cool.
- Streusel Topping Directions
- In a small bowl, add the flour, salt, brown sugar and granulated sugar. Add the softened butter and using a fork, mash the butter into the mixture to form large pieces of soft dough. Place on a plate and store in the refrigerator until ready to use.
- Top the casserole with the streusel before baking in the oven.
Recipe Video
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