There’s something nostalgic about a classic sweet potato casserole.
It’s rich, creamy, slightly sweet, and topped with either crunchy pecans or gooey marshmallows.
This dish is a holiday staple that never goes out of style.
Why You’ll Love This Recipe
The creamy base is smooth and perfectly balanced in sweetness.
You can choose between a nutty brown sugar topping or marshmallows.
It’s simple to prepare but feels special for gatherings.
Pairs beautifully with roasted meats and festive spreads.
Can be made ahead, saving time during busy holidays.
What You’ll Need (Ingredient Highlights)
Sweet potatoes give natural sweetness and a velvety base.
Sugar enhances flavor while balancing the earthy notes.
Eggs and milk add structure and creaminess.
Butter provides richness and smooth texture.
Pecans bring crunch, while marshmallows offer gooey sweetness.
Pro Tips Before You Start
Bake sweet potatoes instead of boiling for a richer flavor.
Mash until smooth, but don’t overbeat.
Choose one topping—or try half with nuts and half with marshmallows.
Grease the baking dish to prevent sticking.
Let the casserole rest briefly after baking for easier serving.
How to Make Classic Sweet Potato Casserole
Step 1 – Bake and mash the potatoes
Bake sweet potatoes at 350°F for about 1 hour until fork tender.
Cool, peel, and mash. Measure 3 cups for the recipe.
Step 2 – Make the casserole mixture
Preheat oven to 350°F.
Mix mashed potatoes, sugar, eggs, butter, milk, vanilla, and salt until smooth.
Spread into a greased 8×8 or 2-quart dish.
Step 3 – Prepare the topping
For nuts: combine butter, brown sugar, flour, and pecans.
For marshmallows: measure 2 cups.
Step 4 – Top and bake
Spread nut mixture or marshmallows on top.
Bake 35 minutes until set and golden.
What to Serve Them With
Perfect alongside roast turkey or ham.
Pairs well with green beans, stuffing, or cranberry sauce.
Serve warm with gravy for extra richness.
Variations / Substitutions
Use coconut milk instead of dairy for a non-dairy version.
Try half nuts and half marshmallows for variety.
Add cinnamon or nutmeg for extra warmth.
Swap pecans with walnuts or almonds.
Storage & Leftovers
Refrigerate covered for up to 4 days.
Reheat in the oven at 325°F until warmed through.
Freeze unbaked casserole (without topping) for up to 2 months.
FAQs
Can I make this casserole ahead of time?
Yes, assemble the base a day ahead and refrigerate. Add topping just before baking.
Do I need to peel the sweet potatoes before baking?
No, bake with skins on and peel after cooling for easier handling.
Can I use canned sweet potatoes?
Yes, but drain and mash them well. Fresh sweet potatoes give better flavor.
Which topping is more traditional—nuts or marshmallows?
Both are common. Nuts are more classic, marshmallows add sweetness kids love.
How do I prevent the topping from burning?
Cover loosely with foil if it browns too quickly.
Can I reduce the sugar in the recipe?
Yes, adjust to taste. The bananas add natural sweetness.
Can I use a larger baking dish?
Yes, but reduce baking time slightly if spreading thinner.
Can I make this casserole gluten-free?
Yes, substitute flour in the topping with a gluten-free blend.
What’s the best way to reheat leftovers?
Reheat in the oven for best texture. The microwave works but softens the topping.
Can I double this recipe for a big crowd?
Yes, bake in a 9×13 pan and extend baking time slightly.
Final Thoughts
This classic sweet potato casserole is creamy, comforting, and versatile.
It’s a must-have on any holiday table and guaranteed to please both kids and adults.
