Sweet potato casserole

Here’s a classic Sweet Potato Casserole recipe — rich, creamy, and topped with a buttery pecan crumble or melty marshmallows. It’s a Southern holiday staple, but it’s delicious any time of year!

🍠 Sweet Potato Casserole

Creamy base + crunchy topping = pure comfort food.

✅ Ingredients (Serves 8–10)

For the Sweet Potato Filling:

4 cups mashed sweet potatoes (about 4 large sweet potatoes)
½ cup granulated sugar
2 large eggs
½ cup milk (whole or evaporated)
½ tsp vanilla extract
½ tsp ground cinnamon
¼ tsp nutmeg (optional)
Pinch of salt
½ cup butter, melted

For the Topping (Choose One or Combine Both):

1. Pecan Streusel Topping:

½ cup brown sugar, packed
⅓ cup all-purpose flour
⅓ cup butter, melted
1 cup chopped pecans

2. Marshmallow Topping:

2–3 cups mini marshmallows

🥣 Instructions

1. Preheat Oven

Preheat to 350°F (175°C).
Grease a 9×13-inch or 2-quart baking dish.

2. Make the Sweet Potato Base

Peel and boil sweet potatoes until tender (about 20 minutes), then mash until smooth.
In a large bowl, combine mashed sweet potatoes, sugar, eggs, milk, vanilla, spices, and melted butter.
Mix until well combined and smooth.

3. Add to Baking Dish

Pour the sweet potato mixture into the prepared dish and smooth the top.

4. Prepare the Topping

For Streusel:

In a small bowl, mix brown sugar, flour, melted butter, and pecans until crumbly.
Sprinkle evenly over the sweet potato mixture.

For Marshmallows:

Bake casserole for 25 minutes uncovered, then sprinkle with marshmallows and bake for 10–15 more minutes, until golden and puffy.

For Both:

Bake 25 minutes with streusel, then add marshmallows on top and bake 10 more minutes.

5. Bake

Bake for 35–40 minutes total, until the top is golden and bubbly.
Let cool slightly before serving.

🧊 Storage

Fridge: Store leftovers covered for up to 4 days
Freezer: Freeze before baking (without topping), thaw overnight, add topping, then bake

🔄 Variations

Use maple syrup or brown sugar instead of white sugar for a deeper flavor
Add a splash of bourbon or orange juice to the filling
Make it nut-free by skipping pecans and using only marshmallows
Add shredded coconut or pineapple for a tropical twist

Would you like a healthier version with less sugar and butter, or a mini individual serving version next?