Sweet Potato Casserole Classic (Printable)

Rich mashed sweet potatoes layered with golden marshmallows or pecan streusel topping.

# What You Need:

→ Sweet Potato Base

01 - 3.3 pounds sweet potatoes, peeled and cubed
02 - 4 tablespoons unsalted butter, softened
03 - 1/3 cup plus 1 tablespoon whole milk
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt

→ Topping Options

10 - 1 cup mini marshmallows
11 - 2/3 cup pecan halves or pieces
12 - 1/4 cup light brown sugar
13 - 2 tablespoons all-purpose flour
14 - 2 tablespoons unsalted butter, melted

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 2-quart baking dish.
02 - Place sweet potatoes in a large pot, cover with water, bring to a boil, and cook for 15 to 20 minutes until tender. Drain thoroughly.
03 - Mash sweet potatoes until smooth. Incorporate butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until creamy and uniform.
04 - Transfer the sweet potato mixture to the prepared baking dish and smooth the surface evenly.
05 - Evenly scatter mini marshmallows over the sweet potato layer if using marshmallows.
06 - Combine pecans, brown sugar, flour, and melted butter in a bowl until crumbly. Sprinkle this mixture evenly over the sweet potatoes if using pecan streusel.
07 - Bake for 25 to 30 minutes until the topping is golden and the filling is heated.
08 - If using marshmallows, bake uncovered during final minutes until they are puffed and golden brown. Monitor closely to prevent burning.
09 - Allow to cool for 5 to 10 minutes before serving.

# Expert Suggestions:

01 -
  • It looks fancy enough to impress, but honestly takes less time than you think.
  • The marshmallow top gets crispy on the edges while staying pillowy inside—pure comfort in every bite.
  • You can make it ahead, which means one less thing to stress about when people are coming over.
02 -
  • Don't skip draining the sweet potatoes thoroughly—excess water will make the whole thing watery and sad.
  • If you're using marshmallows, keep an eye on them the last three minutes or they'll go from golden to burnt faster than you'd think.
  • Room-temperature or cold eggs whisked in at the end prevent the mixture from breaking or becoming grainy.
03 -
  • Cook your potatoes in salted water; it seasons them from the inside out and they taste noticeably better.
  • If your marshmallows are sinking or melting into the casserole before they toast, use frozen ones straight from the freezer instead.
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