This Sweet Potato Casserole is the dish everyone looks for first. Creamy, sweet, a little crunchy on top, and always gone before the turkey. Simple to make, hard to stop eating, and guaranteed to be a holiday favorite.

Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Servings: 8 serves

Ingredients

Sweet Potato Mixture

• ▢ 3 lb sweet potatoes peeled and cut into 1-inch (2.5 cm) chunks
• ▢ ¼ cup unsalted butter melted
• ▢ ¾ tsp salt
• ▢ ⅛ tsp ground allspice
• ▢ ⅓ cup light brown sugar packed
• ▢ 2 large eggs lightly beaten

Streusel Topping & Marshmallow

• ▢ ¼ cup unsalted butter melted
• ▢ ⅓ cup light brown sugar packed
• ▢ ⅓ cup all-purpose flour
• ▢ 1 tsp cinnamon
• ▢ 1 cup pecans coarsely chopped
• ▢ 15 marshmallows white, regular size

Instructions 

• Preheat ovento 350°F (175°C). Place the oven rack in the middle position.
• Bring a large pot of water to a boil then add the sweet potatoes and cook for 20–25 minutes until very soft and tender. Drain well, leave on a paper towel to absorb the excess water and set aside to cool slightly.
• Prepare the topping, While the potatoes cook, melt the butter in a pot (or microwave). Add the brown sugar, flour, and cinnamon. Stir until the mixture looks slightly clumpy and combined. Stir in the chopped pecans and set aside.
• Mash the sweet potatoes, In a large bowl, mash the potatoes with melted butter, salt, allspice, brown sugar, and eggs until smooth, creamy and combined
• Assemble, Transfer the sweet potato mixture into a baking dish and spread evenly. Sprinkle the pecan topping evenly over the surface, then top with the marshmallows.
• Bake, for 30 minutes, or until the topping is golden and the marshmallows are lightly melted and browned. Allow to cool slightly before serving.

Notes

Tips For A Casserole That Always Delivers

A little planning and a few smart steps make this casserole come out right every single time. Here are the small details that matter more than you think.

• Let the potatoes cool a little before mixing: If you stir everything while they are piping hot, the topping can sink, and the texture changes. A few minutes of patience make a big difference.
• Toast the pecans lightly first: A quick toast brings out their flavor and keeps them crisp even after baking. If you skip this step, you will notice the difference.
• Do not mash the potatoes too aggressively: A gentle mash keeps them smooth without turning gummy. A fork or potato masher works better than a mixer here.
• Use real butter: This is not the moment for substitutes. Butter gives structure, richness, and that classic holiday taste we are here for.
• Add the marshmallows near the end: Put them on just long enough to soften and take color. That way, they do not disappear into the casserole and still give that little toasty moment on top.
• Make it ahead with confidence: You can assemble it the day before, refrigerate it, and bake it before serving. It reheats perfectly and takes pressure off the big day.
• Taste the potatoes before they go in the oven: Everyone’s sweet potato is a little different in sweetness. This is your moment to adjust salt or a touch of sugar before baking.
• And one little secret: If someone sneaks into the kitchen for a spoonful before dinner, you are on the right track. It is that kind of dish.

Nutrition

Calories: 496kcal | Carbohydrates: 70g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 348mg | Potassium: 679mg | Fiber: 7g | Sugar: 34g | Vitamin A: 24574IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.