Irresistible Old Fashioned Sweet Potato Casserole Recipe
Introduction
This Irresistible Old Fashioned Sweet Potato Casserole is a comforting classic that pairs creamy mashed sweet potatoes with a crunchy pecan topping and gooey marshmallows. Perfect for holiday dinners or cozy family meals, it delivers a delightful mix of flavors and textures everyone will love.
Ingredients
- 5 large sweet potatoes, peeled and cubed
- ¼ cup whole milk
- 1 splash orange juice
- 3 tablespoons brown sugar
- 5 tablespoons unsalted butter, softened
- 1 egg, lightly beaten
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup finely chopped pecans
- 3 tablespoons unsalted butter, slightly softened
- ½ cup dark brown sugar
- 1-2 cups mini marshmallows
Instructions
- Step 1: Wash, peel, and cut the sweet potatoes into 1-inch cubes. Boil them in a large pot of lightly salted water for 15-20 minutes until very tender. Drain thoroughly and let steam dry for a few minutes.
- Step 2: Transfer the hot sweet potatoes to a large bowl and mash until smooth. Add the whole milk, orange juice, brown sugar, softened butter, beaten egg, cinnamon, vanilla extract, and salt. Mix thoroughly until smooth and fluffy. Taste and adjust seasonings if desired.
- Step 3: In a separate medium bowl, combine the chopped pecans, softened butter, and dark brown sugar. Mix until well combined and crumbly to make the topping.
- Step 4: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly in the dish, then sprinkle the pecan topping evenly over the surface. Bake for 25-35 minutes until the filling is bubbling and the topping is golden brown.
- Step 5: Remove the casserole from the oven and spread the mini marshmallows generously over the pecan topping. Return to the oven for 3-5 minutes until the marshmallows are golden brown and puffed. Watch carefully to prevent burning.
- Step 6: Let the casserole cool on a wire rack for 10-15 minutes before serving warm. Enjoy!
Tips & Variations
- For extra flavor, try adding a pinch of nutmeg or ginger to the sweet potato mixture.
- Substitute pecans with walnuts if preferred or for a different nutty taste.
- If you like a less sweet casserole, reduce the brown sugar in the sweet potato base slightly.
- Use homemade marshmallows or skip them altogether for a less sweet topping.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or reheat the whole dish in a 350°F (175°C) oven until heated through, covering loosely with foil to prevent burning the marshmallows.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole in advance?
Yes, you can prepare the sweet potato mixture and pecan topping a day ahead. Assemble and bake just before serving for the best texture and flavor.
Can I make this casserole gluten-free?
This recipe is naturally gluten-free as it contains no wheat ingredients. Just be sure your marshmallows and other ingredients are labeled gluten-free if you have a sensitivity.
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Irresistible Old Fashioned Sweet Potato Casserole Recipe
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
Description
This Irresistible Old Fashioned Sweet Potato Casserole combines creamy mashed sweet potatoes with a crunchy pecan topping and a gooey layer of toasted marshmallows. Perfectly spiced with cinnamon and vanilla, this classic holiday side dish offers a delightful balance of sweet and savory flavors that will impress your family and guests.
Ingredients
Sweet Potato Base
- 5 large sweet potatoes, peeled and cubed
- ¼ cup whole milk
- 1 splash orange juice
- 3 tablespoons brown sugar
- 5 tablespoons unsalted butter, softened
- 1 egg, lightly beaten
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pecan Topping
- 1 cup finely chopped pecans
- 3 tablespoons unsalted butter, slightly softened
- ½ cup dark brown sugar
Topping Layer
- 1–2 cups mini marshmallows
Instructions
- Prepare Sweet Potatoes: Wash, peel, and cut 5 large sweet potatoes into 1-inch cubes. Boil them in a large pot of lightly salted water for 15-20 minutes until they are very tender. Drain thoroughly and let steam dry for a few minutes to remove excess moisture.
- Mash & Combine Base: Transfer the hot sweet potatoes to a large bowl and mash until smooth. Add ¼ cup whole milk, a splash of orange juice, 3 tablespoons brown sugar, 5 tablespoons softened unsalted butter, one lightly beaten egg, 1½ teaspoons ground cinnamon, 1 teaspoon vanilla extract, and ½ teaspoon salt. Mix thoroughly until the mixture is smooth and fluffy. Taste and adjust the seasonings if desired.
- Prepare Pecan Topping: In a separate medium bowl, combine 1 cup finely chopped pecans, 3 tablespoons slightly softened unsalted butter, and ½ cup dark brown sugar. Mix together until well combined and crumbly in texture.
- Assemble & Bake: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking. Spread the sweet potato mixture evenly into the prepared dish, then sprinkle the pecan topping evenly over the sweet potato base. Bake in the preheated oven for 25-35 minutes, or until the filling is bubbling and the pecan topping has turned golden brown.
- Add Marshmallows & Finish: Remove the casserole from the oven and generously spread 1-2 cups mini marshmallows over the hot pecan topping. Return the casserole to the oven and bake for an additional 3-5 minutes, watching carefully, until the marshmallows are golden brown and puffed up. Be cautious to prevent burning the marshmallows.
- Cool & Serve: Let the casserole cool on a wire rack for 10-15 minutes before serving it warm. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- For best results, use large sweet potatoes with a moist, creamy texture.
- You can substitute whole milk with evaporated milk for a richer flavor.
- Adjust the amount of brown sugar depending on your preferred sweetness level.
- Make sure to watch the marshmallows closely during the final baking stage to avoid burning.
- This casserole can be prepared a day ahead; assemble and refrigerate, then bake when ready to serve.
- Leftovers are great served warm and can be reheated in the oven to maintain the toasted topping.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: sweet potato casserole, holiday side dish, pecan topping, toasted marshmallows, classic recipe, Thanksgiving, Christmas side
