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
Scale
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
