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–+ servings

Sweet Potato Casserole (Pecan or Marshmallow Topping)

A classic, creamy sweet potato casserole with your choice of crunchy pecan streusel or gooey toasted marshmallows—perfect for holidays or an easy comfort-food side any night.
Amanda
Prep Time 20 minutes
Cook Time 45 minutes
Cool time 10 minutes
Total Time 1 hour 15 minutes
Serving Size 10 servings

Equipment

  • Oven
  • 9x13-inch (2–3 quart) baking dish
  • Large pot
  • Colander
  • Potato masher (or sturdy fork)
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or wooden spoon
  • Aluminum foil (optional)

Ingredients

  • 3 lb sweet potatoes peeled and cut into 1-inch chunks
  • 1/2 cup unsalted butter melted, plus more for greasing dish
  • 1/2 cup milk whole milk or heavy cream for extra richness
  • 1/2 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon to taste
  • 1/4 tsp ground nutmeg optional
  • 1/2 tsp kosher salt
  • Pecan streusel topping (choose one topping)
  • 1/2 cup brown sugar light or dark
  • 1/2 cup all-purpose flour
  • 1/3 cup unsalted butter melted
  • 1 cup pecans chopped
  • Marshmallow topping (choose one topping)
  • 2 1/2 cups mini marshmallows

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch (2–3 quart) baking dish.
  • Bring a large pot of salted water to a boil. Add the sweet potato chunks and cook for 15–20 minutes, until fork-tender. Drain well.
  • Mash the sweet potatoes until smooth (a masher or fork works; a hand mixer makes it extra creamy).
  • Stir in 1/2 cup melted butter, milk, sugar, eggs, vanilla, cinnamon, optional nutmeg, and salt until evenly combined.
  • Spread the sweet potato mixture into the prepared baking dish and smooth the top.
  • Option A: Pecan streusel — In a bowl, mix brown sugar and flour, then stir in 1/3 cup melted butter until clumpy. Fold in chopped pecans. Sprinkle evenly over the sweet potato layer.
  • Bake for 30–35 minutes, until the topping is golden and the casserole is hot throughout.
  • Option B: Marshmallows — Bake the casserole (without topping) for 25 minutes. Remove from the oven, cover evenly with mini marshmallows, and bake 5–10 minutes more until golden (watch closely—they brown fast).
  • Cool for about 10 minutes before serving so it sets up and scoops neatly.

Notes

Make ahead: Assemble up to 2 days ahead, cover, and refrigerate. Bake when ready (add 5–10 minutes if baking cold from the fridge).
Freezer-friendly: Freeze unbaked up to 3 months, wrapped tightly. Bake from frozen, adding about 15–20 minutes, until the center reaches 165°F.
Topping tip: For the crunchiest pecans, apply the streusel right before baking. For marshmallows, add them in the last 5–10 minutes so they stay fluffy and golden.
Ingredient swaps: Use plant-based butter and milk for a dairy-free version. Reduce sugar slightly if your sweet potatoes are very sweet.

Nutrition

Calories: 320kcal | Protein: 5g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 180mg