A comforting and classic sweet potato casserole, perfect for holiday gatherings. Choose between a sweet marshmallow topping or a crunchy pecan streusel.
Author:ellievance
Prep Time:20 min
Cook Time:30 min
Total Time:50 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 pounds sweet potatoes, peeled and cubed
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup milk (or dairy-free alternative)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
For Marshmallow Topping:
1 cup mini marshmallows
For Pecan Streusel Topping:
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsalted butter, cold and cubed
Instructions
Preheat your oven to 375°F (190°C).
Boil the sweet potato cubes in water until tender, about 15-20 minutes. Drain well.
In a large bowl, mash the sweet potatoes until smooth.
Add the softened butter, granulated sugar, milk, eggs, vanilla extract, and salt. Mix until well combined and creamy.
Pour the sweet potato mixture into a 9×13 inch baking dish.
For Marshmallow Topping: Sprinkle mini marshmallows evenly over the sweet potato mixture.
For Pecan Streusel Topping: In a separate bowl, combine pecans, flour, and brown sugar. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the sweet potato mixture.
Bake for 25-30 minutes, or until the topping is golden brown and bubbly. If using marshmallows, bake until they are puffed and lightly browned.
Let cool slightly before serving.
Notes
For a gluten-free option, ensure your flour is certified gluten-free if making the pecan streusel.
This casserole can be assembled ahead of time and refrigerated. Add the topping just before baking.
To reheat, cover with foil and bake at 350°F (175°C) until heated through.
For a dairy-free version, use a plant-based milk and butter alternative.