Irresistible Old Fashioned Sweet Potato Casserole Recipe
This irresistibly creamy and sweet Old Fashioned Sweet Potato Casserole combines tender mashed sweet potatoes with a rich, spiced base topped with a crunchy pecan streusel and a golden layer of toasted mini marshmallows. A classic holiday side dish that’s comforting, flavorful, and always a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
- 1 ½ 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
Marshmallow Layer
- 1–2 cups mini marshmallows
Instructions
- Prepare Sweet Potatoes: 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 they become very tender. Drain thoroughly and allow to 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 whole milk, a splash of orange juice, brown sugar, softened butter, lightly beaten egg, ground cinnamon, vanilla extract, and salt. Mix all ingredients thoroughly until the mixture is smooth, fluffy, and well combined. Adjust seasoning if needed.
- Prepare Pecan Topping: In a separate bowl, combine the finely chopped pecans with softened butter and dark brown sugar. Mix until the mixture is crumbly and well incorporated, creating a streusel-like topping.
- 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 surface. Bake in the oven for 25-35 minutes, or until the filling is bubbling and the topping turns a golden brown.
- Add Marshmallows & Finish: Remove the casserole from the oven and gently spread 1-2 cups of mini marshmallows over the pecan topping. Return the dish to the oven for another 3-5 minutes, baking just long enough for the marshmallows to puff up and become golden brown. Watch closely to avoid burning.
- Cool & Serve: Allow the casserole to cool on a wire rack for 10-15 minutes before serving warm. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Boil the sweet potatoes until very tender to ensure smooth mashing and a creamy texture.
- You can adjust the amount of marshmallows according to your preference for sweetness and topping thickness.
- Using fresh pecans enhances flavor, but toasted pecans can deepen the nutty taste.
- This casserole can be prepared a day ahead and refrigerated; bake when ready to serve.
- Watch the marshmallow topping closely while broiling to prevent burning.
Keywords: sweet potato casserole, old fashioned sweet potato casserole, holiday side dish, Thanksgiving casserole, pecan topping, marshmallow topping
