Sweet Potato Casserole
A classic American sweet potato casserole featuring a creamy, spiced filling topped with toasted pecans and marshmallows. The dish can be assembled 1-4 days ahead and baked when needed, making it ideal for holiday meal planning. Rich, sweet, and comforting with a satisfying crunch from the pecan streusel topping.
Equipment
- Oven
- Sheet Pan
- Parchment Paper
- Fork
- Knife
- Mixing bowl
- Potato Masher
- 2-2.5 Qt Ovenproof Casserole Dish
- Small Skillet
- Small bowl
- Spatula Or Spoon
Ingredients
Filling
- 4 whole Sweet Potatoes cleaned
- ¼ cup Brown Sugar dark, packed
- ¼ cup Heavy Whipping Cream
- 2 tablespoon Butter grass-fed, salted, half for greasing dish, half for filling
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Pumpkin Pie Spice
- ¼ teaspoon Kosher Salt Morton brand
- 1 cup Miniature Marshmallows
Topping
- ½ cup Miniature Marshmallows
- ½ cup Pecan Pieces roasted, salted
- ¼ cup Brown Sugar dark, packed
- 2 tablespoon Butter frozen, shredded or chopped
- 2 tablespoon All Purpose Flour
- ¼ teaspoon Ground Cinnamon
Instructions
Prep
- Preheat oven to 375°F.
- Wash the sweet potatoes and poke a few holes with a fork.
- Place on a parchment-lined sheet pan.
- Bake for 45 minutes to 1 hour until completely soft when pierced with a knife.
- Let cool enough to handle.
- Cut the sweet potatoes in half and scoop out the flesh into a mixing bowl.
- Discard the skins.
- Mash until smooth.
Assemble
- Reduce oven to 350°F.
- Grease a 2 to 2.5 quart ovenproof casserole dish with half the filling butter.
- Add the brown sugar, heavy cream, remaining butter, vanilla, pumpkin pie spice, salt, and 1 cup marshmallows to the mashed sweet potatoes.
- Mix well.
- Transfer to the greased dish.
Make the Topping
- In a small skillet over medium-low heat, melt the topping butter and add the pecan pieces.
- Toast lightly for 2-3 minutes.
- In a small bowl, combine the toasted pecans with the brown sugar, flour, and cinnamon.
- Mix until well combined.
- Spread ½ cup marshmallows evenly across the top of the filling.
- Sprinkle the pecan mixture over the marshmallows.
Cook
- Bake uncovered for 30 minutes until the top has browned and the marshmallows are golden.
- Remove and serve.
Notes
This casserole works best when assembled ahead—the flavors meld and the make-ahead approach removes stress from holiday cooking timelines. Toast the pecans in the melted butter to develop deeper flavor before mixing with the streusel topping. If the marshmallows brown too quickly, tent loosely with foil for the final 10 minutes. You can substitute canned sweet potato puree to save time, but roasting whole sweet potatoes gives better texture and flavor control. Leftovers reheat well covered at 325°F for 15-20 minutes, though the topping won't be as crisp. The dish can go straight from refrigerator to oven; just add 5-10 minutes to the bake time.
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