Sweet Potato Casserole: A Classic Holiday Side Dish

I remember the smell of my grandmother’s kitchen every Thanksgiving — cinnamon, buttery sweet potatoes bubbling in a casserole dish, and the eager chatter of family gathered around the table. Sweet Potato Casserole has always felt like comfort wrapped in a little golden marshmallow crust. I love this dish because it’s equal parts nostalgia and simplicity: a humble root vegetable transformed into something celebratory. Sweet potatoes themselves have deep cultural roots in American holiday traditions, especially across the South, where they’re often used in festive dishes that blend Native American, African, and European influences. That warm history makes every bite taste like home.

Who is this recipe for?

• This recipe is perfect for busy parents, holiday hosts, beginners in the kitchen, and anyone who loves a sweet, comforting side dish that’s easy to assemble.

Core ingredients overview:

• This casserole uses 2 pounds sweet potatoes, 1/2 cup sugar, 1/2 cup milk, 1/3 cup softened butter, 2 eggs, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and is topped with 1 cup mini marshmallows and 1/2 cup chopped pecans (optional) to create a creamy, slightly sweet, and crunchy holiday side.

Tools & Ingredients

Tools

• Large pot — for boiling the sweet potatoes until tender.
• Colander — to drain the cooked potatoes.
• Large mixing bowl — to mash and combine the ingredients.
• Potato masher (or hand mixer) — for smoothing the sweet potato mixture.
• Measuring cups and spoons — for accurate ingredient amounts.
• 9×13-inch or similar greased baking dish — to bake the casserole.
• Spatula or wooden spoon — for mixing and spreading.
• Oven — for baking the casserole until golden.

Ingredients (with benefits)

• 2 pounds sweet potatoes — rich in beta-carotene and gives a naturally sweet, creamy base.
• 1/2 cup sugar — enhances sweetness and balances the earthy potato flavor.
• 1/2 cup milk — adds creaminess and smooth texture to the casserole.
• 1/3 cup butter, softened — provides richness and a silky mouthfeel.
• 2 eggs — help bind the mixture and add structure when baked.
• 1 teaspoon vanilla extract — boosts aroma and adds warm flavor depth.
• 1/2 teaspoon salt — enhances overall balance and brings out the sweetness.
• 1 cup mini marshmallows — creates the signature golden, gooey topping.
• 1/2 cup chopped pecans (optional) — adds crunch and a nutty contrast to the soft sweetness.

Instructions

1. Preheat the oven to 350°F (175°C).
2. Please boil the sweet potatoes in a large pot until tender, about 20 minutes. Drain and peel them.
3. In a large bowl, kindly mash the sweet potatoes, then mix in the sugar, milk, softened butter, eggs, vanilla extract, and salt until smooth.
4. Please pour the mixture into a greased baking dish and spread it evenly.
5. Gently top the casserole with the mini marshmallows and sprinkle the chopped pecans over them, if using.
6. Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbly. Allow it to rest for a few minutes before serving.

FAQ

Q: Can I freeze this recipe?
A: Yes. You can freeze the baked sweet potato mixture (without the marshmallow topping) in an airtight container for up to 3 months. Thaw in the refrigerator overnight, reheat in a baking dish, then add marshmallows and broil briefly to toast them just before serving.

Q: What can I use instead of mini marshmallows?
A: If you prefer not to use marshmallows, try a streusel topping made from brown sugar, flour, butter, and chopped pecans for a crunchy, caramelized finish.

Q: How can I make this ahead of time?
A: Assemble the casserole up to the step before adding marshmallows, cover, and refrigerate for up to 24 hours. Add marshmallows and bake when ready.

Q: How do I make this less sweet?
A: Reduce the sugar to 1/4 cup and skip the marshmallows or use a smaller amount. You can also add a splash more salt or a bit of lemon zest to balance sweetness.

Tips & Tricks

• Cook sweet potatoes until very tender so they mash smoothly — a fork should slide in easily.
• For a silkier texture, use a hand mixer briefly after mashing rather than overworking with a food processor (which can make them gluey).
• Toast pecans beforehand for extra flavor and crunch.
• If marshmallows brown too quickly, tent the dish with foil during the last few minutes and then broil briefly to finish the top if needed.

Conclusion

If you’d like to compare variations or try different topping ideas, consider these trusted recipes for inspiration: Sweet Potato Casserole {with Marshmallows} – Spend With Pennies, Yummy Sweet Potato Casserole Recipe, and Sweet Potato Casserole – Tastes Better From Scratch. These will give you helpful variations, baking tips, and serving suggestions to make this dish your own.

Enjoy this cozy casserole with family and friends — and don’t forget to share a photo of your golden topping!