Sweet Potato Casserole

Creamy mashed sweet potatoes flavored with brown sugar, butter and warm spices, finished with toasted marshmallows and pecans — a classic holiday side dish.

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Course: Side Dish

Cuisine: American

Keyword: sweet potato casserole, holiday side, marshmallow topping, pecan, Thanksgiving side

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 320kcal

Ingredients

3 lb sweet potatoes peeled and cubed
4 tbsp unsalted butter
1/3 cup brown sugar
1/4 cup milk or heavy cream
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs lightly beaten
1 1/2 cups mini marshmallows
3/4 cup pecan halves
Optional: 2 tbsp maple syrup or honey

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel and cube the sweet potatoes into even pieces for uniform cooking.
Place sweet potatoes in a pot, cover with cold water, bring to a boil and simmer until tender, about 15–20 minutes.
Drain the potatoes well and return to the pot; mash until smooth or leave slightly rustic per preference.
Stir in butter, brown sugar, milk, vanilla, cinnamon, nutmeg, salt and beaten eggs until fully incorporated and creamy.
Taste and adjust seasoning or sweetness, adding a splash more milk if the mixture is too thick.
Transfer the sweet potato mixture to the prepared baking dish, smoothing the top evenly.
Scatter pecan halves across the surface, pressing them slightly into the mash for adhesion.
Top evenly with mini marshmallows (or halved large marshmallows) and bake for 20–25 minutes until heated through and edges bubble.
For a golden toasted top, broil 1–3 minutes, watching closely to avoid burning, then rest 5 minutes before serving.

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