Sweet potato casserole, a beloved classic of the holiday table, is more than just a side dish – it’s a symphony of flavors and textures that sings with every bite. Imagine creamy, velvety sweet potatoes, whipped to perfection and kissed with hints of cinnamon and nutmeg.

Topped with a crunchy, buttery pecan streusel, this dish is a sweet and savory delight that warms the soul and brings joy to any gathering. Whether served as a comforting side or a decadent dessert, sweet potato casserole will surely become a favorite on your table.

Sweet Potato Casserole Recipe

Indulge in a symphony of flavors and textures with sweet potato casserole, where creamy mashed sweet potatoes mingle with a crunchy pecan topping, all baked to golden perfection. This dish is a celebration of contrasts – the natural sweetness of the potatoes harmonizing with the nutty crunch of the topping. Whether served as a comforting side or a delightful dessert, sweet potato casserole is sure to be a star at any table, a true testament to the joy of good food and good company.

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Prep Time 25

Cook Time 30

Total Time 55

Course Side Dish

Cuisine American

Servings 10

Calories 316 kcal

Equipment

Mixing bowls
1 Masher
1 Baking Dish
1 Oven
1 Saucepan
1 Spatula
1 Knife and Cutting Board

Ingredients

3 pounds sweet potatoes peeled and cut into cubes.
1/2 cup brown sugar packed.
1/3 cup butter softened.
1/2 teaspoon vanilla extract
3/4 cup pecans chopped divided.
1/4 teaspoon cinnamon or to taste
salt and pepper to taste.
2 cups miniature marshmallows

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350°F.
Put the sweet potatoes into a boiling water kettle. Simmer until the food is fork tender, about 15 minutes. Empty.
Mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, and salt and pepper in a big dish or the saucepan the potatoes were cooked in.
Spread half of the pecans into the prepared pan after folding them in.
Add the marshmallows and the remaining pecans on top.
Bake for 25 minutes, or until potatoes are well roasted and marshmallows are golden brown.

Notes

You can use either light or dark brown sugar.
If using unsalted butter, taste and adjust the salt to taste.
You may prepare this recipe for sweet potato casserole up to 48 hours in advance.
Before baking, prepare and chill, storing the topping in a different container.
Before baking, take the sweet potato casserole out of the refrigerator at least half an hour. After 20 minutes of baking, stir.
Once the topping is added, cook for a further 15 to 20 minutes, or until the marshmallows are toasted and thoroughly heated.

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Nutrition

Why Is My Sweet Potato Casserole Soggy?

(Another helpful hint while boiling sweet potatoes: Don’t overcook them! The filling may become mushy because of its propensity to absorb water.) Let’s assume that you do have some undercooked sweet potato chunks. You can either remove them or bake your sweet potato casserole for a sufficient amount of time to soften the undercooked portions.

How Do You Thicken Sweet Potato Casserole?

With this recipe, it should be plenty thick, but pay attention to how long you boil the potatoes. They should be cut uniformly, but they shouldn’t be overdone either, as they can absorb moisture and dilute the flavor of your dish.