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Delicious homemade sweet potato casserole topped with pecans and marshmallows

Sweet Potato Casserole

A delicious and heartwarming dish made with creamy sweet potatoes and a crunchy pecan topping, perfect for holiday meals and family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 4 medium sweet potatoes (about 2 pounds) Choose firm sweet potatoes with smooth, unblemished skin.
  • ½ cup brown sugar Adjust according to sweetness preference.
  • ½ cup milk Dairy-free options include almond or coconut milk.
  • ¼ cup unsalted butter, melted Use a dairy-free alternative if needed.
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 large eggs, beaten For vegan option, substitute with 1/4 cup applesauce.
For the Topping
  • 1 cup pecans, chopped Omit for nut-free variation.
  • 1 cup mini marshmallows Optional for a sweeter variation.
  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • ¼ cup unsalted butter, melted Use a dairy-free alternative if needed.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Peel and cube sweet potatoes. In a large pot, cover with water and bring to a boil. Cook for about 15-20 minutes, or until tender.
  3. Drain sweet potatoes and return them to the pot. Mash until smooth.
  4. Stir in the brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and beaten eggs until fully combined.
  5. Pour the sweet potato mixture into a greased 9x13 inch baking dish.
Topping and Baking
  1. In a bowl, mix together the chopped pecans, brown sugar, flour, and melted butter. Sprinkle the topping evenly over the sweet potato mixture. If desired, add mini marshmallows on top.
  2. Bake for about 30-35 minutes or until the topping is golden brown and bubbly.
  3. Let it cool for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to a week. Reheat in the oven or microwave until warm throughout.