Best Sweet Potato Casserole
Okay, Storytime—Why This Casserole is My Comfort Food
Let’s be real: the smell of sweet potato casserole baking almost always makes me think of my Aunt Maggie’s kitchen at Thanksgiving, where kids were running around wielding sticky marshmallow fingers like some sort of holiday mischief brigade. One time, a cat jumped on the counter and I swear it tried to swipe a pecan right off the top—so don’t turn your back on your casserole! (Side note: The cat’s fine, casserole survived, but the pecans may never forget the trauma.) This is the version I’ve landed on after a lot of tinkering. Somewhere between southern classic and what I can pull off between work Zooms. It’s sweet, a bit nutty, and frankly, it’s never lasted long enough around here to see the sunrise on Day 2.
Why You’ll Love This (Or, Why I Keep Making It!)
I make this when I need something that tastes like a hug—big, gooey family hug. My family goes a little wild over this casserole, though to be fair, they’ll fight over the toasted marshmallow bits. (You know who you are.) It’s creamy, has an ever-so-slight crunch from the pecans, and is way less fussy than you’d think. I’ve tried shortcuts, got burned once by using pre-cubed sweet potatoes (they take ages to cook—like, what are they made of—iron?), but really, this is forgiving. Plus, on cold autumn days, “I need to taste test just one more spoonful” is about as close to self-care as I get.
Here’s What You’ll Need
- 4 large sweet potatoes (Sometimes I use yams when the store is out—my grandmother would roll her eyes, but honestly, close enough.)
- 1/2 cup brown sugar (light or dark; I never notice the difference, to be totally honest)
- 1/4 cup melted butter (real butter is best, but margarine’s fine in a pinch)
- 2 eggs, beaten (once ran out and just used one—held up okay, felt slightly less decadent)
- 1/2 cup milk (I use whole milk, but have also winged it with oat milk and nobody noticed!)
- 1 teaspoon vanilla extract (Guys, the fake stuff is also okay, I promise.)
- 1/4 teaspoon salt (or just a little pinch if you’re more the ‘eyeball it’ type)
- 1/2 cup chopped pecans (my partner hates nuts, so I sometimes skip this or just do half the casserole topped)
- 1 cup mini marshmallows (optional, but highly encouraged—if you’re in a marshmallow mood, go wild.)
Let’s Do This—Directions That Even Distracted Me Can Follow
- Bake or Boil Sweet Potatoes: Prick the potatoes with a fork (I usually almost forget this step—don’t skip it!) and bake at 400°F for about 45 minutes, or boil ‘em peeled and cubed for 20ish minutes. You want them as soft as, well, mashed potatoes.
- Mash Away: Let them cool for a bit—unless you like playing hot potato, which I do not—then scoop out the flesh. Mash ‘em up. A fork, potato masher, or even an old mug works (been there, done that when the masher was MIA).
- Add the Good Stuff: Mix in brown sugar, melted butter, eggs, milk, vanilla, and salt. This is the point I sneak a taste and tell myself it’s “for science.” If it’s lumpy, don’t worry. It sorts itself out.
- Bake It: Scoop into a greased 9×13-inch dish (sometimes mine is more like 8×12, haven’t noticed a difference), smooth it out, top with pecans. Bake uncovered at 350°F for about 25 minutes. If you’re feeling time-pressed, 20 works; just don’t burn the bottom.
- Marshmallow Magic: Scatter mini marshmallows on top, then stick it under the broiler for, like, one minute—seriously, do not walk away—or just bake another 5 minutes till golden and gooey. (This is the burning point. Trust me; I’ve ruined a fair few batches here.)
- Cool for a few minutes before serving so you don’t scorch your mouth. Or, you know, live dangerously.
Random Notes from a Kitchen That’s Seen It All
- If you end up with stringy sweet potatoes, you probably just needed to mash or blend them longer. I once tried a hand mixer—game changer, though cleanup’s annoying.
- Butter amount is flexible; if you’re feeling it, toss in a bit more. It’s casserole, not rocket science.
- I honestly think it tastes better the next day, but good luck having leftovers.
- Err, if you spill marshmallows, they will roll everywhere. Watch your step.
Things I’ve Tried, for Better or Worse (a.k.a. Variations)
- Coconut Flakes: Threw in a handful once. Kid said it tasted “tropically confusing.”
- Walnuts instead of Pecans: It works fine, just a bit more bitter. Not my thing, but hey—it’s edible.
- No Topping: Rushed and forgot both marshmallows and nuts. Tasted more like a mash than a casserole. Family asked, “Did you forget something?” So… don’t skip the topping.
- Maple syrup: Replaced half the sugar with maple syrup and, oh boy, it was a hit. Maybe too sweet for me, but my niece devoured it.
Equipment—And How to Hack It If You’re Missing Something
- Baking Dish: Sure, 9×13-inch is standard, but I’ve used everything from a deep brownie pan to two pie dishes (in college, that’s all I had!)
- Potato Masher: Don’t have one? A sturdy fork’s good. Or, stand mixer if you like washing more dishes.
- Mixing Bowl: Honestly, a big soup pot works if every other bowl is dirty (speaking from, uh, experience.)
Keeping Leftovers (But Who’s Kidding Who?)
Alright, officially, you can store this in an airtight container in the fridge for up to four days. It reheats in the microwave okay (marshmallows are a bit, well, chewy). But, though honestly, in my house it never lasts more than a day—maybe two tops if I hide it behind the pickles.
How We Serve It (Because Tradition Needs Sugar)
We usually plop it on the table right next to the turkey and stuffing—the bright orange is basically a beacon for fork-wielding kids. Sometimes I serve with whipped cream because, why not? On Christmas, my sister sneaks in a dollop of ice cream, and I can’t pretend I don’t love it.
What I’ve Learned (or: Pro Tips, Most from Missteps)
- I once tried to hurry the baking by cranking the temp. The edges burned, middle was cold, and my cousin still brings it up. So… patience!
- Let the potatoes cool a bit before mixing in the eggs, or you’ll get scrambled egg bits. Ask me how I know.
- Taste before you top with marshmallows—you can always add more sugar or vanilla, but once it’s on, it’s staying.
FAQ: Got Questions? Here’s What Friends Have Actually Asked Me
- Can I make it ahead?
Yep, and I sometimes do. I make the base a day early, stash it in the fridge, throw on the topping right before baking. Less stress, more time for, you know, life. - Can you freeze sweet potato casserole?
Err, technically, yeah. But the texture is weird when you thaw—kind of watery. It’s fine, but not my favorite. - Is it dessert or a side?
Depends who you ask! Around here, it’s a side, but honestly it out-sweets half the pies. - What if I forgot the eggs?
Wouldn’t be the first time. It’s looser, but still delish. My friend Jamie skips the eggs (she’s allergic), swears it’s still great—she’s not wrong. - Does it work with canned sweet potatoes?
On second thought, yes and no. Canned saves time, but sometimes it’s weirdly mushy. Add a bit less milk if the mix looks runny.
P.S. If you end up making this with pineapple, please tell me how it goes—I keep chickening out. Anyway, happy eating!
Ingredients
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted (for topping)
- 1 cup chopped pecans
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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2In a large bowl, mix the mashed sweet potatoes, granulated sugar, eggs, 1/3 cup melted butter, milk, vanilla extract, and salt until smooth and well combined.
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3Spread the sweet potato mixture evenly into the prepared baking dish.
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4In a separate bowl, combine brown sugar, flour, 1/3 cup melted butter, and chopped pecans to make the streusel topping.
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5Sprinkle the pecan streusel evenly over the sweet potato mixture.
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6Bake for 35-40 minutes, or until the topping is golden brown and the casserole is set. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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