Introduction

This Best Old Fashioned Sweet Potato Casserole strikes the perfect balance between creamy mashed sweet potatoes and a crunchy, sweet topping. With a classic blend of pecans and marshmallows, this casserole is a comforting addition to any holiday table or cozy dinner.

This image shows a close-up of a sweet potato casserole slice on a white plate, placed on a white marbled surface. It has two layers, with the bottom layer being thick and dense orange sweet potato mash, showing a slightly crumbly texture. The top layer consists of a fluffy, white marshmallow topping that is toasted to a golden brown with some darker spots. Scattered pecan pieces are nestled among the toasted marshmallows, adding texture and color contrast to the top. In the blurred background, a baking dish full of the same casserole is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 tsp vanilla extract (pure vanilla for best flavor)
1/4 cup unsalted butter (Kerrygold preferred for richness)

2 1/2 lb sweet potatoes (peeled and cut into 1-inch pieces)
1 1/2 tsp salt

1/4 cup pecans (finely chopped)
1/4 cup brown sugar (firmly packed for best moisture)

2 cups mini marshmallows (optional but recommended for that classic casserole texture)
1/4 cup pecans (finely chopped, for topping crunch)
Nonstick cooking spray

Instructions

Step 1: Preheat your oven to 375°F and generously spray a 9×13 inch baking dish with nonstick cooking spray, coating the bottom and sides evenly to prevent sticking and ease cleanup.
Step 2: Cut the peeled sweet potatoes into 1-inch pieces and place them in a large pot. Cover with cold water, bring to a boil over high heat, and cook for 15-20 minutes until the potatoes are fork-tender. Drain well and let cool for about 5 minutes.
Step 3: Transfer the cooled sweet potatoes to a large mixing bowl. Add the brown sugar, unsalted butter, salt, and vanilla extract. Mash together until slightly chunky, avoiding a completely smooth texture for better mouthfeel. Fold in 1/4 cup of the finely chopped pecans evenly.

Step 4: Spread the sweet potato mixture evenly into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 1/4 cup of pecans evenly over the surface. Arrange the mini marshmallows on top in a single layer, leaving small gaps between them for even puffing and browning.
Step 5: Bake the casserole in the preheated oven for 20 minutes until the marshmallows are puffed and golden brown. Keep a close eye during the last few minutes to prevent burning. Let the casserole rest for 5 minutes before serving to set slightly and ease portioning.

Tips & Variations

For a nuttier flavor, toast the pecans lightly before chopping to enhance their aroma and crunch.

Omit the marshmallows for a less sweet, more savory version and sprinkle extra pecans or a crumbly streusel topping instead.
If you prefer a creamier texture, add a splash of milk or cream when mashing the sweet potatoes.
Add a pinch of cinnamon or nutmeg to the sweet potato mixture for a warm, spiced note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions. The marshmallow topping may soften after refrigeration but will still taste delicious.

How to Serve

A white rectangular dish filled with a three-layer casserole on a white marbled surface. The bottom layer is bright orange with a mashed texture, likely cooked sweet potatoes. The middle layer is creamy white and smooth, covering the orange base partially. The top layer consists of many large toasted marshmallows, golden brown on top with a soft, gooey texture underneath. Scattered among the marshmallows are medium-sized brown pecan nut pieces, adding texture and color contrast. The edges show some melted orange sweet potato peeking through. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking, cover it tightly, and refrigerate overnight. Add the marshmallows just before baking to keep them fresh and fluffy.

What can I use instead of marshmallows?

If you prefer to skip marshmallows, try topping the casserole with a pecan streusel made from chopped pecans, butter, brown sugar, and flour for a crunchy, sweet finish without the marshmallow layer.