Description

This Best Old Fashioned Sweet Potato Casserole is a classic holiday side dish featuring creamy mashed sweet potatoes blended with butter, brown sugar, and pecans, topped with crunchy pecans and gooey mini marshmallows baked to golden perfection. Rich, comforting, and bursting with tradition, it’s the perfect balance of sweet and nutty flavors with a delightful texture contrast.

Ingredients

Scale

Sweet Potato Base

1/2 tsp pure vanilla extract
1/4 cup unsalted butter (I like Kerrygold 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)

Topping

2 cups mini marshmallows (optional but recommended for classic casserole texture)
1/4 cup pecans (finely chopped, adds nice crunch)
Nonstick cooking spray (for greasing the baking dish)

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Generously spray a 9×13 inch baking dish with nonstick cooking spray, ensuring the bottom and sides are coated evenly to prevent sticking and facilitate easy cleanup.
Cook Sweet Potatoes: Place peeled and cut sweet potatoes into a large pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes until the potatoes are fork-tender and can be pierced easily. Drain well in a colander and let cool for about 5 minutes to make them easier to handle without breaking apart during mashing.
Mash and Mix: Transfer the cooled sweet potatoes to a large mixing bowl. Add brown sugar, unsalted butter, salt, and vanilla extract. Mash everything together until slightly chunky, not completely smooth, to retain texture. Fold in 1/4 cup of finely chopped pecans evenly throughout the mixture.
Assemble the Casserole: Spread the sweet potato mixture evenly in the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining 1/4 cup chopped pecans evenly over the top. Arrange the mini marshmallows in a single layer on top, leaving small gaps so they puff and brown nicely during baking.
Bake and Rest: Place the casserole in the preheated oven and bake for 20 minutes until the marshmallows are puffed up and golden brown. Monitor carefully in the last few minutes to avoid burning, as marshmallows brown quickly. Remove from oven and let rest for 5 minutes before serving to allow the casserole to set and be easier to portion.

Notes

Using pure vanilla extract enhances the flavor more than imitation vanilla.
Kerrygold or any high-quality unsalted butter adds richness to the mash.
Do not over-mash the sweet potatoes; a slightly chunky texture adds a pleasant mouthfeel.
If you prefer less sweetness, reduce the brown sugar slightly.
Mini marshmallows are optional but provide that classic sweet potato casserole topping texture.
Watch the marshmallows closely in the oven near the end to avoid burning.
Letting the casserole rest after baking helps it firm up for easier serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: sweet potato casserole, holiday side dish, sweet potato recipe, marshmallow topping, pecan topping, classic casserole