Go Back
Sweet Potato Casserole Recipe
Ash Tyrrell

Sweet Potato Casserole Recipe

I made this sweet potato casserole last weekend, and my kitchen smelled like fall within minutes. The potatoes turn creamy, the pecans add a nutty crunch, and the marshmallows toast up golden on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 3 pounds sweet potatoes peeled and cut into cubes: the creamy base, so cut the cubes evenly for even cooking.
  • ½ cup brown sugar packed: adds deep sweetness, and dark brown sugar gives extra flavor.
  • ⅓ cup butter softened: makes the mash rich and smooth, so let it soften first.
  • ½ teaspoon vanilla extract: adds warm bakery-style depth.
  • ¾ cup chopped pecans divided: gives crunch, and walnuts work as a swap.
  • ¼ teaspoon cinnamon: brings cozy spice so add more if you like.
  • Salt and black pepper to taste: balances the sweetness, and add extra salt if your butter is unsalted.
  • 2 cups miniature marshmallows: the golden gooey topping, so use fresh ones.

Method
 

  1. Set your oven to 375°F so it is fully hot when the casserole is ready. Grease the 9 x 13-inch dish well with butter or cooking spray. This keeps the sweet potatoes from sticking and makes serving easier.
  2. Peel the sweet potatoes and cut them into evenly sized cubes. Even pieces cook at the same speed, so none stay hard. Keep the cubes about one inch wide for the best results.
  3. Add the cubes to a pot of boiling water and simmer for about 15 minutes. Test one with a fork. It should slide in with almost no resistance.
  4. Drain the sweet potatoes in a colander and let the steam escape for a minute. Extra water can make your casserole runny. I return them to the warm pot so any leftover moisture evaporates.
  5. Add the brown sugar, softened butter, cinnamon, vanilla, salt and pepper. Mash until the mixture looks creamy and mixed. Use a masher for a rustic feel or a hand mixer for a silky texture.
  6. Stir in half of the chopped pecans so they spread through the mash. This adds a nutty bite in every spoonful. Save the rest of the pecans for the top.
  7. Scoop the mixture into your greased dish and smooth it into an even layer. A spatula or the back of a spoon works well. An even layer means even baking.
  8. Scatter the miniature marshmallows over the top, covering the surface well. Sprinkle the remaining pecans over the marshmallows. This gives you both a gooey and a crunchy finish.
  9. Bake for about 25 minutes. You want the marshmallows golden brown and the potatoes hot all the way through. Watch the last few minutes, because marshmallows brown fast.
  10. Let the casserole sit for a few minutes after baking. This helps it set slightly and makes scooping neater. Serve it warm straight from the dish

Notes

  • I always use dark brown sugar because it gives a richer, almost caramel flavor.
  • I add a small splash of maple syrup when I want an extra layer of sweetness.
  • I use a hand mixer when I want a smoother, fluffier casserole.
  • I toast the pecans for a few minutes before using them, and the flavor gets much nuttier.
  • If I use unsalted butter, I add a little extra salt so the sweetness does not feel flat.
  • I stir in a pinch of pumpkin pie spice when I want a warmer, spicier taste.
  • If I am short on time, I use well-drained canned sweet potatoes, and it still works well.