Sweet Potato Casserole

My grandmother never wrote down her sweet potato casserole recipe, so the first time I tried making it for my own Thanksgiving, I called her three times from the grocery store. The marshmallows were my addition actually a happy accident when I couldn not find enough pecans one year. Now I can not imagine the dish without that golden toasted layer peeking through the crispy nuts.

Last year my brother in law stood by the oven watching the marshmallows like a hawk, absolutely fascinated by how they puff up and turn golden. He kept announcing updates to the whole room like some kind of marshmallow progress report. Now he is officially in charge of the topping rotation, which means he shows up two hours early just to supervise.

Ingredients

• Sweet potatoes: I have learned that orange fleshed varieties yield the creamiest results, and peeling them before boiling saves so much time later
• Unsalted butter: Room temperature butter incorporates more smoothly into the mash, creating that velvety texture restaurant versions achieve
• Whole milk: Full fat milk prevents the potatoes from becoming gluey, though a splash of cream never hurt anyone
• Light brown sugar: The molasses in brown sugar adds depth that white sugar can not match, enhancing the sweet potato earthiness
• Large eggs: Room temperature eggs blend better and help set the casserole without making it taste like breakfast
• Vanilla extract: Pure vanilla extract rounds out the spices and makes the sweetness taste more natural
• Ground cinnamon and nutmeg: Freshly grated nutmeg is worth the extra effort, it blooms beautifully in the oven
• Salt: Even sweet dishes need salt to pop the flavors and balance the sugar
• Mini marshmallows: These toast more evenly than large ones and create that perfect golden blanket
• Pecan halves or pieces: Toasting the pecans for a few minutes before adding them makes all the difference in flavor
• All purpose flour: Just enough flour in the streusel creates those irresistible buttery clumps everyone fights over

Instructions

Preheat and prepare:

Heat your oven to 180°C (350°F) and butter a 2 liter baking dish thoroughly, getting into all the corners

Boil the potatoes:

Cover the sweet potato cubes with cold water, bring to a boil, and cook until they surrender easily to a fork, about 15 to 20 minutes

Make the mash:

Drain the potatoes completely and mash them until smooth, then beat in the butter, milk, brown sugar, eggs, vanilla, and spices until everything is silky and combined

Transfer to dish:

Spoon the mixture into your prepared baking dish and smooth the top with the back of your spoon

Add marshmallows:

Scatter the mini marshmallows evenly across the surface, slightly overlapping them for complete coverage

Prepare the streusel:

Combine pecans, brown sugar, flour, and melted butter in a bowl, mixing with your fingers until clumps form

Apply pecan topping:

Sprinkle the streusel mixture over the sweet potatoes, either instead of marshmallows or in combination

Bake until golden:

Bake for 25 to 30 minutes until the topping is bronzed and the edges are bubbling enthusiastically

Watch the marshmallows:

If using marshmallows, keep a close eye during the last 5 minutes as they can go from perfect to burnt in seconds

Rest before serving:

Let the casserole sit for 5 to 10 minutes so it sets up slightly, making serving much easier

Save

The year I made this for my vegetarian friend, she admitted she had been pushing casserole around her plate for decades because most recipes contained bacon fat or chicken broth. Watching her go back for thirds made me realize how thoughtful cooking can be about who belongs at the table.

Making Ahead Like a Pro

Assemble the entire casserole without toppings up to two days in advance, covering it tightly with foil. Let it come to room temperature for 30 minutes before adding toppings and baking, otherwise you will need extra time in the oven.

Topping Strategy

The marshmallow purists in my family insist on half the dish with marshmallows only, while the pecan faction gets their quadrant. My favorite compromise is marshmallows scattered over the pecan streusel, creating this salty sweet crunch that is absolutely irresistible.

Leftover Magic

Leftovers reheat surprisingly well in the microwave, though the marshmallow topping loses its magic texture. I have been known to eat leftovers cold for breakfast, standing at the counter in my pajamas.

• Try crumbling leftover casserole into oatmeal for an indulgent morning treat
• The base freezes beautifully for up to three months without toppings
• Leftovers make an unexpected filling for breakfast crepes or waffles

Save

This casserole has become the dish my nieces request most, and they have started taking turns adding the marshmallows with serious dedication. Someday they will be the ones calling me from the grocery store, asking exactly how many marshmallows constitute enough.

Questions & Answers

→ Can I make this dish ahead of time?

Yes, assemble the base mixture without toppings and refrigerate for up to 24 hours. Add marshmallows or pecan streusel just before baking.

→ Which topping is better - marshmallows or pecans?

Both options are delicious. Marshmallows create a sweet, fluffy topping that's especially popular with children. The pecan streusel offers a more sophisticated, nutty flavor and satisfying crunch. Many people enjoy combining both toppings.

→ Can I use canned sweet potatoes?

Fresh sweet potatoes yield the best flavor and texture, but you can substitute with canned sweet potatoes drained well. Reduce the cooking time and adjust sugar to taste since canned varieties are often pre-sweetened.

→ How do I prevent the marshmallows from burning?

Watch closely during the last 5 minutes of baking. If the marshmallows brown too quickly, tent the dish with aluminum foil. They should be puffed and golden brown, not dark or charred.

→ Can I make this vegetarian or vegan?

The pecan version is naturally vegetarian. For vegan, use plant-based milk and butter substitutes, flax eggs instead of chicken eggs, and check that your marshmallows are gelatin-free.

→ What main dishes pair well with this casserole?

This versatile side complements roasted turkey, baked ham, roast chicken, or pork tenderloin. It's a staple at holiday feasts and works equally well alongside weeknight comfort meals.