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Sweet Potato Casserole
The ultimate Easy Sweet Potato Casserole ready in just 45 minutes. This classic holiday side dish features creamy sweet potatoes and a rich, flavorful topping, making it the perfect Thanksgiving recipe or cozy weeknight treat.
RECIPE AT A GLANCE
15
min
Active Time
50
min
Total Time
6
SERVINGS
Oven
METHOD
Why It Works
Simple mixing and baking make this a low-effort comfort dish.
Ingredients
Vegetables
• 3 cups mashed sweet potatoes
Sauce
• ½ cup milk
Seasoning
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup melted butter
• ½ cup brown sugar
• 1 cup mini marshmallows (optional)
• 1 tsp vanilla extract
How to Make It
1
Cook the Sweet Potatoes: Boil cubed sweet potatoes in salted water for 12–15 minutes, until very tender. Drain well.
2
Mash the Base : In a large bowl, mash sweet potatoes with butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. Stir in the beaten egg.
3
Prepare the Casserole : Spread the sweet potato mixture evenly into a greased 9×13 baking dish.
4
Add the Topping : Sprinkle mini marshmallows over the top. Mix pecans with brown sugar and melted butter, then scatter evenly between marshmallows.
5
Bake : Bake at 350°F (175°C) for 25–30 minutes, or until marshmallows are golden and pecans are caramelized.
6
Serve Warm : Let sit for 5–10 minutes before serving to allow the topping to set.
7
For extra smooth sweet potatoes, puree them in a blender instead of mashing.
8
Add a splash of maple syrup for deeper fall flavor.
9
Broil the casserole for 1–2 minutes at the end for perfectly toasted marshmallows.
How to Make It
1
Cook the Sweet Potatoes: Boil cubed sweet potatoes in salted water for 12–15 minutes, until very tender. Drain well.
2
Mash the Base : In a large bowl, mash sweet potatoes with butter, brown sugar, milk, vanilla, cinnamon, nutmeg, and salt. Stir in the beaten egg.
3
Prepare the Casserole : Spread the sweet potato mixture evenly into a greased 9×13 baking dish.
4
Add the Topping : Sprinkle mini marshmallows over the top. Mix pecans with brown sugar and melted butter, then scatter evenly between marshmallows.
5
Bake : Bake at 350°F (175°C) for 25–30 minutes, or until marshmallows are golden and pecans are caramelized.
6
Serve Warm : Let sit for 5–10 minutes before serving to allow the topping to set.
7
For extra smooth sweet potatoes, puree them in a blender instead of mashing.
8
Add a splash of maple syrup for deeper fall flavor.
9
Broil the casserole for 1–2 minutes at the end for perfectly toasted marshmallows.
Ingredients
Vegetables
• 3 cups mashed sweet potatoes
Sauce
• ½ cup milk
Seasoning
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup melted butter
• ½ cup brown sugar
• 1 cup mini marshmallows (optional)
• 1 tsp vanilla extract
Storage & Reheat
Store:
Store refrigerated in container up to 4 days.
Reheat:
Reheat gently warm covered in the oven or microwave.
Swaps
Avo's Tip
Mash the sweet potatoes while warm for the smoothest texture.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make this ahead?
Yes. Assemble the casserole, refrigerate, and bake when ready. Add toppings right before baking if possible.
Do I have to use marshmallows?
No. Use a pecan or oat topping, or skip the topping entirely if you prefer it less sweet.
Can I freeze it?
Freeze the base without toppings for best texture. Thaw in the fridge, then add topping and bake.
Quick Fixes
Marshmallows burning: Watch closely under the broiler — it only takes 1–2 minutes. Pull the moment they're golden.
Too watery: Drain boiled sweet potatoes very well and mash with butter first before adding any liquid — add milk gradually.
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