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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.
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.
Ingredients
Vegetables
Sauce
Seasoning
• 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.
Store
Store refrigerated in container up to 4 days.
Reheat
Reheat gently warm covered in the oven or microwave.
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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.
Sweet Potato Casserole
Ingredients
—
—
3 cups mashed sweet potatoes
—
—
½ cup milk
—
—
1 tsp cinnamon
—
—
½ tsp nutmeg
—
—
¼ cup melted butter
—
—
½ cup brown sugar
—
—
1 cup mini marshmallows (optional)
—
—
1 tsp vanilla extract
Instructions
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.
15
min
active
50
min
total
6
servings
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