Classic Sweet Potato Casserole Recipe, Marshmallow Topping (Print Version)

Old Fashioned Sweet Potato Casserole: Recreate a beloved family tradition! Creamy sweet potatoes topped with crunchy pecans & toasted marshmallows. So good.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American, Southern
Dietary: Vegetarian

# Ingredients:

→ Sweet Potato Base

01 - 3 lbs fresh sweet potatoes, peeled and chopped
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1/2 cup light brown sugar, packed
04 - 1/4 cup whole milk or half-and-half
05 - 1 tsp pure vanilla extract
06 - 1/2 tsp salt

→ Flavor Boosters

07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg

→ Pecan & Marshmallow Topping

09 - 1/2 cup chopped pecans
10 - 2 cups mini marshmallows

# Instructions:

01 - First things first, get those sweet potatoes ready! I peel about 3 pounds of them—that’s usually 4-5 medium ones, depending on their size. Then, chop them into roughly 1-inch chunks. This helps them cook evenly, so you don’t end up with some hard bits and some mushy ones. Pop them into a large pot, cover with cold water, and add a generous pinch of salt. I always forget to salt the water, but it really does season the potatoes from the inside out! Bring it to a boil, then reduce the heat and simmer until they’re fork-tender, usually 15-20 minutes. You want them soft enough to mash easily, but not waterlogged.
02 - Once those potatoes are tender, drain them really well. Seriously, get as much water out as you can, otherwise, your casserole will be soupy. Transfer them to a large mixing bowl. Now for the fun part: mash them up! I use a potato masher, but a fork works too if you're feeling old-school. While they’re still warm, add the unsalted butter, light brown sugar, whole milk (or half-and-half if you’re feeling extra fancy), vanilla extract, ground cinnamon, and ground nutmeg. Mix it all together until it's smooth and creamy. Don't overmix, though; sometimes I get a little too enthusiastic, and it makes them gluey. Just combine until everything is happy!
03 - This is a crucial step for your Old Fashioned Sweet Potato Casserole. Taste the mixture! Does it need more salt? A little more brown sugar? Maybe another dash of cinnamon? This is *your* casserole, after all! Adjust to your liking. I often find I add a little extra vanilla because I just love that warm fragrance. It should be creamy, sweet, and perfectly spiced. Preheat your oven to 375°F (190°C) and grab a 9x13 inch baking dish. Give it a quick spray with cooking spray; trust me, cleanup is so much easier.
04 - Spoon the glorious sweet potato mixture into your prepared baking dish, spreading it out evenly with a spatula. Make sure it's nice and smooth on top. At this point, I usually take a moment to admire my handiwork and maybe lick the spatula—oops! If you’re making it ahead, this is where you’d cover and refrigerate it. Otherwise, we’re moving on to the topping. This Old Fashioned Sweet Potato Casserole is almost ready for its grand debut!
05 - Sprinkle those chopped pecans evenly over the sweet potato base. Then, arrange the mini marshmallows on top. You can cover the whole surface or leave little gaps, it’s up to you! I like a full blanket of marshmallows because, well, marshmallows. This is where the magic happens, transforming it into that iconic Old Fashioned Sweet Potato Casserole we all adore. Just try not to eat all the marshmallows before they make it to the dish; it’s a constant struggle in my kitchen.
06 - Pop the dish into your preheated oven and bake for 25-30 minutes, or until the sweet potato mixture is heated through and the pecans are lightly toasted. Then, for that perfect golden, gooey marshmallow top, switch your oven to broiler mode. Watch it like a hawk! Seriously, marshmallows go from perfectly toasted to burnt in seconds. Broil for 1-3 minutes until they're beautifully golden brown and bubbly. It smells absolutely heavenly at this stage, a true Old Fashioned Sweet Potato Casserole aroma! Let it cool slightly before serving; those marshmallows will be molten lava!

# Notes:

01 - Always drain your sweet potatoes really, really well after boiling. Excess water makes for a watery casserole, and nobody wants that!
02 - If making ahead, prepare the sweet potato base and add the topping just before baking for the best marshmallow texture.
03 - Maple syrup can be used instead of brown sugar for a slightly different, earthy sweetness.
04 - Serve warm from the oven, maybe with a dollop of fresh whipped cream for extra decadence.

# Tools You'll Need:

01 - Large pot
02 - potato masher (or fork)
03 - large mixing bowl
04 - spatula
05 - 9x13 inch baking dish

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 3g

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