Description
Sweet potato casserole is a classic holiday side dish featuring creamy, spiced mashed sweet potatoes topped with a buttery pecan streusel—or gooey marshmallows—for the perfect balance of sweet and savory comfort food.
Ingredients
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup milk or heavy cream
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Streusel Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1/2 cup chopped pecans
- Optional: 1 cup mini marshmallows
Instructions
- Boil sweet potatoes in salted water for 15–20 minutes until fork-tender. Drain and mash until smooth.
- In a large bowl, mix mashed sweet potatoes with brown sugar, eggs, milk, melted butter, vanilla, cinnamon, nutmeg, and salt until well combined.
- Spread mixture evenly in a greased 9×13-inch baking dish.
- In a separate bowl, mix brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans.
- Sprinkle streusel topping evenly over sweet potato mixture.
- Bake at 350°F (175°C) for 25–30 minutes, until topping is golden and filling is set.
- If using marshmallows, sprinkle over the top during the last 5–10 minutes of baking until lightly browned and gooey.
Notes
- Use maple syrup instead of brown sugar for a richer flavor.
- Make ahead and refrigerate unbaked; bake before serving.
- Freeze leftovers or unbaked casserole for up to 2 months.
- For dairy-free, use non-dairy milk and plant-based butter.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
