Old Fashioned Sweet Potato Casserole Recipe

This classic sweet potato casserole recipe is the perfect side dish at any dinner! Creamy sweet potatoes topped with fluffy, toasted marshmallows and crunchy toasted pecans.

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Course: Side Dish

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Author: Jennifer Stewart

Ingredients

2.5 pounds sweet potatoes peeled, cut into 1-inch cubes
¼ cup light brown sugar packed
¼ cup unsalted butter softened
1 teaspoon salt
1 teaspoon vanilla extract
½ cup pecans chopped, divided
2 cups marshmallows miniature

Instructions

Preheat oven to 375°F. Grease a 9 x 13 casserole dish.
Place sweet potatoes in a large pot of boiling water.
Turn the temperature to low and let the sweet potatoes cook until tender. Roughly 10-15 minutes.
Drain and place potatoes in a large mixing bowl. Mash the sweet potatoes with brown sugar, butter, salt, and vanilla.
Fold in ¼ cup pecans and spread into the greased casserole dish. Sprinkle with marshmallows and the remaining pecans.
Bake until the sweet potatoes are bubbly and the marshmallows are a light, golden brown, about 20-25 minutes.

Notes

Kitchen equipment needed to make Sweet Potato Casserole: A 9 x 13 baking dish, large pot, colander, large mixing bowl, potato masher, measuring cups, and measuring spoons.

You can use a hand or stand mixer to make the mashed sweet potatoes light and fluffy if you don’t want to use a potato masher.

Short on time? You could use a 29-oz can of sweet potatoes instead of fresh. Sometimes canned sweet potatoes can be labeled as Yams in syrup. Drain the syrup before adding the sweet potatoes to the mixing bowl.

Granulated sugar could be used instead of brown sugar.

Add a splash of whole milk or heavy cream to the mashed sweet potatoes for a creamier texture.

Let the casserole sit for a few minutes after you pull it out of the oven. This gives it a chance to set up and thicken a little bit.

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