Description

This sweet potato casserole features a creamy, smooth sweet potato filling topped with a crunchy, caramelized pecan topping that stays crispy even after reheating. It’s a kid-approved, budget-friendly dish perfect for busy weeknights or holiday gatherings.

Ingredients

Scale

4 large sweet potatoes (about 3 pounds)
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup pecans, chopped
⅓ cup brown sugar, packed (for topping)
3 tablespoons butter, melted (for topping)
¼ cup all-purpose flour (for topping)
1 cup mini marshmallows (optional)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Peel sweet potatoes and cut into 2-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender. Drain thoroughly in a colander and let steam dry for 5 minutes.
Transfer drained sweet potatoes to a large mixing bowl. Add softened butter and mash with a potato masher or beat with a hand mixer until smooth. Let cool for 5 minutes.
Stir in brown sugar, granulated sugar, eggs, vanilla, milk, salt, cinnamon, and nutmeg. Mix until well combined and creamy.
In a separate medium bowl, combine chopped pecans, brown sugar, melted butter, and flour. Stir until pecans are evenly coated and mixture is crumbly. If using marshmallows, set aside for later.
Pour sweet potato mixture into prepared baking dish and spread evenly. Sprinkle pecan topping evenly over the surface without pressing down.
Bake for 25 minutes until edges are bubbly and topping is golden brown. If adding marshmallows, remove dish after 20 minutes, scatter marshmallows on top, and bake for another 5-7 minutes until puffed and golden.
Remove from oven and let rest for 10 minutes before serving.

Notes

For best results, toast pecans before adding to topping. Watch marshmallows closely to prevent burning. Assemble without marshmallows up to 24 hours ahead and refrigerate; add 10-15 minutes to baking time. To freeze, assemble without marshmallows, wrap tightly, and freeze up to 3 months; thaw overnight in refrigerator before baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28
Sodium: 210
Fat: 16
Saturated Fat: 7
Carbohydrates: 42
Fiber: 5
Protein: 4

Keywords: sweet potato casserole, candied pecan crunch, kid-friendly, Thanksgiving side dish, make-ahead casserole