Sweet Potato Casserole Recipes

Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish with all the flavors of fall. It’s creamy, buttery and rich, made with brown sugar and cinnamon and topped with ooey-gooey marshmallows!

When I was a kid, I couldn’t yet appreciate the flavors of a good sweet potato casserole recipe. I would casually pick away the marshmallow topping, but to actually put the orange stuff in my mouth was just not going to happen.

To take that casserole completely over the top, I’ve added a few things to sweeten it up and make it extra creamy. This is the best Sweet Potato Casserole recipe, and the only one that I will eat!

Sweet Potatoes are available year round in most places, but in abundance during the fall and early winter.

1. Prep the sweet potatoes: Prepare the potatoes by peeling and boiling them in a large pot per the recipe below.
2. Mash: Mash with butter, cinnamon, and sugar. Spread the sweet potato mixture into a baking dish.
3. Bake: Top with marshmallows & pecans and bake until golden. So easy.

The Best Sweet Potato Casserole

This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.

Total: 0 45min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 369, Fat 21g, Saturated Fat 9g, Carbohydrate 43g, Fiber 3g, Sugar 24g, Protein 5g, Cholesterol 79mg, Sodium 248mg

Ingredients:

• 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
• 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
• 1/2 cup milk
• 1/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 stick (4 tablespoons) unsalted butter, melted
• 1/4 teaspoon kosher salt
• 3/4 cup chopped pecans

Instruction:

1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Sweet Potato Casserole

My Sweet Potato Casserole with marshmallows recipe is a classic Thanksgiving side dish with fresh sweet potatoes, brown sugar and cinnamon.

Prep: 15min

Total: 55min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 73 g, Protein 4 g, Fat 4 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 307 mg, Fiber 5 g, Sugar 43 g, calories 340 kcal, servingSize 1 serving

Ingredients:

• 3 pounds sweet potatoes (peeled and roughly cubed)
• 1 cup brown sugar
• 3 tablespoons butter (melted)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup milk (as up to 1 cup for desired consistency)
• 2 cups mini marshmallows
• Toasted Pecans for garnish (optional)

Instruction:

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil. Reduce heat to medium-low and boil sweet potatoes until fork tender; about 20 minutes. Drain.
3. Mash the sweet potatoes with a potato masher until smooth. (Use a hand mixer if you want absolutely smooth with no lumps).
4. Stir in brown sugar, butter, cinnamon and salt until well combined. Add the milk a small amount at a time to reach desired consistency.
5. Spray an 11-inch x 7-inch (medium sized) casserole baking dish with nonstick cooking spray. Spread sweet potatoes evenly in the prepared casserole dish and top with a layer of the marshmallows.
6. Bake for 20-25 minutes or until marshmallows are golden brown.
7. Allow to cool for 5-10 minutes before serving. Garnish with toasted pecans.

Sweet Potato Casserole Recipe with Pecan Topping

Creamy, comforting, and simple sweet potato casserole with a crunchy pecan crumble on top. Texture and flavors are spot on!

Prep: 40min

Total: 1h30min

Yield: 8

Ingredients:

• 2 pounds (908g) sweet potatoes, peeled (about 5 small/medium)
• 1/3 cup (72g) unsalted butter, melted
• 1/2 cup (100g) packed light or dark brown sugar (I prefer dark)
• 2 large eggs, beaten
• 1/2 cup (120ml) half-and-half or heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/3 cup (41g) all-purpose flour (spoon & leveled)
• 1/2 cup (100g) packed light or dark brown sugar (I prefer dark)
• 1/2 teaspoon ground cinnamon
• 1/3 cup (72g) unsalted butter, melted
• 1 and 2/3 cups (210g) pecan halves or chopped pecans
• optional: fresh rosemary or thyme, and sea salt for garnish

Instruction:

1. Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
2. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan (or a similar size casserole dish, or a 12-inch oven-safe skillet). Set aside.
3. Place the cooked sweet potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth—I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten eggs, half-and-half, vanilla, and salt. Spoon/pour the mixture into prepared pan.
4. In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
5. Bake for 30–40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh thyme or rosemary and a sprinkle of sea salt. Serve warm.

Sweet Potato Casserole

FAQ

How do you make Martha Stewart sweet potato casserole?

1. Preheat oven to 375 degrees. Place sweet potatoes in a large saucepan, and cover with cold water by 1 inch; salt generously. …
2. Remove pan from heat; add milk, butter, and nutmeg. …
3. Top casserole with marshmallows; bake until center is warmed through and marshmallows are lightly browned, 15 to 20 minutes.

Why add eggs to sweet potato casserole?

Is it better to boil or bake sweet potatoes for casserole?

Do you use light or dark brown sugar for sweet potato casserole?

Are canned yams and sweet potatoes the same?