Description

This classic Sweet Potato Casserole is a comforting side dish perfect for holidays or family dinners. Creamy mashed sweet potatoes are flavored with warm spices and brown sugar, then topped with a crunchy pecan streusel and toasted marshmallows for a delightful sweet-savory balance. Baked to golden perfection, this casserole offers a creamy, nutty, and sweet experience that complements any festive meal.

Ingredients

Scale

Main Casserole

3 lbs. sweet potatoes
4 chicken bouillon cubes
3 teaspoons salt
5 tablespoons salted butter (at room temp)
1/3 cup brown sugar (packed)
½ teaspoon vanilla extract
½ teaspoon cinnamon
1 pinch nutmeg
¼ cup half and half
2 eggs (whisked)

Topping

1 cup pecans (roughly chopped)
¼ cup flour
4 tablespoons salted butter (melted)
2 tablespoons maple syrup
¼ teaspoon vanilla extract
1 ½ cups mini marshmallows (about ½ of a 10 oz. bag)

Instructions

Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into ¾-inch slices. Place the slices in a pot and submerge them in cool water by 1 to 2 inches. Slowly bring the water to a gentle boil, then add the chicken bouillon cubes and salt. Continue cooking for about 20 minutes or until the potatoes are very fork-tender. Drain thoroughly and return the potatoes to the warm pot.
Mash Sweet Potatoes: Add the room temperature butter to the hot potatoes and allow it to melt as the steam escapes, about 5 minutes. Use a potato masher to mash the potatoes until smooth.
Add Flavorings: Stir in the brown sugar, vanilla extract, cinnamon, and nutmeg until well combined with the mashed potatoes.
Add Eggs and Half and Half: Mix the whisked eggs and half and half together, then add this mixture to the sweet potatoes. Stir to combine, mashing slightly more if preferred, but leaving some texture. Transfer the mixture to a lightly greased 9 x 13-inch baking dish.
Prepare Topping: In a bowl, combine the chopped pecans, flour, melted butter, maple syrup, and vanilla extract. Spread this topping evenly over the sweet potato mixture. Then, sprinkle the mini marshmallows over the top.
Bake: Place the casserole uncovered in the preheated oven and bake for about 20 minutes. Keep a close eye after 20 minutes and remove the casserole when the marshmallows begin to brown and turn golden, usually just under 24 minutes.
Rest Before Serving: Allow the casserole to sit for 5 to 10 minutes after baking. This helps the filling firm up and the topping to crisp further, enhancing the texture and flavors before serving.

Notes

Use chicken bouillon cubes to infuse extra savory depth into the sweet potatoes during boiling.
Room temperature butter melts into the potatoes better, creating a creamier texture.
Keep an eye on the marshmallows while baking to prevent burning—they should be golden brown.
If you prefer a less sweet topping, reduce the amount of maple syrup or omit it entirely.
This dish pairs wonderfully with roasted meats or as part of a festive holiday meal.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: sweet potato casserole, holiday side dish, baked sweet potatoes, pecan topping, marshmallow topping, comfort food, Thanksgiving side, Christmas casserole