Sweet Potato Casserole Recipe
This Sweet Potato Casserole Recipe will take you back to those big family meals when you were young. It’s filled with all the tastes of the holidays, with brown sugar and cinnamon, and of course, creamy sweet potatoes. Topped with delicious toasted marshmallows, it’s like a taste of your childhood.
For other great side dishes, this amazing Yorkshire Pudding Recipe is a sure bet to please any diner or our Fresh Green Bean Casserole brings this traditional dish to the gourmet side.
Making a great sweet potato yam casserole is really very easy. There are a few things to keep in mind. The spices and seasoning are important; make sure you use fresh cinnamon, do not use cinnamon that you inherited from your grandmother! Spices lose their flavor over time. Plus, make sure you mash the sweet potatoes well; you want them nice and creamy, not lumpy.
Why I Love This Recipe
- The flavors take me back to my childhood.
- It’s easy to prepare with just a few ingredients.
- Who doesn’t love toasted marshmallows?
- A lovely, sweet side for ham or turkey
- Pretty to present
Helpful Items for This Recipe
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4.4 QT Baking Dish, 9×13 Large Casserole Dish for Oven, Ceramic Baking Pan
Large Serving Spoons Set Stainless Steel 12 Inch
Fall Leaf Burnt Orange Oven Mitts and Pot Holders Set, Heat Resistant Non Slip
Ingredients For Sweet Potato Casserole
This recipe uses simple, everyday ingredients to create a wonderful taste sensation. It is a throwback recipe to simpler times.
Ingredients
Sweet Potatoes – Often called yams (although they are different), they are a root vegetable, orange in color but similar in texture to a regular potato.
Eggs – I like to use large eggs; they are like my standard unless the recipe specifies something different.
Milk – You can use any type of milk in this recipe, from skim to whole milk.
Butter – I use salted butter because that is what I usually buy. You can use unsalted butter if you like. You may have to add additional salt to taste.
Brown sugar – I like to use dark brown sugar; it has a nice molasses taste.
Cinnamon – Adds an old-fashioned warmth to the recipe.
Kosher salt – I use Kosher salt in all my cooking.
Large marshmallows – For the topping, they toast up nicely.
Mini marshmallows – Add a nice visual contrast on the top of the casserole.
Pecans, chopped – The perfect crunch to this creamy casserole.
HOW TO MAKE SWEET POTATO CASSEROLE
Peel the skin and cut the sweet potatoes into slices for even cooking. Fill a large pot with enough water to cover all the sliced vegetables, bring to a boil, and cook until tender, roughly 15-20 minutes.
Drain water and mash until the desired texture is achieved. Let them cool for 15-20 minutes, then add the milk, butter, sugar, Kosher salt, cinnamon, and eggs into the bowl with the mashed sweet potatoes. Mix all ingredients until smooth.
Pre-heat oven to 350 degrees.
Pour the mix into a 9×13-inch oven-safe dish, top with large and mini marshmallows in a pretty pattern, then top with the chopped pecans. Once you have topped your mixture with marshmallows, place it in the oven and cook for 25 minutes.
You can add more time based on how browned you would like your marshmallows. But this is not the time to char your marshmallows if that is what you like at a campfire.
Allow the casserole to cool for 5 – 10 minutes before serving. This is the perfect casserole to pair with ham, turkey, or even roast beef or lamb.
Little Chef’s Secrets
FAQS
If you would like to hold the marshmallows yet still make a great casserole, then try our Ruth’s Chris Copycat Sweet Potato Casserole or our Sweet Potato Au Gratin.
make ahead and Storage
This casserole can be made 48 hours ahead of time, covered and refrigerated, and then, when ready to bake, take the casserole out for 30 minutes ahead of time. You can add the marshmallows and pecans and bake. You may need longer to bake, but keep an eye on the marshmallows.
Leftovers can be placed in an air-tight container and refrigerated up to 4-5 days.
Reheat easily in the microwave.
The casserole can be frozen, covered tightly, for 2 months without the topping. Thaw in the refrigerator and then take out for 30 minutes at room temperature, add toppings and bake.
Sweet Potato Casserole Recipe
Ingredients
Equipment
Method
- Peel the skin off the sweet potatoes and cut into slices for even cooking.
- Fill a large pot with enough water to cover all the sliced yams, bring to a boil and cook until tender, roughly 15-20 min.
- Drain water and mash yams until desired texture is achieved
- Let the yams cool for 15-20 min, then add the milk, butter, sugar, Kosher salt, cinnamon, and eggs into the bowl with the mashed sweet potatoes.
- Mix all ingredients until smooth.
- Pre-heat oven to 350 degrees.
- Pour the mix into a 9 x 13 inch oven safe dish, top with large and mini marshmallows in any pattern you like and chopped pecans.
- Once you have topped your sweet potato mixture with marshmallows, place in oven and cook for 25 min; you can add more time based on how browned you would like your marshmallows.
- Allow the casserole to cool for 5 – 10 minutes before serving.
