Go Back

Simple Sweet Potato Casserole

A delightful blend of creamy sweet potatoes and crunchy toppings, perfect for holiday gatherings or cozy family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 large sweet potatoes, peeled and cubed
  • 1 cup brown sugar Adjust to taste
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
For the Topping
  • 1 cup pecans, chopped Can substitute with walnuts or oats
  • 1 cup mini marshmallows

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring water to a boil and add the cubed sweet potatoes. Cook until tender, about 15-20 minutes. Drain well.
  3. In a large mixing bowl, mash the sweet potatoes until smooth.
  4. Add brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined.
Baking
  1. Pour the sweet potato mixture into a greased baking dish and spread evenly.
  2. In a separate bowl, combine chopped pecans and mini marshmallows, then spread the mixture over the sweet potato layer.
  3. Bake in the preheated oven for about 30-35 minutes, or until the topping is golden and crispy.
  4. Let it cool slightly before serving.

Notes

Adjust the brown sugar according to your taste preference. Ensure sweet potatoes are well-drained to avoid a runny casserole. Store leftovers covered in the refrigerator for 3-5 days, or freeze for 2-3 months.