Old Fashioned Sweet Potato Casserole
Old Fashioned Sweet Potato Casserole is the classic holiday side dish that everyone looks forward to. Creamy sweet potatoes, covered with a fluffy, toasted marshmallow topping and crunchy pecans!
In our house, my husband starts asking about sweet potato casserole as soon as Labor Day is over. Right about the time all the Christmas decorations hit the stores and the Hallmark movies start playing.
I like to save it for Thanksgiving and maybe Easter, but honestly, I don’t know why I don’t make it more often. It’s delicious and super simple to put together. We eat roasted sweet potatoes on a regular basis with all sorts of things, why not as a casserole?
This classic recipe is budget-friendly, comes together quickly, and delivers those classic holiday flavors everyone loves. Just like this crack green bean casserole, these million dollar mashed potatoes, this cranberry casserole, and these pistachio stuffed cookies for dessert.
For Thanksgiving, Christmas, or just a special Sunday dinner, it always turns out perfectly.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Sweet potatoes – Fresh and raw sweet potatoes are the best. Substitute canned or frozen ones in a pinch. Drain and rinse them well.
- Pecans – The classic recipe uses toasted pecans, but you can substitute walnut or almonds or leave them out all together.
- Marshmallows – It wouldn’t be right without these on top. The mini marshmallows work the best. Cut the large ones into small pieces or use spoonfuls of marshmallow creme.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Old Fashioned Sweet Potato Casserole
- Preheat oven to 375F. Grease a 9×13 baking dish. Bring a pot of water to a boil and add the sweet potatoes. Reduce to low and cook 10-15 minutes or until fork tender. Drain.
- Mash sweet potatoes in a large bowl and add the brown sugar, butter, vanilla, and salt. Fold in 1/4 cup of the pecans.
- Spread the potato mixture into the greased baking dish. Top with remaining chopped pecans and the mini marshmallows.
- Bake at 375F until the sweet potatoes are bubbly and the marshmallows are a light golden brown. Remove and let sit for a few minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
If you happen to have any leftovers, store them in the fridge in an airtight container. They will last up to 4 days.
Reheat it in the microwave or in the oven. I prefer the oven so it heats evenly. You might need to freshen up the marshmallows a bit.
How To Make Ahead
If you want to prep ahead for less stress later on, you can make it up to days in advance. Cover tightly and keep in the fridge until you’re ready to bake it.
I recommend leaving off the marshmallows until right before so they don’t get soggy!
To make sure it cooks evenly, take it out of the refrigerator about 30 minutes before you put it in the oven. This takes the chill off.
How To Freeze
If you want to freeze it, assemble and bake it, leaving off the marshmallows and pecans. Let it cool completely and wrap tightly with plastic wrap and aluminum foil. This will freeze nicely for up to 3 months.
To reheat it, let it thaw overnight in the fridge. Top with pecans and marshmallows and bake as usual.
Variations
- Add some pumpkin pie spice or even a dash of cinnamon for a boost of flavor. My husband loves when I do this because he loves the sweetness.
- Leave off the marshmallows and try a crumble, streusel topping, or granola.
- Instead of boiling the sweet potatoes, roast them!
Serving Suggestions
Sweet potato casserole isn’t just for Thanksgiving, it works for Christmas, Mother’s Day, and Easter. Or just a regular dinner during the week. Serve it with:
- A Fall salad with apples and pecans, or an arugula salad with beets and goat cheese.
- Roasted turkey or chicken, honey-glazed ham, beef tenderloin, or prime rib.
- Green vegetables like roasted asparagus, green beans, or Brussels sprouts.
- Herb stuffing, cornbread, or dinner rolls.
Recipe Tips & Tricks
- Perfect texture – Use a hand or stand mixer for extra fluffy sweet potatoes. Add a splash of whole milk or heavy cream to make it extra creamy.
- Sweet shortcut – Substitute a 29-oz can of sweet potatoes (or yams in syrup – drain first) for fresh to save time.
- Swap the sugar – Use granulated sugar, dark brown sugar, or your favorite sugar substitute if you don’t have light brown sugar.
- Prevent burning – Cover with foil sprayed with cooking spray if marshmallows brown too quickly. Let it sit a few minutes after baking to thicken up.
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
This old fashioned sweet potato casserole recipe is full of the classic flavors you love. Not just for the holidays, it’s delicious for any occasion!
Old Fashioned Sweet Potato Casserole
Ingredients
- 2 ½ pounds sweet potatoes peeled, cut into 1-inch cubes
- ¼ cup light brown sugar packed
- ¼ cup unsalted butter softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup pecans chopped, divided
- 2 cups mini marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 casserole dish.
- Place sweet potatoes in a large pot of boiling water.
- Turn the temperature to low and let the sweet potatoes cook until tender. Roughly 10-15 minutes.
- Drain and place potatoes in a large mixing bowl. Mash the sweet potatoes with brown sugar, butter, salt, and vanilla.
- Fold in ¼ cup pecans and spread into the greased casserole dish. Sprinkle with marshmallows and the remaining pecans.
- Bake until the sweet potatoes are bubbly and the marshmallows are a light, golden brown, about 20-25 minutes.
Notes
- Perfect texture – Use a hand or stand mixer for extra fluffy sweet potatoes. Add a splash of whole milk or heavy cream to make it extra creamy.
- Sweet shortcut – Substitute a 29-oz can of sweet potatoes (or yams in syrup – drain first) for fresh to save time.
- Swap the sugar – Use granulated sugar or your favorite sugar substitute if you don’t have brown sugar.
- Prevent burning – Cover with foil sprayed with cooking spray if marshmallows brown too quickly. Let it sit a few minutes after baking to thicken up.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
