Sweet Potato Casserole
This Sweet Potato Casserole is a classic holiday side dish made with creamy mashed sweet potatoes, warm vanilla, buttery brown sugar topping, and gooey toasted marshmallows. It’s the kind of cozy comfort food everyone looks forward to at family dinners, and it’s surprisingly easy to make!
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I used to make this for Thanksgiving, Christmas dinner, Easter, or any big family gathering to serve as a comforting side dish, and it pairs so well with savory holiday mains. It’s always one of the first dishes to disappear at potlucks and Sunday dinners, too.
It is best served with roast turkey, baked ham, or even a creamy green bean casserole for the perfect holiday meal spread.
How to Make Sweet Potato Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 325 degrees.
2. Peel and cut sweet potatoes into 1 inch cubes. Add to a large saucepan, cover with water, and cook for 12-15 minutes over medium/high heat.
3. Once the potatoes are tender, drain the water, then mash them.
4. Add the mashed sweet potatoes to a large bowl, then mix in the eggs one at a time.
5. Next, mix in the sugar, milk, butter, and vanilla until you’ve reached a smooth consistency.
6. Pour the mixture into a 9×13-inch casserole dish.
7. Combine the brown sugar and flour in a small bowl, then cut in the butter with a fork until you have small clumps.
8. Sprinkle the topping evenly over the sweet potato mixture, then transfer to the oven and bake for 30 minutes.
9. Remove from the oven and turn it onto broil.
10. Sprinkle marshmallows over the top of the sweet potato casserole in a single layer. Return to the oven to broil for 1-2 minutes until the marshmallows are slightly toasted. NOTE: You will need to watch closely so they do not burn.
11. Remove from the oven and allow to set for 5 minutes, then serve.
Serve & Enjoy!
Important Recipe Notes
- Be sure the sweet potatoes are fork-tender before mashing so the filling turns out smooth and creamy.
- Mini marshmallows toast very quickly under the broiler, so don’t walk away from the oven during the final step.
- For the best texture, use softened butter instead of melted butter in the topping mixture.
- You can make this casserole ahead of time and refrigerate it before baking, which makes holiday cooking much easier.
- If the topping starts browning too quickly while baking, lightly cover the dish with foil.
- Store leftovers covered in the refrigerator and enjoy within 3-4 days.
- Reheat individual portions in the microwave or warm the full casserole in the oven until heated through.
Sweet Potato Casserole
Ingredients
- 4 cups peeled cubed sweet potatoes
- 2 large eggs
- ½ cup granulated sugar
- ½ cup milk
- 4 tbsp butter softened to room temperature
- ½ tsp vanilla
- ½ cup brown sugar
- ⅓ cup flour
- 3 tbsp butter softened
- 2 ½ – 3 cups mini marshmallows
Instructions
- Preheat the oven to 325 degrees.
- Peel and cut sweet potatoes into 1 inch cubes. Add to a large saucepan, cover with water, and cook for 12-15 minutes over medium/high heat.
- Once the potatoes are tender, drain the water, then mash them.
- Add the mashed sweet potatoes to a large bowl, then mix in the eggs one at a time.
- Next, mix in the sugar, milk, butter, and vanilla until you’ve reached a smooth consistency.
- Pour the mixture into a 9×13-inch casserole dish.
- Combine the brown sugar and flour in a small bowl, then cut in the butter with a fork until you have small clumps.
- Sprinkle the topping evenly over the sweet potato mixture, then transfer to the oven and bake for 30 minutes.
- Remove from the oven and turn it onto broil.
- Sprinkle marshmallows over the top of the sweet potato casserole in a single layer. Return to the oven to broil for 1-2 minutes until the marshmallows are slightly toasted. NOTE: You will need to watch closely so they do not burn.
- Remove from the oven and allot to set for 5 minutes, then serve.
Check Out More Casserole Recipe Ideas!
Cheesy Hamburger Potato Casserole
Oven-Baked Ratatouille Casserole
