Sweet Potato Casserole Recipe
Best sweet potato casserole with brown butter, pecan streusel or marshmallows. Make-ahead, gluten-free, and vegan-friendly. Creamy, cozy, holiday-perfect.
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Servings: 12 servings
Equipment
- 9x13-inch baking dish
- Large pot
- Colander
- Mixing bowls
- Potato masher or whisk
Ingredients
Sweet Potato Layer
- 3 pounds sweet potatoes, peeled and cut into 2-inch chunks about 6 medium
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup half-and-half
- 2 large eggs room temperature if possible
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Pecan Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/4 teaspoon fine salt
- 1/4 cup unsalted butter, melted
Optional Marshmallow Topping
- 1 1/2 cups mini marshmallows optional
Instructions
- Heat oven to 375°F (191°C). Lightly grease a 9x13-inch baking dish.
- Cook the potatoes: Place the sweet potato chunks in a large pot, cover with cold water by about 1 inch, and bring to a boil. Reduce heat and simmer until very tender when pierced, about 20–25 minutes. Drain well, then return potatoes to the hot pot and let steam off excess moisture for 2–3 minutes.
- Make the sweet potato layer: Add the melted butter, brown sugar, half-and-half, eggs, vanilla, salt, and cinnamon to the warm potatoes. Mash or whisk until smooth and creamy. Spread the mixture evenly into the prepared baking dish.
- Mix the pecan topping: In a bowl, stir together the flour, brown sugar, pecans, and salt. Pour in the melted butter and mix until evenly moistened and clumpy.
- Assemble: Sprinkle the pecan crumble evenly over the sweet potato layer. If using marshmallows, scatter them over all or part of the casserole.
- Bake for 25–30 minutes, until the topping is golden and the edges are gently bubbling. Tent loosely with foil if the marshmallows brown too quickly. Let rest 10 minutes before serving.
Notes
Make ahead: Prepare the sweet potato layer and topping up to 1 day in advance. Cover and refrigerate separately; assemble and bake cold, adding 5–10 extra minutes. Storage: Cover leftovers and refrigerate up to 4 days; reheat at 325°F until warmed through. Freezer: Assemble without marshmallows, wrap well, and freeze up to 2 months; thaw in the refrigerator, add marshmallows if using, then bake. For a smoother texture, beat the sweet potato mixture with a hand mixer. If you prefer only marshmallows, skip the pecan topping and bake until the marshmallows are toasted.
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