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Easy Sweet Potato Casserole

Close-up of a rich, orange slice of easy sweet potato casserole topped with a crunchy brown sugar pecan crumble.
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This recipe provides a simple method for a classic, comforting sweet potato casserole, perfect for holiday meals or weeknight dinners. Choose between a crunchy pecan streusel or a soft marshmallow topping.

Ingredients

Scale
  • 2 pounds sweet potatoes, peeled and cut into chunks
  • 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For Pecan Topping: 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/3 cup cold butter (cut into pieces), 1/2 cup chopped pecans
  • For Marshmallow Topping: 2 cups miniature marshmallows

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Place the sweet potato chunks in a large pot and cover with water. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Add the milk, sugar, melted butter, eggs, vanilla, and salt. Mash or beat until smooth and creamy.
  4. Pour the sweet potato mixture into the prepared baking dish.
  5. Prepare the topping: If using the pecan topping, combine the flour and brown sugar in a separate bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the pecans. Sprinkle evenly over the sweet potato mixture.
  6. If using the marshmallow topping, sprinkle the marshmallows evenly over the sweet potato mixture.
  7. Bake for 25 minutes. If using the pecan topping, continue baking until the topping is golden brown. If using the marshmallow topping, bake until the marshmallows are puffed and lightly golden, about 5 to 10 minutes.
  8. Let the casserole rest for 5 minutes before serving.

Notes

  • You can boil the sweet potatoes ahead of time and store them in the refrigerator for up to two days before mashing.
  • To make this a make-ahead dish, prepare the casserole completely (without the topping) and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://savorsensations.com/easy-sweet-potato-casserole-recipe/