Sweet Potato Casserole

The year my grandmother decided to compete in the county fair sweet potato casserole contest, our tiny kitchen turned into a laboratory of bubbling pots and sugar dusted counters. She measured everything with her hands and taught me that the perfect mash should fold like clouds not whip like cream. That marshmallow topping caught fire under the broiler exactly once and we both stood there waving tea towels at the smoke detector laughing so hard our sides hurt.

I brought this to a Friendsgiving where nobody knew each other well and suddenly people were bonding over marshmallow preferences and childhood memories. The dish came home empty except for a single sticky spoon someone forgot to scrape clean. Now it is the first thing people ask about when the holiday potluck sign up sheet circulates around.

Ingredients

• 1.5 kg sweet potatoes peeled and cubed: Look for firm potatoes with smooth skin and no soft spots
• 60 g unsalted butter softened: Let it come to room temperature so it melts evenly into the hot potatoes
• 100 ml whole milk: Warm this slightly before adding so it incorporates beautifully
• 80 g light brown sugar: Pack it gently into the measuring cup for the right amount of molasses flavor
• 2 large eggs: Room temperature eggs blend better into the warm potato mixture
• 1 tsp vanilla extract: Pure vanilla makes all the difference here
• 1/2 tsp ground cinnamon: Freshly ground will give you the most vibrant aroma
• 1/4 tsp ground nutmeg: A little goes a long way so measure carefully
• 1/2 tsp salt: This wakes up all the sweet flavors
• 120 g mini marshmallows OR pecan streusel ingredients: Choose your adventure or use both for the ultimate topping

Instructions

Get everything ready:

Preheat your oven to 180°C and grease a 2 liter baking dish with butter

Cook the sweet potatoes:

Place them in a large pot cover with water bring to a boil and cook for 15 to 20 minutes until they surrender easily to a fork

Make it creamy:

Drain well and mash until smooth then stir in butter milk brown sugar eggs vanilla cinnamon nutmeg and salt until everything becomes one silky mixture

Spread it out:

Spoon into your prepared dish and smooth the top with the back of a spoon or spatula

Add the magic topping:

Either scatter mini marshmallows across the surface or mix pecans brown sugar flour and melted butter until crumbly and sprinkle it over

Bake until golden:

Slide it into the oven for 25 to 30 minutes watching those marshmallows like a hawk in the last few minutes so they puff and brown without burning

Let it rest:

Cool for 5 to 10 minutes so it sets up slightly and is easier to serve

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My cousin who swore she hated sweet potatoes tried this at Christmas and went back for thirds. The next day she texted me for the recipe saying she had been dreaming about that crunchy streusel layer. Sometimes the simplest dishes are the ones that convert people.

Make Ahead Magic

You can assemble everything except the topping up to two days before and keep it covered in the refrigerator. The flavors actually develop and deepen this way. Just bring it to room temperature for about 20 minutes before adding your topping and baking.

Topping Wisdom

The marshmallow version gives you that classic nostalgic campfire vibe while the pecan streusel offers buttery crunch and sophisticated sweetness. I have found that using both is the secret to the most talked about dish at the table. Layer pecans first then crown with marshmallows for the best of both worlds.

Serving Suggestions

This casserole holds its own next to roasted turkey glazed ham or even a simple weekday roast chicken. The sweetness balances perfectly with savory sides like green beans or Brussels sprouts.

• Serve it in the baking dish to keep that gorgeous topping intact
• Have extra marshmallows ready because someone always wants more
• Reheat leftovers in the oven not the microwave to preserve the texture

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Whatever holidays or gatherings fill your calendar this casserole has a way of making ordinary dinner feel like a celebration. Enjoy every sweet bite.

Recipe FAQs

→ Can I make sweet potato casserole ahead of time?

Yes, assemble the casserole without toppings and refrigerate for up to 24 hours. Add marshmallows or pecan streusel just before baking.

→ What's the difference between marshmallow and pecan topping?

Marshmallow topping creates a sweet, fluffy, golden-browned layer that kids love. Pecan streusel adds crunchy texture with buttery, nutty flavor. You can also use both together.

→ Can I use canned sweet potatoes?

Fresh sweet potatoes yield the best flavor and texture, but you can substitute canned (drained well). Reduce the baking time slightly since they're already cooked.

→ How do I prevent marshmallows from burning?

Watch closely during the last 5 minutes of baking. Marshmallows go from golden to burned quickly. If they brown too fast, tent with foil.

→ Can I make this vegetarian or vegan?

The base is naturally vegetarian. For vegan, use plant-based milk and butter, substitute eggs with flax eggs, and choose vegan marshmallows or stick with pecan topping.