Old-Fashioned Sweet Potato Casserole is a timeless holiday dish that combines creamy, spiced sweet potatoes with a crunchy pecan and marshmallow topping. A comforting mix of sweet and savory, this casserole is a must-have side dish for Thanksgiving or any festive gathering. Its nostalgic flavors and delightful textures make it an instant crowd-pleaser.
Ingredients
Sweet Potato Base:
- 5 large sweet potatoes, peeled and cubed
- ¼ cup whole milk
- 1 splash orange juice
- 3 tablespoons brown sugar
- 5 tablespoons unsalted butter, softened
- 1 egg, lightly beaten
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Marshmallow Pecan Crunchy Topping:
- 1 cup finely chopped pecans
- 3 tablespoons unsalted butter, slightly softened
- ½ cup dark brown sugar
- 1–2 cups mini marshmallows
Instructions
- Prepare the Sweet Potatoes : Preheat your oven to 350°F (175°C). Transfer the peeled and cubed sweet potatoes into a large pot and add enough water to cover them. Bring to a boil and cook for 15–20 minutes, or until the potatoes are tender. Drain the sweet potatoes and mash them until smooth.
- Make the Sweet Potato Mixture : In a large mixing bowl, combine the mashed sweet potatoes with milk, orange juice, brown sugar, softened butter, beaten egg, cinnamon, vanilla extract, and salt. Mix until well blended and creamy.Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Prepare the Topping : In a medium bowl, combine the chopped pecans, softened butter, and dark brown sugar. Mix until the mixture resembles a crumbly topping.Sprinkle the pecan mixture evenly over the sweet potato layer.Scatter the mini marshmallows on top, creating a single layer.
- Bake : Bake the casserole in the preheated oven for 25–30 minutes, or until the marshmallows are golden and the topping is crisp.Allow the casserole to cool slightly before serving.
Conclusion
This Old-Fashioned Sweet Potato Casserole is a celebration of rich flavors and textures, from the creamy sweet potato base to the crunchy pecan and gooey marshmallow topping. Perfect for holiday feasts, this nostalgic dish adds warmth and sweetness to any table. Easy to prepare and endlessly satisfying, it’s sure to become a family favorite.
Old-Fashioned Sweet Potato Casserole: A Holiday Favorite
Old-FashionedSweet Potato Casserole features creamy spiced sweet potatoes topped withpecans and marshmallows, making it a festive and comforting holiday side dish.
Ingredients
Sweet Potato Base:
- 5 large sweet potatoes peeled and cubed
- ¼ cup whole milk
- 1 splash orange juice
- 3 tablespoons brown sugar
- 5 tablespoons unsalted butter softened
- 1 egg lightly beaten
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Marshmallow Pecan Crunchy Topping:
- 1 cup finely chopped pecans
- 3 tablespoons unsalted butter slightly softened
- ½ cup dark brown sugar
- 1 –2 cups mini marshmallows
Instructions
- Prepare the Sweet Potatoes : Preheat your oven to 350°F (175°C). Transfer the peeled and cubed sweet potatoes into a large pot and add enough water to cover them. Bring to a boil and cook for 15–20 minutes, or until the potatoes are tender. Drain the sweet potatoes and mash them until smooth.
- Make the Sweet Potato Mixture : In a large mixing bowl, combine the mashed sweet potatoes with milk, orange juice, brown sugar, softened butter, beaten egg, cinnamon, vanilla extract, and salt. Mix until well blended and creamy. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Prepare the Topping : In a medium bowl, combine the chopped pecans, softened butter, and dark brown sugar. Mix until the mixture resembles a crumbly topping. Sprinkle the pecan mixture evenly over the sweet potato layer. Scatter the mini marshmallows on top, creating a single layer.
- Bake : Bake the casserole in the preheated oven for 25–30 minutes, or until the marshmallows are golden and the topping is crisp. Allow the casserole to cool slightly before serving.