There is something magical about the smell of cinnamon on a crisp autumn evening. You want a side dish that feels like a warm hug for your family. This sweet potato casserole is exactly what your holiday table needs right now.
It is creamy, sweet, and perfectly spiced for a cozy celebration. This recipe delivers a velvety texture that will have everyone asking for seconds. It is the ultimate way to bring warmth and joy to your next big meal.
Why This Recipe Is a Winner
This dish is a holiday superstar because it is so easy to master. You can even prep it ahead of time to save yourself some stress. It combines smooth potatoes with a crunchy, gooey topping that kids love. It is the perfect balance of comfort and celebration for any gathering.
The warm spices make your entire kitchen smell like a dream. It uses simple ingredients that you likely already have in your pantry. Your guests will love the restaurant-quality finish of the toasted marshmallows. It is a budget-friendly way to feed a large, hungry crowd.
Simple Method
Making this dish is straightforward and very rewarding for any home cook. You simply boil the potatoes until they are nice and tender. Then, you mash them with butter and warm autumn spices. Even a beginner can master this crowd-pleasing favorite with total confidence.
Ingredients You’ll Need
This recipe uses fresh produce and pantry staples to create something truly special.
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 3/4 cup light brown sugar, packed
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 2 cups miniature marshmallows
- 1/2 cup chopped pecans
Step-by-Step
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch ceramic baking dish.
- In a large stockpot, cover cubed sweet potatoes with cold water. Bring to a rolling boil, then reduce heat and simmer for 15 minutes or until fork-tender.
- Drain the potatoes thoroughly in a colander and return them to the warm pot to allow residual moisture to evaporate for 1 minute.
- Mash the potatoes using an electric hand mixer on medium speed until no large lumps remain.
- Add melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is uniform and creamy.
- Incorporate the lightly beaten eggs, stirring rapidly to ensure they are fully integrated without scrambling from residual heat.
- Transfer the mixture to the prepared baking dish and smooth the surface with a spatula. (Note: For make-ahead preparation, cover and refrigerate at this stage for up to 24 hours).
- Bake for 25-30 minutes until the casserole is heated through and the edges begin to pull away slightly from the sides.
- Distribute the chopped pecans and miniature marshmallows evenly across the top of the potatoes.
- Return to the oven for 5-8 minutes, or until the marshmallows are puffed and achieve a golden-brown toasted color. Monitor closely to prevent burning. Serve immediately.
Best Ways to Enjoy It
Serve this dish warm alongside a juicy roasted turkey or ham. It pairs beautifully with savory green beans and tart cranberry sauce. The toasted marshmallow topping adds a lovely visual pop to your holiday spread. Set your table and enjoy this cozy meal with your favorite people.
How to Store Leftovers
You can keep leftovers in the fridge for up to four days. Cover the dish tightly with foil or an airtight lid. To reheat, place it in a 350°F oven until warmed through. This helps the marshmallows stay soft and delicious for round two. You can also microwave individual portions for a quick, comforting snack.
Tips for Best Results
- Don’t skip the mashing step to ensure the smoothest potato texture.
- Drain the potatoes very well so your sweet potato casserole isn’t watery.
- Use fresh sweet potatoes rather than canned for the best natural flavor.
- Watch the marshmallows closely in the oven so they do not burn.
- For Thanksgiving, double the batch to feed your entire extended family.
- Add a pinch of extra cinnamon on top for a beautiful finish.
- Make the potato base the night before for a stress-free holiday.
Ways to Switch It Up
- Swap the pecans for walnuts if you prefer a different nutty crunch.
- Use a dairy-free milk and butter for a lighter, plant-based version.
- Skip the marshmallows and use a brown sugar crumble for a traditional feel.
- Add a splash of orange juice for a bright, citrusy flavor profile.
Common Questions
Can I make this ahead of time?
Yes, you can prepare the potato base up to 24 hours early. Just store it in the fridge and add toppings before baking. This is a huge time-saver for busy holiday mornings.
Will kids actually eat this?
Absolutely, the sweet marshmallow topping is always a major hit with picky eaters. It tastes like a treat but is served with dinner. It is a kid-approved favorite every single year.
I hope this cozy recipe brightens your fall evenings and holiday gatherings. It is a true labor of love that your family will adore. Happy cooking!
— Lidia
Best Creamy Spiced Sweet Potato Casserole with Marshmallow Topping
Ingredients
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 3/4 cup light brown sugar, packed
- 2 large eggs , lightly beaten
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 2 cups miniature marshmallows
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch ceramic baking dish.
- In a large stockpot, cover cubed sweet potatoes with cold water. Bring to a rolling boil, then reduce heat and simmer for 15 minutes or until fork-tender.
- Drain the potatoes thoroughly in a colander and return them to the warm pot to allow residual moisture to evaporate for 1 minute.
- Mash the potatoes using an electric hand mixer on medium speed until no large lumps remain.
- Add melted butter, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is uniform and creamy.
- Incorporate the lightly beaten eggs, stirring rapidly to ensure they are fully integrated without scrambling from residual heat.
- Transfer the mixture to the prepared baking dish and smooth the surface with a spatula. (Note: For make-ahead preparation, cover and refrigerate at this stage for up to 24 hours).
- Bake for 25-30 minutes until the casserole is heated through and the edges begin to pull away slightly from the sides.
- Distribute the chopped pecans and miniature marshmallows evenly across the top of the potatoes.
- Return to the oven for 5-8 minutes, or until the marshmallows are puffed and achieve a golden-brown toasted color. Monitor closely to prevent burning. Serve immediately.
