By Libby Seiger
Few dishes say โThanksgivingโ quite like sweet potato casserole. Creamy, buttery, and finished with a golden brown pecan crumble, this recipe bridges the line between side dish and dessert. The smooth sweet potatoes pair beautifully with the crunchy brown sugar topping, and a sprinkle of marshmallows takes it over the top for those who love a little extra sweetness.
Whether you are hosting dinner or bringing a dish to share, this casserole is a guaranteed crowd-pleaser. The ingredients are simple, and the steps are easy to follow, making it perfect for both seasoned cooks and first-time holiday hosts.
Ingredients
Brown Sugar Topping
- ยฝ cup light brown sugar
- โ
cup all-purpose flour
- 1 teaspoon ground cinnamon
- ยผ cup salted butter, softened
- ยฝ cup chopped pecans
Casserole
- 5 prebaked sweet potatoes (about 3 cups mashed)
- ยฝ cup granulated sugar
- 2 large eggs
- ยผ cup unsalted butter, slightly melted
- โ
cup evaporated milk (or regular milk or cream)
- 1 teaspoon vanilla extract
- ยฝ teaspoon kosher salt
Optional: 1ยฝ cups mini marshmallows
Directions
1. Preheat the oven.
Set the oven to 325ยฐF and lightly grease a 9ร13-inch baking dish.
2. Prepare the topping.
In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the butter with a fork or pastry cutter until crumbly. Stir in the pecans and set aside.
3. Make the filling.
Scoop the flesh from the baked sweet potatoes into a large bowl. Mash until smooth, then mix in the sugar, eggs, melted butter, milk, vanilla, and salt. Stir until fully combined and creamy.
4. Assemble the casserole.
Spread the sweet potato mixture evenly into the prepared dish. Sprinkle the brown sugar pecan topping over the surface.
5. Bake.
Bake for 25 to 30 minutes, or until the topping is lightly browned and caramelized.
6. Add marshmallows (optional).
If desired, sprinkle mini marshmallows over the top and broil for 2 minutes, just until golden and gooey. Watch carefully so they do not burn.
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