Old Fashioned Sweet Potato Casserole
A creamy sweet potato casserole topped with gooey marshmallows and buttery pecan crunch, ideal for cozy gatherings.
Ingredients
For the Sweet Potato Base
- 5 large large sweet potatoes, peeled and cubed
- ¼ cup whole milk
- 1 splash orange juice
- 3 tablespoon brown sugar
- 5 tablespoon unsalted butter, softened
- 1 whole egg, lightly beaten
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Marshmallow Pecan Crunchy Topping
- 1 cup finely chopped pecans
- 3 tablespoon unsalted butter, slightly softened
- ½ cup dark brown sugar
- 1–2 cups mini marshmallows
Instructions
Preparation
- Place diced sweet potatoes in a large pot of water. Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender.
- Drain well, then mash with a hand mixer or masher. Add milk, orange juice, brown sugar, butter, egg, cinnamon, vanilla, and salt. Mix until creamy and smooth.
- Transfer the mixture to a greased 2½–3 qt baking dish. Bake uncovered at 350°F for 25 minutes.
- Mix chopped pecans, softened butter, and dark brown sugar in a small bowl until crumbly.
- After 25 minutes of baking, top the casserole with your choice of all marshmallows, all pecan topping, or a combination.
- Return to the oven for another 10–15 minutes until the marshmallows are golden and the topping is crisp.
Notes
Make the base and topping separately ahead of time. Add toppings just before baking for the best results. Use a hand mixer for a silky smooth texture. For a nut-free option, skip the pecans or use crushed graham crackers for crunch.