Description
This Rich Southern Sweet Potato Casserole is everything you want in a holiday side dish—creamy mashed sweet potatoes, a brown sugar-nut crumble, and a golden crown of marshmallows. A Southern favorite that’s easy to prep ahead and a guaranteed crowd-pleaser.
Ingredients
4 large sweet potatoes
6 tablespoons unsalted butter (softened)
1/2 cup brown sugar
2 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup chopped walnuts
1/3 cup all-purpose flour
1/3 cup brown sugar (for topping)
3 tablespoons melted butter
1/2 teaspoon cinnamon (optional)
2 cups mini marshmallows
Instructions
1. Peel and cube the sweet potatoes. Boil in salted water until fork-tender, about 15–20 minutes. Drain and mash until smooth.
2. In a large bowl, combine mashed sweet potatoes, softened butter, brown sugar, eggs, milk, vanilla extract, and salt. Mix until creamy.
3. In a separate bowl, mix pecans, walnuts, flour, brown sugar (for topping), melted butter, and cinnamon if using.
4. Spread the sweet potato mixture in a greased 9×13-inch baking dish. Top with the nut crumble.
5. Bake at 350°F (175°C) for 25 minutes.
6. Remove from oven, top with mini marshmallows, and bake for an additional 10–15 minutes until marshmallows are golden and puffy.
Notes
You can prepare the filling and crumble up to 2 days ahead and refrigerate until ready to bake.
For a less sweet option, skip the marshmallows and add more nuts to the topping.
Be sure the sweet potatoes are well-drained after boiling to prevent a watery casserole.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion (approx. 1/10 of dish)
- Calories: 295
- Sugar: 18g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg