The Best Southern Sweet Potato Casserole
A rich and indulgent Southern classic, this sweet potato casserole is a staple on holiday tables. Made with creamy mashed sweet potatoes, buttery goodness, and a choice of marshmallow or pecan streusel topping, it's the perfect combination of comfort and tradition.
Equipment
- Mixing Bowl
- Baking Dish
- Hand Mixer (optional)
Ingredients
Sweet Potato Base
- 3 cups mashed sweet potatoes boiled or roasted
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 eggs beaten
Toppings (choose one or mix both)
- 1 1/2 cups mini marshmallows for a gooey topping
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Mash the boiled or roasted sweet potatoes until smooth.
- In a mixing bowl, combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, and beaten eggs. Mix until well combined.
- Pour the mixture into the greased baking dish and spread evenly.
- For the marshmallow topping: Sprinkle mini marshmallows evenly over the top.
- For the pecan streusel topping: In a small bowl, mix chopped pecans, brown sugar, and melted butter. Sprinkle over the casserole.
- Bake in the preheated oven for 25-30 minutes, until the marshmallows are golden brown or the pecan topping is crispy.
- Let cool slightly before serving. Enjoy!
Notes
This dish can be made ahead of time. Prepare the sweet potato mixture and store it in the refrigerator overnight. Add the topping and bake when ready to serve.