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Easy Sweet Potato Casserole

A creamy, comforting sweet potato casserole topped with golden marshmallows and optional pecans, perfect for holidays or cozy family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Casserole Base
  • 4 sweet potatoes large, peeled and cubed
  • 0.5 cup unsalted butter melted
  • 0.5 cup brown sugar packed
  • 2 eggs large
  • 0.33 cup milk whole or evaporated
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Topping
  • 1.5 cups mini marshmallows
  • 0.5 cup pecans chopped, optional

Equipment

  • Mixing bowls
  • Baking dish
  • Wire rack
  • Hand mixer or potato masher

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a baking dish.
  2. Boil cubed sweet potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
  3. Mash sweet potatoes in a large bowl until smooth.
  4. Stir in melted butter, brown sugar, eggs, milk, and vanilla until fully combined.
  5. Add cinnamon, nutmeg, and salt. Mix until evenly incorporated.
  6. Spread mixture evenly into the prepared baking dish.
  7. Top with mini marshmallows and chopped pecans if using.
  8. Bake for 25–30 minutes until heated through and marshmallows are lightly golden.
  9. Let rest for 5 minutes before serving.

Notes

For a less sweet version, reduce brown sugar slightly or replace marshmallows with a pecan streusel topping.