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Sweet Potato Casserole

Sweet Potato Casserole

Sweet Potato Casserole – Southern classic comfort food that is sweet and creamy topped with crunchy buttery pecan, brown sugar, and toasted gooey mini marshmallows. Irresistibly delicious with its heavenly goodness in every bite. A must-have holiday side dish or dessert that will surely bring joy to your loved ones.
Course Dessert, Side, Side Dish, Snacks
Cuisine Southern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 444kcal
Author Imma


  • 3 pounds or 1.36kg sweet potato cleaned
  • ¼ cup or 60 ml milk
  • 2 large egg
  • ¼ cup or 60ml heavy cream
  • 4 tablespoon or 56g unsalted butter
  • 2 tablespoon or 25g brown sugar
  • ½ teaspoon or 1g ground cinnamon
  • ¼ teaspoon or .5g ground ginger dried
  • ½ teaspoon or 1.5g nutmeg
  • 1 tsp or 5ml vanilla extract
  • salt to taste


  • ½ cup or 68g all-purpose flour
  • ½ cup or 100g brown sugar
  • ¼ cup or 60ml butter melted
  • salt to taste
  • 4 ounce or 112g pecans chopped
  • 1 cup or 60g mini marshmallow


  • Preheat the oven to 400 degrees.
  • Wash sweet potatoes and remove any blemishes or dark spots. Pierce each sweet potato several times with a fork. Then wrap with aluminum foil.
  • Bake at 400°F for about 50 – 60 minutes or more, or until a fork easily presses into the center. Let it cool slightly.
  • Once sweet potatoes are cool enough to handle – remove skin or scoop out sweet potatoes. Place in a large bowl.
  • With a potato masher, mash sweet potatoes until smooth. Then add milk, eggs, heavy cream, butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt to taste. Whisk the mixture until smooth.
  • Spread sweet potato mixture into prepared baking dish.
  • For the toppings: In a medium bowl mix together flour, brown sugar, butter, and salt, until moisten and the mixture clumps together.
  • Finally, add the pecans and then spread the mixture over the top of the sweet potatoes in an even layer.
  • Bake until the top is slightly brown, about 25 to 30 minutes. Serve hot.
  • Remove the sweet potatoes casserole from the oven after 25 minutes. Top with about a cup of marshmallows, then broil for about 5 minutes or until slightly brown. Start checking after 3 minutes. Remove and serve hot.


  1. Aside from baking, you can also boil the sweet potatoes in a dutch oven with enough water to cover the surface of the potatoes and bring to a boil. Do a fork testing to check if it's tender.
  2. Use a metal potato masher to do the mashing. This yields a smoother result without any lumps.
  3. To make ahead, prepare the sweet potato mixture and tightly cover it with plastic wrap, and store it in the fridge for up to 3-4 days. You can also prepare the topping mixture ahead in a separate bowl, cover, and refrigerate.
  4. When ready to serve, take out the sweet potato mixture about 30 minutes before baking, then add the toppings and bake as directed.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1cup | Calories: 444kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 222mg | Potassium: 856mg | Fiber: 8g | Sugar: 14g | Vitamin A: 32655IU | Vitamin C: 5.4mg | Calcium: 107mg | Iron: 2.4mg