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The Ultimate Sweet Potato Casserole with Two Topping Options

A rich, orange slice of sweet potato casserole topped with a thick, crunchy pecan streusel topping.
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Make this creamy sweet potato casserole, perfect for Thanksgiving or Christmas. You choose between a classic marshmallow topping or a buttery pecan crunch topping for a comforting holiday side dish.

Ingredients

Scale
  • 3 cups mashed sweet potatoes (about 4 large sweet potatoes)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup miniature marshmallows (for Marshmallow Topping)
  • OR 1 cup chopped pecans (for Pecan Crunch Topping)
  • 1/2 cup packed light brown sugar (for Pecan Crunch Topping)
  • 1/4 cup all-purpose flour (for Pecan Crunch Topping)
  • 4 tablespoons unsalted butter, melted (for Pecan Crunch Topping)

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, 1/2 cup melted butter, eggs, milk, vanilla extract, salt, cinnamon, and nutmeg. Mix until the ingredients are just combined and smooth. Do not overmix.
  3. Spread the sweet potato mixture evenly into the prepared baking dish.
  4. Prepare your chosen topping:
  5. For Marshmallow Topping: Sprinkle the miniature marshmallows evenly over the sweet potato layer.
  6. For Pecan Crunch Topping: In a separate small bowl, combine the pecans, brown sugar, flour, and 4 tablespoons of melted butter. Mix with a fork until crumbly. Sprinkle this mixture evenly over the sweet potato layer.
  7. Bake for 25 to 30 minutes, or until the casserole is heated through and the topping is golden brown. If using marshmallows, watch closely to prevent burning.
  8. Remove from the oven and let it cool for 5 to 10 minutes before serving.

Notes

  • You can prepare the sweet potato base one day ahead. Cover and refrigerate. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • For a richer flavor, substitute evaporated milk for regular milk.
  • If you want a Ruth’s Chris style topping, use only the brown sugar, pecans, and butter, omitting the flour for a praline texture.

Nutrition

Find it online: https://daisyrecipe.com/sweet-potato-casserole-best-holiday-side/