Sweet Potato Holiday Classic (Printable Version)

Comforting mashed sweet potatoes with toasted toppings for a warm holiday side.

# What You Need:

→ Sweet Potato Base

01 - 7.3 cups sweet potatoes, peeled and cubed
02 - 4 tablespoons unsalted butter, softened
03 - 0.44 cups whole milk
04 - 0.33 cups light brown sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 0.5 teaspoon ground cinnamon
08 - 0.25 teaspoon ground nutmeg
09 - 0.5 teaspoon salt

→ Topping - Mini Marshmallows

10 - 1 cup mini marshmallows

→ Topping - Pecan Streusel

11 - 2/3 cup pecan halves or pieces
12 - 0.25 cup light brown sugar
13 - 2 tablespoons all-purpose flour
14 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish.
02 - Place peeled and cubed sweet potatoes in a large pot, cover with water, bring to a boil, and cook for 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Mash the drained sweet potatoes until smooth. Incorporate butter, milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt, mixing well until creamy and evenly blended.
04 - Transfer the sweet potato mixture into the prepared baking dish and spread evenly with a smooth surface.
05 - If using marshmallows, sprinkle them evenly over the sweet potato base.
06 - If using pecan streusel, combine pecans, brown sugar, flour, and melted butter in a bowl until crumbly. Evenly sprinkle over the sweet potato layer.
07 - Place the dish in the oven and bake for 25 to 30 minutes until the topping is golden and the casserole is thoroughly heated.
08 - If using marshmallows, continue baking uncovered the last few minutes until puffed and golden brown, monitoring closely to prevent burning.
09 - Allow the baked dish to cool for 5 to 10 minutes prior to serving.

# Expert Advice:

01 -
  • The creamy base comes together faster than you'd expect, leaving plenty of time to overthink your topping choice.
  • It's foolproof enough to make ahead and still impress, which is honestly the dream for holiday cooking.
  • You can go marshmallow route for nostalgia or pecan crunch for sophistication, or do both like you're hedging your bets.
02 -
  • Drain the sweet potatoes thoroughly after boiling—any pooled water will sabotage the texture you're working toward.
  • If your casserole looks too thin, it likely is; the eggs should help it set up, but err toward a thicker consistency since it will spread slightly while baking.
03 -
  • Boil the sweet potatoes in slightly salted water—it seasons them from the inside out and makes them taste more like themselves.
  • If you're making this for someone with allergies, marshmallows sometimes contain gelatin or other binders; check the label or use a certified vegetarian brand.
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