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My Grandmother's Famous Sweet Potato Casserole Recipe
This sweet potato casserole brings back memories of cooking with my grandmother in her tiny kitchen. Every holiday she'd make this incredible dish loaded with creamy sweet potatoes brown sugar butter and the most amazing cinnamon flavor. The toasted pecans and gooey marshmallows on top make it pure comfort food magic. I've served this at countless family gatherings and it never fails to make everyone smile.
Why This Recipe Works Every Time
I love how simple this recipe is to throw together. You can prep it while your turkey is cooking and it won't break the bank. The combo of sweet potatoes crunchy pecans and those perfectly toasted marshmallows creates something truly special. My kids always fight over the crispy corners where the marshmallows get extra golden.
Everything You Need From Your Kitchen
- 3 pounds sweet potatoes: Fresh is best but I've used canned when I'm in a pinch (3 large cans work great).
- ½ cup brown sugar: Dark brown sugar gives it that extra rich taste I love.
- ⅓ cup butter: I always use salted butter for this recipe.
- ½ teaspoon vanilla extract: Just a splash makes everything better.
- ¾ cup chopped pecans: Save some for the top they get so perfectly toasted.
- ¼ teaspoon cinnamon: Makes your whole kitchen smell amazing.
- 2 cups miniature marshmallows: The mini ones melt better than the big ones.
- Salt and black pepper: Just a pinch of each to taste.
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Kitchen Magic Time
- First Things First
- Get your oven nice and hot at 375°F and butter up your 9 x 13 baking dish.
- Cook Those Potatoes
- Boil your peeled and cubed sweet potatoes until they're super tender about 15 minutes.
- The Fun Part
- Mash everything together the potatoes brown sugar butter vanilla cinnamon and seasonings until it looks just right.
- Add Some Crunch
- Mix in half your pecans and spread it all in your dish.
- Make it Pretty
- Sprinkle those marshmallows and remaining pecans on top.
- Time to Bake
- Pop it in the oven for about 25 minutes until those marshmallows are perfectly golden.
My Favorite Kitchen Secrets
Want to save some time? Peel and cut those sweet potatoes the night before. I like leaving some chunks when I mash for texture but my sister prefers hers smooth with a mixer. Sometimes I sneak in a splash of bourbon when nobody's looking it adds such amazing flavor.
Make It When You Have Time
You can totally make this ahead. I often prep the potato mixture two days before a big dinner. Just keep the topping separate until you're ready to bake. Let it come to room temp first then pop it in the oven for 20 minutes add your toppings and give it another 15 minutes.
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Frequently Asked Questions
- → How far ahead can I prepare this casserole?
You can make this up to 48 hours ahead. Keep the topping separate and let the casserole sit at room temperature for 30 minutes before baking.
- → Can I leave out the marshmallows or pecans?
Yes, you can skip either topping or replace them. Some people prefer just pecans or just marshmallows on top.
- → How do I know when the sweet potatoes are done boiling?
They should be tender when pierced with a fork, usually taking about 15 minutes of boiling.
- → Why did my marshmallows get too brown?
Watch them closely during the last 5 minutes of baking. You can cover with foil if they brown too quickly.
- → Can I use less sugar in this recipe?
Yes, you can reduce the brown sugar amount since sweet potatoes have natural sweetness. Start with half the amount.