Sweet Potato Holiday Classic (Printable)

Creamy mashed sweet potatoes crowned with golden marshmallows or pecan streusel.

# What You'll Need:

→ Sweet Potato Base

01 - 3.3 lbs sweet potatoes, peeled and cubed
02 - 4 tbsp unsalted butter, softened
03 - 1/3 cup plus 1 tbsp whole milk
04 - 1/3 cup light brown sugar
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/2 tsp salt

→ Topping Options

10 - 1 cup mini marshmallows
11 - 2/3 cup pecan halves or pieces
12 - 1/4 cup light brown sugar
13 - 2 tbsp all-purpose flour
14 - 2 tbsp unsalted butter, melted

# How To Make:

01 - Preheat oven to 350°F. Grease a 2-quart baking dish.
02 - Place sweet potatoes in a large pot, cover with water, bring to a boil, and simmer 15 to 20 minutes until tender. Drain thoroughly.
03 - Mash sweet potatoes until smooth. Stir in butter, milk, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until creamy and well combined.
04 - Transfer sweet potato mixture into the prepared baking dish and smooth the surface evenly.
05 - For marshmallow topping, evenly scatter mini marshmallows over the base. For pecan streusel, combine pecans, brown sugar, flour, and melted butter until crumbly, then sprinkle over the sweet potatoes. Both toppings can be combined if desired.
06 - Bake uncovered for 25 to 30 minutes, until topping is golden and casserole is heated through. If marshmallows are used, monitor closely during the last few minutes to achieve puffed and browned topping.
07 - Allow to cool for 5 to 10 minutes before serving.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than most side dishes, leaving you time to handle the main course stress.
  • The base is naturally sweet and silky, so even people who claim they don't like sweet potatoes often ask for seconds.
  • You get to choose your own adventure—marshmallow chaos or nutty sophistication—or go rogue and do both.
02 -
  • Don't skip draining the sweet potatoes thoroughly after boiling—watery casserole is disappointingly mushy and loses all that silky richness you're after.
  • If you're using marshmallows, don't add them until the last 5 to 10 minutes, or they'll bake into the sweet potato layer instead of sitting on top and toasting golden.
03 -
  • Use a potato ricer or electric mixer if you have one—it creates an even smoother texture than mashing by hand, which matters more than you'd think.
  • If your sweet potatoes taste watery or bland, that's a sign they've been sitting too long; fresher ones from the farmers market have noticeably brighter flavor and less chance of being mealy.
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