Old Fashioned Sweet Potato Casserole

Creamy sweet potatoes are flavored with brown sugar and a little cinnamon, then topped with a gooey marshmallow topping in this old-fashioned version of a sweet potato casserole.

No holiday table is complete without a traditional sweet potato casserole and other side dishes like mashed potatoes, corn casserole, cranberry sauce, and green bean casserole.

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In this version, we skip a pecan topping and instead, opt for a toasted marshmallow topping.

Jump to:

• When to Serve Sweet Potato Casserole
• Why This Recipe Works
• Ingredients
• Step-by-Step Instructions
• What are Sweet Potatoes versus Yams?
• My Top Tips
• Substitutions & Variations
• Equipment
• Make-Ahead & Storage
• More Classic Side Dishes
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

The classic Thanksgiving dinner plate of roast turkey, savory stuffing, and tart cranberry sauce needs a small amount of sweetness to keep the flavors interesting and this sweet potato casserole works beautifully.

Sweet potatoes are mashed smooth and blended with eggs and a small amount of milk. Then all of the toppings you would have on a steakhouse baked sweet potato are added; butter, brown sugar, and cinnamon. The casserole is baked and then topped with marshmallows that are melted and toasted.

There are many versions of sweet potato casserole, some contain rough chunks of sweet potatoes and others are made smooth and have the texture and flavor of sweet potato pie.

What distinguishes this smooth version is the addition of eggs. Eggs are the binder that holds the casserole together and lightens the texture, but in a pinch, you can omit the eggs and this casserole is still delicious.​

So, let's cook!

Ingredients

Here's what you need for this old-fashioned sweet potato casserole:

• Non-Stick Cooking Spray - You will need this to grease the casserole dish lightly. You can also use a small amount of soft butter.
• Sweet Potatoes - You will need canned sweet potatoes. This recipe calls for the large cans and the sweet potatoes need to be drained well.
• Large Eggs - Eggs are used as a binder in this casserole. You can omit them but the texture of the potatoes will not be as light and the casserole will not hold together as well.
• Dark Brown Sugar - I like the rich caramel flavor from dark brown sugar, but you can use light brown sugar too.
• Salt - A small amount of salt enhances the flavor of this casserole.
• Ground Cinnamon - Cinnamon is the perfect spice with sweet potatoes.
• Whole Milk - Whole milk lightens the texture of the sweet potatoes and works with the eggs as a binder.
• Butter - I prefer salted butter which needs to be melted and cooled before it is added to the eggs and milk. If the butter is too hot, it will scramble the egg mixture when it is added.
• Miniature Marshmallows - Mini marshmallows cover the top of the casserole better than regular-sized marshmallows.

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Preheat and Prepare. Preheat oven to 350°F and lightly spray a 2-quart casserole dish with non-stick cooking spray or lightly grease with butter.

Mash Sweet Potatoes. In a large mixing bowl, mash the sweet potatoes with a potato masher until they are completely mashed.

Mix. In a medium bowl beat the eggs with a whisk until the yolks and the whites are well combined. Whisk in the brown sugar, salt, and cinnamon, followed by the milk and melted butter, and mix well.

Combine. Pour the egg mixture into the mashed sweet potatoes. Beat with a whisk until all is well combined.

Pour into Pan and Bake. Spoon the sweet potato mixture into the prepared baking dish, smooth the top, and bake for 25 to 30 minutes.

Add Marshmallows. Remove from oven and cover the top with the miniature marshmallows. Continue to bake for 10 to 15 minutes or until the marshmallows are golden brown.

My Top Tips

♡ If the marshmallows do not toast after melting slightly in the oven, you can toast them under the broiler. This only takes a few seconds, so watch the casserole carefully.

Substitutions & Variations

• Fresh Sweet Potatoes. Instead of canned sweet potatoes, you can use cooked fresh sweet potatoes. Peel and cut the sweet potatoes and add them to a pot of lightly salted cold water. Bring to a simmer and cook until tender. Drain well and mash. Let cool before progressing to Step 3.
• Add Pecans. Rough chop a few pecans and scatter them among the marshmallows.
• Substitute a Streusel Topping. Instead of marshmallows, you can substitute a streusel topping. You can add the streusel topping to the top of the casserole before it is baked in the oven.

Equipment

I use a potato masher and a whisk to make this sweet potato casserole but you can also use a hand mixer to mash the potatoes and mix in the egg mixture.

Make-Ahead & Storage

You can make this sweet potato casserole in advance early in the day, refrigerate it, and then bake it for dinner. Let the casserole sit ½ hour at room temperature before baking.

Alternatively, you can make it the day before serving, refrigerate it, and reheat it the next day. Don't add the marshmallows until you reheat the casserole, then add them during the last few minutes of reheating.

Leftovers can be stored in an airtight container or tightly covered in plastic wrap.

More Classic Side Dishes

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