Can I prep this early on Thanksgiving Morning?

Yes, move through the steps until after the brown sugar topping and cover with plastic wrap. Top with marshmallows and pecans right before baking.

Can I leave the nuts off?

Absolutely! You could also use walnuts in place of the pecans if you prefer.

Save time on the recipe by buying the sweet potatoes already peeled and chopped in the fresh produce isle. They are usually next to the cubed butternut squash. If you can't find these, give the peeling job to someone else in the family. I usually look for someone who is being lazy.

How to Store the Leftover Casserole?

Seal the top of the casserole dish with plastic wrap or pack individual squares of casserole into sealed containers and store in the fridge for up to 3 days.

Old Fashioned Sweet Potato Casserole

Name: Old Fashioned Sweet Potato Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thanksgiving
Ingredients: 3 to 4 large sweet potatoes, peeled and cubed; 2/3 cup packed brown sugar (1/3 cup for topping, 1/3 cup for base layer); 1 stick salted butter (1/4 cup for topping, 1/4 cup for base layer), melted and cooled; 1/4 cup flour; 1/4 cup whole milk; 1/4 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 1/2 cup mini marshmallows; 1/2 cup pecans (optional)

Description

This Old Fashioned Sweet Potato Casserole is so delicious. You will think you're eating dessert. The streusel topping along with toasted marshmallows and pecans create the best Holiday flavors. This is a must try Thanksgiving Side Dish!

Ingredients

Scale

3 to 4 large sweet potatoes, peeled and cubed
2/3 cup packed brown sugar (1/3 cup for topping, 1/3 cup for base layer)
1 stick salted butter (1/4 cup for topping, 1/4 cup for base layer), melted and cooled
1/4 cup flour
1/4 cup whole milk
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup mini marshmallows
1/2 cup pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil on the stovetop. Peel the sweet potatoes and cut into equally sized chunks. This helps them cook faster.
Once the water comes to a boil, add in the sweet potatoes. Boil them until you can easily stick a fork into them and they break apart. It takes about 15 minutes. Strain the water from the sweet potatoes and set aside.
Preheat the oven to 375 degrees.
Make the Streusel Crunch topping: Into a medium bowl, whisk together the flour and 1/3 cup brown sugar. Then, add in 1/4 cup of melted butter (this is half of the butter, save the rest) Mix this mixture up with a fork until it looks like wet sand and set aside.
Into a Stand Mixer bowl or large bowl, add in the remaining 1/4 cup of melted butter, 1/3 cup brown sugar, vanilla extract, cinnamon, salt and sweet potatoes. Mix on low speed to combine. Then, add in the milk and mix with a beater attachment or mash up very well with a potato masher. We want this nice and creamy, with no large chunks of sweet potato.
Spread the sweet potatoes into the casserole dish and smooth the top with a spoon or icing spatula. Next, sprinkle over the streusel topping.
Top with mini marshmallows and pecans. Bake for 25 minutes.
Remove from the oven and allow to cool for at least 10 minutes before serving. Enjoy!

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Notes

Make sure you cook the sweet potatoes until very tender and they split apart with a fork.
For the best textured streusel topping, allow the melted butter to cool a bit before mixing with the flour and brown sugar.
Watch the marshmallows closely in the oven. They get toasty quick! If they look like they are starting to burn, move the casserole dish to the bottom rack or cover casserole dish with tin foil.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: thanksgiving sides
Method: oven baked
Cuisine: Thanksgiving