Can I make this casserole ahead of time?

Absolutely. You can bake the sweet potatoes and even assemble the casserole a day in advance. Store it covered in the refrigerator and bake just before serving. If you’ve already baked it, reheat in a 300°F oven for 15–20 minutes or until warmed through.

What’s the best way to cook the sweet potatoes?

For the best flavor and texture, bake them whole at 350°F wrapped in foil. Baking preserves their natural sweetness and avoids the watery texture you might get from boiling. If you're short on time, boiling is acceptable, but always drain well before mashing.

Can I freeze leftover sweet potato casserole?

Yes, this casserole freezes well. Let it cool completely, then portion into airtight containers. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven at 300°F until heated through. The pecan topping will retain more texture than marshmallows when reheated

Old-Fashioned Sweet Potato Casserole – Best Holiday Recipe

Name: Old-Fashioned Sweet Potato Casserole
Prep time: 35 min
Cook time: 1 h 35 min
Total time: 2 h 10 min
Cuisine: Southern
Ingredients: 3 cups mashed sweet potatoes (from about 4 large sweet potatoes); 1 cup granulated sugar; 1 1/2 teaspoons salt; 2 large eggs, lightly beaten; 3 tablespoons butter, melted; 1/2 cup whole milk; 1 teaspoon vanilla extract; 3 tablespoons butter, melted (for topping); 1 cup brown sugar (for topping); 1/3 cup all-purpose flour (for topping); 1 cup chopped pecans (for topping); 2 cups mini marshmallows (alternative topping)

Description

This Old-Fashioned Sweet Potato Casserole is a rich and comforting Southern holiday classic. Featuring creamy mashed sweet potatoes, a buttery crumble topping or gooey marshmallows, it’s the perfect blend of sweet and savory. Ideal for Thanksgiving, Christmas, or anytime you’re craving warm, nostalgic flavors.

Ingredients

Scale

3 cups mashed sweet potatoes (from about 4 large sweet potatoes)
1 cup granulated sugar
1 1/2 teaspoons salt
2 large eggs, lightly beaten
3 tablespoons butter, melted
1/2 cup whole milk
1 teaspoon vanilla extract
3 tablespoons butter, melted (for topping)
1 cup brown sugar (for topping)
1/3 cup all-purpose flour (for topping)
1 cup chopped pecans (for topping)
2 cups mini marshmallows (alternative topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
Scrub and dry sweet potatoes. Wrap in foil and bake for 1 hour, or until fork-tender. Let cool for 20 minutes, then peel and mash.
Measure 3 cups of mashed sweet potatoes into a large bowl.
Add sugar, salt, eggs, melted butter, milk, and vanilla. Mix until smooth.
Pour mixture into a greased 8×8-inch baking dish or 2-quart casserole dish.
In a small bowl, combine melted butter, brown sugar, flour, and chopped pecans to create the crumble topping.
Sprinkle the topping evenly over the sweet potato mixture, or add mini marshmallows if using instead.
Bake for 35 minutes, or until the topping is golden and the casserole is set.
Let cool slightly before serving.

Notes

Use baked sweet potatoes for a richer flavor and better texture than boiled.
You can make this dish a day in advance and bake before serving.
To serve a crowd, double the recipe and use a 9×13-inch pan.
Use both toppings (half pecans, half marshmallows) for variety.

Prep Time: 35 minutes
Cook Time: 1 hour 35 minutes
Category: Side Dish
Method: Bake
Cuisine: Southern

Nutrition

Serving Size: 1/8th of casserole
Calories: 477
Sugar: 55.5 g
Sodium: 495.9 mg
Fat: 20.3 g
Saturated Fat: 8.5 g
Unsaturated Fat: 10.2 g
Trans Fat: 0 g
Carbohydrates: 71.8 g
Fiber: 3.9 g
Protein: 5.5 g
Cholesterol: 70.9 mg