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Old-Fashioned Sweet Potato Casserole

This is the sweet potato casserole that'll have everyone going back for seconds! It's creamy, perfectly sweet, and topped with those irresistible crunchy pecans and marshmallows that make it feel like a special treat. Grandma always said this wasn't just a side dish—it was the star of the table!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 pounds sweet potatoes
  • 1/2 cup granulated sugar
  • 1/4 cup butter melted
  • 2 large eggs beaten
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup butter softened
  • 1 cup chopped pecans
  • 2 cups mini marshmallows

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
  2. Boil sweet potatoes in their skins until tender, about 30-40 minutes. Drain, cool slightly, peel, and place in a large bowl.
  3. Mash the sweet potatoes until smooth. Add granulated sugar, melted butter, eggs, milk, vanilla, and cinnamon. Mix until well combined.
  4. Pour the sweet potato mixture into the prepared baking dish and spread evenly.
  5. In a separate bowl, combine brown sugar, flour, and softened butter. Mix with a fork until crumbly, then stir in pecans.
  6. Sprinkle the pecan topping evenly over the sweet potato mixture.
  7. Bake for 30 minutes, then remove from oven and top with marshmallows.
  8. Return to oven and bake for 10-15 minutes more, until marshmallows are golden and toasted. Let cool for 5 minutes before serving.