Easy Sweet Potato Casserole

I remember the first time my grandmother let me help with her sweet potato casserole, I was so proud stirring that orange mixture while she shared stories about Sunday dinners.

This sweet potato casserole brings together silky smooth sweet potatoes with golden marshmallows and a crunchy brown sugar topping that makes everyone ask for seconds.

Why this Sweet Potato Casserole works no matter the season

Here’s what I love most about my sweet potato casserole, it feels like a warm hug on a plate.

The natural sweetness of roasted sweet potatoes pairs beautifully with that fluffy marshmallow layer, while the streusel adds just the right amount of texture.

I make this dish when I need something that brings people together, and it works perfectly whether you’re hosting a holiday feast or just want a cozy weeknight side that feels special.

When you’re planning your menu, consider pairing this with my hearty cabbage soup for a complete comfort food spread.

I also love serving it alongside roasted vegetables or a simple green salad to balance all that wonderful sweetness.

What goes into my Sweet Potato Casserole

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3 pounds)
• 2 large eggs, room temperature
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon fine sea salt
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk (or your preferred milk)

For the Topping:

• 3 cups mini marshmallows
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup panko breadcrumbs
• 1/3 cup crushed graham crackers

I always choose sweet potatoes that feel firm and have smooth skin, they roast more evenly that way.

If you can’t find mini marshmallows, regular ones work fine when chopped into smaller pieces. The graham crackers add a lovely honey-like sweetness to the topping.

How I Make This Sweet Potato Casserole

1. Heat your oven to 425°F. Place sweet potatoes on a foil-lined baking sheet and pierce each one several times with a fork. Roast for 50-65 minutes until they feel very soft when gently squeezed.
2. Allow sweet potatoes to cool until you can handle them safely. Reduce oven temperature to 375°F and butter a 9×13 inch baking dish.
3. Peel the sweet potatoes and add the flesh to a large mixing bowl. Mash until completely smooth using a potato masher or ricer – this is where that silky texture comes from.
4. Mix in the eggs, melted butter, salt, both sugars, cinnamon, vanilla, and milk. Beat with a hand mixer until the mixture is light and fluffy, about 2 minutes.
5. Spread the sweet potato mixture evenly in your prepared baking dish. Bake for 35 minutes until the center is set.
6. While the casserole bakes, prepare your streusel topping by combining cold butter cubes, flour, brown sugar, and cinnamon in a bowl. Use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs. Stir in the panko and graham cracker crumbs.
7. Remove casserole from oven and sprinkle marshmallows evenly over the surface. Top with the streusel mixture, covering the marshmallows as much as possible.
8. Return to oven for 18-22 minutes until the marshmallows are golden and the streusel is crispy. Let cool for 15 minutes before serving.

My secrets for getting this Sweet Potato Casserole just right

The key to perfect sweet potato casserole is roasting those sweet potatoes until they’re completely tender – you’ll know they’re ready when they start to release some of their natural juices.

I always let them cool completely before handling, which makes peeling much easier.

When making the streusel, keep that butter cold so it creates those lovely buttery pockets as it bakes. If your marshmallows start browning too quickly, tent the dish with foil for the last few minutes.

Can I prepare this Sweet Potato Casserole ahead of time?

You can definitely make parts of this dish in advance. I often roast and mash the sweet potatoes up to three days ahead, storing the mixture covered in the refrigerator.

The streusel topping keeps well in the freezer for up to a month.

Assemble everything the day you plan to serve it, fresh marshmallows always taste better than ones that have been sitting around.

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What’s the best way to store leftover Sweet Potato Casserole?

Cover any leftover casserole tightly and refrigerate for up to four days.

To reheat, I warm individual portions in the microwave or reheat the whole dish covered with foil in a 300°F oven until heated through.

The marshmallows won’t be quite as fluffy, but the flavors are still wonderful.

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Can I make substitutions for dietary needs?

This recipe works beautifully with dairy-free butter and plant-based milk if needed.

For a lighter version, you can reduce the sugar by about half, sweet potatoes have plenty of natural sweetness on their own.

If you want to add nuts, toasted pecans or walnuts scattered over the streusel make a lovely addition.

How do I know when the casserole is properly baked?

The sweet potato base should be set in the center when you gently shake the dish, and the marshmallows should be puffed and lightly golden.

The streusel topping will be crispy and fragrant when it’s ready. Total baking time is usually around 55 minutes, but every oven is different.

Follow my Pinterest for more cozy family recipes that bring people together around the table.

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Perfect moments for this Sweet Potato Casserole

I love serving my sweet potato casserole at holiday gatherings where it disappears faster than almost anything else on the table.

It’s wonderful for Sunday dinners when you want something special, and I’ve even made it for potluck dinners where it always gets requests for the recipe.

During autumn months, this dish captures all those warm, spicy flavors we crave as the weather cools down.