This Old Fashioned Sweet Potato Casserole is a classic! Made with roasted sweet potatoes and butter, sweetened with brown sugar, and topped with marshmallows and pecans. The best option for the holiday season, this quick and easy sweet potato casserole is just that… simple and fast to make!
Old Fashioned Sweet Potato Casserole
Are you a fan of old fashioned sweet potato casserole? My kids are not, but they do love this version! It’s simple and straightforward with a few surprise ingredients that make it extra tasty.
I’ve started making this for the holidays, and it’s always a hit. I mean, it’s an old fashioned sweet potato casserole with pecan topping and marshmallows. How can you resist?! This is one of those nostalgic desserts that immediately brings me back to childhood.
That said, I don’t know about you guys, but I have memories of the watery and bland casseroles of yesteryear. My version is not boring or overly liquidy, thanks to the way I prepare my classic sweet potato casserole with marshmallows! My secret? I roast the potatoes instead of boiling them!
I’m also using a few subtle but really tasty surprise ingredients that you’re going to love. Plus, I make my sweet potato casserole in a cast iron skillet instead of a baking dish. Let’s jump right in!
And just in case you are not a marshmallow topped sweet potato fan… I do have this Sweet Potato Casserole with Streusel Topping or these Roasted Sweet Potatoes with Cinnamon Glaze!
Why You’ll Love Old Fashioned Sweet Potato Casserole with Pecan Topping
- Made with roasted sweet potatoes instead of boiled
- Less added sugar than other recipes
- Can be made in advance
- Freezer-friendly!
- Kid-tested and approved
Key Ingredients to Make Classic Sweet Potato Casserole with Marshmallows
- SWEET POTATOES – Remember that I’m using roasted sweet potatoes instead of boiled or canned! Roasting adds so much in terms of flavor and it also brings out the natural sweetness in the spuds. That means you don’t have to add as much extra sugar. Score!
- BROWN SUGAR – I know, I know, I said these don’t have as much sugar as other recipes. But, that doesn’t mean you should omit it completely. 1/4 cup of brown sugar is perfect.
- BUTTER – To add to the roasted potatoes to make them even more rich and creamy. I typically use unsalted.
- EGGS – Also needed for the old fashioned sweet potato casserole filling. Eggs work as a binder so that the whole thing holds together.
- HALF AND HALF – This is one of the secret ingredients that make my old fashioned sweet potato casserole with pecan topping so special! Half and half adds a bit of decadence that can’t be beat.
- MARSHMALLOWS – For the marshmallow topping you’ve come to associate with this dessert! I like to opt for mini marshmallows as they’re easier to use and just so cute.
- PECANS – It wouldn’t be old fashioned sweet potato casserole with pecan topping without the pecans, right? Chop them up before you get started.
- CINNAMON & NUTMEG – Mix these earthy and spicy seasonings right in with the sweet potatoes, butter, eggs, and half and half. Just trust me on this, okay?
- MOLASSES – Another one of my special ingredients! I add molasses directly into the casserole filling for added warmth, flavor, and natural sweetness. It’s so good with the potatoes, brown sugar, and other spices!
- VANILLA – Finally, a bit more warmth and spicy flavor. Gotta love the combination of vanilla, molasses, cinnamon, and nutmeg!
Instructions to Make My Quick and Easy Sweet Potato Casserole
ROAST THE SWEET POTATOES: This is a very important step! Roasting brings out the sugars naturally so you don’t have to use so much sugar, plus it makes the potatoes so flavorful. It does take a little longer but is worth it.
Preheat your oven to 400 degrees F and pierce each potato several times with a fork. Place them on a baking sheet and bake for 1-1.5 hours, or until they become very soft. Remove them from the oven and slice each one down the middle.
REMOVE THE SKIN: Allow the potatoes to cool enough to handle, then scoop out the “pulp.” Mash until smooth.
CREATE THE CASSEROLE FILLING: Add the brown sugar, half and half, butter, eggs, cinnamon, nutmeg, vanilla, molasses, and a bit of salt (to taste) to the mashed sweet potatoes. Mix to combine.
ASSEMBLE THE CASSEROLE: Spoon the sweet potato mixture into a greased cast iron skillet.
BAKE: Place the sweet potato casserole in cast iron skillet in the oven and bake at 375 degrees F for 25 minutes or until heated through.
ADD THE TOPPING: Top the classic sweet potato casserole with marshmallows and pecans and bake for another 5 minutes or so. When the marshmallows are lightly toasted, remove from the oven and serve immediately!
FAQs
Yes! You can assemble the casserole in advance — but hold off on the topping. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator at least 30 minutes before baking and proceed as normal. As a note, you may need to add a little extra baking time.
Allow the classic sweet potato casserole with marshmallows to cool completely. Store leftovers in an airtight container in the fridge, where they will keep for up to 6 days.
Sweet potatoes and yams are indeed two different root vegetables that look and taste different from each other. A yam is drier, starchier, and has a tree bark-like skin. A sweet potato has a wetter interior with a higher sugar content. They also have a smooth skin. Both can have different colored flesh. They’re often confused as many people use canned yams in sweet potato casserole!
Yes! Prepare the casserole according to the directions but do not bake. Be sure to leave off any toppings as they don’t hold up well after freezing. Line your baking dish with heavy foil allowing extra for overhang, then spread the sweet potato filling in the prepared baking dish. Fold foil over the filling and freeze for 24 hours or until solid. Remove from the baking dish and wrap once more in foil. Now you can freeze it for up to 3 months! Thaw completely before baking and bake as directed.
Tips for Making Sweet Potato Casserole in Cast Iron Skillet
- If you don’t have a cast iron skillet, don’t worry! You can also make my old fashioned sweet potato casserole in a deep dish pie pan or a 9×9 baking dish. The key is to make sure to properly grease it first so nothing sticks.
- For an even creamier texture, use a hand mixer to mash the roasted sweet potatoes. This will create an overall lighter and fluffier casserole!
- Distribute the marshmallows and pecans evenly over the top of your casserole. That way, every serving gets a little bit of everything! I’ve also added the pecans directly into the mashed potato mixture once or twice before. It’s worth a try for an added crunch!
More Holiday Recipes To Try
- Apple Cranberry Stuffed Turkey Breast
- Creamy Turkey and Dumpling Soup
- Chocolate Meringue Pie
- Homemade Condensed Cream of Mushroom Soup
- Loaded Mashed Potato Casserole
Thanks so much for reading! Let me know what you think about this quick and easy sweet potato casserole!
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Old Fashioned Sweet Potato Casserole
Ingredients
- 4 pounds (1890g) sweet potatoes
- ¼ cup (45g) packed brown sugar
- ¾ cup half and half
- 3 tablespoons butter, melted
- 2-3 tablespoons molasses
- 2 large eggs
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- salt to taste
- 2 cups (110g) miniature marshmallows
- ⅓ cup (35g) chopped pecans
Instructions
ROAST POTATOES:
- Preheat the oven to 400°F. Pierce potatoes several times and place on a baking sheet. Bake for 1-1½ hours or until very soft. Remove from oven and slice each potato open. Cool until cool enough to handle then scoop out the pulp. Mash to desired consistency.
COMBINE and BAKE:
- Add the remaining ingredients EXCEPT for marshmallows and pecans. Mix well a spoon into a greased deep dish pie pan, 10" cast iron skillet, or 9×9 baking dish. Bake at 375°F for 25 minutes or until heated through. Top with marshmallows and pecans and bake 5 minutes or until marshmallow are lightly toasted.
Notes
- MAKE AHEAD: You can assemble the casserole but don’t put on the topping. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator at least 30 minutes before baking and proceed as normal. May need to add a little extra baking time.
- FREEZER FRIENDLY: Prepare the casserole according to the directions but do not bake and be sure to leave off any toppings as they don’t hold up well after freezing. Line your baking dish with heavy foil allowing extra for overhang. Spread sweet potato filling in prepared baking dish. Fold foil overhand over the filling and freeze for 24 hours or until solid. Remove from the baking dish and wrap once more in foil. Freeze for up to 3 months. Thaw completely before baking and bake as directed.
Perfect in the cast iron! Crispy on top and gooey in the center. Yum!
So glad you liked it!
A new recipe that is being added to our favorites list!
Thank you!
We love a good sweet potato casserole and this one did not disappoint!
Thank you very much!
This was the perfect sweet potato recipe! Perfect for Thanksgiving, everyone will love it!
Thank you!