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!
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 9x9 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.