Does sweet potato casserole need to be refrigerated after cooking?

Yes, refrigerate it after cooling to room temperature. Store in an airtight container for 4–5 days.

How do you prevent a soggy sweet potato casserole?

Make sure the potatoes are well-drained before mashing and don’t overmix. A dry base helps keep the texture fluffy.

How to know if sweet potato casserole is done cooking?

It’s ready when the filling is hot and the marshmallows are golden brown on top.

Does sweet potato casserole need to be covered?

Not unless the topping starts browning too quickly. If that happens, cover loosely with foil.

Sweet Potato Casserole Recipe | Amazing Holiday Favorite

Description

Creamy sweet potatoes with cinnamon, vanilla, and nutmeg, topped with buttery pecans and gooey golden marshmallows. Crowd pleasing, simple, and perfect for Christmas dinner.

Ingredients

Scale

4 large sweet potatoes about 9 cups, peeled and chopped

1/2 cup unsalted butter melted

1 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

4 tablespoons unsalted butter for topping melted

1/3 cup brown sugar for topping

2 tablespoons all purpose flour

1/2 teaspoon salt for topping

1 1/4 cups finely chopped pecans

10 oz mini marshmallows

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Instructions

1. Peel and chop sweet potatoes, then boil in water until fork tender and easily mashable. Drain well and return to the pot.

2. Mash thoroughly, then mix in melted butter, brown sugar, salt, cinnamon, vanilla, and nutmeg until smooth.

3. In a separate bowl, combine melted butter, brown sugar, flour, salt, and pecans for the topping.

4. Grease a 9 by 13 baking dish, spread the sweet potato filling evenly, then layer the pecan mixture over it.

5. Evenly distribute mini marshmallows on top.

6. Bake at 350°F for 25 to 35 minutes until the marshmallows are golden and the casserole is bubbling.

7. Monitor closely in the final minutes to avoid burning the topping.

8. Let rest 5 minutes before serving.

Notes

Watch closely near the end of baking to prevent burnt marshmallows. Aim for a golden brown finish.

Make ahead option Make the sweet potato filling and refrigerate it. Add toppings just before baking.

Leftovers store well in an airtight container in the fridge for 4 to 5 days.

Reheat in the oven at 350°F until warmed through or microwave individual portions.

Texture guide Creamy sweet potatoes, crunchy pecan topping, and gooey toasted marshmallows.

Substitution Pecans can be swapped for walnuts if needed.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Christmas Dinner Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 418
Sugar: 41
Sodium: 263
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 11
Trans Fat: 0.5
Carbohydrates: 61
Fiber: 3
Protein: 3
Cholesterol: 30