Holiday Sweet Potato Casserole

By Trace Barnett

A Beloved Southern Classic with a Buttery Pecan Crust

This recipe is pulled from those treasured community cookbooks that never miss. Creamy, rich sweet potatoes meet a crisp pecan topping—the kind of casserole that shows up at Thanksgiving, Christmas, and every church supper in between. It brings comfort, warmth, and that unmistakable holiday aroma to the table.

Holiday Sweet Potato Casserole

Prep Time: 35 minutes
Cook Time: 30 – 40 minutes
Total Time: ~1 hour
Servings: 8 – 10

INGREDIENTS

Sweet Potato Base

• 3 cups cooked sweet potatoes, mashed
• 1 cup sugar
• 2 eggs
• 1 stick butter, melted
• 1-2 teaspoons vanilla
• 1/4 teaspoon allspice
• ⅓ cup whole milk (sweet milk)

Marshmallows Topping

• Mini marshmallows

Pecan / Praline Topping

• 1 cup brown sugar
• ⅓ cup flour
• ⅓ cup butter, melted
• 1 cup chopped pecans or walnuts

INSTRUCTIONS

1. Place your washed, whole sweet potatoes in a large stock pot, cover them with water and bring them to a boil. Reduce to a simmer and keep covered for about 20 minutes. Take them off heat, allow them to cool and then ensure you can pierce them easily with a fork. (Tip: This will make removing the skins much easier.)
2. Peel and mash your sweet potatoes in a bowl
3. Preheat oven to 350° F. Butter a large baking dish or cast iron skillet.
4. In a large bowl, combine the mashed sweet potatoes, sugar, eggs, melted butter, vanilla, and sweet milk. Mix until smooth and well blended. Spread into the prepared dish.
5. In a separate bowl, stir together the brown sugar, flour, melted butter, and pecans. Sprinkle this mixture evenly over half of the sweet potato base.
6. Simply top the other half with mini marshmallows! (Tip: If you’re storing this over night to cook later, leave the marshmallows off until you’re ready to bake.)
7. Bake for 30-40 minutes, or until the top is crisp and lightly caramelized.
8. Serve warm.