Name: Rich Southern Sweet Potato Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 3 pounds sweet potatoes; 1/2 cup brown sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 cups mini marshmallows; 1/2 cup chopped pecans

Creamy, buttery sweet potatoes meet a golden, nutty crunch in this Rich Southern Sweet Potato Casserole. Topped with toasted marshmallows and chopped pecans, it’s the nostalgic side dish that perfectly balances savory and sweet. Whether you’re serving it for Thanksgiving, Christmas, or just because your soul craves comfort food, this casserole never disappoints.

The layers of flavors in this casserole are built on roasted sweet potatoes blended with warm spices, vanilla, and brown sugar. Then comes a gooey brown sugar and butter base, with a delightful topping of melty marshmallows and crunchy pecans that caramelize as they bake. This recipe brings Southern charm to your table in the most heartwarming way.

Why You’ll Love This Rich Southern Sweet Potato Casserole

This isn’t just another sweet potato dish—it’s a showstopper. The smooth and fluffy texture of the sweet potatoes pairs beautifully with the crackly, golden top. Each bite delivers sweetness from the brown sugar and vanilla, creaminess from the butter, and crunch from pecans, all rounded off with the classic marshmallow gooeyness. It’s the kind of recipe that sparks family debates over who gets the last piece.

What Kind of Sweet Potatoes Should I Use?

For the richest flavor and smoothest texture, use orange-fleshed sweet potatoes like Garnet or Jewel. These varieties are naturally sweet, vibrant in color, and mash to a velvety consistency. Be sure to roast them until they’re soft—this deepens the flavor and gives your casserole a naturally caramelized note. Steaming or boiling works, but roasting truly makes a difference.

Ingredients for the Rich Southern Sweet Potato Casserole

Each ingredient in this casserole plays a key role in building flavor and texture:

Sweet Potatoes: The soul of the dish. Roasted for deep flavor, mashed for that creamy base.
Brown Sugar: Adds depth and molasses-like sweetness to both the filling and the topping.
Butter: Richness and silkiness that makes the casserole indulgent.
Eggs: Help bind the filling and provide structure without making it too dense.
Vanilla Extract: Elevates the sweetness and adds a warm, cozy aroma.
Milk: Helps loosen the mash just enough without watering it down.
Cinnamon + Nutmeg: Essential for warm spice notes that scream “holiday.”
Mini Marshmallows: Classic topping for sweetness and gooey fun.
Pecans: Provide that nutty crunch to balance the soft texture.

How To Make the Rich Southern Sweet Potato Casserole

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F. Pierce sweet potatoes and place them on a baking sheet. Roast for about 45-60 minutes until fork-tender. Let cool slightly, then peel.

Step 2: Mash the Filling

Mash the sweet potatoes in a large mixing bowl. Add brown sugar, melted butter, eggs, vanilla, milk, cinnamon, and nutmeg. Mix until smooth and fluffy.

Step 3: Assemble the Base

Preheat oven to 350°F. Lightly butter a baking dish and spread the sweet potato mixture evenly into the dish.

Step 4: Add Toppings

Top the mashed sweet potatoes with a layer of mini marshmallows, followed by a sprinkle of chopped pecans.

Step 5: Bake to Perfection

Bake for 25-30 minutes or until the marshmallows are golden brown and the edges are bubbly.

Serving and Storing This Sweet Potato Casserole

This casserole serves 8 to 10 people generously, making it ideal for holiday feasts or potlucks. Serve it warm straight from the oven so the marshmallows are perfectly melty and the pecans crisp.

To store leftovers, let the casserole cool to room temperature. Cover tightly and refrigerate for up to 4 days. Reheat in the oven at 300°F for best results—this brings back the toasted topping texture. You can also freeze it (unbaked) and thaw overnight before baking.