FOOD · THANKSGIVING

Sweet Potato Casserole

This is the kids’ favorite at my Thanksgiving table. Sweet and indulgent enough to taste like dessert, it balances a plate full of savory sides. The buttery brown sugar and walnut crumble gives the creamy sweet potatoes the crunch they need, and the toasted marshmallows make it festive and just irresistible. I use the mini ones, but if you like to go all in on the sweetness, the big ones are your move.

SERVINGS

16–20 side servings

COOK TIME

1 hour 15 minutes, plus roasting the potatoes

METHOD

Oven

Ingredients

Sweet Potato Filling

  • 5 lb sweet potatoes
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ½ cup milk
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon salt (omit if using salted butter)

Nut Crumble & Marshmallow Topping

  • 2 cups chopped pecans or walnuts
  • 6 tablespoons all-purpose flour
  • ¾ cup brown sugar
  • 6 tablespoons unsalted butter, frozen and grated or cut into small pieces
  • 2–3 cups mini marshmallows, enough to cover the top
  • Additional butter, for greasing the baking dish

My ingredient notes: Pecans or walnuts both work for the crumble.

Keep the topping butter frozen so it’s easy to grate; small pieces work if you don’t have a grater.

I use mini marshmallows, with enough to cover the top. A wide, shallow dish will need more than a deep, narrow one.

Instructions

  1. Heat the oven to 400°F. Wash the sweet potatoes, pierce them with a fork or small knife, and wrap each in foil. Roast for about 1½ hours, depending on their size, until completely tender.
  2. Let the potatoes cool enough to handle, then remove the foil and skins. Let the flesh cool before adding the eggs.
  3. Reduce the oven temperature to 350°F. Butter a baking dish large enough to hold the filling and toppings comfortably.
  4. Mash the sweet potatoes with a potato masher. Mix in the granulated sugar, brown sugar, melted butter, milk, and eggs. Add 1 teaspoon salt if using unsalted butter; omit it if using salted butter. Spread the mixture in the prepared dish.
  5. In a separate bowl, mix the topping’s brown sugar and flour. Work in the frozen grated butter or small butter pieces to form a crumble, then mix in the chopped pecans or walnuts. Sprinkle evenly over the sweet potato filling.
  6. Bake uncovered at 350°F for about 1 hour, until the filling is set and the crumble is deep golden brown.
  7. About 30 minutes before serving, heat the oven to 400°F. Cover the casserole with mini marshmallows and bake for approximately 15 minutes, until puffy and lightly golden. Watch closely toward the end so they don’t burn.
  8. Let the casserole rest briefly, then serve warm.

My serving suggestion: Bring it to the table in its baking dish so everyone can see the golden marshmallow top. Scoop through all three layers: creamy sweet potatoes, crunchy nut crumble, and toasted marshmallows. This serves 16–20 alongside the rest of the Thanksgiving spread.

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