I love this recipe because it has the perfect balance of sweet and savory flavors. I enjoy how the chicken bouillon deepens the flavor of the sweet potatoes, while the pecan topping adds texture and richness. I also appreciate that it’s make-ahead friendly, which makes holiday cooking much less stressful for me.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Sweet Potato Filling ▢3 lbs. sweet potatoes ▢4 chicken bouillon cubes ▢3 teaspoons salt ▢5 tablespoons salted butter, at room temp ▢1/3 cup brown sugar, packed ▢½ teaspoon vanilla extract ▢½ teaspoon cinnamon ▢1 pinch nutmeg ▢¼ cup half and half ▢2 eggs, whisked
Topping ▢1 cup pecans, roughly chopped ▢¼ cup flour ▢4 tablespoons salted butter, melted ▢2 tablespoons maple syrup ▢¼ teaspoon vanilla extract ▢1 ½ cups mini marshmallows, about ½ of a 10 oz. bag
Directions
I begin by preheating the oven to 350°F. I peel the sweet potatoes, slice them into ¾-inch pieces, and submerge them in cool water. I gradually bring the water to a gentle boil, then add the chicken bouillon cubes and salt. I cook the potatoes for about 20 minutes, until they are very fork-tender, then drain them and return them to the warm pot.
I add the butter and let it melt while the steam escapes for about 5 minutes. I mash the potatoes, then stir in the brown sugar, vanilla extract, cinnamon, and nutmeg. In a small bowl, I mix the whisked eggs with the half and half, then stir that into the potatoes, mashing slightly while keeping some texture. I transfer the mixture to a lightly greased 9 x 13-inch baking dish.
To make the topping, I combine the chopped pecans, flour, melted butter, maple syrup, and vanilla extract. I spread this mixture evenly over the potatoes, then top everything with mini marshmallows. I bake the casserole uncovered for about 20 to 24 minutes, checking frequently, and remove it once the marshmallows are golden. I let it rest for 5 to 10 minutes before serving.
Servings and Timing
I usually serve this casserole to about 8 people. It takes roughly 15 minutes to prepare, 35 minutes to bake, and about 50 minutes total from start to finish.
Variations
I sometimes skip the marshmallows and double the pecan topping when I want a more savory finish. For extra warmth, I add a pinch of cloves or extra cinnamon. When I want a richer filling, I swap the half and half for heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 to 5 days. For longer storage, I freeze it for up to 3 months. When reheating, I warm it in the oven at 350°F until heated through, which helps keep the topping crisp.
FAQs
Can I make this casserole ahead of time?
I often assemble the filling a day or two ahead and store it in the fridge until I’m ready to bake.
Why add chicken bouillon to sweet potatoes?
I like how it enhances the savory depth and balances the sweetness of the dish.
Can I use canned sweet potatoes?
I prefer fresh sweet potatoes for texture, but canned can work if well drained.
How do I keep the eggs from cooking too fast?
I let the mashed potatoes cool slightly before stirring in the egg mixture.
Can I leave out the marshmallows?
I do this often and rely on extra pecan topping instead.
What pan size works best?
I use a standard 9 x 13-inch baking dish for even cooking.
How do I know it’s done baking?
I remove it once the marshmallows are lightly browned and the filling is hot.
Can I make this dairy-free?
I substitute dairy-free butter and cream alternatives when needed.
Why let it rest before serving?
I let it rest so the filling firms up and the topping crisps more.
Is this recipe freezer-friendly?
I find it freezes well when tightly wrapped and stored properly.
Conclusion
This sweet potato casserole is a dish I return to year after year because it’s comforting, flavorful, and always a crowd-pleaser. I love how the creamy filling, crunchy pecans, and toasted marshmallows come together to make a side dish that feels special every time I serve it.
Sweet Potato Casserole is a classic comfort side dish made with creamy, savory mashed sweet potatoes, enhanced with chicken bouillon, and topped with a crunchy pecan streusel and gooey toasted marshmallows.
Ingredients
3 lbs sweet potatoes
4 chicken bouillon cubes
3 tsp salt
5 tbsp salted butter, room temperature
1/3 cup brown sugar, packed
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 pinch nutmeg
1/4 cup half and half
2 eggs, whisked
1 cup pecans, roughly chopped
1/4 cup flour
4 tbsp salted butter, melted
2 tbsp maple syrup
1/4 tsp vanilla extract
1 1/2 cups mini marshmallows
Instructions
Preheat the oven to 350°F (175°C).
Peel and slice sweet potatoes into 3/4-inch pieces and submerge in cool water.
Bring to a gentle boil, add chicken bouillon cubes and salt, and cook for about 20 minutes until very tender.
Drain the potatoes and return them to the warm pot.
Add butter and let melt while steam escapes for about 5 minutes.
Mash the potatoes, then stir in brown sugar, vanilla, cinnamon, and nutmeg.
Mix whisked eggs with half and half, then stir into the potatoes, leaving some texture.
Transfer the mixture to a lightly greased 9 x 13-inch baking dish.
In a bowl, combine pecans, flour, melted butter, maple syrup, and vanilla extract.
Spread the pecan mixture evenly over the sweet potatoes.
Top with mini marshmallows.
Bake uncovered for 20–24 minutes, until marshmallows are golden.
Let rest for 5–10 minutes before serving.
Notes
Can be assembled ahead of time and baked before serving.
Let mashed potatoes cool slightly before adding eggs.
Marshmallows can be omitted for a more savory version.
Resting helps the casserole set and improves texture.
