Sweet Potato Casserole – Southern Style with Marshmallow and Walnuts

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The Best Sweet Potato Casserole

This is, hands down, the absolute best Sweet Potato Casserole I have ever had, I swear!  And if that’s not enough of a selling point, I’m talking about Butter, Sugar, Cinnamon, Marshmallows and an awesome Walnut Crisp Crunch on top.  This is a classic Southern recipe that can be served for any dinner; especially Thanksgiving.  But this dish is so fresh and sweet you could top this off with some Vanilla Bean Ice Cream and serve it for dessert, it’s that good.

Youtube Sweet Potato Casserole main pic

How I like my Sweet Potato Casserole

I’ve mixed the ideas of several different Sweet Potato recipes to develop this dish.  I love the traditional way my Grandmother always made it; sliced with toasted marshmallows over the top.  But, I also love the Southern style with a Walnut Apple pie style crisp or with Pecans, if you prefer.  Either way is delicious but when you combine the two, you end up with a symphony of flavors that just dance around your mouth with every bite.

If you’re interested in more great Thanksgiving recipes, give these a try:
Garlic Mashed Potatoes, The Ultimate Green Bean Casserole, Pumpkin Pie Turnovers, Acorn Squash, Garlic Parmesan Brussels Sprouts, Croissant Stuffing!

Sweet Potato Casserole Ingredients:

4 Sweet Potatoes, peeled and sliced

Sugar Butter Sauce
1 stick Butter, melted
1/2 Cup Brown Sugar
1/2 tsp Nutmeg, ground
1 tsp Cinnamon, ground
3/4 tsp Salt
1 tbsp Vanilla

Topping
1 Cup Dark Brown Sugar
1/3 Cup Flour
1/4 Cup Melted Unsalted Butter
1/2 Teaspoon Sea Salt
1 Cup Chopped Pecans
2 cups Marshmallows, small

Bake Sliced Sweet Potatoes in the Melted Sugar Butter Sauce, covered, for 1 hour at 350 degrees f.  Mix The topping ingredients, minus the Marshmallows, in a bowl and add it with the Marshmallows to the top of the cooked Sweet Potatoes.  Cook the Sweet Potato Casserole, uncovered, for 30 more minutes at 350 degrees f.