This old fashioned sweet potato casserole brings rustic charm to your holiday table with tender cubed sweet potatoes, a rich orange butter sauce, warm spices, crunchy pecans, and golden toasted marshmallows. Unlike smooth puréed versions, this recipe keeps the sweet potatoes in chunks for a hearty, homestyle texture.
Update October 15, 2025 with expanded expert tips, a detailed FAQ section, and enhanced storage instructions for a better reader experience. Originally posted November 4, 2023.
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I'm LaKita, a home cook and recipe developer who's been making this family recipe for years. This is how my family has always prepared sweet potato casserole. Simple, authentic, and absolutely delicious. You can learn more about my cooking approach on my About page.
Why This Old Fashioned Sweet Potato Casserole Works
- Rustic texture keeps sweet potatoes in satisfying cubes instead of mashing them.
- Orange-infused butter sauce adds bright citrus flavor that complements the natural sweetness.
- Make-ahead friendly for stress-free holiday meal planning.
- Simple ingredients you likely already have in your pantry.
- No special equipment needed, no mixer or masher required.
- Perfect for Thanksgiving, Christmas, Easter, or Sunday dinner
Ingredient Notes
- Sweet Potatoes: Select medium-sized sweet potatoes with light brown (reddish) skin and orange flesh. Some stores label these as "yams," but true sweet potatoes are what you need. Avoid canned or frozen varieties for best texture.
- Brown Sugar: Either light or dark brown sugar works, dark will give a deeper molasses flavor.
- Orange: Fresh orange juice and zest create a unique citrus butter sauce. A bit of pulp is perfectly fine.
- Pecans: Can be swapped for walnuts in equal measure if preferred.
📖 Recipe
Old Fashioned Sweet Potato Casserole Recipe
Video
Equipment
- 1 sharp knife
- 1 cutting board
- 1 large pot or Dutch oven
- 1 9x13 inch baking dish
- 2 small mixing bowls
Ingredients
- 4 pounds sweet potatoes (about 8 medium) - fresh, not canned
- 1 cup packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons kosher salt
- 1 whole orange (zest and juice)
- ½ cup butter, melted
- 2 cups chopped pecans
- 2 cups mini marshmallows
Instructions
- Prepare the sweet potatoes. Peel and cube 4 pounds of sweet potatoes into roughly equal-sized pieces (about 1-inch cubes). Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
- Boil the sweet potatoes. Place cubed sweet potatoes in a large pot and cover with water. Bring to a rolling boil over medium-high heat, then reduce to medium. Simmer for 10-20 minutes until fork-tender. Drain completely and set aside.
- Make the spice mixture. In a small bowl, combine 1 cup brown sugar, 2 teaspoons cinnamon, 2 teaspoons nutmeg, and 2 teaspoons kosher salt. Mix well.
- Make the orange butter sauce. In a separate bowl, combine the zest and juice of 1 orange with ½ cup melted butter. Stir until well combined.
- Assemble the casserole. Spread the cooked sweet potato cubes evenly in the prepared baking dish. Sprinkle the brown sugar mixture evenly over the top. Pour the orange butter sauce over the brown sugar layer. Top with 2 cups chopped pecans and 2 cups mini marshmallows.
- Bake. Place in preheated oven for 20-30 minutes, until marshmallows are golden brown and the casserole is bubbling around the edges. Remove from oven and let cool for 5 minutes before serving.
Notes
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days. The butter may solidify when cold, this is normal and will melt when reheated. Reheating: Warm in the oven at 300°F until heated through, or microwave individual portions. Tastes even better the next day! Freezer: Prepare the casserole without marshmallows, cover tightly with plastic wrap and aluminum foil, and freeze for up to 30 days. Thaw overnight in the refrigerator, add marshmallows, and bake as directed. Can also be baked from frozen (increase cooking time).Recipe Notes
- Cut sweet potato cubes into a uniform size for even cooking
- Adjust the brown sugar amount based on your sweet potatoes' natural sweetness, some varieties are sweeter than others
- For extra flavor, toast the pecans before adding them
- Don't skip the orange, it's what makes this recipe special
Expert Tips for the Best Old Fashioned Sweet Potato Casserole
- Choosing sweet potatoes: Look for firm sweet potatoes without soft spots or sprouting. The fresher they are, the better the flavor and texture.
- Boiling tip: Don't overcook the sweet potatoes during boiling, they'll continue cooking in the oven. You want them fork-tender but still holding their shape.
- Marshmallow timing: Watch the casserole closely during the last 5-10 minutes of baking. Marshmallows can go from perfectly golden to burnt quickly.
- Sweetness adjustment: Taste a piece of your cooked sweet potato before adding the sugar mixture. If they're very sweet naturally, reduce the brown sugar to ¾ cup.
- Make it ahead: Prepare everything through step 5, cover, and refrigerate overnight. Bring to room temperature for 30 minutes before baking.
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Recipe Variations
- Healthier version: Reduce butter to ¼ cup and brown sugar to ½ cup. Use half the marshmallows or omit them entirely for a less sweet dish.
- Nut-free: Skip the pecans and add extra marshmallows or a streusel topping made with oats, butter, and brown sugar.
- Extra citrus: Add lemon zest along with the orange for a brighter flavor profile.
- Spice it up: Add ¼ teaspoon ground ginger or a pinch of cardamom to the spice mixture.
Serving Suggestions
This old fashioned sweet potato casserole pairs beautifully with:
Frequently Asked Questions
Fresh sweet potatoes are strongly recommended for the best texture and flavor. Canned versions are too soft and won't hold up well in this rustic preparation.
True yams are a different vegetable entirely, but in US grocery stores, orange-fleshed sweet potatoes are often labeled as "yams." Look for sweet potatoes with reddish-brown skin and orange flesh.
Absolutely! The marshmallows are traditional but optional. You can add extra pecans, a streusel topping, or just leave them off entirely.
Make sure to drain the sweet potatoes completely after boiling. Any excess water will make the dish watery. Let them sit in the colander for a minute to ensure thorough draining.
Add them during the last 10 minutes of baking, or tent the dish with foil if they're browning too quickly.
More Holiday Side Dishes
- Easy Candied Yams
- Creamy Mashed Potatoes
- Collard Greens with Ham Hocks
- Sweet Potato Cornbread
- Maple Roasted Brussels Sprouts
Have you tried this old fashioned sweet potato casserole? Leave a comment below and let me know how it turned out! Don't forget to rate the recipe.
Will says
Yum !! This recipe turned out perfect !!
LaKita says
Yay! So glad to hear it turned out perfectly, thank you for trying it! 🧡🍠✨
Jordan says
Really really good
LaKita says
Thank you so much Jordan!