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Overhead view of baked sweet potato casserole in white baking dish.
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5 from 3 votes

Old Fashioned Sweet Potato Casserole Recipe

This old fashioned sweet potato casserole features tender cubed sweet potatoes with orange butter sauce, brown sugar, pecans, and toasted marshmallows. Perfect for Thanksgiving and holiday dinners.
Prep Time15 minutes
Cook Time50 minutes
Resting time5 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: old fashioned sweet potato casserole, sweet potato casserole
Servings: 12
Calories: 422kcal
Author: LaKita Anderson

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.
    Cubed sweet potato in large pot with water.
  • 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.
    Spice mixture combined in small bowl with spoon.
  • 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.
    Overhead view of orange butter sauce in small bowl.
  • 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.
    Casserole ingredients layer in white baking dish before baking.
  • 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.
    Overhead view of baked sweet potato casserole in white baking dish.

Video

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

Nutrition

Calories: 422kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 543mg | Potassium: 614mg | Fiber: 7g | Sugar: 30g | Vitamin A: 21698IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
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