The first time I made Sweet Potato Casserole, it was for a family Thanksgiving, and I wasn’t sure how it would go over—half of my family loves marshmallows on top, while the other half swears by a crunchy pecan crumble. I decided to do a little bit of both, and let me tell you, there wasn’t a single spoonful left by the end of the night. Creamy mashed sweet potatoes, kissed with cinnamon and vanilla, topped with a buttery pecan streusel and gooey toasted marshmallows—it’s holiday comfort food at its best.
What I love most about this casserole is how versatile it is. It can lean dessert-like with marshmallows and extra brown sugar, or feel savory-sweet with just the pecan topping. Either way, it’s a dish that brings warmth and nostalgia to the table. Whether you serve it at Thanksgiving, Christmas, or a Sunday family dinner, this is one of those recipes that always makes people go back for seconds.
Why You’ll Love This Recipe
This Sweet Potato Casserole is creamy, spiced, and perfectly sweet, with a topping that steals the show. The mashed sweet potatoes are silky smooth, made richer with butter and milk, while cinnamon and vanilla add a cozy flavor. The topping can go two ways: marshmallows for gooey nostalgia, pecans for nutty crunch—or both for the best of both worlds.
It’s also incredibly make-ahead friendly, which is a lifesaver during the holidays. You can assemble it the day before, refrigerate, and bake when needed. It’s easy, crowd-pleasing, and guaranteed to become a tradition at your table.
What You’ll Need
For the Sweet Potato Base
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ½ cup milk (dairy or plant-based)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
For the Topping
- 1 cup mini marshmallows
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
- ½ cup chopped pecans
Pro Tips
- Boil or roast potatoes—roasting makes them sweeter, boiling keeps them moist.
- Mash well or even whip with a mixer for an extra-smooth base.
- Split the toppings (half marshmallows, half pecans) to please everyone.
- Toast marshmallows at the very end so they don’t burn.
- Make ahead up to a day before, then bake before serving.
Tools You’ll Need
- Large pot or baking sheet (for sweet potatoes)
- Potato masher or hand mixer
- Mixing bowls
- Whisk
- 9×13-inch baking dish
- Spatula
Substitutions and Variations
- Dairy-free: Use almond milk and vegan butter.
- Nut-free: Skip pecans and double the marshmallow topping.
- Healthier: Reduce sugar and top with oats instead of marshmallows.
- Savory twist: Add a sprinkle of thyme and reduce sugar for a side dish that leans savory.
- Extra indulgent: Stir in cream cheese for a cheesecake-like filling.
Make-Ahead Tips
- Assemble casserole (without toppings) up to 24 hours ahead and refrigerate.
- Add toppings right before baking for best texture.
- Freeze baked casserole (without marshmallows) for up to 2 months; thaw overnight and reheat.
How to Make Sweet Potato Casserole
Step 1: Cook Sweet Potatoes
Boil cubed sweet potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
Step 2: Mash and Mix Base
Mash potatoes in a large bowl. Add butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Whip until smooth and creamy. Spread into a greased 9×13 baking dish.
Step 3: Prepare Topping
For pecan crumble: mix flour, brown sugar, melted butter, and pecans until crumbly. For marshmallow topping: set aside mini marshmallows.
Step 4: Assemble
Sprinkle pecan topping over half (or all) of the casserole. Add marshmallows over the remaining half.
Step 5: Bake
Bake at 350°F (175°C) for 25–30 minutes until golden and bubbly. Broil marshmallows briefly if needed for extra toast.
Step 6: Serve
Cool slightly, then serve warm straight from the dish.
Serving Suggestions
- Serve alongside turkey, ham, or roast chicken for a holiday meal.
- Pair with cranberry sauce for a sweet-tart contrast.
- Enjoy leftovers for breakfast with coffee—it’s that good.
Leftovers & Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven for best texture, or microwave individual portions. Freeze baked casserole (without marshmallows) for up to 2 months.
Nutrition & Benefits
Sweet potatoes are packed with vitamin A, fiber, and antioxidants. Cinnamon and nutmeg add natural anti-inflammatory benefits, while pecans bring protein and healthy fats. Though the marshmallows and sugar make this indulgent, it can still be part of a balanced holiday plate.
Recipe FAQ
1. Can I make this casserole without eggs?
Yes—substitute with 2 tablespoons cornstarch or flax eggs.
2. Do I have to use marshmallows?
No, pecan crumble alone makes a delicious topping.
3. Can I use canned sweet potatoes?
Yes, but drain well and reduce sugar since they’re often sweetened.
4. Can I make this ahead and freeze?
Yes—freeze before baking or after (without marshmallows).
5. How do I make it less sweet?
Reduce sugar in the base and topping by half.
6. Can I make it vegan?
Yes—use plant-based milk, vegan butter, and flax eggs.
7. What’s the best way to reheat leftovers?
Reheat covered in the oven at 325°F for 15–20 minutes, or until warmed through.
Sweet, Creamy, and Perfectly Festive
This Sweet Potato Casserole strikes the perfect balance between cozy comfort food and holiday indulgence. With its creamy spiced base and choice of gooey marshmallows or crunchy pecans, it’s a dish that brings everyone to the table. Whether you’re serving it for Thanksgiving, Christmas, or just a cozy Sunday dinner, it’s a recipe that feels like a hug in every bite.