Let me just say it—sweet potato casserole is the unsung hero of holiday dinners. Not the turkey. Not the ham. This. It’s sweet, it’s savory, it’s like dessert wore a side dish costume and showed up at the dinner table with pecans and marshmallows in tow.

I made this dish last Thanksgiving, and before it even hit the table, half of it was already “taste-tested” by my family. You know how it goes—just a bite here, a forkful there. And boom—gone. If you’ve ever wanted to bring a dish that steals the spotlight (and gets you shamelessly praised all night), you’re in the right place.

Recipe Snapshot

Category	Details
Yield	10 servings
Serving Size	About 1 cup
Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour
Calories per Serving	310 kcal
Primary Cooking Method	Baking
Occasion	Thanksgiving, Christmas, Potlucks
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Sweet Potato Casserole

Recipe by Angela JonesCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

cup

Prep time

minutes

Cooking time

minutes

Calories

310

kcal

Sweet potato casserole is one of those side dishes that blurs the line between dinner and dessert—in the best way. Creamy mashed sweet potatoes, buttery brown sugar, crunchy pecans, and melty mini marshmallows. It’s classic, it’s cozy, and it disappears fast.

Ingredients

For the Sweet Potato Base
3 pounds sweet potatoes, peeled and cubed
1/2 cup unsalted butter, softened
1/3 cup whole milk
2/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
For the Topping
1 1/2 cups mini marshmallows
1 cup chopped pecans
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup unsalted butter, melted

Directions

Boil and Prep the Sweet Potatoes
Peel and Cut Peel the sweet potatoes and cut them into evenly-sized cubes. This ensures they cook at the same rate.
Boil Until Tender Place the cubes into a large pot of salted water. Bring to a boil, then reduce to a simmer and cook for about 15–20 minutes, or until fork-tender. Drain well and let them cool slightly to avoid cooking the eggs too early in the next step.
Make the Sweet Potato Filling
Mash It Smooth Transfer the slightly cooled potatoes into a large mixing bowl. Use a potato masher or electric mixer to mash them until they’re completely smooth and creamy.
Mix In the Flavors Add in the softened butter, whole milk, brown sugar, vanilla, cinnamon, and salt. Mix until well combined and silky.
Add the Eggs Beat in the eggs one at a time. This step adds richness and helps set the casserole into a fluffy, cohesive base.
Assemble the Casserole
Layer the Base Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Pour the sweet potato mixture into the dish and spread evenly with a spatula, smoothing out the top.
Prepare the Crunchy Topping
Make the Pecan Crumble In a medium bowl, stir together the chopped pecans, flour, brown sugar, and melted butter until the mixture becomes clumpy and crumbly.
Add the Crumble Layer Sprinkle this pecan crumble evenly across the top of the sweet potato layer. Press it down gently with your hand to help it stick a bit.
Add the Marshmallows
Sweet Toasty Topping Scatter mini marshmallows over the top of the crumble. Spread them out evenly but don’t overload—it’s all about balance!
Bake the Casserole
Oven Time Bake in a preheated oven at 350°F (175°C) for 30–35 minutes. The marshmallows should be puffed and lightly golden, and the edges of the casserole gently bubbling.
Optional Broil for Toastiness If you love a deeper golden marshmallow topping, broil for 1–2 minutes at the end. But keep a hawk-eye on it—marshmallows burn faster than a candle in a hurricane.

Extra Tips

Don’t skip the eggs. They give the casserole structure and help it set up nicely without being too dense.
Let your ingredients come to room temp. Cold eggs or butter can mess with your mixture and cause uneven texture. Give everything 10–15 minutes out of the fridge before you start.
Make it nut-free without losing crunch. Use crushed pretzels or even cornflakes for a salty-sweet twist.
Tame your marshmallows. If they’re browning too fast, tent the casserole with foil and finish baking. Nobody likes burnt sugar clouds.
Want it sweeter? Add a splash of maple syrup to the sweet potato base or a sprinkle of cinnamon sugar to the top before baking. It’s your dish—dial it up!

Equipment List

Large pot (for boiling potatoes)
Mixing bowls (large and medium)
Potato masher or electric mixer
9×13-inch baking dish
Measuring cups and spoons
Spatula
Oven mitts

Substitution Options

Whether you’re catering to dietary restrictions or just out of a few ingredients, here’s how you can still whip up a stellar casserole:

No Dairy? Swap the butter for plant-based margarine or coconut oil, and use almond milk or oat milk instead of whole milk. Just make sure it’s unsweetened to keep the balance right.

Egg-Free? Replace each egg with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water, mixed and rested). Great for vegans too!

Nut Allergies? Skip the pecans and go for oats or crushed pretzels in the topping. You still get crunch without the risk.

Low-Sugar Need? Cut the sugar by half in both the base and topping. The natural sweetness of the sweet potatoes and marshmallows still carries the dish.

Gluten-Free? Use almond flour or a 1:1 gluten-free all-purpose flour blend for the topping. Most of them bake beautifully without any weird texture.

Make-Ahead Tips

Plan Ahead Like a Pro: This casserole is a make-ahead dream. You can prepare the sweet potato filling and the pecan topping separately up to 2 days in advance. Store them covered in the fridge. When you’re ready to bake, assemble the layers in your baking dish, add the marshmallows, and bake as directed.

Fully Assembled? You can also assemble the entire casserole—minus the marshmallows—a day ahead. Just cover and refrigerate. Before baking, let it sit at room temperature for 30–45 minutes, then top with marshmallows and bake. It comes out just as perfect.

Freezer Friendly: You can even freeze the prepared (unbaked) casserole for up to 1 month. Skip the marshmallows until baking day. Thaw overnight in the fridge, bring to room temp, top, and bake as usual. Handy for crazy holiday schedules!

Storage Instructions

Fridge Life: Got leftovers? Store them in an airtight container in the refrigerator for up to 4 days. The marshmallows may lose their puff, but the flavor still slaps.

Reheating Tips: Warm up individual portions in the microwave for about a minute, or reheat the whole dish in the oven at 325°F until heated through—about 15–20 minutes. Cover loosely with foil to avoid over-browning.

Freezing Leftovers: You can also freeze leftover casserole. Just wrap it tightly or transfer it to an airtight container. Freeze for up to 2 months. Reheat from frozen at 350°F, covered, until warmed through—usually 30–40 minutes.

FAQ Section

Can I use canned sweet potatoes?

Yes, just make sure they’re drained and not packed in syrup. You might want to slightly reduce the added sugar in the base to balance things out.

What’s the best way to mash sweet potatoes?

A handheld potato masher works well for a rustic texture, but a mixer will give you a super-smooth finish. Choose your vibe.

Can I make this ahead of time?

Absolutely! You can prep the components or assemble the whole thing a day in advance. Just add marshmallows right before baking.

How do I keep the marshmallows from burning?

Keep an eye out toward the end of baking, and loosely tent with foil if they’re browning too fast.

Can I leave out the topping?

Technically yes—but why would you?! The crunchy topping and gooey marshmallows are what make this dish unforgettable.

Serving Suggestions

This casserole shines next to classic holiday main dishes like roast turkey, honey-glazed ham, or herb-crusted pork loin. It’s the ultimate sidekick.

Want to get extra cozy? Serve it with a dollop of whipped cream or a drizzle of maple syrup for a more dessert-like twist.

Pair with a crisp green salad or tangy cranberry sauce to balance the richness. And don’t forget the coffee or spiced cider—because leftovers make the best midnight snack.

Nutritional Information

Each serving (about 1 cup) contains approximately:

Calories: 310
Carbs: 42g
Fat: 14g
Protein: 4g
Sugar: 20g
Fiber: 3g
Sodium: 190mg

Nutritional values are estimates and can vary based on exact ingredients used.

Final Thoughts

Sweet potato casserole isn’t just a side dish—it’s a mood. It brings warmth, comfort, and a touch of indulgence to any table it graces. Whether you’re hosting the full holiday spread or just looking to wow your family at a weeknight dinner, this recipe delivers big time. The balance of creamy sweet potatoes, crunchy nut topping, and toasted marshmallow goodness is impossible to resist. And the best part? You can make it ahead, tweak it for allergies, and still end up with a dish that tastes like a nostalgic hug. So go ahead, bookmark it, print it, or write it on a sticky note—this is your new go-to. And if someone asks for the recipe? Just smile and say, “Oh, it’s a family favorite.”