When it comes to classic Thanksgiving sides, this Sweet Potato Casserole stands out for its comforting flavors and simplicity.
With a blend of creamy sweet potatoes, rich brown sugar, and a crunchy pecan topping, this dish is both easy to prepare and a surefire hit on any holiday table. Plus, those gooey marshmallows on top? They add a sweet finish that everyone will love.
Table of Contents
This Sweet Potato Casserole is a must-have for any Thanksgiving table, blending ease of preparation with rich, comforting flavors. Whether you’re serving it for a special occasion or a weeknight dinner, this dish is sure to please.
Sweet Potato Casserole Recipe Highlights
- Minimal ingredients, most of which are pantry staples
- Comforting flavors perfect for holiday gatherings or a cozy dinner
- Simple instructions that make it easy for beginners
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SWEET POTATOES – I use peeled and cut sweet potatoes because they provide a naturally sweet base that pairs perfectly with the spices and sugars in this dish. Their creamy texture when mashed ensures a smooth and velvety consistency.
SUGAR – I choose brown sugar for this recipe. Its deep, caramel-like flavor enhances the natural sweetness of the sweet potatoes, adding a rich, molasses-like depth that works beautifully with the spices.
BUTTER – I use unsalted butter to better control the saltiness of the dish. The melted butter blends smoothly into the sweet potatoes, adding richness and a velvety texture that makes the casserole indulgent.
SPICES – This recipe uses pumpkin pie spice and vanilla extract. The pumpkin pie spice, a blend of cinnamon, nutmeg, and cloves, infuses the dish with a warm, holiday flavor. Vanilla extract is added to enhance the sweet, comforting flavors of the casserole, providing a subtle depth.
PECANS – Chopped pecans are used to create a crunchy topping that contrasts with the smooth sweet potato layer. They add a nutty, buttery flavor that complements the sweetness and spices in the dish.
MARSHMALLOWS – I use mini marshmallows for the topping. These are perfect for evenly covering the casserole, and they melt to form a sweet, gooey layer that contrasts nicely with the crunchy pecan topping. Their smaller size allows for better distribution and ensures a balanced sweetness in each bite.
How To Make a Classic Sweet Potato Casserole with Marshmallows
Please check the printable recipe card below for more detailed instructions.
- Boil peeled and chunked sweet potatoes until fork-tender, then drain and mash them in a large bowl.
- Mix the mashed sweet potatoes with brown sugar, melted butter, pumpkin pie spice, vanilla extract, and salt until well combined.
- Spread the sweet potato mixture in a casserole dish, then top with a pecan, butter, brown sugar, and flour mixture. Sprinkle mini marshmallows over the top.
- Bake at 350º Fahrenheit for 25-30 minutes, until the marshmallows are golden brown.
Leftovers and Storage
STORE – Store the sweet potato casserole in an airtight container in the refrigerator. It will remain fresh for up to 4 days. Ensure it is fully cooled before covering to prevent condensation, which can make the topping soggy.
FREEZE – To freeze, prepare the sweet potato layer and topping separately. Once the sweet potato mixture is fully cooled, transfer it to a freezer-safe container and cover tightly. Freeze for up to 2 months. When you’re ready to serve, thaw in the refrigerator overnight, assemble with the topping, and bake as directed. Avoid freezing the marshmallows to maintain their texture.
REHEAT – For best results, reheat the casserole in the oven at 350º Fahrenheit until warmed through, typically 20-25 minutes. If the topping becomes too brown, cover it loosely with foil to prevent over-browning. If reheating from frozen, let the dish thaw overnight in the refrigerator first.
MAKE AHEAD – You can prepare the sweet potato layer and pecan topping up to 2 days in advance. Store them separately in the refrigerator. When ready to bake, assemble the casserole, add the marshmallows, and bake as directed. This makes it easy to manage cooking on a busy day while ensuring everything tastes fresh.
More Easy and Delicious Sweet Potato Recipes
Honey Roasted Sweet Potatoes
Sweet Potato Soup
Sweet Potato Pecan Pie
Sweet Potato Bread
Mashed Sweet Potatoes
Sweet Potato Hash
Serving Suggestions
DON’T OVER MIX – Stir the sweet potato mixture just until combined. Overmixing can make it gummy instead of fluffy.
WATCH THE MARSHMALLOWS – Keep an eye on the marshmallows during baking. They can go from golden to burnt quickly, so pull the casserole out as soon as they’re perfectly browned.
Recipe Success Tips
CHEESY BROCCOLI CASSEROLE WITH VELVEETA – A rich, cheesy side dish that complements the sweetness of the sweet potato casserole.
OATMEAL DINNER ROLLS – Soft, homemade rolls that are perfect for soaking up the flavors of your Thanksgiving meal.
CREAMY CUCUMBER SALAD – A refreshing, cool salad that balances the richness of the casserole with its light and tangy flavors.
WALDORF SALAD – A classic, fruity salad that adds a crisp and sweet contrast to the hearty flavors of the casserole.
Commonly Asked Questions
Can I make this casserole ahead of time?
Since the toasted topping really makes this dish, you want to make sure you pull it fresh from the oven before serving. However, you can make the sweet potato layer ahead of time and keep it covered in the fridge until you’re ready to bake it.
If you’re making this ahead of time, prepare the recipe but don’t add the toppings. Once you’re ready to bake the casserole, remove it from the fridge and bake just the potatoes until they are heated through. Add your toppings and then bake as directed until the topping is golden brown.
Can I bake the sweet potatoes instead of boiling them?
Yes, you can bake the sweet potatoes if you don’t want to boil them. Bake them until they are fork-tender, skin them, and then follow the recipe as written.
How do I avoid runny sweet potato casserole?
You need to drain the sweet potatoes really well before mashing them to make sure you end up with a thick casserole. So, after boiling the potatoes, ensure they are thoroughly drained. Also, make sure you aren’t over-boiling the potatoes, making them too soft. Boil them just until they are fork-tender. You don’t want them to be soggy.
I don’t like marshmallows on my sweet potato casserole. What can I do?
You can double the pecan layer and omit the marshmallows.
More Easy and Delicious Thanksgiving Recipes
Pumpkin Brownie Cheesecakes
Cheesy Mashed Potatoes
Green Bean Cassserole
Parmesan Crusted Potatoes
Smoked Gouda Mac and Cheese
Share Your Thoughts! If you make this recipe, please rate and review the recipe. Your feedback helps us grow and continue to provide recipes free of charge. Thank you.
Sweet Potato Casserole
Author: Maike Corbett
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Baking Time 25 minutes minutes
Total Time: 1 hour hour
Serving Size 10
This sweet potato casserole is sure to become your new go-to Thanksgiving recipe! It’s simple, easy, and so delicious. A flavorful sweet potato base is layered with crunchy, candied pecans and topped with toasted marshmallows.
Ingredients
Sweet Potato Layer
- 3 ½ pounds sweet potatoes peeled and cut into large chunks
- ½ cup brown sugar
- ½ cup butter unsalted, melted
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Topping
- 1 cup pecans chopped
- ¼ cup butter unsalted, melted
- ¼ cup brown sugar packed
- 3 tablespoons all-purpose flour
- 5 ounces mini marshmallows
Instructions
Sweet Potato Layer
Preheat the oven to 350º Fahrenheit and grease a 9×13” casserole dish.
Place the sweet potatoes in a large pot and cover with water. Cover with a lid and bring to a boil over medium-high heat until the potatoes are fork-tender, about 15 minutes. Drain the sweet potatoes well and add them to a large bowl.
Mash with a potato masher or fork until smooth. Add ½ cup brown sugar, ½ cup melted butter, pumpkin pie spice, vanilla, and salt to the sweet potatoes. Stir just until combined.
Topping
Combine the pecans, ¼ cup brown sugar, ¼ cup melted butter, and flour in a medium bowl.
Transfer the sweet potato mixture to the bottom casserole dish and spread into an even layer. Sprinkle the pecan mixture over the top of the sweet potatoes.Sprinkle the marshmallows on top of the casserole.
Bake at 350º Fahrenheit for 25-30 minutes until the marshmallows are golden brown.
Equipment
Nutritional Disclaimer
Calories: 445
Carbs: 63g
Fat: 21g
Protein: 4g
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
