This Traditional Sweet Potato Casserole Recipe is made with smooth and creamy mashed sweet potatoes and topped with brown sugar, pecans, and gooey mini marshmallows. Everyone’s favorite sweet and savory sweet potato side dish and a must-have on any Thanksgiving table.
The Best Sweet Potato Casserole Recipe
This sweet potato casserole is, without question, my favorite part of Christmas and Thanksgiving dinner. Luscious, creamy, and sweet, it perfectly complements the more savory side dishes like green bean casserole, mashed potatoes, stuffing, and of course, turkey!
This yummy sweet potato casserole has it all,
- Brown sugar
- Pecans
- Marshmallows
- Butter
- Cinnamon
- and, of course, sweet potatoes
It’s like dessert, but for dinner.
Of course, feel free to lighten up this mouthwatering side dish by adding less sugar, butter, or skip the marshmallow topping. Or, go big and make it even sweeter!
Warm, inviting, and full of fall flavors, you’ll love this easy, buttery, and delicious sweet potato casserole.
How to Cook Sweet Potatoes for Sweet Potato Casserole?
You have several options when deciding how to prepare your sweet potatoes for sweet potato casserole.
- Boil
- Instant Pot
- Bake
Each method comes with its own set of pros and cons, but if you’re looking for the fastest method, cook your sweet potatoes in the Instant Pot.
For today, I’ve shown how to make this recipe using peeled and cubed boiled sweet potatoes. Although the Instant Pot is a little faster, nothing compares to a simple pot of water on the stovetop.
Finally, baked sweet potatoes will also work, however, they will take the longest to cook.
How to Make Sweet Potato Casserole
1. Prepare oven and casserole dish:
Preheat your oven to 350 degrees F. with the oven rack placed in the center position. Grab a large 9×13-inch casserole pan or baking dish and spray with non-stick cooking spray.
2. Wash and cook the sweet potatoes:
Wash and dry the sweet potatoes. Since we’re going to boil our potatoes, peel and chop each sweet potato into 1-inch cubes, or cubes that are equal in size to ensure equal cooking.
Transfer the potatoes to a large pot and fill with cold water so that the potatoes are covered by approximately 2-inches of water.
Bring to a boil, then cover and reduce heat to a simmer.
Allow the sweet potatoes to cook for approximately 15 minutes, or until fully cooked and fork-tender.
3. Mix together the brown sugar, eggs, milk, butter, vanilla extract, ground cinnamon, and salt. Set aside.
4. Mash the cooked potatoes:
Drain the cooked sweet potatoes in a large colander and transfer to a large bowl. Use a potato masher (or an immersion blender, hand mixer, or blender) to mash the sweet potatoes until smooth.
Add the brown sugar and egg mixture (from step 3 above) to the mashed sweet potatoes. Mix thoroughly to combine.
Transfer the mashed sweet potato mixture to your prepared casserole dish, and use a rubber spatula to spread it into an even layer.
5. Prepare the crispy crumble topping:
In a small bowl combine the toasted pecans, all-purpose flour, brown sugar, melted butter, and a pinch of salt.
6. Assemble:
Sprinkle half of the prepared pecan topping over the top of your sweet potatoes followed by approximately 2 cups marshmallows (more or less depending on how much you love marshmallows), and finally, the last of the pecan topping.
7. Bake:
Bake for 25-35 minutes, or until the tops of your marshmallows are golden brown and the potatoes are heated through.
Notes and Tips
- Bright orange sweet potatoes are often labeled as “yams” at grocery stores and supermarkets. Click here to learn more about the difference between yams and sweet potatoes
- Feel free to substitute some, or all, of the brown sugar with maple syrup
- Prepare the mashed sweet potatoes the day before. The next day continue to assemble by adding the streusel topping and baking until heated through and golden on top.
- Skip the pecans to make this recipe nut-free.
- Use gluten-free all-purpose flour and double-check that your marshmallows are gluten-free to make this easy Thanksgiving side dish gluten-free.
- Can you freeze sweet potato casserole? Yes. Assemble your sweet potato casserole, waiting to add the marshmallows until just before baking. Cover tightly with plastic wrap or an air-tight lid. Transfer to the freezer and freeze for up to 1 month. To reheat, place in a preheated oven set at 375 degrees F for 1 hour, or until heated through.
- You may store leftover sweet potato casserole in an airtight container in the refrigerator for up to 7 days.
More Holiday Side Dishes,
Healthy Green Bean Casserole Recipe
Cheesy Baked Asparagus Gratin Recipe
Classic Scalloped Potatoes Recipe
Peas and Pancetta- Easy Holiday Side
Spinach Pear and Feta Salad Recipe
If you try making this Traditional Sweet Potato Casserole Recipe with Marshmallows, please leave me a comment and let me know! I always love to hear your thoughts.
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Traditional Sweet Potato Casserole Recipe with Marshmallows
Ingredients
- 3 pounds sweet potatoes (peeled and cut into 1-inch cubes)
- 1/3 cup brown sugar
- 2 large eggs (beaten)
- 1/2 cup milk
- 6 tablespoon unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
For the Pecan and Marshmallow Topping
- 1 cup toasted pecans (roughly chopped)
- 2 tablespoon all-purpose flour
- 3 tablespoon brown sugar
- 4 tablespoon butter (melted)
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350 degrees F and arrange the oven rack in the center position.
- Grease a large 9x13-inch casserole dish or baking dish. Set aside.
- Thoroughly wash, peel, and chop the sweet potatoes into 1-inch cubes. Transfer to a large pot or Dutch oven and cover with cold water. Bring to a boil, cover, and reduce heat to a simmer. Allow potatoes to cook for approximately 15 minutes, or until tender when pierced with a fork.
- As the potatoes cook, mix together the brown sugar, eggs, milk, butter, vanilla extract, ground cinnamon, and salt. Set aside.
- Drain the cooked sweet potatoes in a large colander and transfer to a large bowl. Use a potato masher to mash the sweet potatoes until smooth.
- Add the brown sugar and egg mixture to the mashed sweet potatoes. Mix thoroughly to combine.
- Transfer the mashed sweet potato mixture to your prepared casserole dish, using a rubber spatula to spread it into an even layer.
- In a separate bowl, combine the toasted pecans, all-purpose flour, brown sugar, melted butter, and a pinch of salt.
- Sprinkle half of the prepared pecan topping over the top of your sweet potatoes followed by approximately 2 cups marshmallows, and finally, the last of the pecan topping.
- Transfer to the oven and bake for 25-35 minutes, or until the tops of your marshmallows are golden brown and the potatoes are heated through.
Jessica's Notes
- Add more or less brown sugar to taste.
- You may also use mashed baked sweet potatoes or Instant Pot mashed sweet potatoes.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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