This easy Sweet Potato Casserole recipe is topped with pecans and marshmallows is a traditional side at our family Thanksgiving table.
This comforting dish unites tenderly mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon. It is all crowned with pillowy soft marshmallows and toasty pecans.
A sweet potato casserole is the perfect combination of sweet and savory that everyone will fall in love with!
A Dessert-Like Thanksgiving Side Dish
I love turkey dinner… not for the turkey per se, but more for the stuffing and the sides that go along with it like this amazing casserole.
- This Sweet Potato Casserole is fairly simple and traditional leaving the flavors of the sweet potatoes and pecans to really shine through.
- It’s easy to make and can be made ahead of time.
- Not only are they delicious; this sweet potato casserole is inexpensive to make.
- This almost dessert-like side dish is perfect for Thanksgiving, Easter, or Christmas but simple enough to serve for Sunday supper too!
The sweet potato is a nutritional powerhouse; a source of beta-carotene, as well as Vitamin C and potassium. Cooked sweet potatoes are also a good source of fiber.
Ingredients in Sweet Potato Casserole
The ingredients in this recipe are simple but delicious. There really is no need for lots of extra additions like eggs or flour, we let the flavor of the potatoes shine through.
- Sweet Potatoes – This recipe uses 3lbs of sweet potatoes which is about 6 medium to large sweet potatoes. This can vary a bit. You can use canned sweet potatoes if you’d like, you’ll need 3 cans (29oz each). We tried a few different brands and found Bruce’s to be superior and have way more potatoes in the can for the same weight!
- Brown Sugar – Light or dark brown sugar works in this recipe. I prefer dark brown sugar if I have it as it has more flavor. You can also add a dash of maple syrup if you’d like.
- Butter – I use salted butter in this recipe. You can use unsalted butter and add extra salt if you’d like.
- Pecans – We love pecans paired with sweet potatoes. Feel free to swap them for walnuts.
- Flavoring – A little hint of vanilla extract and a pinch of cinnamon is added for flavor. You can add extra cinnamon or more warm spices (like pumpkin pie spice) if you’d like. You can also add a splash of bourbon or other flavors.
Topping Options
Our favorite way to top this recipe is with pecans and mini marshmallows. If you’d prefer, you can add a streusel topping or pecan crumble.
Preparing the Sweet Potatoes
I prefer to peel and cube my sweet potatoes before boiling to cut down on cooking time. You can certainly boil them whole (they’ll need about 20-25 minutes) and peel them once they’re cooked.
Using a potato masher to mash sweet potatoes by hand allows you to leave a little bit of texture. If you prefer them completely silky smooth, you can use a hand mixer to make them fluffy.
How to Make Sweet Potato Casserole
- Prep the sweet potatoes: Prepare the potatoes by peeling and boiling them in a large pot per the recipe below.
- Mash: Mash with butter, cinnamon, and sugar. Spread the sweet potato mixture into a baking dish.
- Bake: Top with marshmallows & pecans and bake until golden. So easy.
Variations
We always make a simple sweet potato casserole with marshmallows and pecans but you can also add a delicious crumble topping, or a splash of bourbon if you’d like!
Easy to Make Ahead
This easy sweet potato casserole can be prepared well ahead of time and stored in the refrigerator for up to 48 hours for meal prep.
If you do refrigerate it before baking, remove it from the fridge at least 30 minutes before baking. If chilled, heat it for about 20 minutes and then stir. Add the topping and cook an additional 15-20 minutes as cold sweet potatoes take much longer to heat through.
This Sweet Potato Casserole is a perfect Thanksgiving side dish yet it is so easy – you will want to serve it all the time!
The addition of pecans and marshmallows really adds a crunchy, crisp topping that pairs so nicely with those soft, buttery mashed sweet potatoes. Once you try it, you’ll see why this sweet potato casserole makes an appearance on every special occasion.
More Sweet Potato Love
Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup pecans chopped, divided
- ¼ teaspoon cinnamon or to taste
- salt and pepper to taste
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9 x 13 pan.
- Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.
- Fold in half of the pecans and spread into prepared pan.
- Sprinkle with the marshmallows and the remaining pecans.
- Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Video
Notes
- Prepare and refrigerate it before baking without the toppings.
- Remove it from the fridge at least 30 minutes before baking and bake for about 20 minutes and then stir.
- Add the topping and cook an additional 15-20 minutes or until heated through and the marshmallows are toasty.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This easy sweet potato casserole can be prepared well ahead of time and stored in the refrigerator for up to 48 hours for meal prep.
If you do refrigerate it before baking, remove it from the fridge at least 30 minutes before baking. If chilled, heat it for about 20 minutes and then stir. Add the topping and cook an additional 15-20 minutes as cold sweet potatoes take much longer to heat through.
Leftovers can be placed in a tightly sealed container in the refrigerator for up to 5 days.
You can bake to reheat but I find it quicker to reheat sweet potato casserole in the microwave. Once reheated, you can add new marshmallows and put it in the oven (or air fryer) for a few minutes to toast.
You can freeze sweet potato casserole before or after baking. If freezing before baking, don’t add the topping until it has thawed and baked. Thaw in the fridge overnight and bake according to the “make ahead” directions in the notes of the recipe.
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Oh Wow! This was a big hit at my house tonight! I will be making this all of the time I am sure! Thank you for such a great recipe!
Well I was the lucky one chosen to make the sweet potato casserole this year for Easter. Recipe was super easy to follow. I added nutmeg, a splash of Blanton’s bourbon, a small amount of vanilla maple syrup, and used walnuts instead of pecans. And I also reduced the amount of dark brown sugar so it wasn’t overly sweet. What a hit!
Love it
Very simple to make. Can’t wait to try it
Can this be frozen without the toppings?
This freezes well Caitlyn. I would freeze without the topping and add right before baking!
Great recipe! First time cooking this dish, and the outcome is excellent. Baked on a tray 4 large sweet potatoes at 375 degrees for 50+ minutes until they start dripping juices ( pierced them with a fork before). Removed the peel soon after. Didnt use foil. Scooped them and followed instructions. Used less sugar, and less marshmallows and a little more of walnuts and pecan pieces ( about 1 cup).