Name: Sweet Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ✔️ 4 large sweet potatoes (about 3 lbs); ✔️ ½ cup unsalted butter, melted; ✔️ ½ cup brown sugar; ✔️ ½ cup milk; ✔️ 2 large eggs; ✔️ 1 tsp vanilla extract; ✔️ ½ tsp cinnamon; ✔️ ¼ tsp nutmeg; ✔️ ¼ tsp salt; ✔️ ½ cup brown sugar; ✔️ ⅓ cup all-purpose flour; ✔️ ½ cup chopped pecans; ✔️ ¼ cup butter, melted; ✔️ 2 cups mini marshmallows

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You know that one dish at Thanksgiving that everyone secretly wants more than the turkey? Yep, it’s sweet potato casserole recipe. Rich, buttery sweet potatoes, topped with a crunchy, golden pecan topping (or gooey marshmallows—because why not?). It’s dessert disguised as a side dish, and I am here for it.

Honestly, if you’ve never made it from scratch, don’t panic. It’s easier than you think—and 100% worth the effort. Once you try homemade, there’s no going back to the canned stuff. So grab your sweet potatoes, and let’s make some magic.

Sweet potato casserole recipe with marshmallows and pecans.

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Why You’ll Love This Sweet Potato Casserole

Perfect Balance of Creamy and Crunchy – Enjoy a satisfying mix of smooth and crispy textures in every bite.
Not Just for Thanksgiving – Make it anytime you want! No rules here.
Customizable Toppings – Whether you prefer marshmallows or pecans, you can pick your favorite topping!
Easy to Make Ahead – No holiday kitchen chaos here. Prepare in advance for a smooth cooking experience.

Ingredients You’ll Need

For the sweet potato base:
✔️ 4 large sweet potatoes (about 3 lbs)
✔️ ½ cup unsalted butter, melted
✔️ ½ cup brown sugar
✔️ ½ cup milk
✔️ 2 large eggs
✔️ 1 tsp vanilla extract
✔️ ½ tsp cinnamon
✔️ ¼ tsp nutmeg
✔️ ¼ tsp salt

For the crunchy pecan topping:
✔️ ½ cup brown sugar
✔️ ⅓ cup all-purpose flour
✔️ ½ cup chopped pecans
✔️ ¼ cup butter, melted

For the marshmallow topping (optional but highly encouraged):
✔️ 2 cups mini marshmallows

Step-by-Step Instructions

1: Cook the Sweet Potatoes

Peel the sweet potatoes and cut them into chunks. Boil them in a large pot of water for about 15-20 minutes or until they’re fork-tender. Drain and mash them until smooth—no lumps allowed! (Or keep some if you like a little texture.)

2: Mix the Base

In a large bowl, combine the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well until everything is smooth and combined.

Chopped sweet potatoes in a pot filled with water.

Mashed sweet potatoes in a pot with a wooden spoon.

3: Make the Pecan Topping

In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter. Stir it up until it forms a crumbly topping that’ll get golden and crispy in the oven.

4: Assemble the Casserole

Spread the sweet potato mixture into a greased 9×13 baking dish. Sprinkle the pecan topping evenly over the top.

Mashed sweet potatoes in a casserole dish.

Adding pecans on top of mashed sweet potatoes in a casserole dish.

If you’re team marshmallow, you’ll add the marshmallows later so they don’t burn.

5: Bake

Bake at 350°F (175°C) for 25 minutes. If using marshmallows, take the casserole out at the 20-minute mark, sprinkle marshmallows over the top, and bake for another 5-10 minutes until golden and toasty.

Sweet potato casserole with toasted marshmallows, being held with an oven mitt.

6: Serve & Enjoy!

Let the casserole cool for a few minutes (if you can wait) before serving. That first spoonful? Absolute heaven.

Make It Your Own: Variations & Tips

🔹 Love a super smooth texture? Use a hand mixer to whip the sweet potatoes.
🔹 Want it extra sweet? Add a drizzle of maple syrup.
🔹 Nut-free option? Swap pecans for crushed graham crackers or just stick with marshmallows.
🔹 Make it ahead? Prep everything the day before, cover, and refrigerate. Bake when ready!

Sweet potato casserole with toasted marshmallows and pecans, showing a serving taken from the dish.

My First Time Making Sweet Potato Casserole recipe

The first time I made sweet potato casserole, I thought, how hard could it be? Well, turns out, boiling sweet potatoes too long makes them watery, and adding marshmallows too early? Yeah, they melted into a sticky mess before anyone even sat down.

But you know what? No one cared. My family still devoured it, and my niece even said, “This tastes like Thanksgiving!” Now, every time I make it, I remember that first chaotic attempt and smile. Even when it’s not perfect, it’s still perfect.

The Secret to Perfectly Fluffy Sweet Potatoes

If you’ve ever had sweet potato casserole that felt too dense or heavy, the problem probably started with the sweet potatoes themselves. To get that light and fluffy texture, make sure you whip the mashed sweet potatoes instead of just mashing them. A hand mixer or stand mixer can do wonders here. The extra air makes the casserole silky smooth instead of thick and gummy.

And here’s a trick—roasting the sweet potatoes instead of boiling them enhances their natural sweetness. If you have the time, bake them at 400°F for about 45 minutes until super soft. The caramelization brings out deep, rich flavor that makes the casserole taste even better.

Should You Use Marshmallows or Pecans?

Ah, the great debate—marshmallow topping or pecan topping? Some families swear by the sweet, crunchy pecan streusel, while others can’t imagine this dish without a layer of golden, gooey marshmallows.

If you can’t decide, here’s a pro tip: split the casserole in half and do both! Bake one side with pecans and sprinkle marshmallows on the other. That way, everyone wins.

Also, if you want the best of both worlds, try a pecan-marshmallow combo. Add a thin layer of pecan streusel first, then place mini marshmallows on top during the last 5-10 minutes of baking. You’ll get a mix of crispy, crunchy, gooey, and sweet in every bite.

Sweet Potato Casserole vs. Candied Yams: What’s the Difference?

A lot of people mix up sweet potato casserole with candied yams, but they’re actually not the same thing.

Sweet Potato Casserole is mashed sweet potatoes mixed with butter, eggs, sugar, and spices, then baked with a crunchy pecan topping or marshmallows. It has a smooth, creamy texture and almost feels like a dessert.
Candied Yams are chunks of sweet potatoes left whole and baked with a buttery brown sugar syrup. The dish is sweeter, saucier, and more caramel-like.

Both are delicious, but if you’re craving something light and fluffy, sweet potato casserole is the way to go.

How to Make Sweet Potato Casserole Without Eggs

If you need an egg-free version, don’t worry—you won’t even miss them. The eggs help bind the casserole and give it structure, but you can substitute them easily:

✔️ Use ¼ cup unsweetened applesauce per egg—this keeps the texture moist and slightly sweet.
✔️ Use 1 tablespoon cornstarch mixed with 2 tablespoons water per egg—this acts as a thickener.
✔️ Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a plant-based alternative.

The end result? Still creamy, still amazing, and totally egg-free!

What to Serve with Sweet Potato Casserole

This dish is a superstar, but it loves good company. If you’re making it for a holiday feast, here are some perfect pairings:

Roast turkey or ham – The classic main dishes that balance the sweetness.
Garlic butter green beans – A fresh, crunchy contrast to the rich casserole.
Dinner rolls – Because let’s be honest, buttery bread makes everything better.
Cranberry sauce – That tart, tangy bite cuts through the sweetness beautifully.

If you love this sweet potato casserole, you’ll definitely want to try Green Bean Casserole next! It’s creamy, savory, and the ultimate comfort food for any holiday meal. Plus, it pairs perfectly with this dish—sweet and savory heaven on one plate!

How Long Can Sweet Potato Casserole Sit Out?

If you’re serving this dish at a big gathering, you might be wondering how long it’s safe to leave out at room temperature. Here’s the rule:

Up to 2 hours is fine.
After that, store it in the fridge to keep it fresh.

If you need to keep it warm for longer, set your oven to 200°F and leave the dish in there covered with foil. This keeps it warm and cozy without overcooking it.

FAQs

How Do You Know When Sweet Potato Casserole Is Done?

Sweet potato casserole is ready when the top is golden brown and the edges are slightly bubbling. If you’re using pecan topping, it should be crispy and caramelized. If you’re using marshmallows, they should be golden and toasty. For extra certainty, insert a knife in the center—if it comes out hot and clean, you’re good to go!

What Is the Healthiest Way to Eat Sweet Potatoes?

The healthiest way to eat sweet potatoes is baked or roasted with minimal added sugar and butter. Instead of loading them with marshmallows and brown sugar, try:
✔️ Roasting them with olive oil and spices like cinnamon or paprika
✔️ Mashing them with a little Greek yogurt instead of butter
✔️ Slicing them into sweet potato fries and baking until crispy
✔️ Adding them to salads or grain bowls for a natural sweetness
Sweet potatoes are naturally packed with fiber, vitamins, and antioxidants, so keeping them simple lets you enjoy their benefits without extra sugar or fat.

How Long Can You Eat Leftover Sweet Potato Casserole?

Leftover sweet potato casserole stays fresh in the fridge for 4 to 5 days when stored in an airtight container. To reheat, pop it in the oven at 300°F for about 15 minutes, or microwave individual portions for 30-60 seconds. If it smells off or looks watery, it’s time to toss it.

How Long Before Cooked Sweet Potatoes Go Bad?

Cooked sweet potatoes last 3 to 5 days in the fridge when stored in a sealed container. If they develop a sour smell, mold, or a slimy texture, they’ve gone bad. In the freezer, cooked sweet potatoes can last up to 6 months—just make sure they’re in an airtight bag or container to prevent freezer burn.

Final Thoughts

Sweet potato casserole is one of those dishes that feels like home. Whether you’re making it for Thanksgiving or a random Tuesday (because why not?), it’s guaranteed to be a crowd favorite. So grab a spoon and dig in—no judgment if you go back for seconds.

Let me know in the comments: Are you team pecan or team marshmallow?