This easy Sweet Potato Casserole 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 to create a sweet and savory masterpiece you will fall in love with!

Sweet Potato Casserole being served with spoon


A Dessert-like Side Dish

I love turkey dinner… not for the turkey per se, 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.

This almost dessert-like side dish is perfect for Thanksgiving, Easter or Christmas but simple enough to serve for Sunday supper too!

Delicious and Nutritious

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 fibre.

Not only are they nutritious and delicious; the best part that this sweet potato casserole is not expensive meaning this easy side won’t break the bank!

Sweet Potato Casserole on plate with pecan topping

Preparing the 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 certainly use a hand mixer to make them fluffy.

We always make a simple sweet potato casserole with marshmallow and pecans but you can also add a delicious crumble topping, or a splash of bourbon for a yummy Bourbon Sweet Potato casserole!

Sweet Potato Casserole unbaked

Easy to Make Ahead

This easy sweet potato casserole can be prepared well ahead of time and refrigerated overnight to make meal prep a breeze.

If you do refrigerate it before baking, I would suggest removing it from the fridge at least 30 minutes before baking.

I heat it for about 20 minutes and then add the topping and cook an additional 15-20 minutes as cold sweet potatoes take much longer to heat through.

This recipe makes quite a large casserole so if you are only serving your family you may choose to cut the recipe in half. Or better yet, make the recipe as is and enjoy leftovers the next day!

This Sweet Potato Casserole is perfect for any special occasion yet is so easy – you will want to serve it all the time!

Sweet Potato Casserole with slice missing

The addition of pecans and marshmallows really add 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 next to Cranberry Millionaire Salad and Bacon Green Bean Bundles at every special occasion.

More Sweet Potato Love

Sweet Potato Casserole being served with spoon
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Sweet Potato Casserole

This easy Sweet Potato Casserole 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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 servings


  • 3 pounds sweet potatoes peeled and cut into cubes
  • ½ cup brown sugar packed
  • 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


  • 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.


5 from 795 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 188 | Carbohydrates: 29g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 316mg | Fiber: 3g | Sugar: 14g | Vitamin A: 12185IU | Vitamin C: 2.1mg | Calcium: 36mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Best sweet potato casserole ever! Simple and easy too! It was a hit at the pot luck, and my husband who won’t eat sweet potatoes even said it was pretty good.
    This one is a keeper. Thanks Holly5 stars

    1. It definitely could be, Carol. The portion that you are freezing though I would leave the topping off and add when ready to bake to keep it crisp.

      1. Could I use regular sized marshmallows if so how much would you recommend compared to the 2 cups mini?

      2. Hi Daniella, I would still use about 2 cups of marshmallows but you will want to chop your regular marshmallows into roughly the size of a mini marshmallow so you can evenly spread them over the top of the casserole. We would love to hear how that turns out for you!

  2. Your recipe looks amazing! I’m planning on making this with canned sweet potatoes. Do you think I should use one or two cans? They are 40 oz cans. Thank you!5 stars

    1. Hi Haley, that should work well. Be sure to place the pan on a baking sheet so that it cooks properly.