Sweet Potato Casserole

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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!

Classic Sweet Potato Casserole with marshmallows and toasty pecans in glass serving dish


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!

This easy Sweet Potato Casserole features buttery sweet potatoes, pecans and marshmallows on white plate

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!

Uncooked Sweet Potato Casserole with pecans and marshmallows on top

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!

Classic Sweet Potato Casserole with pecans and marshmallows in dish

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

Finished sweet potato casserole with marshmallows in serving dish
5 from 15 votes
Review Recipe


Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
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.


  • 3 lbs sweet potatoes peeled and cut into cubes
  • 1/2 cup brown sugar packed
  • 1/3 cup butter softened
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecans divided
  • 1/4 teaspoon cinnamon or to taste
  • salt and pepper to taste
  • 2 cups miniature marshmallows

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  1. Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
  2. Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.
  3. 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.
  4. Fold in half of the pecans and spread into prepared pan.
  5. Sprinkle with the marshmallows and the remaining pecans.
  6. Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.
Nutrition Information
Calories: 188, Fat: 7g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 87mg, Potassium: 316mg, Carbohydrates: 29g, Fiber: 3g, Sugar: 14g, Protein: 1g, Vitamin A: 12185%, Vitamin C: 2.1%, Calcium: 36%, Iron: 0.7%

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

Keyword sweet potato casserole

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This easy Sweet Potato Casserole with marshmallows and pecans is a traditional side at our family Thanksgiving table.#spendwithpennies #casserole #holidayrecipe #sweetpotato #marshmallow #easyrecipe #sidedish
This easy Sweet Potato Casserole with marshmallows and pecans is a traditional side at our family Thanksgiving table.#spendwithpennies #casserole #holidayrecipe #sweetpotato #marshmallow #easyrecipe #sidedish

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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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  1. I made this recipe for a potluck yesterday using white sweet potatoes. To account for the slightly drier texture of white sweet potatoes, I mixed in about two tablespoons of heavy cream and a half cup of melted butter. White sweet potatoes are less sweet than the orange variety so I melted a cup of marshmallows and stirred those in as well. I used a full teaspoon of Madagascar bourbon pure vanilla extract and also added a large pinch of nutmeg. Omitted the pecans because of an allergy. For mine it took less than ten minutes in the oven for the marshmallow topping to get that lightly toasted appearance. The result was a casserole that was mildly sweet, light gold in color, with a velvety mouthfeel. Received a lot of compliments at the potluck.

  2. Excellent recipe. I was looking for something a little different than just the plain sweet potatoes with marshmallows, or the crumb topping, and this was it. Simply delicious. I did add some nutmeg, too.

  3. Love this recipe so much that I’ve made it twice this year (actually in the process of making it the second time this year lol). First time was Thanksgiving and it was such a big hit that I’m making it again for Christmas. The only thing I do differently is pecans in half because my kiddos don’t like the pecans. Thank you for a delicious recipe!!! Merry Christmas!!!

  4. This was my first year being tasked to make the sweet potato casserole. I chose this recipe and it turned out amazing. I accidentally doubled the cinnamon but otherwise followed it exactly. Thanks for sharing.

  5. Well I didn’t try you’re sweet potato casserole,But I tried you’re Banana bread recipe..Oh my gosh!!Out of this world..Thanks so much for sharing.. Bobbi G..

  6. I made this recipe to accompany my Thanksgiving meal today. I omitted the pecans due to allergies but followed everything else. The cinnamon adds a nice flavor to offset the sweetness of the brown sugar and marshmallows. This recipe is my new favorite and I’ll definitely be making it again! Thank you so much for sharing!

  7. Hi Holly;

    This was good and simple to make. We had a kids Thanksgiving pot luck luncheon at our church. I made this sweet potato dish as one of my side dish. What a hit! This wasn’t so sweet, but sweet enough to enjoy. I made 5 pounds, so I had to adjust and used a can of carnation milk to replace the butter. I only had a little over the amount. It needed more fat, so I heated
    12oz carnation milk. It was good.

  8. Delicious! I used 1/4 C of butter because it’s what I had and then added a little (unmeasured) coconut milk to make up for the missing butter. We all loved it.

  9. Hey Holly, such a great recipe you had shared. Sometimes i thought why i couldn’t be so creative like you while cooking. :( Thanks for sharing this article. I didn’t make it before. This potato casserole is looking perfect. Your tips will help me to make that correctly.

  10. I loved it. I will be making this every year. I just made it for Christmas, and I was like, omg…Finally! An amazing sweet potato recipe. I used 4 cups of mashed up yams for this, and it came out perfect. It was just the right amount of sweet….not too sweet where you can no longer taste the sweet potatoes… I made a sweet potato pie for Thanksgiving, and the recipe i used called for vanilla pudding mix! That right there should have been a clue. It was way too sweet, and all we could taste was vanilla. And last year I tried a sweet potato pie that my mom used to make, but i didnt have the exact recipe down. So it didn’t turn out right. This is the first time I made it as a casserole, and it was just so good. My husband loved it, and so did my 12 year old. Thank u so much for sharing this recipe.

  11. Cant wait to make this tmmrw. But I was wondering, about how many regular sized yams are used for this recipe? I weighed 3 lbs at the store, and I have about 6 to 7. Does that seem right?

        1. Yes, this can be made ahead of time (there are more tips on prepping ahead in the post). If you do refrigerate it before baking, I would suggest removing it from the fridge at least 30 minutes before baking and baking time may need to be increased.

  12. Made for Christmas dinner and everyone enjoyed them. Will make again.  I have an instant pot so used that to cut down on cooking time for sweet potatoes. 

      1. I didn’t even measure everything. It was so delicious, even cold! But that roasted peacan taste cones through and finished this dish off with a bang!!

  13. I made this for thanksgiving dinner and it was delicious! I can’t wait to make it again! It was a hit with everyone in the family!