Sweet Potato Casserole {with Marshmallows}

Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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 chopped pecans (divided); ¼ teaspoon cinnamon (or to taste); salt and black pepper (to taste); 2 cups miniature marshmallows

Sweet Potato Casserole

This easy Sweet Potato Casserole recipe is topped with pecans and marshmallows is a traditional side at our family Thanksgiving table.

This comforting dish combines 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.

Sweet potato casserole in a dish with a serving scooped out

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A Dessert-Like Holiday 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; the flavors of sweet potatoes and pecans really shine.
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!

Ingredients For Sweet Potato Casserole

The ingredients in this sweet potato casserole recipe are simple but delicious. There is no need for extra additions like eggs or flour.

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) (well drained). We tested a few different brands and found Bruce’s to be superior as it contains way more potatoes in the can for the same weight!
Brown Sugar—Light or dark brown sugar can be used 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. If you use unsalted butter, add extra salt if needed.
Pecans—We love pecans paired with sweet potatoes. Feel free to swap them for walnuts.
Flavoring—A little vanilla extract and a pinch of cinnamon are 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.

chopping potatoes for sweet potato casserole

boiling potatoes cut for sweet potato casserole

Preparing the Sweet Potatoes

I prefer to peel and cube my sweet potatoes before boiling to reduce 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.

adding sweet potato casserole ingredients to cooked sweet potatoes

Mashing sweet potatoes for sweet potato casserole in a pot

How to Make Sweet Potato Casserole

Prep the sweet potatoes: Peel and boil the potatoes in a large pot according to 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.

serving sweet potato casserole with a spoon

Easy to Make Ahead

This easy sweet potato casserole recipe can be prepared well ahead of time and stored in the refrigerator for up to 48 hours for meal prep (store the topping separately).

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 the sweet potatoes. Add the topping and cook for 15-20 minutes, cold sweet potatoes take much longer to heat through.

This Sweet Potato Casserole is a perfect Thanksgiving or Easter side dish, yet it is so easy that you will want to serve it for any Sunday supper.

a serving of sweet potato casserole on a plate with marshmallows and pecans

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 appears on every special occasion.

More Sweet Potato Love

5 from 2361 votes

Author Holly Nilsson

Sweet Potato Casserole

Author Holly Nilsson

Servings 16 servings

This easy Sweet Potato Casserole topped with pecans and marshmallows is a traditional side at our family Thanksgiving table. This comforting dish combines mashed sweet potatoes, brown sugar, and butter with a hint of cinnamon.

Save Rate Print

Servings 16 servings

Prep Time 20

Cook Time 25

Total Time 45

Equipment

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 chopped pecans divided
▢ ¼ teaspoon cinnamon or to taste
▢ salt and black 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

Light or dark brown sugar can be used.
If using unsalted butter, add extra salt if needed.

Make Ahead: This sweet potato casserole recipe can be made up to 48 hours ahead of time.

Prepare and refrigerate before baking, keeping the topping in a separate container.
Remove the sweet potato casserole from the fridge at least 30 minutes before baking. Bake for 20 minutes and then stir.
Add the topping and cook for 15-20 minutes longer or until heated through and the marshmallows are toasty.

5 from 2361 votes

Nutrition Information

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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Can you make sweet potato casserole ahead of time?

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.

How to store sweet potato casserole.

Leftovers can be placed in a tightly sealed container in the refrigerator for up to 5 days.

How to reheat sweet potato casseerole.

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.

Can you freeze sweet potato casserole?

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.