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.
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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.
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.
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.
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.
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
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.
- 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.
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.
More Thanksgiving Recipes You’ll Love
Just Wonderful ……………
Asked step daughter to bring sweet potato casserole for Thanksgiving, she brought 40 oz can taters instead. Drained and used your recipe. All is good in our house now. Thanks.
Well done :) Happy Thanksgiving!
Do you boil them whole and then again? Looking forward to this one!
Hi Amber, we boil them peeled and cubed and then mash them with spices before adding to the casserole dish to bake. Check out the video just above the recipe for more information!
I’ve been making this dish for many, many years as it’s been passed down from my southern great-great grandmother. Although our version has a little molasses and maple syrup added to the potato mix that takes it to another flavorful level and I don’t use the nuts in it, but that’s a nice addition to those who prefer them. And always top with mini marshmallows before baking. It has it’s share of calories but it’s loved by many, even those who don’t prefer sweet potatoes and it’s a big hit with kids. Happy Thanksgiving to all.
Your great-great-grandmother’s version sounds delicious. Thanks for sharing Denise!
Does this need to be covered when cooking ?
Also I like that milk is not in the recipe, but could you add milk if you wanted ? Thank you
We do not cover the casserole when baking. While we haven’t added milk, I think you could add a little.
No you don’t need to cover it! You want the marshmallows nice and golden brown!!
Does not have baking temperature or how long to bake
The temperature is in step 1 (Preheat oven to 375°F. Grease a 9 x 13 pan.) and the bake time is in step 6. (Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.)
You can use the “JUMP to RECIPE” button at the top of the page or scroll to the bottom to find the full recipe.
How many days ahead of time can you make this?
Thanks!
This should be fine made up to 4 days in advance. If making ahead, I keep the toppings separate and top before baking. If the casserole is cold from the fridge it may need a bit of extra time.
Can you replace the pecans with walnut pieces?
Absolutely!
Just tried this recipe and it is delicious! I have to admit, it’s better than my sweet potato casserole.
What do you think about substituting butternut squash for the sweet potatoes? We’ve been gifted several. Thanks.
I haven’t tried it but do think it would be great. Squash can have a bit more water so be sure to drain it very well (or roast it instead of boiling).
Thank you
Wonderful and really enjoyed the casserole
Can you make the Sweet Potato Casserole with chunky pieces of sweet potato instead of mashed?
Sure you can!
Hi there , in your recipe for sweet potatoes, I need to cook un cover? Also can I make ahead? Even with the marshmallow?
Thank you
The casserole can be prepared ahead of time and does not need to be covered. We reheat it for about 20 minutes and then add the marshmallow topping and cook an additional 15-20 minutes as cold sweet potatoes take much longer to heat through.
Do you use unsalted butter or salted?
Holly, you have some very tasty looking recipes on here thank you for posting them will sure be making some of them.the rateing is Will above 5 s thanks again
Thanks Wanda! Glad you are enjoying them :)
This is such an easy and delicious dessert almost better than sweet potato pie!!! Less ingredients less time!
Love this easy recipe! I made it exactly as it requested except I added coconut to it amd mixed marshmellows in as well as topped it. So good!!!
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.
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.
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!!!
Merry Christmas Jesse! So happy this recipe was a hit with your family :)
Wish me luck ! Looks good with such good comments that I’m making it for Christmas dinner.