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.
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Delicious and beautiful crowd pleaser
If we have a nut allergy in the family, what do you think would be a good substitute for the nuts? I was thinking salted or unsalted Pepitas/pumpkin seeds? Or would those flavors not work together? Or is it fine to eat without the crunch and flavor of nuts? Thanks!
You can leave the nuts out, the pumpkin seeds would also work.
yummy sweet that’s good for you.
How long in advance can this be prepped? 2 days ok?
Hi Amel, 2 days should be ok to make in advance. I would cover tightly and store it in the fridge, then let it sit out on the counter for 30-45 minutes before baking. If it’s still cold, you might have to adjust the cooking time a bit. Let us know how it turns out for you!
Hello, how long would this be good prepped in advance? Two nights be ok?
Hi Shawna, making it 2 days in advance should work well. Cover it tightly, refrigerate, and allow it to sit at room temperature for 30-45 minutes before baking. If it’s still cold, you may need to adjust the cooking time slightly. Enjoy!
Do I add the juice from the can of sweet potatoes?
Thank you
Angela
Hi Angela, no you do not add the juice from the canned sweet potatoes. Let us know how this dish turns out for you!
I would like to make this recipe for Thanksgiving and I definitely need to prepare it ahead of time. I see that you recommend refrigerating it without the toppings and then add them just before baking, but what about the folded in pecans and marshmallows? It wasn’t clear to me whether I fold them in and refrigerate or just leave that part out and only put them on top before baking. Thanks in advance!
The ones that are folded in are okay to be added ahead of time. Enjoy, Nicole!
Thanks for including the canned options or I might not have tried it!!
I made this for last year’s Thanksgiving and was pleasantly surprised by how deliciously addictive it is! (Normally, I’m not a fan of sweet side dishes, but this one hit the spot.) I plan on making it again this year and sharing with our two exchange students.
This is my FIRST time make these. I add pecan inside sweet potatoes and mixed all up and put marshmallows on top. I taste a table spoon oh my that is way better than buy a cans at store. They are real nasty. But wow l never done it before. I really have a left over two sweet potatoes. I will eat it in couple weeks. They are BEST and Thank You!
Can I use canned sweet potaotes instead of fresh in this recipe?
Hi Gail, you can use canned sweet potatoes if you’d like, you’ll need 3 cans (29oz each).
Can you use canned yams and how much would I use?
Hi Frances, you can use canned yams or sweet potatoes if you’d like, you’ll need 3 cans (29oz each).
I receive special request to make this sweet potato casserole for every family holiday celebration – Halloween just passed, and request already received for Thanksgiving – I also bake my sweet potatos til carmelized, and cut back on added dark brown sugar- I add pumpkin pie spice as well – dairy free/egg free means no worries freezing the casserole ahead of time, without the pecans added to the filling, and without the toppings of course
how much brown sugar do you use? I’m worried when I make this it will be overly sweet
Hi Ashley, we use ½ cup of brown sugar in this recipe but you can adjust it based on your preferences.
I love the ease of this recipe.
Oh Wow! This was a big hit at my house tonight! I will be making this all of the time I am sure! Thank you for such a great recipe!
Well I was the lucky one chosen to make the sweet potato casserole this year for Easter. Recipe was super easy to follow. I added nutmeg, a splash of Blanton’s bourbon, a small amount of vanilla maple syrup, and used walnuts instead of pecans. And I also reduced the amount of dark brown sugar so it wasn’t overly sweet. What a hit!
Love it
Very simple to make. Can’t wait to try it
Can this be frozen without the toppings?
This freezes well Caitlyn. I would freeze without the topping and add right before baking!
Great recipe! First time cooking this dish, and the outcome is excellent. Baked on a tray 4 large sweet potatoes at 375 degrees for 50+ minutes until they start dripping juices ( pierced them with a fork before). Removed the peel soon after. Didnt use foil. Scooped them and followed instructions. Used less sugar, and less marshmallows and a little more of walnuts and pecan pieces ( about 1 cup).