This post may contain affiliate links. Please read our disclosure policy.
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.
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
Sweet Potato Casserole
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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
I have had similar dishes, but with orange juice added. Can I do that with this recipe? If so, instructions please! Happy Thanksgiving!
I haven’t tried it but it sounds delicious. Perhaps use a little bit less butter and add just a bit at a time so they don’t become too wet. Let us know how it goes!
Love your recipe Holly. Thank you so much for sharing it. I hope you and your family have a very Happy Thanksgiving❤️
Happy Thanksgiving to you and your family too Margaret!
I fixed this for a family dinner. I hate boiling any potatoes so I baked them instead and used brown butter. Everyone loved it!!! I received so many compliments and I was asked to make sure I make this again next year, which I will definitely do.
do i peel and cut then boil or boil them with the skins on then peel and cut into cubes?
Peel and cut the sweet potatoes before boiling.
Should the water be brought to a boil before adding the sweet potatoes, or should you add them to the water first and then bring to a boil? TIA!!
I bring the water to a boil and then add the sweet potatoes. Enjoy!
I have to say it turned out excellent but I did not cut mine and squares I left them in circles and it looked really good in glazed and I did the marshmallows the next day it turned out wonderful..
The first time I made this recipe a few years ago, it had 280 5-stars. Now, almost 2K! And it’s well-deserved. What a hit this casserole is every time I make it.
I’m a novice, can you provide some guidance on how much sugar and butter to put in?
The measurements are listed in the recipe above this comment box. You can also use the JUMP TO RECIPE button at the top of the post.
Love this really easy dish!
So easy to make, absolutely delicious and sooo many compliments! Thank you OU.
If I’m using canned yams, do I still boil them first?
No need to boil your yams if using canned yams. Enjoy Caroline!
I made this recipe every year for Thanksgiving as well… I make the strudel topping and then put the pecans and marshmallows on top of that and it is so yummy
So excited to make this recipe for Thanksgiving this year. I am making this 2 days ahead. Can I bake it without the toppings today and then bake it again on Thursday with the toppings to heat it up?
I would suggest preparing it 2 days ahead of time and baking it just the one time. You certainly can heat it up in the oven but it won’t be much faster than reheating the whole casserole. If the casserole is chilled from the fridge, you may need extra baking time.
I make this every year for Thanksgiving, Christmas, and Easter and everyone loves it so much. <3
Is there a way to half the recipe? I only need to feed maybe 6 people. Maybe using a 8×8 pan?
Yes, if you click print you can change the number of servings. This will change only the amounts in the ingredients list, not any of the written directions.
An 8×8 is the perfect size, you will want to reduce the baking time by about 5 minutes.
Hii
I do not see where I can halve the recipe. It only says one, two, three
You’ll want to click PRINT and then you can adjust the number of servings.
Awsome!
Canned yams already have sugar in syrup. If you use them do you cut back on the brown sugar?
Hi Dee, if you’re using canned yams, I would suggest finding some that are packed in water instead of syrup.
Hi, I was wondering if it’s possible to double this recipe! How long would I cook it?
This recipe can be doubled. I would suggest baking it without the topping for 15 minutes, stir and then add the topping to help it cook more evenly. You’ll likely need an additional 15 to 20 minutes.
I cooked my sweet potatoes in microwave with skins on, just them very easy to peel and mash. I always cook extra to set a side for my dog.
I always peel the potatoes outside and let the dogs go nuts for the peels they love the peels, and it’s very healthy for them!
This recipe turned out great! I used canned sweet potatoes instead to save time. I doubled the batch for a 9×13 pan.
Did you rinse the sweet potatoes? Mine are canned but in a syrup.
I would drain and rinse the sweet potatoes Michele.