There’s something about sweet potatoes at a holiday table that just feels like home. This Sweet Potato Casserole is one of those cozy, comforting dishes that brings everyone back for seconds—creamy mashed sweet potatoes with a touch of cinnamon, finished with a crunchy topping of toasted pecans and gooey marshmallows. It’s sweet, buttery, and downright irresistible.
A SWEET-AND-SAVORY HOLIDAY FAVORITE
I’ll be honest—when it comes to a big turkey dinner, I’m there for the sides. Stuffing, gravy, mashed potatoes… and this sweet potato casserole is always the first thing I scoop onto my plate.
What makes this recipe so special is its balance. You get the natural sweetness of the potatoes, the richness of butter, and just enough spice to warm things up. And of course, that signature topping—pillowy marshmallows and toasted pecans—is what takes it over the top.
It feels like dessert but fits right in next to roast turkey or glazed ham. That’s the magic.
WHAT YOU’LL NEED TO MAKE IT
The ingredients are basic pantry staples, but when combined, they create a truly indulgent dish.
- Sweet Potatoes – You’ll need about 3 pounds, which is around 6 medium-to-large sweet potatoes. Want a shortcut? Canned sweet potatoes (3 cans, 29oz each) work too—just make sure they’re well-drained. Bruce’s brand is a solid pick if you’re going canned.
- Brown Sugar – Light or dark both work. I love dark brown sugar for that deeper molasses flavor, but use what you have. A drizzle of maple syrup is a nice touch if you’re feeling fancy.
- Butter – Salted butter adds flavor, but unsalted works too—just add a pinch more salt.
- Pecans – Their crunch pairs beautifully with the soft potatoes. Walnuts are a fine substitute.
- Mini Marshmallows – For that classic sweet potato casserole topping.
- Vanilla Extract & Cinnamon – A small amount of each adds warmth and depth. Feel free to experiment with nutmeg, allspice, or even a pinch of pumpkin pie spice.
- Optional Add-ins – A splash of bourbon adds a subtle grown-up flavor that pairs beautifully with the sweetness.
TOPPING OPTIONS
- Classic – A layer of mini marshmallows and a handful of chopped pecans.
- Crumble Topping – Mix flour, brown sugar, butter, and pecans for a streusel-like topping.
- Nut-Free – Just use marshmallows or try oat-based crumbles for crunch.
PREPPING THE SWEET POTATOES
To keep things quick, I like to peel and cube the sweet potatoes before boiling. They’ll cook faster and mash up easily.
- Boil the cubes until fork-tender (usually around 15 minutes), then drain and mash.
- I use a handheld potato masher to keep a bit of texture, but if you want a smoother finish, use a mixer for fluffier results.
- Mix in the butter, sugar, cinnamon, and vanilla while the potatoes are warm so everything melts right in.
HOW TO MAKE SWEET POTATO CASSEROLE
This recipe couldn’t be simpler:
- Boil and mash – Peel and chop the sweet potatoes, boil until soft, then mash with butter, brown sugar, vanilla, and cinnamon.
- Assemble – Spread the sweet potato mash into a baking dish.
- Top and bake – Add a layer of mini marshmallows and chopped pecans. Bake until the topping is golden and the marshmallows are beautifully toasted.
VARIATIONS TO TRY
While I usually stick to the classic version, there’s always room to mix things up:
- Crumble Topping – Swap marshmallows for a brown sugar and butter crumble.
- Bourbon Twist – Add a tablespoon or two of bourbon to the mash for a grown-up flavor boost.
- Spiced Up – Add a pinch of nutmeg, cloves, or even cardamom to the mashed sweet potatoes.
MAKE-AHEAD TIPS
This casserole is perfect for prepping in advance:
- Up to 2 days ahead – Make the mashed sweet potato base, spread it in your baking dish, and cover tightly. Store the topping (pecans and marshmallows) separately so they stay dry.
- To bake later – Let the casserole come to room temp for about 30 minutes, then bake as usual. If the sweet potatoes are cold, they’ll need a bit longer to warm up—about 20 minutes before adding the topping, then another 15–20 minutes with the marshmallows and pecans on top.
STORING LEFTOVERS
- Fridge – Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating – Pop it in the oven at 350°F until warmed through, or microwave individual portions.
- Freezing – You can freeze the sweet potato base (without topping) for up to 3 months. Thaw in the fridge overnight and add the topping just before baking.
SERVING SUGGESTIONS
This sweet potato casserole is right at home next to roast turkey, glazed ham, or even a simple roasted chicken. It also pairs beautifully with savory sides like green beans, stuffing, and gravy.
And let’s be honest—it makes a great midnight snack straight from the fridge.
FINAL THOUGHTS
If you’re looking for a side dish that feels like a warm hug, this Sweet Potato Casserole is it. Rich, creamy, and just sweet enough, it’s the kind of recipe that turns into a family tradition. Whether you’re making it for a holiday feast or just because it’s Sunday, you can count on this one to bring comfort to the table every time.
Sweet Potato Casserole
There’s something about sweet potatoes at a holiday table that just feels like home.
Ingredients
- 3 pounds sweet potatoes, peeled and cut into cubes
- 1/3 cup butter, softened
- 3/4 cup chopped pecans, divided
- 1/2 cup brown sugar, packed
- 1/4 teaspoon cinnamon, or to taste
- 1/2 teaspoon vanilla extract
- Salt and black pepper, to taste
- 2 cups miniature marshmallows
Instructions
- Preheat oven to 375°F and grease a 9 x 13 inch pan.
- Place the sweet potatoes in a pot of boiling water and simmer for about 15 minutes, or until they are fork tender. Drain well.
- In a large bowl, or using the same pot, mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla, salt, and pepper.
- Fold in half of the pecans, then spread the mixture into the prepared pan.
- Sprinkle the top with the marshmallows and the remaining pecans.
- Bake for 25 minutes, or until the marshmallows are golden brown and the sweet potatoes are heated through.
Notes
- You can use light or dark brown sugar, depending on your preference.
- If using unsalted butter, taste and adjust salt accordingly.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 188Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 104mgCarbohydrates 29gFiber 3gSugar 15gProtein 2g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
