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Showing up with the Sweet Potato Casserole is kind of an unspoken honor. Everyone has an opinion about how it should taste, and somehow it always becomes the dish people compare to last year’s version. This one holds its own every time. The potatoes turn creamy and rich, the topping bakes into a buttery crunch, and the marshmallows melt just enough to feel like a treat without taking over.
Stay with me, because I’m walking you through the version that never sits on the table for long. It is simple, steady, and has earned its place at Thanksgiving in my house and many others. Once you try it, you may not want to hand the sweet-potato-casserole job to anyone else again.
Is it better to Boil or Bake?
I have tried every kind of sweet potato casserole you can imagine. The “lightened up” ones, the trendy versions without marshmallows, the ones that claim to take only five minutes. They always sound clever, but they never feel like the dish I grew up expecting on the table. This one does. The potatoes turn smooth and rich without becoming watery, and the topping bakes into a crisp layer that actually holds its crunch even after resting. The secret to this is to boil the sweet potato and ensure they are drained very well, remove any excess water by leaving the potatoes on a paper towel.
And here’s something I learned the hard way: rushing never pays off. When I first started making this, I mixed everything while the potatoes were still steaming hot and the streusel (the crumbly filling) always sank. Once I slowed down and let each step happen at its own pace, the result changed completely. The pecans toast naturally in the oven, the butter settles into the potatoes instead of sitting on top, and the marshmallows soften just enough without disappearing. It is not reinvented or reimagined, just made the way it should be. That is why this version always wins on my holiday table.
Plus, it’s super simple to make ahead, making it your secret weapon for stress-free holidays. If you love heartwarming sides like Mashed Potatoes, Homemade Buttery Herb Stuffing, or Golden Baked Mac And Cheese, this one’s about to join your must-make list.
What ingredients go in?
This casserole is straightforward, but nothing in it is an afterthought. It is the kind of dish people quietly scoop an extra spoonful of.
- Sweet Potatoes: I use Beauregard sweet potatoes, they are the ones with a reddish-orange skin and deep orange flesh, these give you a buttery and moist texture.
- Brown Sugar: It deepens the flavor and adds that gentle sweetness people always expect from this casserole, without making it heavy.
- Pecans: They toast as the casserole bakes, giving a crisp finish and a nutty bite that balances the soft potato base. No soft or soggy topping here.
- Marshmallows: They slowly melt and soften on top, creating a light, golden layer that feels classic and nostalgic in the best way.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Step By Step No Fail Method
- Cook the Sweet Potatoes
Boil the peeled and chopped sweet potatoes until soft and tender, then drain them very well to remove as much water as you can and let them cool slightly.
- Mash Until Smooth
In a large bowl, mash the sweet potatoes with butter, brown sugar, salt, allspice, and eggs until creamy and smooth.
- Make the Streusel Topping
Mix melted butter, brown sugar, flour, and cinnamon until crumbly. Stir in the chopped pecans for that signature crunch.
- Assemble the Casserole
Spread the sweet potato mixture into a 9×13 inch (23cm x 33cm) baking dish, sprinkle the streusel topping evenly, and top with fluffy marshmallows.
- Bake Until Golden
Bake until the topping is crisp and the marshmallows are lightly melted and toasted to perfection.
- Serve Warm
Let it cool just enough to set, then serve while the topping is still gooey and irresistible.
This casserole may be called a “side dish,” but it easily steals the show. It pairs beautifully with savory mains like Herb-Roasted Turkey, Maple Glazed Ham, or Garlic Lemon Roast Chicken. the sweet, buttery layers perfectly balance all that salt and spice.
For a full holiday spread, serve it alongside to the Best Cranberry Sauce or Creamy & Crispy Green Bean Casserole to keep that classic thanksgiving feeling on your table. And if you’re lucky enough to have leftovers, it tastes just as good reheated the next morning (yes, even for breakfast).
FAQs
Yes! You can prepare the sweet potato mixture and the topping a day in advance. Keep them separate in the fridge and assemble just before baking.
You can just make sure to drain them well and skip the boiling step. Fresh potatoes will give a creamier texture, but canned ones work in a pinch.
Bake the casserole uncovered until the topping is golden. If the marshmallows brown too quickly, loosely cover the dish with foil for the last few minutes.
Absolutely. The pecan streusel alone gives a delicious crunch and caramel flavor if you prefer to keep it less sweet.
See It In Action: Step-By-Step
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Sweet Potato Casserole Recipe
Ingredients
Sweet Potato Mixture
- 3 lb sweet potatoes peeled and cut into 1-inch (2.5 cm) chunks
- ¼ cup unsalted butter melted
- ¾ tsp salt
- ⅛ tsp ground allspice
- ⅓ cup light brown sugar packed
- 2 large eggs lightly beaten
Streusel Topping & Marshmallow
- ¼ cup unsalted butter melted
- ⅓ cup light brown sugar packed
- ⅓ cup all-purpose flour
- 1 tsp cinnamon
- 1 cup pecans coarsely chopped
- 15 marshmallows white, regular size
Instructions
- Preheat oven to 350°F (175°C). Place the oven rack in the middle position.
- Bring a large pot of water to a boil then add the sweet potatoes and cook for 20–25 minutes until very soft and tender. Drain well, leave on a paper towel to absorb the excess water and set aside to cool slightly.
- Prepare the topping, While the potatoes cook, melt the butter in a pot (or microwave). Add the brown sugar, flour, and cinnamon. Stir until the mixture looks slightly clumpy and combined. Stir in the chopped pecans and set aside.
- Mash the sweet potatoes, In a large bowl, mash the potatoes with melted butter, salt, allspice, brown sugar, and eggs until smooth, creamy and combined
- Assemble, Transfer the sweet potato mixture into a 9×13 inch (23cm x 33xm) baking dish and spread evenly. Sprinkle the pecan topping evenly over the surface, then top with the marshmallows.
- Bake, for 30 minutes, or until the topping is golden and the marshmallows are lightly melted and browned. Allow to cool slightly before serving.
Notes
- Let the potatoes cool a little before mixing: If you stir everything while they are piping hot, the topping can sink, and the texture changes. A few minutes of patience make a big difference.
- Toast the pecans lightly first: A quick toast brings out their flavor and keeps them crisp even after baking. If you skip this step, you will notice the difference.
- Do not mash the potatoes too aggressively: A gentle mash keeps them smooth without turning gummy. A fork or potato masher works better than a mixer here.
- Use real butter: This is not the moment for substitutes. Butter gives structure, richness, and that classic holiday taste we are here for.
- Add the marshmallows near the end: Put them on just long enough to soften and take color. That way, they do not disappear into the casserole and still give that little toasty moment on top.
- Make it ahead with confidence: You can assemble it the day before, refrigerate it, and bake it before serving. It reheats perfectly and takes pressure off the big day.
- Taste the potatoes before they go in the oven: Everyone’s sweet potato is a little different in sweetness. This is your moment to adjust salt or a touch of sugar before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
thank you
If I may, I would suggest roasting the sweet potatoes instead of boiling them. Just bake them until they’re soft enough to mash and then proceed as per your recipe. It makes a world of difference, the result is truly amazing because it adds another layer of flavor.
I really like your recipes and I was so excited when you started posting again, thank you!
Hi – what size (dimensions) baking dish should I use for the Sweet Potato Casserole with Marshmallow?
Thank you
Richard Smith
Hi Richard, I will update the post with this, but I used a 9×13 inch casserole dish. Hope this helps. Xx