Sweet Potato Casserole Recipe

Overhead view of sweet potato casserole with golden toasted marshmallows on top and pecan crumble showing around the edges, fresh from the oven.

4.34 from 3 votes

Sweet Potato Casserole Recipe

This Sweet Potato Casserole is the dish everyone looks for first. Creamy, sweet, a little crunchy on top, and always gone before the turkey. Simple to make, hard to stop eating, and guaranteed to be a holiday favorite.

Prep Time15

Cook Time50

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: holiday side dish, marshmallow sweet potato casserole, pecan topping, sweet potato casserole, Thanksgiving, Thanksgiving sweet potatoes

Servings: serves

Author: Karina

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

US - Metric

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 9x13 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

Tips For A Casserole That Always Delivers

A little planning and a few smart steps make this casserole come out right every single time. Here are the small details that matter more than you think.

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