Sweet Potato Casserole

Sweet Potato Casserole is a warm, cozy classic that brings sweet and savory flavors together in one irresistible dish. Creamy mashed sweet potatoes are blended with butter, brown sugar, and warm spices, then topped with a golden layer of crunchy pecans or gooey marshmallows—or sometimes both. It’s a holiday staple that I love serving year after year.

Why You’ll Love This Recipe

I love how this casserole strikes the perfect balance between sweet and earthy. The sweet potatoes get extra richness from butter and cream, and the topping adds just the right contrast—either with a nutty crunch or soft, toasted marshmallows. It’s comforting, nostalgic, and always one of the first things to disappear from the table. Plus, I can make it ahead of time, which is a huge help during busy holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (peeled and cubed)
unsalted butter
brown sugar
eggs
milk or heavy cream
vanilla extract
ground cinnamon
ground nutmeg
salt

For the topping (choose one or combine):
chopped pecans
brown sugar
flour
melted butter
mini marshmallows

Directions

1. I start by boiling the sweet potatoes in a large pot of water until fork-tender, about 15–20 minutes.

2. I drain them well and transfer them to a mixing bowl.

3. I mash the sweet potatoes with butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt until smooth and creamy.

4. I spread the mixture evenly in a greased 9×13-inch baking dish.

5. For the pecan topping, I mix chopped pecans, brown sugar, flour, and melted butter, then sprinkle it evenly over the casserole.

6. If I’m using marshmallows instead, I wait to add them during the last few minutes of baking to avoid burning.

7. I bake at 350°F (175°C) for 30–35 minutes, until the topping is golden and the casserole is heated through.

8. If I’m using marshmallows, I sprinkle them on top during the final 10 minutes and bake until toasted and gooey.

Servings and timing

This recipe serves about 8–10 people.
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: About 55 minutes

Variations

• I sometimes add a splash of maple syrup or orange juice to the sweet potato mixture for extra depth.

• For a crunchier topping, I double the pecans and brown sugar.

• If I’m serving this as a dessert, I go heavy on the marshmallows and add a pinch of cloves for extra warmth.

• I’ve even added shredded coconut to the topping for a Southern-style twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover with foil and warm in the oven at 325°F until heated through, or microwave individual portions. If I want to keep the topping crispy, I reheat uncovered during the last few minutes.

FAQs

Can I make this sweet potato casserole ahead of time?

Yes, I often prepare the base and topping separately the day before. I store them in the fridge and assemble just before baking.

Can I use canned sweet potatoes?

Yes, I’ve used canned sweet potatoes in a pinch. I just drain them well and mash them thoroughly before mixing in the other ingredients.

What’s the best topping—pecans or marshmallows?

Honestly, I love both. Pecans give it a crunchy, buttery contrast, while marshmallows make it sweet and nostalgic. Sometimes I do half and half.

How do I keep the casserole from being runny?

I make sure the sweet potatoes are well-drained after boiling, and I don’t overdo the milk. Letting the casserole rest before serving also helps it firm up.

Can I freeze sweet potato casserole?

Yes, I freeze it before baking by covering it tightly with foil. When I’m ready to serve, I thaw it in the fridge overnight and bake as directed.

Conclusion

Sweet Potato Casserole is one of those dishes I look forward to every fall and winter. It’s rich, comforting, and has just enough sweetness to make it feel special. Whether I’m making it for a holiday meal or a Sunday dinner, it always brings warm smiles and second helpings.

Print