✔ Updated · make-ahead plan, fixed step order and step photos
This sweet potato casserole has a permanent spot on my holiday table: creamy cinnamon-spiced sweet potatoes, crunchy pecans and a golden marshmallow top. It's the one my family asks for every Thanksgiving.
At a glance
The one tip that matters: Let the drained sweet potatoes steam dry for 2 minutes before mashing. Less water means a creamy, not runny, casserole.
Why You'll Love This Sweet Potato Casserole
- Make-ahead friendly, assemble it the day before.
- The best of both toppings, toasty marshmallows and crunchy pecans.
- Just sweet enough, to sit next to turkey and ham.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- My make-ahead move. I assemble the casserole the day before without the marshmallows and refrigerate it. Bake it 30 to 35 minutes from cold, then add the marshmallows for the last 10.
- Roast instead of boil. For deeper flavor, roast whole sweet potatoes at 400°F for 50 to 60 minutes, then scoop out the flesh. You'll need about 4 cups mashed.
- Mind the marshmallows. They go from golden to scorched in about a minute. Stay close to the oven, or toast them under the broiler for 1 minute with the door open a crack.
- Pecan crumble option. Skip the marshmallows and top with 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup melted butter and the pecans, rubbed together. Bake 25 to 30 minutes.
- Less sweet? Cut the brown sugar to 1/4 cup. Sweet potatoes are naturally sweet and the topping adds plenty.
- Leftovers. Refrigerate within 2 hours for up to 4 days. Reheat portions until hot through (165°F); the marshmallows soften but taste just as good.
Sweet Potato Casserole with Marshmallows and Pecans
12
servings20
minutes45
minutes255
kcal1
hour5
minutesA Southern-style holiday side: boiled sweet potatoes mashed with brown sugar, butter, milk, vanilla and cinnamon, folded with pecans, baked in a 9×13 dish, then topped with mini marshmallows and more pecans and baked until golden. Serves 12.
Ingredients
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/2 cup light brown sugar, packed
1/3 cup unsalted butter, melted
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans, divided
2 cups mini marshmallows
Directions
- Heat the oven to 350°F and grease a 9×13-inch baking dish.
- Cover the sweet potatoes with cold salted water, bring to a boil and simmer 12 to 15 minutes, until a fork slides in easily. Drain well and let steam dry for 2 minutes.
- Mash until smooth, then beat in the brown sugar, butter, milk, vanilla, cinnamon and salt. Fold in half the pecans.
- Spread in the baking dish and bake 20 minutes, until hot through.
- Scatter the marshmallows and remaining pecans over the top. Bake 8 to 10 minutes more, until the marshmallows are puffed and golden. Watch closely at the end.
- Rest 10 minutes before serving.
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What to Serve It With
Sweet potato casserole loves roast turkey, glazed ham and fried chicken. Round out the plate with Southern-style green beans and creamy mashed potatoes, and find the rest of my holiday menu in my Thanksgiving recipes.
Frequently Asked Questions
Can I make sweet potato casserole the day before?
Yes. Make and spread the sweet potato base, cover and refrigerate up to 2 days. Bake from cold at 350°F for 30 to 35 minutes, then add the marshmallows and pecans and bake 8 to 10 minutes more.
Should I boil or bake the sweet potatoes?
Boiling cubes is fastest and gives a smooth, light mash. Baking whole sweet potatoes takes longer but concentrates the flavor and makes the casserole a little richer. Both work in this recipe.
Can I use canned sweet potatoes (yams)?
Yes. Use two 29-ounce cans, drained well, and mash them. Canned yams are often packed in syrup, so cut the brown sugar to 1/4 cup and taste before adding more.
Can I freeze sweet potato casserole?
Freeze the unbaked base without toppings for up to 3 months. Thaw overnight in the fridge, bake 30 to 35 minutes, then add marshmallows and pecans and finish baking.
How do I keep the marshmallows from burning?
Add them only for the last 8 to 10 minutes and watch closely. If they brown too fast but the casserole needs more time, lay a sheet of foil loosely over the top.
🦃 Planning the big dinner? Here are all our copycat Thanksgiving side dishes, casseroles and pies in one place.
✨ Hosting this December? Round out the table with our holiday side dish ideas.
