When my family first asked for sweet potato casserole, it caught me by surprise. I hadn’t thought of this dish as a request-getter—just a cozy side I’d bring out during the holidays. But one chilly evening, my youngest declared it their favorite part of the meal and asked if I could make it again soon. That simple moment made me realize how much sweet potato casserole brings my family together. It’s more than just a dish; it’s a memory maker.
From that evening on, sweet potato casserole became a regular on our table. Not just holiday fare, it turned into a wholesome, comforting dish for weeknight dinners and special occasions alike. Even my picky eaters found something to love in the creamy sweet potatoes crowned with a toasted pecan topping sweet potato bake.
Making this sweet potato casserole became a joyful routine. I learned how to balance the sweetness, how to get the marshmallow topping just right without burning, and how to make the perfect pecan topping sweet potato that adds a satisfying crunch. What surprises me most is how this sweet potato dish sparks conversation and laughter around our table, making every meal feel a little warmer and a lot more special.
If you’re searching for a recipe that will bring your family closer, this sweet potato casserole is a wonderful place to start. It’s a holiday casserole recipe that’s as heartwarming as it is tasty. With every spoonful, you’re inviting your family to share joy, comfort, and a few smiles. Give this recipe a try, and I’m sure it will become a family favorite in your home too.
For another take on a beloved sweet potato casserole, you might want to check out this Southern Maple Sweet Potato Casserole from MomsGate. It’s got a lovely twist that makes for a great alternative or addition to your holiday table.
What You’ll Need
Here’s a list of simple ingredients for making the best sweet potato casserole. Trust me, this sweet potato casserole ingredient list keeps things simple without sacrificing flavor!
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups mini marshmallows (for marshmallow sweet potato casserole topping)
- 1 cup chopped pecans (for pecan topping sweet potato bake)
- 1/3 cup brown sugar (for pecan topping)
- 1/4 cup all-purpose flour (to bind the pecan topping)
- 2 tablespoons unsalted butter, cold and cut into small pieces (for pecan topping)
You’ll find everything for this sweet potato casserole at your regular grocery store, from fresh sweet potatoes to pantry staples like vanilla and sugar. For the best sweet potato casserole, I recommend using freshly mashed sweet potatoes rather than canned; their natural sweetness and texture make a huge difference.
If you want to swap the milk for a dairy-free option, almond or oat milk works just fine without changing the flavor much. My family prefers when I use salted butter in our sweet potato casserole, but unsalted gives you more control over seasoning, which I love.
A little tip: When baking the pecan topping, cutting the cold butter into the flour and brown sugar until crumbly is the secret to that perfect, crunchy texture in this holiday casserole recipe. Preparing the sweet potatoes and toppings ahead can make the actual cooking time go way smoother if you’re juggling a busy schedule.
How to Make It
Making this sweet potato casserole is much easier than it looks, and you’ll feel proud every time it comes out of the oven golden and bubbling. Here’s a step-by-step guide to keep you on track:
- Preheat your oven to 350°F (175°C). This sweet potato casserole typically takes about 30-40 minutes to bake, so you’ll have plenty of time to get other meal prep done.
- Prepare the sweet potatoes. If you haven’t pre-mashed, peel and boil sweet potatoes until tender, then mash until smooth. I used to skip this step and rely on canned sweet potatoes, but fresh makes all the difference for flavor and texture.
- Mix the sweet potato base. In a large bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, milk, melted butter, vanilla extract, cinnamon, and salt. Stir everything until smooth and well combined.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Don’t worry if it looks liquidy; it firms up as it bakes.
- Prepare the pecan topping. In a separate bowl, mix the chopped pecans, brown sugar, all-purpose flour, and cold butter pieces. Use your fingers or a fork to crumble the butter throughout until it looks like coarse crumbs.
- Sprinkle the pecan topping evenly over the sweet potato layer. This pecan topping sweet potato bake is part of what makes this casserole so popular at family meals.
- Bake your casserole in the preheated oven for about 25 minutes. The topping will turn golden and crispy, and the filling should be hot and bubbly.
- Add the marshmallows. For the last 5 minutes of baking, scatter mini marshmallows across the top if you’re making the marshmallow sweet potato casserole version. Keep a close eye so they brown perfectly without burning.
- Remove from oven and let cool slightly before serving. Your kitchen will smell amazing while this sweet potato casserole cooks — a tempting scent that brings everyone closer to the table.
Here’s where I used to mess up my sweet potato casserole: I’d add the marshmallows too soon and end up with blackened edges. Now I wait until the last minutes, and it’s always a hit. Don’t worry if your sweet potato casserole looks a little cracked on top; it just means it’s perfectly baked.
If you’re looking for a slightly different style, Sweet Potato Casserole {with Marshmallows} – Spend With Pennies has a classic sweet potato casserole with marshmallows recipe that many home cooks enjoy for inspiration.
Serving Ideas
Everyone reaches for seconds when this sweet potato casserole comes out with its warm, inviting aroma and those crispy pecans topping the creamy sweet potatoes. This sweet potato casserole is perfect for those nights when you want something really satisfying and comforting.
Pair it with roasted turkey or grilled chicken for a hearty family dinner or serve it alongside brisket or ham during holiday celebrations. The hint of cinnamon and buttery pecans balance nicely with savory mains.
For presentation, I like to serve the casserole in a pretty ceramic dish straight from the oven, letting the golden pecan topping and toasted marshmallows be the star. Sprinkling a few extra pecans on top before serving adds a little sparkle.
Got leftovers? Sweet potato casserole reheats well. Cover and warm in the oven at 325°F until heated through, or microwave individual portions. Leftovers make a great addition to lunchboxes or an easy side for the next day’s meal.
If you want to try something a little different, adding orange zest or a splash of maple syrup to the sweet potato base adds a citrusy twist that my kids surprisingly love. You could also swap the pecan topping for a streusel version, combining oats, brown sugar, and butter for a different texture. Sweet Potato Casserole with Marshmallows and Streusel from Celebrating Sweets is fantastic for those who like variety.
People have told me that this sweet potato dish reminds them of holiday dinners at their grandparents’ homes, making it a wonderful way to weave family stories and new memories together. If your family enjoys this, they’ll also enjoy pairing it with a cozy bowl of Kielbasa Potato Soup or Crock Pot Crack Potato Soup from MomsGate — both comfort foods that brighten up mealtime.
Your Questions Answered
Can I make this sweet potato casserole ahead of time?
Absolutely. You can prepare the sweet potato mixture and pecan topping the day before, then cover and refrigerate. When ready, spread the topping and bake as directed. Adding marshmallows is best right before the final few minutes of baking to get that perfect golden finish.
What if I don’t have marshmallows for my sweet potato casserole?
No worries at all! The pecan topping sweet potato bake is delicious on its own, offering that crunch without the marshmallow sweetness. You can also use mini coconut flakes or a sprinkling of cinnamon sugar for a different twist.
How do I store leftover sweet potato casserole?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. The topping might lose some crunch, but the flavors stay rich and comforting.
Can I freeze sweet potato casserole?
Yes, for up to 2 months. Freeze before baking in an oven-safe dish covered tightly with foil. Thaw overnight in the fridge before baking. Add marshmallows fresh before the last 5 minutes of baking so they don’t get hard or browned odd.
What sweet potatoes work best?
I recommend using orange-fleshed sweet potatoes for their natural sweetness and creamy texture. These deliver the best results in a sweet potato casserole.
Can I make this recipe dairy-free or vegan?
You can substitute plant-based milk and vegan butter to make this a dairy-free sweet potato casserole. For a vegan version, try using flax eggs (flaxseed meal mixed with water) instead of eggs. The texture might be slightly different, but it’s still tasty and family-friendly.
What’s the best way to prevent marshmallows from burning?
Add marshmallows toward the end of baking time—about 3-5 minutes prior to taking your casserole out. Watch closely and remove as soon as they turn golden. Some cooks like to broil for 1-2 minutes, but keep an eye to avoid blackening.
If you want more tips, Spend With Pennies offers great advice on their sweet potato casserole with marshmallows page, and Chef Billy Parisi’s Facebook shares a lovely sweet potato casserole with pecan and marshmallow streusel that’s worth checking out!
The Final Word
This sweet potato casserole has earned its spot in my recipe collection because it delivers on comforting flavor and family-friendly ease every time. From the creamy mashed sweet potatoes to the crunchy pecan topping sweet potato bake and the gooey marshmallow sweet potato casserole topping, it’s a dish that appeals to all ages and tastes.
My Sweet Potato Casserole Tips:
- Always use freshly mashed sweet potatoes for the best texture
- Add marshmallows only at the end of baking to prevent burning
- Don’t skip the pecan topping; it adds a crunch that takes this dish up a notch
I’ve tried variations like adding a splash of maple syrup, mixing in orange zest, and even using a streusel topping in place of pecans. Each version has its fans in my family—my husband loves the classic pecan topping, while my kids adore the marshmallow sweet potato casserole style.
I encourage you to make this recipe your own, adjusting ingredients to suit your family’s tastes. There’s nothing like a warm, delicious sweet potato casserole to bring everyone together around the table. I hope your family loves it as much as mine does.
If you want a Southern spin on this classic, check out the Southern Maple Sweet Potato Casserole on MomsGate. And for more cozy meal ideas to pair with your casserole, take a look at the Kielbasa Potato Soup or Crock Pot Crack Potato Soup, both perfect complements to a family-friendly meal.
For additional recipes and inspiration, here are some helpful links to enjoy:
Sweet Potato Casserole {with Marshmallows} – Spend With Pennies
Sweet Potato Casserole with Marshmallows and Streusel – Celebrating Sweets
Sweet Potato Casserole with Pecan and Marshmallow Streusel – Chef Billy Parisi Facebook
This sweet potato casserole is a go-to that I know you’ll come back to again and again. Enjoy every warm bite and the memories made around your table!
Sweet Potato Casserole
This Sweet Potato Casserole is a comforting, naturally sweet side dish featuring creamy mashed sweet potatoes topped with a crunchy, buttery pecan streusel.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 4 cups mashed sweet potatoes (about 4 medium sweet potatoes)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/3 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, softened (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla extract, cinnamon, and salt. Mix until smooth.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine chopped pecans, brown sugar, flour, and softened butter. Mix until crumbly.
- Sprinkle the pecan mixture evenly over the sweet potato layer.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Remove from oven and let cool slightly before serving.
Notes
For extra flavor, try adding a splash of orange juice or a pinch of nutmeg to the sweet potato mixture before baking.