Sweet Potato Casserole

Why You’ll Love This Recipe

This casserole offers the perfect mix of textures and flavors—silky smooth sweet potatoes, a hint of cinnamon and vanilla, and a golden, crunchy topping made with brown sugar and pecans. It’s easy to make, can be prepared ahead of time, and works as both a side dish and a dessert-like treat. It brings warmth, nostalgia, and comfort to any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sweet potato base:
sweet potatoes
unsalted butter
brown sugar
eggs
milk or cream
vanilla extract
ground cinnamon
salt

For the topping:
brown sugar
all-purpose flour
chopped pecans
unsalted butter (melted)
(optional) mini marshmallows

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Peel and cut sweet potatoes into chunks. Boil in a large pot until fork-tender, about 15–20 minutes. Drain and mash until smooth.
3. In a large bowl, combine mashed sweet potatoes with butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt. Mix until well blended.
4. Spread the sweet potato mixture evenly in the prepared baking dish.
5. In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly. Sprinkle evenly over the sweet potato mixture.
6. (Optional) Add a layer of mini marshmallows on top or reserve them to add halfway through baking.
7. Bake for 30–35 minutes, or until the topping is golden brown and the filling is heated through. If using marshmallows, broil for the last 2–3 minutes until lightly browned.
8. Let cool slightly before serving.

Servings and timing

Serves 8–10
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Nut-free version: Omit the pecans or use rolled oats or crushed graham crackers for crunch.
• Marshmallow-only topping: Skip the pecan topping and use just marshmallows for a sweeter, fluffier version.
• Savory twist: Reduce the sugar and spices, and add rosemary or thyme for a more savory side.
• Vegan option: Use plant-based butter, almond milk, and flax eggs as substitutes.
• Make-ahead: Prepare the base and topping separately, refrigerate, and assemble just before baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave individual servings.
To freeze, let the casserole cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I make sweet potato casserole ahead of time?

Yes! Prepare the filling and topping separately. Refrigerate for up to 24 hours and assemble right before baking.

Can I use canned sweet potatoes?

Yes, canned sweet potatoes or yams can be used—just be sure to drain and mash them well before mixing.

What’s the difference between sweet potatoes and yams?

In most grocery stores, they’re labeled interchangeably, but true yams are different. Sweet potatoes are orange-fleshed, creamy, and perfect for this recipe.

Can I skip the eggs?

Eggs help bind the casserole, but you can substitute with flax eggs or leave them out for a slightly looser texture.

Is this dish very sweet?

Yes, it’s sweet and dessert-like. You can adjust the sugar to your taste or make a more savory version.

How do I keep the topping crispy?

Bake uncovered and avoid over-mixing the crumb topping. Add marshmallows toward the end if using, to prevent them from melting too much.

What’s the best sweetener to use?

Brown sugar adds great flavor, but you can use maple syrup or coconut sugar as alternatives.

Can I make this in a smaller dish?

Yes, just adjust baking time slightly depending on the thickness of the filling.

Is it okay to double the recipe?

Absolutely. Use a larger dish or two pans, and bake a little longer if needed.

What can I serve this with?

It pairs beautifully with roasted turkey, ham, chicken, or as part of a holiday spread.

Conclusion

Sweet Potato Casserole is a comforting, crowd-pleasing classic that brings warmth and sweetness to any meal. Whether topped with crunchy pecans, gooey marshmallows, or both, it’s a dish that tastes like tradition and feels like home. Make it for the holidays or any time you need a little extra comfort on your plate.

Sweet Potato Casserole

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Sweet Potato Casserole is a creamy, comforting side dish made with mashed sweet potatoes, warm spices, and a buttery pecan topping—perfect for holidays or cozy dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8–10 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1/3 cup milk or cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Topping:
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter, melted
• 1–2 cups mini marshmallows (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Boil sweet potatoes in a large pot of water for 15–20 minutes, until fork-tender. Drain and mash until smooth.
3. In a large bowl, mix mashed sweet potatoes with butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt until well combined.
4. Spread the sweet potato mixture evenly in the prepared baking dish.
5. In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
6. Sprinkle the topping evenly over the sweet potatoes.
7. (Optional) Add mini marshmallows on top or add them halfway through baking.
8. Bake for 30–35 minutes, until the topping is golden and the casserole is heated through.
9. If using marshmallows, broil for the last 2–3 minutes until browned. Let cool slightly before serving.

Notes

• Use canned sweet potatoes for convenience, just drain well.
• Add marshmallows at the end to prevent over-melting.
• Make ahead by prepping the base and topping separately and assembling before baking.

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 18g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 60mg