SEO keywords: sweet potato casserole, sweet potato casserole recipe, thanksgiving side dish, mashed sweet potatoes, marshmallow-topped casserole, easy holiday sides, pecan sweet potato casserole
Warm, slightly sweet, and nostalgic — this Sweet Potato Casserole is the kind of dish that feels like a hug on a plate. Made with smooth mashed sweet potatoes, a touch of vanilla and butter, and finished with a golden marshmallow top (plus pecans if you like a crunchy contrast), it’s a classic for holiday tables and cozy family dinners alike. If you love sweet potato sides, also try these Crispy Sweet Potato Red Lentil Patties for a savory twist.
Why you’ll love this dish
This casserole hits all the comfort-food notes: creamy, lightly sweet, and kid-approved. It’s budget-friendly and uses simple pantry staples, yet it dresses up nicely for Thanksgiving or a weeknight when you want something a bit special. The marshmallow topping gives a nostalgic sweetness while optional pecans add texture and a toasty flavor.
“Perfectly smooth sweet potatoes and a golden marshmallow top — everyone asked for seconds!” — Beth, home cook
The cooking process explained
You’ll start by boiling the sweet potatoes until tender and mashing them smooth. Mix in sugar, milk, melted butter, vanilla, and beaten eggs to create a rich custardy base. Bake briefly to set, then top with mini marshmallows (and pecans if using) and return to the oven until the marshmallows are bubbly and golden. Simple staging keeps the casserole creamy inside and toasty on top.
Key ingredients
4 cups sweet potatoes, peeled and cubed, 1/2 cup sugar, 1/4 cup milk, 1/4 cup butter, melted, 1 teaspoon vanilla extract, 2 eggs, beaten, 2 cups mini marshmallows, 1/2 cup crumbled pecans (optional)
Substitution tips:
- Milk: swap with unsweetened almond milk, oat milk, or half-and-half for a richer result.
- Sugar: reduce to 1/3 cup or use a natural sweetener like maple syrup (start with 3 tablespoons).
- Pecans: walnuts or toasted almonds work if you prefer a different crunch or need a nut swap.
Directions to follow
- Preheat the oven to 350°F (175°C).
- Place sweet potatoes in a large pot, cover with water, and boil until fork-tender, about 15–20 minutes. Drain well.
- Mash the hot sweet potatoes until smooth (a potato masher or ricer works best).
- In a large bowl, stir together mashed sweet potatoes, sugar, milk, melted butter, vanilla, and beaten eggs until evenly combined and silky.
- Grease a baking dish and pour in the sweet potato mixture, smoothing the top.
- Bake for 25–30 minutes, until the center is set and the edges begin to pull away slightly from the dish.
- Remove from the oven, scatter mini marshmallows across the surface, and sprinkle pecans if using.
- Return to the oven and bake 10–15 more minutes, or until marshmallows are puffed and golden. Let rest briefly, then serve warm.
What to serve it with
Best ways to enjoy it: pair the casserole with savory mains like roast turkey or glazed ham, and balance the meal with a bright salad or green vegetable such as steamed green beans or roasted Brussels sprouts. For a brunch twist, serve alongside eggs and a crisp, acidic slaw to cut through the sweetness. If you like alternative sweet-potato sides, try these Healthy Sweet Potato Hash Browns for a crisp companion.
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place portions in a small ovenproof dish and warm at 325°F (160°C) for 10–15 minutes until heated through—this helps preserve the marshmallow topping texture. For longer storage, freeze the unbaked mashed-sweet-potato mixture (without marshmallows) in a sealed container for up to 3 months; thaw overnight in the fridge, bake as directed, then add marshmallows and finish baking.
Helpful cooking tips
- Drain potatoes thoroughly before mashing to avoid a watery casserole.
- Warm the milk slightly before stirring in for a silkier texture.
- If marshmallows brown too quickly, cover loosely with foil to prevent burning while the center finishes heating.
- Use a ricer for ultra-smooth mashed sweet potatoes—no lumps, just velvety consistency.
Different ways to try it
- Savory twist: omit marshmallows and top with a cheddar and herb breadcrumb crust.
- Spiced version: add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for warm holiday flavor.
- Vegan swap: replace butter with coconut oil, eggs with 1/4 cup + 2 tablespoons aquafaba or a commercial egg replacer, and use plant-based marshmallows.
- Lower sugar: cut the sugar and top with a streusel of oats and chopped pecans for texture instead of marshmallows.
FAQ
Q: Can I make this ahead for a holiday meal?
A: Yes — you can assemble and refrigerate the casserole (without marshmallows) up to 24 hours ahead. Bake when ready, then add marshmallows and toast before serving.
Q: How do I prevent the marshmallows from burning?
A: Watch closely during the final bake. If they brown too fast, loosely tent with foil once they reach a golden color, or use the broil setting for just 20–30 seconds while keeping the oven door slightly open and watching constantly.
Q: Can I use canned sweet potatoes?
A: You can, but drain them thoroughly and mash to remove excess liquid. Fresh potatoes usually give the best texture and flavor.
Internal link suggestions (anchor text only):
Crispy Sweet Potato Red Lentil Patties
Healthy Sweet Potato Hash Browns
Sweet Potato Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Warm and slightly sweet, this Sweet Potato Casserole features smooth mashed sweet potatoes topped with golden marshmallows and optional pecans, making it a classic Thanksgiving side dish.
Ingredients
- 4 cups sweet potatoes, peeled and cubed
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 2 cups mini marshmallows
- 1/2 cup crumbled pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Place sweet potatoes in a large pot, cover with water, and boil until fork-tender, about 15–20 minutes. Drain well.
- Mash the hot sweet potatoes until smooth.
- In a large bowl, stir together mashed sweet potatoes, sugar, milk, melted butter, vanilla, and beaten eggs until evenly combined.
- Grease a baking dish and pour in the sweet potato mixture, smoothing the top.
- Bake for 25–30 minutes, until set and edges begin to pull away from the dish.
- Remove from the oven, scatter marshmallows across the surface, and add pecans if using.
- Return to the oven and bake for an additional 10–15 minutes, or until marshmallows are puffed and golden. Let rest briefly, then serve warm.
Notes
For a vegan version, replace butter with coconut oil, eggs with aquafaba or a commercial egg replacer, and use plant-based marshmallows.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg