Sweet potato casserole is a classic holiday dish that combines creamy, mashed sweet potatoes with a buttery, crunchy topping. Whether topped with a pecan streusel or gooey marshmallows, this dish delivers the perfect balance of sweetness and texture. It’s a must-have for Thanksgiving, Christmas, or any special gathering.
Why You’ll Love This Recipe
- Rich and creamy texture – The smooth sweet potatoes contrast beautifully with the crunchy topping.
- Perfectly balanced flavors – A blend of sweetness, warm spices, and buttery goodness.
- A holiday favorite – This dish is a staple on Thanksgiving and Christmas tables.
- Customizable toppings – Choose between a classic pecan streusel or marshmallow topping.
- Make-ahead friendly – Prepare in advance for stress-free holiday cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sweet Potato Base:
- Sweet potatoes
- Butter
- Brown sugar
- Eggs
- Vanilla extract
- Cinnamon
- Nutmeg
- Heavy cream or milk
- Salt
For the Topping:
Pecan Streusel Option:
- Brown sugar
- Flour
- Butter
- Chopped pecans
Marshmallow Topping Option:
- Mini marshmallows
Directions
- Prepare the sweet potatoes – Peel, chop, and boil sweet potatoes until fork-tender. Drain and mash.
- Make the filling – In a bowl, mix mashed sweet potatoes with butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, cream, and salt until smooth.
- Transfer to baking dish – Spread the mixture evenly into a greased casserole dish.
- Prepare the topping –
- For pecan streusel, mix brown sugar, flour, melted butter, and pecans. Sprinkle over the casserole.
- For marshmallow topping, add mini marshmallows on top.
- Bake – Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until bubbly and golden brown.
- Serve warm and enjoy!
Servings and Timing
- Servings: 8-10
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Add a crunchy twist – Mix chopped pecans or walnuts into the sweet potato base.
- Maple flavor – Use maple syrup instead of brown sugar for a deeper sweetness.
- Savory version – Reduce sugar and add a sprinkle of parmesan or cheddar cheese.
- Vegan option – Use coconut milk, dairy-free butter, and a flax egg substitute.
- Bourbon twist – Add a splash of bourbon for a rich, smoky flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Warm in a 350°F oven for 15-20 minutes or microwave individual portions for 30-60 seconds.
FAQs
Can I make this ahead of time?
Yes! Prepare the casserole up to 2 days in advance, store it in the fridge, and bake when ready.
Should I use fresh or canned sweet potatoes?
Fresh sweet potatoes provide the best flavor and texture, but canned can work in a pinch.
Can I use a different type of sugar?
Yes, maple syrup, honey, or coconut sugar can be used instead of brown sugar.
What’s the best way to mash sweet potatoes?
A potato masher works well, but for an ultra-smooth texture, use a hand mixer or food processor.
How do I prevent the casserole from being too runny?
Avoid overcooking the sweet potatoes in water, and don’t add too much liquid.
Can I make this without eggs?
Yes, substitute with a flax egg or omit them for a slightly denser texture.
Can I mix both toppings?
Absolutely! Sprinkle pecan streusel first, then add marshmallows in the last 10 minutes of baking.
What size baking dish should I use?
A 9×13-inch dish works best for this recipe.
Can I use regular potatoes instead?
For a similar texture, try using butternut squash or pumpkin instead of sweet potatoes.
How can I make this dish healthier?
Reduce the sugar, use unsweetened almond milk, and skip the marshmallows.
Conclusion
This sweet potato casserole is the ultimate holiday side dish, combining creamy sweet potatoes with a deliciously crunchy or gooey topping. Whether you choose pecan streusel, marshmallows, or both, it’s sure to be a hit at any gathering. Enjoy the rich flavors and comforting warmth of this classic dish!
Print
Best Sweet Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American, Southern
Description
This Sweet Potato Casserole is rich, creamy, and topped with a crunchy pecan streusel! Perfect for Thanksgiving or any holiday meal, this dish balances sweet and buttery flavors with warm spices and a crisp topping. Whether you prefer marshmallows, pecans, or both, this classic side dish is always a hit!
Ingredients
For the Sweet Potato Filling:
- 4 large sweet potatoes (about 3 lbs), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup whole milk (or heavy cream)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
For the Pecan Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, melted
- 3/4 cup chopped pecans
Optional Marshmallow Topping:
- 2 cups mini marshmallows
Instructions
Step 1: Cook the Sweet Potatoes
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil the sweet potatoes in a large pot of salted water for 15–20 minutes until fork-tender.
- Drain and mash until smooth.
Step 2: Make the Sweet Potato Mixture
- In a large bowl, mix mashed sweet potatoes, melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour into the prepared baking dish.
Step 3: Make the Pecan Streusel
- In a small bowl, mix brown sugar, flour, cinnamon, melted butter, and pecans until crumbly.
- Sprinkle evenly over the sweet potato mixture.
Step 4: Bake
- Bake uncovered for 25 minutes.
Step 5: Add Marshmallows (Optional)
- If using marshmallows, sprinkle them over the top and bake for 5–10 more minutes until golden brown.
Step 6: Serve & Enjoy
- Let cool slightly, then serve warm. Enjoy!
Notes
- Make Ahead: Prepare the casserole up to 2 days in advance, store in the fridge, and bake before serving.
- No Pecans? Swap for walnuts or leave them out for a nut-free version.
- Creamier Texture: Use heavy cream instead of milk for extra richness.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.