Sweet Potato Casserole Recipe

This baked Sweet Potato Casserole Recipe blends creamy mashed yams, a crunchy pecan streusel, and gooey marshmallow clouds for a festive, comforting side dish.

Sweet Potato Casserole is that warm hug of a side dish we crave every Thanksgiving, yet it’s great at any family gathering. Creamy sweet potatoes—rich in vitamin A and dietary fiber—mingle with brown sugar and warming spices, then get dressed up in a buttery pecan streusel and mini marshmallows that toast to golden perfection. You know what? According to a 2024 survey by the National Restaurant Association, about 85% of home cooks serve sweet potato casserole at holiday dinners—no surprise there. I first tasted this at my grandmother’s Sunday potluck in North Carolina, where she’d heap it onto dinner plates next to glazed ham. Today, I’m passing the tradition on to you, along with a few data-driven tips for extra creaminess and flavor.

Why You’ll Love This Recipe

• Crowd-pleasing Thanksgiving side that doubles as dessert
• Packed with vitamin A–rich sweet potatoes for a healthy boost
• Brown sugar and cinnamon deliver cozy, nostalgic flavor
• Pecan streusel adds crunchy contrast to silky mash
• Mini marshmallows caramelize perfectly under the broiler
• Easy prep with common kitchen tools—no special gadgets needed
• Make-ahead friendly: assemble, chill, then bake whenever you’re ready
• Customizable toppings: gluten-free flour or vegan butter swaps welcome

Ingredients

• 4 large sweet potatoes (about 2 lbs), peeled and cut into 1½-inch chunks (choose firm, bright orange roots)
• ½ cup whole milk (or almond milk for dairy-free option)
• 4 tbsp unsalted butter, softened (Kerrygold adds lush flavor)
• ⅓ cup light brown sugar, packed (dark brown for deeper molasses notes)
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon; ¼ tsp freshly grated nutmeg
• Pinch of fine sea salt
• 1½ cups mini marshmallows (optional: use vegan marshmallows)
• For the pecan streusel:
– ½ cup chopped pecans, toasted (toast on a sheet pan at 350°F for 5 minutes)
– ⅓ cup all-purpose flour (gluten-free blend works too)
– ¼ cup melted butter (or coconut oil)
– ⅓ cup brown sugar
– Pinch of salt

Directions

1. Preheat your oven to 350°F with a rack in the center—let it warm while you work.
2. Boil the sweet potato chunks in a large pot of lightly salted water until fork-tender (about 15–18 minutes); drain well. Pro tip: overdraining prevents watery mash.
3. In the warm pot, mash potatoes with a potato masher or Cuisinart stick blender, adding milk, butter, brown sugar, vanilla, spices, and salt. Stir until silky—taste and adjust sweetness.
4. Transfer the mash into a buttered 9×13-inch baking dish, smoothing the top with a spatula. If the surface looks dull, a quick spray of cooking oil helps toppings cling.
5. Whisk streusel ingredients in a bowl: flour, brown sugar, toasted pecans, melted butter, and salt form coarse crumbs—sprinkle evenly over the sweet potatoes.
6. Bake for 25 minutes, until streusel is lightly browned and filling bubbles at the edges—listen for that gentle sizzle.
7. Scatter mini marshmallows over the hot casserole and switch the oven to broil (low setting) for 2–3 minutes, watching closely so they puff and turn golden but don’t burn.
8. Let it rest 5 minutes before serving so flavors meld; marshmallow peaks will deflate slightly into glossy puffs.

Servings & Timing

Yield: serves 8–10 as a side dish
Prep Time: 20 minutes
Cook Time: 30 minutes (plus 3 minutes broiling)
Total Time: about 55 minutes

Variations

• Swap marshmallows for a sprinkle of coconut flakes and toasted almonds.
• Stir in 4 oz cream cheese for ultra-luxe creaminess.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Use gluten-free flour and vegan butter to suit dietary needs.
• Fold in ½ cup dried cranberries or chopped apples for a fruity twist.
• Top with store-bought granola instead of streusel for a cereal-inspired crunch.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap tightly and freeze for up to one month—thaw overnight in the fridge. Reheat in a 325°F oven for 15–20 minutes (covered) or microwave individual portions, stirring halfway to warm through. For a make-ahead feast, assemble the casserole through Step 5, cover, and refrigerate for up to a day; bake just before dinner and add marshmallows at the end.

Notes

• Testing doneness: poke sweet potatoes with a fork—it should slide in without resistance.
• Avoid lumps by mashing while potatoes are still hot.
• If your casserole looks too loose, bake an extra 5–10 minutes before adding marshmallows.
• For deeper sweetness, swap half the brown sugar for maple syrup.
• Leftover mash makes morning muffins or pancake batter creamy and tender.

FAQs

Q: Can I substitute yams for sweet potatoes?
A: Yes—“yams†sold in U.S. stores are often sweet potatoes; any soft orange-fleshed variety works.

Q: How do I keep the marshmallows from burning?
A: Keep the broiler on low, watch for 2 minutes, and slide the rack one level down if they brown too fast.

Q: Can I make this gluten-free?
A: Absolutely—just swap the flour in the streusel for a 1:1 gluten-free blend.

Q: What’s the best way to reheat without soggy topping?
A: Reheat covered at 325°F, then uncover for the last 5 minutes to crisp up the streusel.

Q: Is there a sugar-free option?
A: Use a sugar substitute like coconut sugar or monk fruit blend, though texture may vary slightly.

Q: Can I add vegetables?
A: You could stir in grated carrots or parsnips, but reduce the milk slightly to keep texture smooth.

Q: How far ahead can I prep?
A: You can mash and assemble a day ahead—just wait to bake and add marshmallows until serving day.

Q: Any tips for vegan diets?
A: Swap dairy butter for vegan butter and use plant-based milk and marshmallows for a cruelty-free twist.

Conclusion

Creamy, sweet, and crowned with crunchy pecans and melty marshmallows, this Sweet Potato Casserole Recipe is your ticket to a show-stopping side for Thanksgiving or any cozy gathering. Give it a try, then share your tweaks and photos below—I can’t wait to see your twist on this comfort food classic. And if you loved this, pin it or browse my Green Bean Casserole and Pumpkin Pie Bars for more holiday inspiration!