Sweet Potato Casserole Recipe

Sweet Potato Casserole with Marshmallows is a classic Thanksgiving side dish with all the flavors of fall. It’s creamy, buttery and rich, made with brown sugar and cinnamon and topped with ooey-gooey marshmallows!

When I was a kid, I couldn’t yet appreciate the flavors of a good sweet potato casserole recipe. I would casually pick away the marshmallow topping, but to actually put the orange stuff in my mouth was just not going to happen.

To take that casserole completely over the top, I’ve added a few things to sweeten it up and make it extra creamy. This is the best Sweet Potato Casserole recipe, and the only one that I will eat!

Sweet Potatoes are available year round in most places, but in abundance during the fall and early winter.

1. Prep the sweet potatoes: Prepare the potatoes by peeling and boiling them in a large pot per the recipe below.
2. Mash: Mash with butter, cinnamon, and sugar. Spread the sweet potato mixture into a baking dish.
3. Bake: Top with marshmallows & pecans and bake until golden. So easy.

The Best Sweet Potato Casserole

This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.

Total: 0 45min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 369, Fat 21g, Saturated Fat 9g, Carbohydrate 43g, Fiber 3g, Sugar 24g, Protein 5g, Cholesterol 79mg, Sodium 248mg

Ingredients:

• 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
• 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
• 1/2 cup milk
• 1/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 stick (4 tablespoons) unsalted butter, melted
• 1/4 teaspoon kosher salt
• 3/4 cup chopped pecans

Instruction:

1. For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
2. For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
3. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
4. For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

Sweet Potato Casserole

My Sweet Potato Casserole with marshmallows recipe is a classic Thanksgiving side dish with fresh sweet potatoes, brown sugar and cinnamon.

Prep: 15min

Total: 55min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 73 g, Protein 4 g, Fat 4 g, Saturated Fat 3 g, Cholesterol 12 mg, Sodium 307 mg, Fiber 5 g, Sugar 43 g, calories 340 kcal, servingSize 1 serving

Ingredients:

• 3 pounds sweet potatoes (peeled and roughly cubed)
• 1 cup brown sugar
• 3 tablespoons butter (melted)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup milk (as up to 1 cup for desired consistency)
• 2 cups mini marshmallows
• Toasted Pecans for garnish (optional)

Instruction:

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of salted water to a boil. Reduce heat to medium-low and boil sweet potatoes until fork tender; about 20 minutes. Drain.
3. Mash the sweet potatoes with a potato masher until smooth. (Use a hand mixer if you want absolutely smooth with no lumps).
4. Stir in brown sugar, butter, cinnamon and salt until well combined. Add the milk a small amount at a time to reach desired consistency.
5. Spray an 11-inch x 7-inch (medium sized) casserole baking dish with nonstick cooking spray. Spread sweet potatoes evenly in the prepared casserole dish and top with a layer of the marshmallows.
6. Bake for 20-25 minutes or until marshmallows are golden brown.
7. Allow to cool for 5-10 minutes before serving. Garnish with toasted pecans.

Loaded Sweet Potato Casserole

Sweet Potato Casserole is the perfect holiday casserole seasoned with warm spices, and brown sugar, and topped with toasted pecans and mini marshmallows.

Prep: 30min

Total: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 783 kcal, Carbohydrate 103 g, Protein 8 g, Fat 40 g, Saturated Fat 15 g, Cholesterol 95 mg, Sodium 458 mg, Fiber 9 g, Sugar 57 g, servingSize 1 serving

Ingredients:

• 3 lbs sweet potatoes (peeled and diced)
• 1/2 cup brown sugar
• 1 cup pecans (chopped and toasted)
• 2 large eggs (lighly beaten)
• 1/2 cup milk (room temperature)
• 1/4 cup unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter (softened)
• 1 tablespoon cinnamon
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1 cup pecans (toasted and chopped)
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/4 cup unsalted butter (melted)
• 1 1/2 cup mini marshmallows

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Butter or spray with baking spray a 9×13-inch casserole or baking dish. Set aside.’, ‘name’: ‘prep a baking pan’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add 2 cups of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool, and roughly chop.’, ‘name’: ‘roast the pecans’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-0-2’}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Cook the Potatoes:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Peel, cube, and wash sweet potatoes. Add the cubed potatoes to a dutch oven or large saucepan. Cover with water and bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.’, ‘name’: ‘cook the potatoes’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Drain cooked sweet potatoes, mash, and set aside to cool off a bit.’, ‘name’: ‘drain’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-1-1’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Cinnamon Filling:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘While the potatoes are cooking, in a small bowl, using a fork mix together the softened butter, flour, sugar, and cinnamon until soft crumbs form. Set aside.’, ‘name’: ‘make the cinnamon filling’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-2-0’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Pecan Topping:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine all the ingredients from the “Pecan Topping” section except marshmallows. Stir and set aside.’, ‘name’: ‘make the topping’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-3-0’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘Sweet Potato Layer:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combined the slightly cooled mashed potatoes with the ingredients from the “For the Potatoes” section: brown sugar, melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon, and nutmeg. Stir to combine until smooth.’, ‘name’: ‘make the sweet potato filling’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-4-0’}]}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘Assembling the Casserole:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add half of the mashed sweet potato mix to the prepared pan, distribute evenly and smooth the top with a spatula.’, ‘name’: ‘assemble’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-5-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes.’, ‘name’: ‘assemble’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-5-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the remaining sweet mashed potato filling, distribute evenly and smooth the top with a spatula.’, ‘name’: ‘smooth the top’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-5-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the Pecan Filling mixture on top of the mashed potatoes.’, ‘name’: ‘add the filling’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-5-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the mini marshmallows if using them.’, ‘name’: ‘add marshmallows’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-5-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle the remaining Cinnamon Filling mixture on top.’, ‘name’: ‘add the filling’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-5-5’}]}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Bake:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Bake for 30 minutes, until the filling is hot and the topping has browned.’, ‘name’: ‘bake’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-6-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If the marshmallow starts to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, careful to not touch the toppings.’, ‘name’: ‘cover’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-6-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve warm.’, ‘name’: ‘serve’, ‘url’: ‘https://sweetandsavorymeals.com/sweet-potato-casserole-recipe/#wprm-recipe-15282-step-6-2’}]}

Sweet Potato Casserole Recipe with Pecan Topping

Creamy, comforting, and simple sweet potato casserole with a crunchy pecan crumble on top. Texture and flavors are spot on!

Prep: 40min

Total: 1h30min

Yield: 8

Ingredients:

• 2 pounds (908g) sweet potatoes, peeled (about 5 small/medium)
• 1/3 cup (72g) unsalted butter, melted
• 1/2 cup (100g) packed light or dark brown sugar (I prefer dark)
• 2 large eggs, beaten
• 1/2 cup (120ml) half-and-half or heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/3 cup (41g) all-purpose flour (spoon & leveled)
• 1/2 cup (100g) packed light or dark brown sugar (I prefer dark)
• 1/2 teaspoon ground cinnamon
• 1/3 cup (72g) unsalted butter, melted
• 1 and 2/3 cups (210g) pecan halves or chopped pecans
• optional: fresh rosemary or thyme, and sea salt for garnish

Instruction:

1. Place the sweet potatoes in a large pot or dutch oven and cover them completely with water. Bring water to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender. Drain the water and allow the sweet potatoes to cool for 15 minutes.
2. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan (or a similar size casserole dish, or a 12-inch oven-safe skillet). Set aside.
3. Place the cooked sweet potatoes in a large mixing bowl. Using a handheld or stand mixer, beat the potatoes until relatively smooth—I like to leave some chunks for texture. For your reference, you will have about 4 cups of mashed sweet potatoes. Add the butter, brown sugar, beaten eggs, half-and-half, vanilla, and salt. Spoon/pour the mixture into prepared pan.
4. In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Using a rubber spatula, fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
5. Bake for 30–40 minutes or until golden brown on top. Allow to cool for 5 minutes, then top with a little fresh thyme or rosemary and a sprinkle of sea salt. Serve warm.

Sweet Potato Casserole