Sweet Potato Casserole
This comforting Sweet Potato Casserole is a traditional side dish for Thanksgiving and Christmas dinner in my house. I season it with warm spices, fill it with brown sugar and cinnamon, and top it with a sweet streusel, toasted pecans, and marshmallows. It is truly loaded with all the good stuff you should not miss on your holiday table this season.
I know there are many versions of this casserole out there, but my recipe is unique because it is made the same way my grandma and mom used to make it. I took everything they taught me and poured it into this traditional dish that has been in my family for generations. It is creamy, rich, and comforting, much like my crockpot sweet potato casserole, and my family always drools over it as soon as it comes out of the oven during the holiday season.
Table of contents
And guess what my secret is to make it amazingly delicious? A brown sugar cinnamon filling; a sweet mid-layer of spiced flavor I decided to add. And that is not all! The crunchy pecan streusel topping paired with gooey marshmallows, oh…my! It is definitely another highlight. The beauty about this Thanksgiving side dish is that you can make it a few days in advance and refrigerate it. Just assemble it, wrap it tightly in plastic wrap, and bake it when you are ready. I really hope you enjoy the deliciousness of my sweet potato casserole this season because once you try it, you will want to make it all year long!
Why you will love this recipe
- Family favorite comfort dish: This sweet potato casserole has been in my family for generations. It is not just another generic sweet potato casserole you see online, so it is definitely a must-try.
- Perfect balance of texture and flavor: The smooth sweet potato filling, the buttery brown sugar cinnamon layer, and the crunchy pecan streusel with marshmallows make each spoonful so satisfying.
- Make-ahead friendly: I love that I can assemble this casserole a few days before Thanksgiving or Christmas, refrigerate it, and just bake it when I am ready. It saves time during busy holiday cooking.
- Crowd-pleasing holiday side: This dish is a must-have for any Thanksgiving or Christmas table. It pairs perfectly with turkey, ham, and all the other classic holiday sides, and there is never a single scoop left!
What you will need
For the potatoes:
- Sweet potatoes and dairy: I use organic sweet potatoes mixed with melted butter, milk, and eggs to make the base creamy and smooth.
- Sweeteners and flavoring: Brown sugar, vanilla extract, and a touch of salt add warmth and balance the sweetness.
- Spices: Cinnamon and nutmeg give the casserole that classic fall aroma and comforting flavor.
- Toppings: Chopped pecans add crunch and a nutty finish that pairs perfectly with the creamy filling.
Cinnamon filling:
- Cinnamon and brown sugar: I use rich cinnamon and dark brown sugar for a caramel flavor.
- Butter and flour: Softened butter adds creaminess, while flour helps bring everything together for the perfect streusel texture.
Pecan topping:
- Pecans and brown sugar: I toss chopped pecans in brown sugar for a sweet and caramel-like crunch on top.
- Butter and flour: Melted butter and flour help the topping stick together and bake into a golden layer.
- Mini marshmallows: I sprinkle these on top so they melt into a soft, gooey, sweet finish my family loves.
How to make
I recommend watching my video tutorial in the recipe card since it walks you step by step through the cooking process. Here is a quick overview of the main steps:
Preheat and roast pecans: I start by preheating the oven to 350 degrees F and greasing my casserole dish with butter or non-stick spray. While the oven heats, I spread the pecans on a cookie sheet and roast them for a few minutes until fragrant, keeping a close eye so they do not burn. Then I let them cool before chopping.
Cook the sweet potatoes: Then, I peel, cube, and clean the sweet potatoes, then place them in a large pot with just enough water to cover. I bring them to a boil and let them simmer for about 15 minutes until fork-tender. After that, I drain the water, mash the potatoes in a large bowl, and let them cool before moving on.
Make the filling: While the sweet potatoes cook, I mix cinnamon, sugar, flour, and softened butter in a small bowl. I use a fork to blend everything until it looks soft and crumbly, then set it aside until ready to use.
Prepare the topping: In another bowl, I combine butter, chopped pecans, brown sugar, and flour from the topping ingredients, making sure everything is well mixed. I leave out the marshmallows for now and set the bowl aside until it is time to bake.
Mix the sweet potato layer: I add the spices, salt, milk, egg, vanilla, pecans, melted butter, and brown sugar to the mashed sweet potatoes, then stir until everything is smooth and well combined.
Assemble the casserole: I start by pouring half of the sweet potato mixture into the prepared pan and spreading it evenly with a spatula. Then, I sprinkle half of the cinnamon pecan streusel filling on top before adding the remaining sweet potato mixture and smoothing it out again. Finally, I top it with the pecan mixture, sprinkle the marshmallows, and finish with the rest of the cinnamon pecan streusel filling.
Bake and serve: I bake the sweet potato casserole for about 30 minutes until the topping is golden and the filling is warm and bubbly. If the marshmallows start browning too quickly, I lightly cover them with greased foil. Once ready, I let it rest for a few minutes, then serve it warm straight from the dish.
Expert tip
Avoid runny sweet potato casserole
When I make this casserole, I always keep an eye on the potatoes so they do not overcook, and I drain and cool them completely before mixing. If the filling looks watery before baking, I fix it with a little cornstarch slurry made with two parts water and one part cornstarch. I add it slowly, bake uncovered, and let the casserole rest for at least 10 to 20 minutes before serving so it can set nicely. Do not cover it during this time because that will trap in the moisture, which will make it watery.
More tips to consider:
- If I skip the marshmallows, I like to use streusel, coconut, graham cracker crumbs, or even crushed Ritz crackers for a different kind of topping. Each option adds a nice crunch and flavor.
- When I make this ahead of time, I keep the filling and topping separate and store them in the fridge. Then, before baking, I sprinkle the topping on and pop it in the oven. I remove the casserole from the fridge 30 minutes before baking.
- If the marshmallows start to brown too fast, I lightly spray some foil with baking spray and place it over the top, making sure it does not touch the toppings. That keeps them golden instead of burnt.
- To make sure the casserole is perfectly baked, I check it with an instant-read thermometer. Once it reaches 165 degrees F, I know it is ready to enjoy.
Recipe variations and add-ins:
- Mini casseroles: I prepare the sweet potato filling and divide it into small ramekins before baking. Topping each with pecans and marshmallows makes serving easy for everyone.
- Savory sweet potato bake: I skip the sugar and marshmallows and add herbs like rosemary and thyme with half a cup of shredded cheese on top. It makes a lovely savory version for family dinners.
- Add fruit: Cherries, cranberries, and even some raspberries would be wonderful additions to this casserole.
- Coconut lover casserole: I mix in 1/2 cup of shredded coconut and use coconut milk instead of regular milk. It adds a fun tropical flavor that pairs perfectly with the sweet potatoes.
- Apple cinnamon mix: I fold in one diced apple and an extra sprinkle of cinnamon. The apple adds a fresh flavor and a touch of sweetness that goes perfectly with the potatoes.
Serving suggestions
When I host Thanksgiving or Christmas dinner, this sweet potato casserole always brings back memories of my grandma and mom’s holiday table. They both made it the same way, with a brown sugar filling and lots of marshmallows on top, and the smell alone takes me right back to those family dinners.
I usually prepare it while the oven-roasted turkey or my red wine pot roast cooks, and my kids help by adding the marshmallows, just like I used to. We serve it with stuffing, green bean casserole, and warm dinner rolls, and finish the meal with my classic pumpkin pie. This sweet potato casserole ties the generations together, and I love seeing my kids enjoy it as much as I did growing up.
How to store leftovers:
- Store: I keep any leftover sweet potato casserole in the fridge for 3 days in a sealed container to keep it fresh.
- Freeze: When I have extra, I pack it into freezer-safe bags and freeze it for 3 months, so nothing goes to waste. This applies for uncooked or cooked entire casserole, I simply wrap it tightly with plastic wrap or aluminum foil before freezing.
- Thaw: Before serving again, I move the frozen casserole to the fridge and let it thaw overnight.
- Reheat: I warm it in the microwave for about a minute or bake it in the oven at 375 degrees F for 15 to 20 minutes, covered, until it is hot and ready to serve.
Frequently asked questions
I like my topping to have that perfect sweet crunch, so I always toast the pecans first. Do not skip it! The smell of toasted nuts is amazing, and once they are mixed with butter, brown sugar, and flour, they bake into a golden crust. My kids always sneak little bites of the topping before it even goes in the oven.
Yes, I use canned sweet potatoes when I need to save time, especially during busy holidays. I make sure to drain them well before mashing because they come packed in liquid. The flavor is still great, and once mixed with butter and spices, I promise, no one can tell the difference.
The secret to a smooth and creamy filling is using warm milk, melted butter, and a couple of eggs. I mash the potatoes while they are still warm so everything blends easily, and the texture ends up rich and silky. The butter melts right into the potatoes, and the whole mix becomes soft and fluffy.
More recipes with sweet potatoes:
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Sweet Potato Casserole
Ingredients
For the Potatoes:
- 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
Cinnamon Filling:
- 6 tablespoons unsalted butter softened
- 1 tablespoon cinnamon
- 1 cup all-purpose flour
- 1 cup packed brown sugar
Pecan Topping:
- 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
Instructions
- Preheat oven to 350 degrees F.
- Butter or spray with baking spray a 9×13-inch casserole or baking dish. Set aside.
- Add 2 cups of pecans to a baking sheet and roast for a few minutes, watching closely to prevent burning. Remove from oven, cool, and roughly chop.
Cook the Potatoes:
- 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.
- Drain cooked sweet potatoes, mash, and set aside to cool off a bit.
Cinnamon Filling:
- While the potatoes are cooking, in a small bowl, use a fork to mix the softened butter, flour, sugar, and cinnamon together until soft crumbs form. Set aside.
Pecan Topping:
- Combine all the ingredients from the "Pecan Topping" section except marshmallows. Stir and set aside.
Sweet Potato Layer:
- Combine 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.
Assembling the Casserole:
- Add half of the mashed sweet potato mix to the prepared pan, distribute evenly, and smooth the top with a spatula.
- Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes.
- Add the remaining sweet mashed potato filling, distribute evenly, and smooth the top with a spatula.
- Sprinkle the Pecan Filling mixture on top of the mashed potatoes.
- Sprinkle the mini marshmallows if using them.
- Sprinkle the remaining Cinnamon Filling mixture on top.
Bake:
- Bake for 30 minutes, until the filling is hot and the topping has browned.
- If the marshmallow starts to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, being careful not to touch the toppings.
- Serve warm.
Video
Notes
Avoid runny sweet potato casserole
When I make this casserole, I always keep an eye on the potatoes so they do not overcook, and I drain and cool them completely before mixing. If the filling looks watery before baking, I fix it with a little cornstarch slurry made with two parts water and one part cornstarch. I add it slowly, bake uncovered, and let the casserole rest for at least 10 to 20 minutes before serving so it can set nicely. Do not cover it during this time because that will trap in the moisture, which will make it watery.More tips to consider:
- If I skip the marshmallows, I like to use streusel, coconut, graham cracker crumbs, or even crushed Ritz crackers for a different kind of topping. Each option adds a nice crunch and flavor.
- When I make this ahead of time, I keep the filling and topping separate and store them in the fridge. Then, before baking, I sprinkle the topping on and pop it in the oven. I remove the casserole from the fridge 30 minutes before baking.
- If the marshmallows start to brown too fast, I lightly spray some foil with baking spray and place it over the top, making sure it does not touch the toppings. That keeps them golden instead of burnt.
- To make sure the casserole is perfectly baked, I check it with an instant-read thermometer. Once it reaches 165 degrees F, I know it is ready to enjoy.