Loaded Sweet Potato Casserole Recipe
Sweet Potato Casserole is the perfect holiday casserole. It is seasoned with warm spices, has a brown sugar cinnamon filling, and is topped with a streusel topping, toasted pecans, and marshmallows. This is a classic and traditional side dish for Thanksgiving and Christmas dinner.
Table of contents
There are many variations of this casserole floating out there, however, once you try this one, you won’t need any other recipe ever. This is hands down the best sweet potato casserole you will ever make! It is super cream and rich, and the whole family will beg for more at every Thanksgiving and Christmas!
The best part of this dish is the secret brown sugar cinnamon filling, a delicious, mid-layer of cinnamon goodness I decided to add. The crunchy pecan streusel topping paired with sweet marshmallows is another highlight. It’s very comforting, and it tastes amazing.
The beauty of this Thanksgiving side dish is that you can make it a few days in advance and refrigerate it. Assemble it, wrap it tightly in plastic wrap, and bake it when you ready. However, I suggest removing it from the fridge at least 30 minutes before baking.
Why you will love this recipe
- It is like sweet potato casserole with extras: No need to have plain old sweet potato casserole anymore, I have added a delicious cinnamon sugar filling and streusel topping.
- Make it for other holidays: Have it for Easter, Christmas, or Thanksgiving.
- Make it in advance: Cut the effort and prep work on the actual holiday, by assembling it. in advance, and just pop it in the oven before dinner.
What you’ll need to make loaded sweet potato casserole
Special items:
- Casserole dish – I use a 9×13-inch casserole dish.
- Baking sheet – To roast the pecans.
- Large saucepan – For boiling the potatoes.
- Bowls
- Cooking utensils
Ingredients:
For the potatoes:
- Sweet potatoes – I use three pounds of organic sweet potatoes, peeled and diced.
- Pecans – Chopped and toasted for a scrumptious extra nutty flavor that adds a whole other layer of deliciousness.
- Brown sugar – Adds a caramel-like flavor. If you want a deeper and richer taste more like molasses, use dark brown sugar.
- Melted unsalted butter – Gives the potatoes extra creaminess as well as a special buttery flavor without extra salt.
- Large eggs – Lightly beaten to hold the structure of the casserole.
- Milk – Should be whole milk for the extra fat and at room temperature to make it easier to incorporate.
- Vanilla extract – This gives your casserole a distinct vanilla taste that stands out. Use pure vanilla and not vanilla flavoring to prevent bitter aftertaste.
- Cinnamon – The sweet and woodsy taste gives your casserole a smoky and floral note.
- Nutmeg – To blend with the cinnamon, nutmeg has a nutty and warm flavor with hints of citrus and cloves.
- Salt
For the cinnamon filling:
- Cinnamon – Cinnamon is the star of the show here so make sure to use the best stuff.
- Brown sugar – The deep and caramel taste has hints of toffee and molasses as well as caramel. Get dark brown sugar for the richest flavor.
- Softened unsalted butter – Adds the sweet creamy butter flavor without the salty taste
- All-purpose flour – To thicken it all without adding too much flavor.
For the pecan topping:
- Pecans – These are going to be toasted and chopped after being tossed in butter and brown sugar to make a tasty topping.
- Brown sugar – To sweeten the pecans and mix with the butter to make a caramelized coating.
- Melted unsalted butter – Mix with the sugar to coat the pecans for a crunchy topping for the casserole.
- All-purpose flour – To thicken up the butter and sugar mixture.
- Mini marshmallows – These are to be sprinkled on top of the casserole. They will melt and become an ooey gooey sweet topping.
How to make the best sweet potato casserole?
Watch the short video tutorial attached as it will guide you better through the cooking process. The general steps are as follows:
- Preheat oven: First, preheat the oven to 350 degrees F and oil a casserole dish or baking dish with butter or non-stick baking spray.
- Roast the pecans: Meanwhile, pour pecans on a cookie sheet and roast for a few minutes. Watch them closely so they do not burn. Remove and let them cool before chopping.
Cook the sweet potatoes:
- Prep: While you wait for the oven to preheat, peel, cube, and clean the sweet potatoes. Pour them into a large pot, saucepan, or Dutch oven with just enough water to cover them.
- Simmer: Bring the potatoes to a boil and let them simmer for 15 minutes until they are fork-tender.
- Drain and cool: After drain the cooked sweet potatoes and add them to a large bowl. Then, mash them with a potato masher or fork, and set them aside to cool.
Cinnamon pecan streusel filling:
- Mix the filling: Meanwhile, as your sweet potatoes are cooking, mix the cinnamon, sugar, flour, and softened butter in a small bowl. Use a fork to combine them until it is soft and crumbly.
- Set aside: After, set aside the filling until it is needed.
Pecan topping:
- Combine the topping: In a separate bowl, add butter, pecans, brown sugar, and flour from the pecan topping ingredients. Do not add the marshmallows yet.
- Set aside: Then, set the bowl aside for later.
Sweet potato layer:
- Mix the sweet potato layer: Now, add the spices, salt, milk, egg, vanilla, pecans, melted butter, and brown sugar to the sweet potato mixture and stir until combined.
Assembling the casserole:
- Assemble first: To assemble, first, pour half of the sweet potato mix into the prepared pan and smooth it out evenly with a spatula.
- Then add the streusel: Next, sprinkle half of the cinnamon pecan streusel filling on top.
- Spoon in the rest: Then add the rest of the mashed sweet potato filling and smooth it out evenly.
- Top it all: Lastly, top that with the pecan topping and then sprinkle the marshmallows on top before adding the rest of the cinnamon pecan streusel filling.
Bake:
- Bake the casserole: Now, bake your loaded sweet potato casserole for 30 minutes until the topping is golden brown and the filling is hot.
- Cover the marshmallows: If the marshmallows get too brown, cover them with aluminum foil greased with non-stick baking spray.
- Serve: Finally, serve this delicious layered sweet potato casserole dish warm.
Expert tip
What to do if sweet potato casserole is too runny
When making this casserole, cook the potatoes for a shorter time and make sure they are completely drained and cooled after boiling them. Also, ensure the are not overcooked and too mush, and that all ingredients are correctly measured.
Check the sweet potato mixture BEFORE baking it, if its too watery, the easiest way to fix it is to add a cornstarch slurry. Mix the cornstarch with cold water (two parts water to one part cornstarch) and then add it to the casserole. Bake it uncovered.
If the casserole is baking and you notice that its too watery, add the cornstarch slurry a little at a time, trying to gently incorporate it in the casserole and continue to bake. Add more until you get to the desired consistency.
Sometimes a casserole needs to rest for a while to set. It has to be set up after baking to become firm. I usually let mine rest for about 10 minutes. However, if that needs to be longer, give it another 15 to 20 minutes. Do not cover it during this time because that will trap in the moisture, which will make it watery.
Recipe variations and add-ins:
- Different milk: Feel free to use coconut, soy, or almond milk.
- Maple syrup: You can substitute the sugar with syrup for a richer flavor.
- Crack casserole: As if it was not good enough, dress it up with shredded cheddar cheese and crumbled bacon to make it even more irresistible.
- Make it spicy: Add some red pepper flakes to make this a spicy version of the classic casserole.
- No nuts: Leave out the nuts and use crunchy cornflakes or crackers instead.
- Add fruit: Cherries, cranberries, and even some raspberries would be wonderful additions to this casserole.
- Other marshmallows: If you cannot find mini marshmallows, regular-sized marshmallows will work.
How to serve:
- For a delicious Thanksgiving meal, this is the perfect side dish for my decadent oven-roasted turkey.
- If turkey is not your thing, I have another mouthwatering recipe that pairs well with this casserole. My red wine pot roast is so juicy and succulent, and fancy enough for holiday celebrations.
- Need a wine to pair with this dish? A spicy Shiraz or Riesling will complement the natural sweetness of the potatoes.
- Speaking of sweetness, make this classic pumpkin pie to serve with the casserole. They go together very nicely.
- Don’t forget the cranberry sauce, stuffing, green bean casserole, and rolls. Try my fast and easy 30-minute dinner rolls you can make from scratch.
Frequently asked questions
Why is my sweet potato casserole so watery?
Overcooking the sweet potatoes is one of the most common reasons because they absorb too much water when they are overcooked. Boiling the potatoes too long before putting them in the casserole is another problem for the same reason. Also, make sure they are drained well and cooled before adding them to the rest of the ingredients. Using too much sugar will also cause excess moisture because it draws moisture out of the potatoes.
How do I thicken my sweet potato casserole?
Eggs will help stabilize this dish and prevent it from becoming too runny. They stiffen the mixture without making it heavy. Flour and cornstarch are also two great choices that will thicken up the sauce. All-purpose flour helps thicken it by giving it structure. Potato flour or potato starch will also work. Cornstarch is a good choice if you do not like the taste of a flour mixture.
How can I make it without the marshmallows?
Old-fashioned sweet potato casserole had streusel instead of marshmallows and that is a very good choice. Made from brown sugar, chopped pecans, melted butter, and flour, this sweet and crunchy topping is a more favorable choice to many. If you like marshmallow flavor but just do not want to use marshmallows, try marshmallow cream or fluff instead. Other choices include toasted coconut flakes, crushed graham crackers, or crumbled Ritz crackers.
Why is my sweet potato casserole so mushy?
Overcooking the potatoes will make the whole casserole mushy. Since the potatoes need to be boiled before baking them, it has to be done carefully. In my recipe, it calls for boiling them for 10 minutes. They should be just barely fork-tender. If you can slide the fork in too easily, they are too far done. Do not use a knife to check them. Knives will easily pierce a potato whether it is done or not.
How to store leftovers:
- Store: You can store the leftovers in the fridge for several days in a sealed container.
- Freeze: If you cannot eat all your leftovers in a few days, pack them in a freezer bag. They will last several months in the freezer.
- Thaw: For best results, be sure to place the frozen leftovers in the fridge to thaw overnight before serving.
- Reheat: Reheat leftovers in the microwave for one minute or put them in the oven at 375 degrees F for 15 to 20 minutes, covered.
How to freeze uncooked casserole:
- Assemble the casserole and make sure it’s not warm.
- Skip the marshmallows, they should be added right before baking for best results.
- Lay a sheet of plastic wrap or aluminum foil directly on top of the casserole and wrap it tightly in a few layers.
- Then, freeze it for up to 3 months.
- Thaw overnight before baking.
How to freeze the cooked casserole:
- First, cool the casserole to room temperature.
- Then, wrap it tightly with plastic wrap or aluminum foil.
- Freeze for up to 3 months.
- Thaw overnight before heating up in the oven or the microwave.
More recipes with sweet potatoes:
Recipe tips:
- Overcooking the potatoes or boiling them too long before baking them can cause a watery or mushy casserole.
- To make the casserole without marshmallows, try using streusel, coconut, graham cracker crumbs, or Ritz crackers.
- To make it ahead of time, keep the filling and topping separate, and do not bake anything. Cover the dish and put the topping in an airtight container in the fridge. When ready, just sprinkle on the topping and bake it.
- If the marshmallows start to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, but be careful to not touch the toppings.
- Make sure the casserole is finished by checking the temperature with an instant-read thermometer. It should be 165 degrees F when it is done.
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Loaded 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.