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. 

Sweet potato casserole topped with pecans and mini marshmallows on a wooden spoon

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.

With my easy recipe, anyone can make a sensational side dish to show off this holiday.You can serve this thick and hearty dish with my dry-brined turkey too. This is a great potluck meal too, people just love it.

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.
overhead shot of cubed sweet potatoes melted butter sugar spices marshmallows and pecans in bowls on a table

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:

  1. 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.
  2. 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:

  1. 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.
  2. Simmer: Bring the potatoes to a boil and let them simmer for 15 minutes until they are fork-tender.
  3. 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:

  1. 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.
  2. Set aside: After, set aside the filling until it is needed.
photo collage of steps how to make loaded sweet potato casserole

Pecan topping:

  1. 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.
  2. Set aside: Then, set the bowl aside for later.

Sweet potato layer:

  1. 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:

  1. Assemble first: To assemble, first, pour half of the sweet potato mix into the prepared pan and smooth it out evenly with a spatula.
  2. Then add the streusel: Next, sprinkle half of the cinnamon pecan streusel filling on top.
  3. Spoon in the rest: Then add the rest of the mashed sweet potato filling and smooth it out evenly.
  4. 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:

  1. Bake the casserole: Now, bake your loaded sweet potato casserole for 30 minutes until the topping is golden brown and the filling is hot.
  2. Cover the marshmallows: If the marshmallows get too brown, cover them with aluminum foil greased with non-stick baking spray.
  3. Serve: Finally, serve this delicious layered sweet potato casserole dish warm.
photo collage of steps how to make sweet potato casserole

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.
Homemade sweet potato casserole with marshmallows on a plate

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.

Best sweet potato casserole layers shot with text overlay

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.

Sweet potato casserole on a silver fork

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:

  1. Assemble the casserole and make sure it’s not warm.
  2. Skip the marshmallows, they should be added right before baking for best results.
  3. Lay a sheet of plastic wrap or aluminum foil directly on top of the casserole and wrap it tightly in a few layers.
  4. Then, freeze it for up to 3 months.
  5. Thaw overnight before baking.

How to freeze the cooked casserole:

  1. First, cool the casserole to room temperature.
  2. Then, wrap it tightly with plastic wrap or aluminum foil. 
  3. Freeze for up to 3 months.
  4. 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.
sweet potato casserole

Loaded Sweet Potato Casserole

Catalina Castravet
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.
5 from 53 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8 servings
Calories 783 kcal

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.

Notes

 

 

Nutrition

Calories: 783kcalCarbohydrates: 103gProtein: 8gFat: 40gSaturated Fat: 15gCholesterol: 95mgSodium: 458mgPotassium: 810mgFiber: 9gSugar: 57gVitamin A: 24875IUVitamin C: 4.4mgCalcium: 176mgIron: 3.5mg
Tried this recipe?Let us know how it was!
5 from 53 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

167 Comments

  1. Casseroles start to become more popular this time of year.  A great sweet potato casserole is always a plus and goes over well at any gathering.

  2. I am drooling! Sweet potato casseroles are my favorites! I tried to make it once and burned it somehow, so I’ll have to try again. Normally I load up when we go to Golden Corral.5 stars

  3. You had me at you can freeze for up to 3 mos. I love sweet potato casserole especially around the holidays. I could prepare this and have some left over around February, long after the holidays.5 stars

  4. Holy moly! This sounds sooo good! I love sweet potato anything. This would even be amazing for Thanksgiving!

  5. I wish I had everything on hand to make this recipe right now. It looks so yummy, and perfect to make for dessert for my family. 5 stars

  6. This looks so delicious! Sweet potato is my husband’s favorite Thanksgiving dish and I know he would love to try this5 stars

  7. My mom makes this for Thanksgiving each year and cannot imagine our table without it, even though I don’t usually eat it. I tend to like my sweet potatoes in savory dishes.5 stars

  8. This recipe definitely takes sweet potato casserole to a whole new level. It looks absolutely delicious!5 stars

  9. Oh my word, this is absolutely amazing. I can only imagine how good this tastes. I’m bookmarking! Thank you.

  10. This looks amazing! I need to make some of this for the holidays. I don’t think we have ever had a casserole like this for our holiday parties.

  11. This is one of my fave fall side dishes. No one likes it but my dad and I. Guess there will be leftovers for me!

  12. Looks amazing! I love sweet potato, the perfect comfort food this fall season!  This is a great side dish recipe for Thanksgiving!5 stars

  13. Oh yum, this looks soooo good. Sweet potato casserole is one of my favorites. We do one similar to this every year for Thanksgiving, soooo good.

  14. A good comfort dish for the season as the weather begins to get colder! I really love casseroles because they’re so easy to put together! Thanks for sharing this recipe!5 stars

  15. I have tried this recipe and its amazing! The Cinnamon Filling is absolutely amazing! The only way I will make sweet potato casserole going forward!5 stars

  16. I could definitely go for some sweet potato casserole and this looks sounds really good. Now would be a great time to make it too.

  17. Believe it or not, I’ve never had a sweet potato before! But this recipe looks and sounds too yummy to pass up!5 stars

  18. One of my all time fall favorite recipes! Yours sounds especially good. We’ll be giving it a try for sure.

  19. Sweet potato casserole is a must at our Thanksgiving dinners. Sometimes it even shows up for Christmas. This recipe looks delicious too!5 stars

  20. I have had sweet potato casserole once before and I fell in love! I am the only one who likes it in my household though. Thank you for the tips on how to freeze it. Now I can make it and save some for later.

  21. Oh wow, that looks like a dessert! So yummy! My husband would probably marry me all over again if I made this for him.

  22. I have tried this and i loved it! Its so good and the layers really work, making it again for Thanksgiving and probably Christmas too. This will become my go to recipe.5 stars

      1. This recipe looks incredible! Is it possible to follow instructions but omit pecans? I love them but some family members don’t.. ?5 stars

        1. yes! You can omit pecans, or replace them with chopped macadamia nuts or almond, also granola works well 🙂

  23. I am a huge fan of casserole and I gave this one a try this weekend, can’t be happier. The recipy is great and the dish is just poor heaven. I will make it once again for thanksgiving but prob. a large portion)))5 stars

  24. Love your site, I tries the sweet potatoes casserole over the weekend and we really loved it! Thanks for the recipe5 stars

  25. I made this dish over The Weeknd and can truly say it’s delicious, full and very rich. We love sweet potatoes dishes and this one is among the top on the list to try5 stars

  26. This loaded sweet potato casserole looks like such a lovely dish to add to any holiday gathering for Thanksgiving this year or even Christmas. I cannot wait to try to make this dish.

  27. This is so yummy, me and my wife made this over the weekend, and want to tell you that it was delicious! We will remake this for thanksgiving for sure!!!5 stars

  28. I made this for Friedsgiving and everyone couldn’t have enough, this is so so so good! I finally found a recipe that is a keeper!! Thank you!!!5 stars

  29. Can I leave out the pecans or substitute them for oats or granola of some kind? I can’t eat pecans. But I would really love to make this recipe for thanksgiving.

  30. I’m new to cooking and I’ve been nominated to cook sweet potato casserole for Thanksgiving this year. I picked this recipe for all the obvious reasons.  Just wondering if anyone can help me out with how many sweet potato’s I should get for the recipe and what size pan I need. Many Thanks! Have a Happy Gobble Gobble Day!

    1. Hi Jenni, thank you for choosing this recipe. I have mentioned in the instructions that I used a 9×13 baking dish. To help you out I used about 7 potatoes, but they differ in size, so its easier to go by pound, the recipe calls for 3lbs. When you buy them, just weight them in the produce section if you are not sure how many to get. Good luck and happy Thanksgiving!

  31. I used 2 large cans of sweet potatoes and omitted the pecans. Oven at 350 degrees and left in the oven for half an hour with the cinnamon sugar topping on top. Then marshmallows on top until slightly browned and it turned out perfect. Thanks so much for this recipe. I made it for Thanksgiving dinner and it was a hit! Will definitely be making it again.5 stars

  32. My daughter and I made your recipe for Thanksgiving and it was FABULOUS!  This is the only recipe I will be using for sweet potatoes going forward!  Thank you for sharing it!5 stars

  33. I tried this recipe for the 1st time for Thanksgiving yesterday. Absolutely loved it and so did my family. This is definitely an add on for family get togethers. Simple to make especially for a 1st timer like myself.5 stars

  34. I made this for Thanksgiving and it was amazing!! The only thing I did different was I substituted cinnamon sugar for some of the cinnamon it calls for (because I ran out) and it turned out great! I’m making it again today?5 stars

  35. Its my turn to bring the sweet potato casserole to the family thanksgiving feast. I i think i’ll do this recipe, but minus the pecans. I love pecans but my boyfriend is allergic.

  36. I made this for Thanksgiving dinner and it was a huge success. My family loved it. The next time I make it i will make it Gluten free so I can eat more of it.5 stars

  37. I tried this recipe for the first time about two weeks ago to see if I can make it, easy to follow instructions. And then made it a second time for our company Thanksgiving dinner. I tweaked it just a little bit and it came out even better than the first time! Thanks for the recipe

    1. Hi Ron, we are very happy you have enjoyed this dish. It is one of our main casseroles to make during Thanksgiving time, and we all love it very much!

  38. Wow what a great recipe! I have made it yesterday and all of us were very happy how it turned out. Very flavorful and delicious, just perfect for the holiday! Will be making again this Wednesday for thanksgiving dinner! I think I will double the size since we will have a lot of guest for Thanksgiving. Great recipe highly recommend!!!5 stars

    1. Thanks for the feedback Mila. We are glad you have enjoyed this dish. It is definitely the Thanksgiving classic, and is the one we do every year during the holidays! Doubling it is surely a great option! Happy holidays!

  39. Wow, what and amazing side dish! I have made it this weekend to see how it will turn out, and I can say that this is the best sweet potato casserole we had! It is just perfect for Thanksgiving! The flavors are all there, it is sweet, balanced, and loaded as you said!!! I shared this recipe with mu family and we will be making it again for the big dinner table on Thanksgiving! An amazing dish and we truly loved it a lot! Thanks for sharing, thumbs up!!!!👍5 stars

    1. Glad you and your family loved this recipe. It is a delicious one for sure! Thank you for your feedback!

  40. Hi,

    I finally got the time to make this recipe, and my whole family was very pleased how it turned out. I used a larger casserole dish and made it bigger, the pecans and marshmallows on top is to die for! Very flavorful and the perfect classic dish to have on the Thanksgiving tables! It is definitely one of the best sweet potato casserole our family had. It is easy to make, and sure a classic that should definitely be enjoyed by everyone! Cheers!5 stars

  41. What a delicious dish this is! My family came over the weekend and I wanted to use some sweet potatoes, and was looking for an easy and quick casserole! This one was superb! Super flavorful, it has the right amount of sweetness, it is buttery, and the topping is great! We love pecans so we used quite a lot of them, it made the casserole even crunchier, which is perfect when combined with the marshmallows! Also, had some leftover and enjoyed it this morning. All in all a gret recipe, and i am sure it will be now my family’s most requested sweet potato dish from now till Christmas time:))!!! Thanks5 stars

    1. Thank you Sarah for your feedback! We are delighted that you and your family loved it. For sure, this is the main, classic Thanksgiving dish, that should be enjoyed by everyone!

  42. This looks awesome! My potatoes are cooking in the crockpot now and I’m debating on whether or not to assemble the casserole today for Thanksgiving (2 days from now). Or maybe leaving everything separate and putting it together the day of?

    If I were to assemble ahead of time (today) how do the cinnamon and pecan layers hold up? I worry that things will get a little soggy in the fridge.

    What do you think would be best?

    Thanks!

  43. What an amazing dish. We had plenty of sweet potatoes to use, so this casserole was the perfect fit. It is buttery and very flavorful. We enjoyed it a lot! 👍👍👍

  44. This is hands down the best Sweet Potato Casserole I’ve ever made! This will definitely be my “go to” recipe from now on! I added a layer of the marshmallows in the middle and it was perfect! The only problem was there were no leftovers!

  45. I actually make this recipe for Thanksgiving, Christmas, Christmas parties during the fall and winter months. Might I say that it is the best recipe for sweet potato in the world LOL. Why I just finished making a double batch for a post x mas party tonight. Night shift! It’s a bit of work, but totally worth it. Thank you for the recipe.5 stars

  46. Question: is there any harm in leaving out the pecans? Our sweet potato lover is also allergic to nuts so I’m always looking for a sweet potato casserole recipe that she can enjoy.

  47. I was asked to bring a vegetable side to a Xmas dinner and after seeing sweet potato casserole in many American holiday based movies and tv shows I thought I’d bring one to my parents for a joke.
    It looks and smells wonderful, but not sure how this is going to go down for us Canadian/ Brits.
    Everyone here loves sweet potato, just not sure about the rest of the sweet.. recipe was easy, straightforward and looks just like the pics. Maybe let you know how it went down later.. cheers from Canada.. Merry Christmas

    1. brown sugar has more flavors and some caramel notes, but you can use white if you don’t have brown on hand.

  48. I’m making it right this minute I wanted to know when I cook it tonight and warm it up tomorrow do I put the marshmallows on it the first time cooking or can I put them on tomorrow when I heat it back up

  49. I’ve made this the last few years and it always goes. I’ve even had someone ask me to make this instead of a cake for their birthday! The pecans really make it.5 stars

  50. This is an absolute crowd pleaser! I’ve made this for both Christmas and Thanksgiving holidays for our family as well as our work holiday parties and soooo many people either request the recipe or that I make it again for the next holiday gathering. Its definitely one to keep around for years to come! Thank you so much for sharing ☺️5 stars

  51. What a delicious dish! I have made it prior to thanksgiving to see how it turns out, and I am thrilled. The sweet and savory potato casserole is the best I had made, and is supper yummy and flavorful. Next week I plan on doubling the size since we will have a large thanksgiving gathering. Amazing dish and thanks for sharing!5 stars

    1. Thank you Lori for visiting us! I am delighted that you’ve loved this casserole, it is also one of our favorites, especially when it comes during the holiday season!

    1. Yes, you can skip the eggs, the mixture won’t be as fluffy, and it will be a bit runnier. If you can use egg replacement, it would be better. Please use a non-diary milk.

    1. Yes, you can skip the eggs, the mixture won’t be as fluffy, and it will be a bit runnier. If you can use egg replacement, it would be better.

    1. Yes, you can skip the eggs, the mixture won’t be as fluffy, and it will be a bit runnier. If you can use egg replacement, it would be better.

  52. Where is the video for this recipe? I’ve scrolled through your info several times and can’t find it. Thanks in advance!

  53. I see you can make ahead. can it be refrigerated or does it need to be frozen? If frozen, how long do I cook or know when it’s done?

  54. Made this last year (2022) when I hosted my very first thanksgiving – TOTAL HIT! I’m back again making it for Thanksgiving 2023! This is a must have recipe and I won’t make a different sweet potato casserole ever again!! This is THE BEST RECIPE!5 stars