For more than a decade, this sweet potato casserole has been my Thanksgiving tradition, even though my Cuban family still swears Noche Buena is the only holiday that counts. Somehow, this dish has won them over!

The warm, mashed sweet potatoes, the buttery brown sugar, and the crunchy, caramelized candied pecans grace the dinner table, and before I know it, everyone’s claiming the leftovers “for later.”

But it’s not Thanksgiving in our house without a spoonful of guava cranberry sauce or creamy corn casserole baked until golden right beside it. Sweet enough to pass as dessert, but in our house, it’s the first side to disappear.

Let me show you how to make it!

A white baking dish filled with easy sweet potato casserole, topped with toasted mini marshmallows and a portion scooped out, reveals the orange sweet potato filling beneath.
5 stars
5 Star Review

“This recipe turned out AMAZING!! I was nervous because I’ve never made them before, but I have to say…they were the best I’ve ever tasted, and I’m a huge sweet potato fan. It makes me so happy that now, not only do I know how to make them, but I make them REALLY good. Thanks for that!!! :)”

—Fallon
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Making Sweet Potato Casserole

Before we jump in, I’ll say this: there’s nothing complicated about this casserole. Like at all.

It’s the kind of recipe you can make while watching the Thanksgiving Parade. My favorite since I was a kid! Are you as obsessed with the parade as I am? I never miss it!

One thing people often get confused about is the amount of water you need for the sweet potatoes. You do not need to fill the whole pot with water. I repeat. No need to fill the whole pot with water. You want to STEAM the sweet potatoes.

The peeled sweet potatoes will become fork-tender with the steam. All you have to do is simmer for up to 25 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly before moving on with the rest of the recipe.

The full recipe with all the ingredients, measurements, and step-by-step instructions is below!

🍠 My favorite tip is using a kitchen torch for marshmallows! We know Thanksgiving Day is a busy one and the oven is working overtime. If you don’t have access to an oven at dinner time, you can totally use a kitchen torch to brown the marshmallows before serving!

OH, and pretty please take the time to make the candied maple pecans. They make SUCH a big difference in elevating the flavor of this holiday casserole and add the perfect amount of texture. Thank me later!

An easy sweet potato casserole topped with chopped pecans sits in a white rectangular dish on a marble surface, with some pecans scattered nearby.

9×13 Casserole Dish

This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!

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Ta-daaaa. See how easy that is?! That’s why I make this every year! The outcome will always be ooey gooey, cinnamon-y, and toasty. I promise there won’t be any leftovers.

And if there are any leftovers, turn them into Thanksgiving arepas or pastelitos with Thanksgiving leftovers. You can’t go wrong with either one!

An easy sweet potato casserole fills the baking dish, topped with toasted mini marshmallows—some lightly browned—on a marble surface beside a wooden spoon, scattered marshmallows, and chocolate chips.

I hope you make this and absolutely love it!

mashed sweet potato with toasted marshmallows on top in a casserole dish with a spoonful missing
4.54 from 419 reviews

Sweet Potato Casserole with Marshmallows & Candied Pecans

Jamie Silva
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 16 servings
This sweet potato casserole with marshmallows and pecans brings together creamy mashed sweet potatoes, brown sugar, cinnamon, and buttery goodness in every bite. Topped with candied maple pecans and toasted marshmallows, it all comes together in about 40 minutes and somehow outshines the turkey every time. Even my Cuban family, who usually save their excitement for Christmas, asks for it every single year!
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Equipment

Ingredients
 

  • 2 1/2 lbs sweet potatoes, peeled and cut into 1-inch cubes (6-8 medium sweet potatoes or ~8 cups chopped)
  • 1/2 cup cold water, (just enough to create steam; no need to fill the entire pot)
  • 3/4 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, softened (sub for vegan butter to make dairy-free)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon, or more to taste
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 1/2 cup candied pecans, divided, optional or add more to taste (omit if you have a nut allergy or only using marshmallows)
  • 2 cups mini marshmallows, optional (or sub for vegan marshmallows)

Instructions
 

  • Place the peeled sweet potatoes in a pot with the 1/2 cup of cold water. No need to fill up the entire pot with water. We are STEAMING the potatoes. The sweet potatoes will become fork-tender with the steam.
  • Bring to a boil. Cover and reduce the heat. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Transfer tender sweet potatoes to a large bowl. Let them cool slightly.
  • Preheat oven to 375ºF. Spray a casserole dish or deep baking dish with cooking spray. Set aside.
  • Mash the sweet potatoes with a potato masher or using two forks.
  • Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Mix until all is well combined. It should smell incredible in your kitchen at this point!
  • Transfer the sweet potato mixture into the casserole dish. Using the back of a wooden spoon, smooth it out evenly.
  • Sprinkle the remaining pecans (or more!) over the sweet potato mixture and then add the mini marshmallows in an even layer.
  • Place in the oven and bake for 15 minutes or until marshmallows are toasted. Keep an eye on them so they don't burn. Remove from the oven. Serve and enjoy!

Video

Notes

Feel free to omit candied pecans to make nut-free and/or replace regular marshmallows with vegan marshmallows. You can also omit marshmallows entirely and just use pecans or walnuts.
Storage Tips
Sweet potato casserole is best stored in the fridge or freezer due to the dairy and marshmallow toppings. It’s not recommended for room-temperature storage.
  • Refrigerator: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools completely before storing.
  • Freezer: If you want to store it for a longer period, wrap the casserole tightly with plastic wrap or aluminum foil, or use an airtight container. Freeze for up to 2-3 months. When reheating, it’s best to thaw it in the fridge overnight and then reheat it in the oven or microwave.
Make Ahead Tip
You can make the sweet potato mixture 1 day in advance, place it in a baking dish, cover the top with foil, and then refrigerate until the next day. Before serving, bring the sweet potato mixture to room temperature, top with pecans/marshmallows, then place in the oven to bake for 15-20 minutes at 375ºF.
Serving: 1serving, Calories: 217kcal, Carbohydrates: 23.5g, Protein: 2.7g, Fat: 13.5g, Saturated Fat: 2.7g, Cholesterol: 8mg, Sodium: 111mg, Potassium: 342mg, Fiber: 3.3g, Sugar: 12.9g, Calcium: 20mg, Iron: 2.5mg
Course: Side Dish
Cuisine: American
Keyword: candied pecans, casserole, easter side dish, sweet potato, sweet potato casserole, thanksgiving, thanksgiving side dish
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