A simple yet classic sweet potato casserole made with cinnamon, nutmeg, chopped pecans and then topped with toasted mini marshmallows!
There’s just something comforting about the smell of cinnamon, the sweetness of the warm mashed sweet potatoes, and toasted marshmallows that just make me happy. I mean… all types of food make me happy but you know what I mean. ;)
Would you consider sweet potato casserole a dessert or a side dish? Hard to decide, right?
I’ve always considered and enjoyed this as a side dish. Kinda like a pregame to the real dessert. OH YEAH. I know a lot of people that rather enjoy sweet potato casserole as dessert. Either way, it’s a win win! Whether it’s a potluck, Thanksgiving or just dinner with the fam, this classic sweet potato casserole is by far the BEST side dish!
For Thanksgiving, I make this every year. Every time, there’s a potluck, I bring sweet potato casserole. If it’s Friendsgiving, guess what I’m bringing? You guessed it – sweet potato casserole.
Let’s talk about how incredibly easy it is to bring all this together. You literally throw the cubed sweet potatoes in a large pot, cook them until tender and then mash them UP. You mix in all the spices and pecans then top with marshmallows.
Can I make sweet potato casserole ahead of time?
Yes, you absolutely can!
Once the sweet potato mixture has cooled and all the spices are well combined, add the mixture to the casserole dish or baking pan that you will be making it in and place it in the fridge until the next day. The next day, you bring the casserole dish to room temperature then top with pecans and mini marshmallows. Bake for about 15-20 minutes in the oven and that’s it!
Ta-daaaa. See how easy that is?! That’s why I make this every year!
You just can’t go wrong. Alternatively, you can, of course, make it all in one shot and serve warm. The final outcome will always be ooey gooey, cinnamon-y, and toasty. I promise there won’t be any leftovers.
I hope you make this and absolutely love it!
A simple yet classic sweet potato casserole made with cinnamon, nutmeg, chopped pecans and then topped with toasted mini marshmallows!
- 6-8 medium sweet potatoes peeled and cut into 1-inch cubes
- 1/2 cup cold water*
- 3/4 cup light brown sugar packed
- 4 tablespoons unsalted butter (half of one stick or 1/4 cup) softened (sub for vegan butter to make dairy-free)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/2 cup pecans (or walnuts) chopped, divided (optional, omit if you have a nut allergy or only using marshmallows)
- 2 cups mini marshmallows optional (or sub for vegan marshmallows)
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Preheat oven to 375 degrees F. Spray a casserole dish or deep baking dish with cooking spray. Set aside.
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Place the sweet potatoes in a pot with the cold water. (I PROMISE 1/2 cup of cold water is enough water to steam sweet potatoes. There is no need to cover all of the sweet potatoes in water. TRUST ME.)
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Bring to a boil then cover and reduce heat. The sweet potatoes will become tender with the steam. Simmer for 15 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.
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Transfer tender sweet potatoes to a large bowl. Mash sweet potato mixture with a potato masher. 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.
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Add the sweet potato mixture evenly into the casserole dish. Top with remaining pecans and mini marshmallows.** Bake for 15-20 minutes or until marshmallows are toasted. Remove from oven. Serve and enjoy!
*I PROMISE 1/2 cup of cold water is enough water. There is no need to cover all of the sweet potatoes in water, they will steam with this amount of water JUST fine. Trust me. :)
**Feel free to omit 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.
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 then refrigerate until the next day. Before serving, bring sweet potato mixture to room temperature, top with pecans/marshmallows then place in the oven to bake for 15-20 minutes at 375 degrees F.
Originally posted in November 2016; Updated recipe and photos in September 2018.
SHOP THE RECIPE
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Hi, can I prepare this the night before and bake next day? Thx Amy.
Hi Amy! Yes, you can prepare the sweet potato part tonight, cover and place in the fridge. The next night before dinner, toast the marshmallows in the oven. Hope that helps! :)
Do you full the pot with water and then add the 1/3 cup of water?
Hi Holly! No, just 1/3 cup of water. That’s all you need. :)
This looks AMAZING!! It’s my favorite side dish for Thanksgiving! I’m definitely going to make this one!
Thank you!
My grandma used to make this on all special occasions
I am writing to follow you! I love your recipes! Thanks you, Joanne
Can’t wait to try some recipes ! They look amazing
I really liked this but did think it was too much sugar. Marshmallows provide a lot of sweetness so I plan to dial back the sugar to half when I make again for Thanksgiving. Also I added a little freshly ground nutmeg, that really ups the flavor!
What are the dimensions of the baking dish? And can this be done on aluminum foil pan ?
Any baking dish works! Yes, aluminum foil pans work too. :)
9×13 dish? Or smaller?
Any baking dish works fine. :)
Hello, I plan on making this dish tomorrow but was wondering what size casserole dish I’ll need? Also, is this dish usually pretty sweet?
Any baking dish works fine. You can use a 9×13 or even an aluminum foil pan.
1/3 cup water doesn’t even cover the bottom of my pot. That doesn’t seem like enough to boil them.
I promise it’s enough. If you follow the instruction exactly as stated, it will come out perfectly. :)
Can I make this without the pecans? My niece has a tree nut allergy.
Yes.
Making this recipe right now for Thanksgiving Day! I didnt have any vanilla extract on hand (not sure how that happened) so, on the fly, i used 1/3 cup of french vanilla coffee creamer. The mixture tastes amazing!!! Just like we like it in the south. Its in the oven now so my fingers are crossed!
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!!! :)
So so happy to hear that! Thank you for your sweet comment!
Can this be prepared a few days in advance ? Or would that be too long?
Hi Deanna! I’d make the sweet potato mash the day before and do the marshmallow/pecan topping before serving. Just make sure you place the sweet potato mixture in an airtight container. Hope that helps! :)
This is the first time I’ve ever made sweet potato casserole, and this was excellent. The recipe was easy and my family of picky eaters loved it
YAY! So happy to hear. Merry Christmas!