Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

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!

A simple yet classic sweet potato casserole made with cinnamon, pecans and then topped with toasted mini marshmallows!

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 a bunch of sweet potatoes (peeled and cut in cubes) in a Dutch oven or pot, cook them until tender and then mash them UP.

You mix in all the spices which is what gives these mashed sweet potatoes its cinnamon sweet flavor. It just compliments the sweet potato so well.

Here’s the best part. You can stop right here and make the rest tomorrow.

Say whaaaa. Yep, you can totally make this ahead of time.

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!

A simple yet classic sweet potato casserole made with cinnamon, pecans and then topped with toasted mini marshmallows!

You just can’t go wrong.

Adding this classic sweet potato casserole to my to-do list! #asassyspoonClick To Tweet

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 crunchy. I promise there won’t be any leftovers.

A simple yet classic sweet potato casserole made with cinnamon, pecans and then topped with toasted mini marshmallows!

I hope you make this and absolutely love it!

5 from 10 votes
A simple yet classic sweet potato casserole made with cinnamon, pecans and then topped with toasted mini marshmallows!
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Classic Sweet Potato Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A simple yet classic sweet potato casserole made with cinnamon, pecans and then topped with toasted mini marshmallows!

Course: Side Dish
Servings: 10 people
Author: Jamie Silva
Ingredients
  • 6-8 medium sweet potatoes peeled and cut into 1-inch cubes
  • 1/3 cup cold water*
  • 1/2 cup light brown sugar packed
  • 4 tablespoons butter (half of one stick or 1/4 cup) softened (sub for vegan butter to make dairy-free)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch of 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)
Instructions
  1. Preheat oven to 375 degrees F. Spray a casserole dish or deep baking dish with cooking spray. Set aside.

  2. Place the sweet potatoes in a pot with the cold water. I PROMISE 1/3 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 :)

  3. 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.

  4. Transfer tender sweet potatoes to a large bowl. Mash sweet potato mixture with a potato masher. 

  5. 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.

  6. 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 1/3 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 in a baking dish or tray, cover the top with foil then refrigerate until the next day. Before dinner, 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.

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to see it! You can also sign up for email updates here.

Thank you for being here! <3


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A simple yet classic sweet potato casserole made with cinnamon, pecans and then topped with toasted mini marshmallows. It's the perfect side dish!

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