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!
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Classic Sweet Potato Casserole
Ingredients
- 2 1/2 lbs sweet potatoes peeled and cut into 1-inch cubes (6-8 medium sized sweet potatoes or ~8 cups chopped)
- 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 or more to taste
- 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)
Instructions
- Preheat oven to 375 degrees F. Spray a casserole dish or deep baking dish with cooking spray. Set aside.
- 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.)
- Bring to a boil then cover and reduce heat. The sweet potatoes will become tender with the steam. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.
- 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.
- Add the sweet potato mixture evenly into the casserole dish. Top with remaining pecans and mini marshmallows.** Bake for 15 minutes or until marshmallows are toasted. Remove from oven. Serve and enjoy!
Notes
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.
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Amy sutherland says
April 15, 2017 at 4:21 pmHi, can I prepare this the night before and bake next day? Thx Amy.
Jamie Silva says
April 15, 2017 at 4:36 pmHi 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! :)
Holly says
April 16, 2017 at 5:42 pmDo you full the pot with water and then add the 1/3 cup of water?
Jamie Silva says
April 16, 2017 at 5:46 pmHi Holly! No, just 1/3 cup of water. That’s all you need. :)
Julie @ Salt & Guava says
October 17, 2017 at 3:43 pmThis looks AMAZING!! It’s my favorite side dish for Thanksgiving! I’m definitely going to make this one!
Jamie Silva says
October 18, 2017 at 4:54 pmThank you!
DEANNA Bunch says
December 24, 2018 at 9:21 pmFor the Sweet Potato Casserole can you use canned sweet potatoes instead of fresh sweet potatoes?
Jamie Silva says
December 26, 2018 at 12:47 amNo, I always use fresh sweet potatoes. If you try it with canned, let me know how it turns out! :)
Diane says
December 26, 2018 at 3:35 pmDon’t go canned!! A few extra minutes for fresh or organic fresh, even better. Just peel and cube the potatoes. Place raw in casserole with butter on bottom and sprinkle the spices on. Drizzle a little oil over top. Bake covered for about 40 mins till tender. Open lid put marshmallows on top bake 10 more minutes. Voila! Easy peasy
Dennis welling says
November 8, 2017 at 7:47 pmMy grandma used to make this on all special occasions
Joanne says
November 9, 2017 at 6:58 pmI am writing to follow you! I love your recipes! Thanks you, Joanne
Debbie says
November 11, 2017 at 9:05 pmCan’t wait to try some recipes ! They look amazing
Shanna says
November 18, 2017 at 11:07 amI 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!
Adriana Martinez says
November 21, 2017 at 1:25 pmWhat are the dimensions of the baking dish? And can this be done on aluminum foil pan ?
Jamie Silva says
November 22, 2017 at 9:31 amAny baking dish works! Yes, aluminum foil pans work too. :)
Chelsea says
November 21, 2017 at 1:58 pm9×13 dish? Or smaller?
Jamie Silva says
November 22, 2017 at 9:32 amAny baking dish works fine. :)
Tasha says
November 22, 2017 at 4:32 amHello, I plan on making this dish tomorrow but was wondering what size casserole dish I’ll need? Also, is this dish usually pretty sweet?
Jamie Silva says
November 22, 2017 at 9:32 amAny baking dish works fine. You can use a 9×13 or even an aluminum foil pan.
Clarisa says
November 22, 2017 at 3:19 pm1/3 cup water doesn’t even cover the bottom of my pot. That doesn’t seem like enough to boil them.
Jamie Silva says
November 23, 2017 at 12:28 amI promise it’s enough. If you follow the instruction exactly as stated, it will come out perfectly. :)
KRYSTEN says
November 22, 2017 at 3:48 pmCan I make this without the pecans? My niece has a tree nut allergy.
Jamie Silva says
November 23, 2017 at 12:28 amYes.
Katie says
November 23, 2017 at 10:34 amMaking 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!
Fallon says
November 25, 2017 at 6:17 amThis 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!!! :)
Jamie Silva says
November 25, 2017 at 12:44 pmSo so happy to hear that! Thank you for your sweet comment!
Deanna says
December 22, 2017 at 5:24 pmCan this be prepared a few days in advance ? Or would that be too long?
Jamie Silva says
December 22, 2017 at 8:31 pmHi 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! :)
Alison says
December 25, 2017 at 1:38 pmThis 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
Jamie Silva says
December 25, 2017 at 1:55 pmYAY! So happy to hear. Merry Christmas!
Melissa says
October 6, 2018 at 10:34 amIf you didn’t add brown sugar would it change the taste alot? If you still added cinamon and nutmeg? Can I use a little spenda to replace the brown sugar? Or honey?
Jamie Silva says
October 7, 2018 at 6:59 pmHi Melissa! I think honey could work however I’ve never used those substitutes myself so I can’t guarantee it will taste as authentic. Give it a shot and let us know. :)
Deborah says
November 2, 2018 at 10:03 amCan you makr ahead of time and freeze?
Jamie Silva says
November 2, 2018 at 10:23 pmYes! I included this in the blog post. :)
Shari Pratt says
November 3, 2018 at 12:06 pmCan you use canned sweet potatoes?
Jamie Silva says
November 3, 2018 at 1:24 pmHi Shari, I’ve never used canned sweet potatoes so I can’t really say. Try it out and report back. :)
Sarah says
November 17, 2018 at 9:44 amHave you ever done the baking in a Crock-Pot? I have a carry in where I have to be there several hours before the food will be served and there is no oven there…
Jamie Silva says
November 17, 2018 at 11:22 amNo I haven’t. You can’t really toast marshmallows in a slow cooker. :( My recommendation is to make the sweet potato mixture ahead of time and use a kitchen torch to toast the marshmallows before serving. This is the one I use. Hope that helps!
Sarah says
November 17, 2018 at 3:33 pmO wow! I never would have thought of that! Thanks :)
Pat says
February 11, 2019 at 6:12 pmAmazing recipe! I used canned sweet potatoes. Didn’t use the marshmallows, it was sweet enough. Will definitely make this my go to for Thanksgiving, Christmas meals. Wow.