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 this dish as dessert. Either way, it’s a win-win! Whether it’s a potluck, Thanksgiving, Christmas, Easter, or just dinner with the fam, this classic casserole is by far the BEST side dish!
For Thanksgiving, I make this every year. Every time, there’s a potluck, I bring this dish. If it’s Friendsgiving, guess what I’m bringing? You guessed it – sweet potato casserole. I just feel like it is the best sweet potato casserole recipe in the planet. Maybe I’m biased. Ha!
Let’s talk about how incredibly easy it is to bring all this together.
Ingredients You’ll Need
- Sweet potatoes – The star of the show! I usually buy medium sweet potatoes and peel them. If you can only find small or large ones, make sure to get 2 1/2 lbs worth. That should give you the 8 cups you need for the recipe.
- Cold water – You don’t need much! Just enough to create steam to soften the sweet potatoes in the pot.
- Brown sugar – The molasses in brown sugar complement the sweet potatoes so well. It sweetens the deal!
- Unsalted butter – This adds richness and flavor to the sweet potatoes. I like using unsalted butter so I can adjust the salt myself.
- Vanilla extract, cinnamon, nutmeg, salt – The vanilla and spices also enhance the flavor of the mashed sweet potatoes. It all comes together to make this the perfect Fall casserole!
- Pecans – This gives the casserole the perfect amount of crunch in every bite. If you have a nut allergy, I’d omit any nuts from the recipe.
- Mini marshmallows – The mini marshmallows are toasted and sprinkled on top of the soft, buttery mashed sweet potatoes. This marshmallow topping is the cherry on top of this delicious dish! I like to add these right before serving so they are perfectly toasted at dinner time. If you don’t have access to an oven at dinner time, you can use a kitchen torch!
How To Make The Best Sweet Potato Casserole
- Boil the potatoes. Place the peeled and cubed sweet potatoes in a pot with cold water. Bring to a boil then cover and reduce heat. You do not need to fill the whole pot with water. You want to STEAM the sweet potatoes. The potatoes will become fork-tender with boiling water and steam. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly.
- Mash the potatoes. Transfer tender sweet potatoes to a medium bowl. Mash sweet potato mixture with a potato masher or using two forks.
- Mix in the ingredients! Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Stir until all is well combined.
- Assemble the casserole. Add the sweet potato mixture evenly into the casserole dish. Sprinkle with remaining pecans (if using) and mini marshmallows (if using) in an even layer on top of the sweet potatoes. Bake for 15 minutes or until marshmallows are toasted. Remove from oven. Serve and enjoy!
Can I make sweet potato casserole ahead of time?
Yes, you absolutely can! You can make the sweet potato mixture up to the step right before adding the pecans and marshmallows (step 4).
Once the sweet potato mixture has cooled and all the spices are well combined, add the mixture to the casserole dish and wrap it tightly with plastic wrap.
If you’re making it a day in advance
If you are making the sweet potato casserole 1 day in advance, you can place it in the fridge until the next day.
The next day, bring the casserole dish to room temperature, top with pecans and mini marshmallows, and bake!
If you’re making it more than a day in advance
If you are making the sweet potato casserole more than 1 day in advance, you can store it in the freezer for up to 3 months. Make sure it is tightly wrapped in plastic wrap.
When you’re ready to bake, transfer it from the freezer to the fridge to thaw overnight. Top with pecans and mini marshmallows and bake!
Alternatively, if you don’t have access to an oven at dinner time, you can use a kitchen torch for the marshmallows.
Ta-daaaa. See how easy that is?! That’s why I make this every year! You just can’t go wrong.
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!
More Recipes You Might Like:
- 5-Ingredient Crispy Sliced Roasted Potatoes
- Caramelized Onion Pear & Walnut Stuffing
- Mini Sweet Corn Casseroles
- Vegan Roasted Cauliflower Gratin
- Cuban-Style Three Meat + Plantain Stuffing
- Chorizo Mac and Cheese with Cheesy Pork Rind Topping
- 5-Ingredient Chipotle Mashed Sweet Potatoes
- Bourbon Caramel Apple Galette
- Moist Carrot Cupcakes with Brown Butter Frosting
- Espresso Dark Chocolate Pecan Pie Galette
- Leftover Cranberry + Turkey Turnovers (Thanksgiving Pastelitos!)
- Leftover Turkey Arepas with Cranberry Goat Cheese
Classic Sweet Potato Casserole
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 (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 375ºF. Spray a casserole dish or deep baking dish with cooking spray. Set aside.
- Place the sweet potatoes in a pot with the cold water. Bring to a boil then cover and reduce heat. The sweet potatoes will become fork-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 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.
- Add the sweet potato mixture evenly into the casserole dish. Sprinkle with remaining pecans and mini marshmallows, if using, in an even layer.
- Bake for 15 minutes or until marshmallows are toasted. Remove from oven. Serve and enjoy!
Notes
Nutrition
Originally posted in November 2016; Updated recipe and photos in September 2018.
Vanessa says
I made this for my family for Thanksgiving and they really loved it. The recipe was really straight forward and easy to follow. I subbed in vegan friendly ingredients and it still came out super tasty :)
Franccesca Canales says
Absolutely obsessed! Second year making this recipe! So easy & delicious!
Lexi says
There’s a lot of sweet potato casserole recipes out there, but this one is simple & so delicious! I made it for a big group and everyone said it was there favorite side!
Jamie Silva says
So glad to hear this and happy everyone loved it!
Jena says
Made ahead of time but totally forgot to spray my pan 🤦♀️ Will this still turn out or will it stick to the pan ?
Jamie Silva says
Depends on the baking dish you used!
Maggie manrara says
Excellent recipes with very clear explanations
Jamie Silva says
Happy you found it helpful, Maggie!
Pam says
I lost that recipe. THANK YOU. It is appreciated
Susan Margaret Black says
Hi I just wanted to know why all the measurements are in point system I’m having a hard time figuring them out 😊
JoAnna Houchins says
You mention that you posted about freezing ahead of time in the post but I can’t find that information. Can you repeat?
I am doing a Thanksgiving dinner for 25 for my 90 year old grandmother. I have to make everything ahead of time and I live 3 hours away from her home. I will arrive at her house the night before and she does not have the equipment I have at my house.
Thanks!
Jamie Silva says
Hi JoAnna,
If you are making the sweet potato casserole more than 1 day in advance, you can store it in the freezer for up to 3 months. Just make sure it is tightly wrapped in plastic wrap. When you’re ready to bake, transfer it from the freezer to the fridge to thaw overnight. Top with pecans and mini marshmallows and bake!
Ashley says
Can I use regular sized marshmallows? Or do they have to be the minis?
Jamie Silva says
You can use either!
Emma says
Hello! I actually do not like sweet potato but the hubby does so I’ve agreed to make it this year. We’ll see how it turns out! Quick question.. We do not need 16 servings; is it safe to half all the ingredients and call it good?
Jamie Silva says
The recipe card has an option to adjust serving size!
Libby says
How many servings does this recipe yield? Looking forward to trying it out! Thanks!
Jamie Silva says
16 servings
Pat says
Amazing 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.
Sarah says
Have 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
No 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
O wow! I never would have thought of that! Thanks :)
Shari Pratt says
Can you use canned sweet potatoes?
Jamie Silva says
Hi Shari, I’ve never used canned sweet potatoes so I can’t really say. Try it out and report back. :)
Deborah says
Can you makr ahead of time and freeze?
Jamie Silva says
Yes! I included this in the blog post. :)
Melissa says
If 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
Hi 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. :)
Alison says
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
Jamie Silva says
YAY! So happy to hear. Merry Christmas!
Deanna says
Can this be prepared a few days in advance ? Or would that be too long?
Jamie Silva says
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! :)
Fallon says
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!!! :)
Jamie Silva says
So so happy to hear that! Thank you for your sweet comment!
Katie says
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!
Jamie Silva says
I promise it’s enough. If you follow the instruction exactly as stated, it will come out perfectly. :)
KRYSTEN says
Can I make this without the pecans? My niece has a tree nut allergy.
Jamie Silva says
Yes.
Tasha says
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?
Jamie Silva says
Any baking dish works fine. You can use a 9×13 or even an aluminum foil pan.
Chelsea says
9×13 dish? Or smaller?
Jamie Silva says
Any baking dish works fine. :)
Adriana Martinez says
What are the dimensions of the baking dish? And can this be done on aluminum foil pan ?
Jamie Silva says
Any baking dish works! Yes, aluminum foil pans work too. :)
Shanna says
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!
Debbie says
Can’t wait to try some recipes ! They look amazing
Joanne says
I am writing to follow you! I love your recipes! Thanks you, Joanne
brittany says
what size pan should i use??
Jamie Silva says
Any baking dish works!
Megan says
How do you make the marshmallows look crisp and brown?
Jamie Silva says
Broil it in the oven or use a kitchen torch. The recipe explains it! :)
Linda says
Adjust oven rack lower down from broiler until lightly toasted. It online takes less than a minite. You have to watch closely and keep oven door open. You will smell the wonderful sweet aroma. It will be hot, be careful. Enjoy!
Linda says
9×13 should work fine for this amount of sweet potatoes. If dish too full , use anther for overflow. Just leave room for marshmallows topping.
Linda says
Sorry for misspelled words on all my comments.
Dennis welling says
My grandma used to make this on all special occasions
Julie @ Salt & Guava says
This looks AMAZING!! It’s my favorite side dish for Thanksgiving! I’m definitely going to make this one!
Jamie Silva says
Thank you!
DEANNA Bunch says
For the Sweet Potato Casserole can you use canned sweet potatoes instead of fresh sweet potatoes?
Jamie Silva says
No, I always use fresh sweet potatoes. If you try it with canned, let me know how it turns out! :)
Diane says
Don’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
Jackie says
It’s easier to bake the sweet potatoes.
Linda says
You can scrub them and eat the skin or boil and peel after cooling them.
2. Hint I recently learned.
You can microwave a butternut squash after poking it all over then microwave for 10-15 minutes, too, then deserd after cooking.
Jennifer says
I always used canned potatoes and it delicious.
Amy sutherland says
Hi, can I prepare this the night before and bake next day? Thx Amy.
Jamie Silva says
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! :)