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This easy Sweet Potato Casserole recipe is an absolute stunner! It’s topped with both marshmallows and with a crumbly brown sugar pecan streusel, making this the best Thanksgiving side dish ever.
What’s to love
- The best of both worlds. Since both gooey marshmallows and crunchy pecan streusel as the topping are delicious on a sweet potato casserole, we are going to add both here… It’s decadent, but just the best!
- Make-ahead easy. Assemble the filling and topping separately a day before, keep both covered in the fridge in separate containers. Then assemble in the casserole dish and bake just before serving.
- Surprisingly delicious leftovers. We eat the leftovers on oatmeal the morning after Thanksgiving, which sounds strange but really, it’s so incredibly good!
This is a side dish worthy of any Thanksgiving table – because the holiday side dishes are the most delicious part of the entire sit-down dinner, right? Anything from Classic Stuffing, Mashed Potatoes and Crockpot Glazed Carrots to Green Bean Casserole and Dinner Rolls – the best!
Printable recipe
Ingredients
Filling
- 5 cups peeled, cooked and mashed sweet potatoes ((about 3 large))
- 4 tablespoons butter (melted)
- ½ cup evaporated milk (OR cream OR half-and-half)
- ¼ cup brown sugar (packed (or more to taste, up to 1 cup))
- 1 teaspoon pumpkin pie spice
- 2 large eggs
Topping
- 1 cup chopped pecans
- ½ cup brown sugar (packed)
- ¼ cup flour
- 4 tablespoons butter (melted)
- 2 cups mini marshmallows (more or less to taste, or skip entirely)
Tips
- You can boil, steam or microwave your sweet potatoes – your choice. We mostly microwave because it’s so easy. Just make sure they’re absolutely fork-tender and mash without any issues.
- Watch the casserole closely after adding the marshmallows – they tend to burn quickly.
- To make the casserole for a crowd, double the recipe and bake it in a deep 9×13 inch dish. Add 5-15 minutes to the baking time, depending on the exact measurements of your baking dish.
- Nuts: You can leave out the pecans if you’re not a fan, add another 4 tablespoons of flour to the topping in place of the nuts
Instructions
- Prep:Heat oven to 325°F and lightly grease a 7×11-inch casserole dish.Get your ingredients ready.
- Make filling:Combine mashed sweet potatoes, butter, evaporated milk, brown sugar and pumpkin pie spice in a large mixing bowl until smooth. Add eggs and blend well until smooth. Spread in prepared casserole dish.5 cups peeled, cooked and mashed sweet potatoes, 4 tablespoons butter, ½ cup evaporated milk, ¼ cup brown sugar, 1 teaspoon pumpkin pie spice, 2 large eggs
- Make pecan topping:Combine chopped pecans, brown sugar and flour in a clean bowl. Add melted butter and stir until no dry ingredients remain.1 cup chopped pecans, ½ cup brown sugar, ¼ cup flour, 4 tablespoons butter
- Finish and bake:Evenly scatter topping over sweet potato filling. Bake casserole at 325°F for 45 minutes, or until bubbly.
- Finish with marshmallows:Carefully remove casserole from oven, dot with marshmallows and return to the oven to finish baking: 5 minutes for puffed up marshmallows, 10 minutes for gooey and sticky marshmallows and 15 minutes for golden-candied marshmallows.2 cups mini marshmallows
Easy Sweet Potato Casserole
make your kitchen smell like home?Sweet Potato Casserole FAQs
We very much prefer fresh sweet potatoes (or yams) because they just taste so good. However, time is usually tight on big holidays so canned yams can absolutely be used as a time-saving alternative, just make sure they are well-drained.
This is a really loaded question 😂 Most people are very opinionated when it comes to the topping. We love both, but you can easily stick to just one.
Alternatively, you can arrange the pecan topping and marshmallows in a way that offers your guest a choice – either by arranging the toppings in stripes, or by topping one half with marshmallows and one half with pecan crunch.
Yes, the filling can be prepared up to 1-2 days in advance and refrigerated, covered.
Add the topping just before baking, so it doesn’t get soggy.
Allow the casserole to sit on the counter for 30 minutes before baking it, to make sure the ceramic or glass baking dish doesn’t burst from the thermal shock of going from the fridge straight to the hot oven!
If you have very delicate or otherwise special-to-you bakeware, refrigerate the filling in a separate container, allow the container to sit at room temperature for 20 minutes, then spread it in the casserole dish, add the topping and bake.
The issue is usually not draining the potatoes long enough, if choosing to boil them. Steaming or microwaving are great alternatives that don’t put the sweet potatoes into direct contact with water, which helps to keep the casserole creamy and not watery.
If you boil your sweet potatoes, allow them to drain fully, then put them back in the pot over the lowest heat setting for 1-2 minutes until all extra water has steamed off.
Perfect to serve with
More Thanksgiving sides
If dinner needs to be easy but still cozy and comforting, these casserole recipes are for you. They’re warm, hearty, and so satisfying – real-life meals that bring everyone to the table without a lot of fuss.
Browse all Thanksgiving sides 〉
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