Creamy, cozy, and topped with gooey marshmallows and crunchy pecans, this Sweet Potato Casserole is the holiday side everyone asks for. It’s simple to make, irresistibly smooth, and perfectly spiced an easy bake that brings comfort to weeknights and star power to festive gatherings.
Ingredients
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Peel and chop sweet potatoes into large chunks. Boil in salted water until tender, 15–20 minutes. Drain well; let cool slightly.
- Mash sweet potatoes in a large bowl until smooth.
- Add brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and fully combined.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle chopped pecans on top, then scatter mini marshmallows over the surface.
- Bake 25–30 minutes, until marshmallows are lightly golden and casserole is heated through.
- Rest 5 minutes before slicing and serving.
Variations
- Streusel Pecan Topping: Mix 1/3 cup flour, 1/3 cup brown sugar, 3 tbsp cold butter, and 1/2 cup chopped pecans. Crumble over the casserole; skip marshmallows or use fewer.
- No-Marshmallow Savory Twist: Omit marshmallows and add a light sprinkle of flaky salt and extra pecans. Increase cinnamon to 3/4 tsp and add a pinch of cayenne.
- Dairy-Free/Vegan: Use plant milk, vegan butter, and replace eggs with 2 tbsp cornstarch whisked into the milk. Top with vegan marshmallows or a pecan streusel.
Cooking Notes
- Drain potatoes thoroughly to avoid a watery casserole let steam off for a minute in the empty pot.
- Choose orange-fleshed sweet potatoes (Garnet or Jewel) for the creamiest texture and vibrant color.
- A metal pan may bake faster than glass; check for doneness at 23–25 minutes if using metal.
Serving Suggestions
- Pair with roast turkey, ham, or rotisserie chicken and green beans for a complete plate.
- Serve alongside crisp salads with tart vinaigrette to balance sweetness.
- Dress it up with a drizzle of warm maple syrup or a sprinkle of flaky salt at the table.
Tips
- Lightly toast pecans in a dry skillet for 3–4 minutes to amplify nuttiness.
- For the fluffiest topping, add marshmallows in an even layer and avoid overcrowding.
- To prevent over-browning, tent loosely with foil for the last 5–10 minutes if marshmallows darken too quickly.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per serving)
- Calories: 320 kcal
- Protein: 5 g
- Sodium: 190 mg
Frequently Asked Questions
- Can I make this ahead?
Yes assemble without marshmallows and refrigerate up to 2 days. Bake covered 10 minutes, uncover, add marshmallows, and bake until golden. - Can I freeze it?
Freeze baked (without marshmallows) up to 2 months. Thaw overnight, reheat covered, then add marshmallows and toast. - How do I keep marshmallows from burning?
Bake on the center rack and tent with foil if browning too fast. - Can I skip the eggs?
Yes replace with 2 tbsp cornstarch mixed into the milk for structure, or use 2 tbsp maple syrup plus 1 tbsp cornstarch for a softer set.
Conclusion
Creamy, cozy, and crowned with toasty marshmallows and pecans, this sweet potato casserole brings classic holiday comfort with minimal effort. Make it ahead, bake to bubbly perfection, and serve warm. It’s a guaranteed crowd-pleaser for Thanksgiving, potlucks, or any comforting family dinner.
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Sweet Potato Casserole
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy, cozy, and topped with gooey marshmallows and crunchy pecans, this Sweet Potato Casserole is the holiday side everyone asks for. It’s simple to make, irresistibly smooth, and perfectly spiced an easy bake that brings comfort to weeknights and star power to festive gatherings.
Ingredients
Scale
- 4 large sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Peel and chop sweet potatoes into large chunks. Boil in salted water until tender, 15–20 minutes. Drain well; let cool slightly.
- Mash sweet potatoes in a large bowl until smooth.
- Add brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until creamy and fully combined.
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle chopped pecans on top, then scatter mini marshmallows over the surface.
- Bake 25–30 minutes, until marshmallows are lightly golden and casserole is heated through.
- Rest 5 minutes before slicing and serving.
Notes
- For extra-smooth potatoes, use a hand mixer to whip after mashing.
- If your sweet potatoes are very sweet, reduce brown sugar to 1/3 cup.
- Make-ahead: assemble without marshmallows, cover, and refrigerate up to 2 days. Add marshmallows just before baking.
- Nut-free: skip pecans or replace with oats or crispy rice cereal for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (about 1 cup)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 51 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 65 mg
Keywords: sweet potato casserole, Thanksgiving side, holiday side, marshmallow topping, pecans, easy casserole, make-ahead, potluck