The best ever Sweet Potato Casserole with Marshmallows AND buttery, brown sugar Pecan Topping!
This Sweet Potato Casserole has been our favorite recipe ever since we tasted it almost a decade ago and you will love that you can assemble it the night before Thanksgiving or Christmas! No Thanksgiving table is complete without this comforting classic!
Sweet Potato Casserole Recipe Video
My Favorite Sweet Potato Casserole
hanksgiving is going to be here in snap but you are going to be SO ready this year armed with my rave worthy Potatoes Au Gratin with Bacon, Slow Cooker Mashed Potatoes and now this Sweet Potato Casserole as well as all your other favorite Carlsbad Cravings Thanksgiving recipes! (Be sure to check my Thanksgiving recipes often as I will add more as I post them.)
Now let’s talk Sweet Potato Casserole. Sweet Potato Casserole is arguably more of dessert than a side dish, but I love that we get to eat “dessert” alongside our main meal once/twice a year. If you are looking for a savory Sweet Potato Casserole, this my friends, is not it, (instead try my Herb Scalloped Sweet Potatoes with Bacon and Gruyere,) but if you are looking for a best ever traditional Sweet Potato Casserole, then this IS it!
Now I’ve had my share of Sweet Potato Casseroles over the years. Some Sweet Potato Casseroles with Marshmallows, some Sweet Potato Casseroles with Pecan Topping, some better than others. But the one that left my husband and I oohing and ahhing is this Sweet Potato Casserole recipe with BOTH Marshmallows AND Pecan Topping.
The mad crushing for this Sweet Potato Casserole with Marshmallows started one Thanksgiving almost ten years ago at a dear friend’s house. I politely scooped a small serving of her Sweet Potato Casserole onto my plate, as I liked the traditional side dish, but never loved it enough for a big scoop – other sides always took priority. But not this Thanksgiving, not with this Sweet Potato Casserole.
It was rich and buttery, creamy and cinnamony complimented by crunchy, brown sugar pecans and ooey gooey marshmallows. It was love at first bite. Ever since that day, this Sweet Potato Casserole has been our one and only. I hope its yours too.
This Sweet Potato Casserole is a family recipe of my friend that goes way back in the day. So its safe to say its a tried and true favorite and a must have at every Thanksgiving and Christmas. And it’s not just one of those obligatory side dishes that you have to make because it is Thanksgiving – nay, its one off those eagerly anticipated side dishes that you get to make because it is Thanksgiving.
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What is the difference between sweet potatoes and yams?
Have you had yams lurking in the back of your head thru this whole Sweet Potato Casserole conversation? It would be hard not to. Manufacturers often label sweet potatoes as yams on frozen and canned packaging. They cannot even tell them apart, and grocery stores sell most orange sweet potatoes as yams. It seems they are interchangeable or the same thing.
However, yams and sweet potatoes are very different and come from opposite parts of the world. Sweet potatoes come from South America and are a member of the morning glory family. Originating from Africa and a part of the lily family are our Yams. They are both tuber vegetables and have similar shapes.
Over 600 varieties of yams are known, and 95% of these are still grown in Africa. Yams are darker, almost black, and have a rough texture. Yams are also mushier (due to their higher water content) and have higher sugar contents. However, yams do not taste sweeter even with more sugar. Yams, true yams, can be hard to find, unless you frequent international or ethnic food stores. They are long like sweet potatoes, but do not taper at the ends.
Sweet potatoes come in 4 colors: purple, orange, yellow and white. They are often called “yams” at your grocery store but are in fact, are sweet potatoes. Most people, in fact, have probably never tasted a true “yam.”
North Carolina is currently the largest producer for sweet potatoes! These look a-likes can substitute for each other between most recipes. Unknowing you have probably done this. Just be aware of the increase in moisture and sugar.
Sweet potatoes are lower in calories and higher in beta-carotene and vitamin C than yams. Yams have slightly more potassium and manganese. They both contain decent amounts of B vitamins. Both have great health benefits.
How to Choose Sweet Potatoes
When selecting your sweet potatoes for this Sweet Potato Casserole, look for garnet yams – these are red sweet potatoes masquerading as yams! You may also use Jewel or Beauregard, which are also sweet potatoes.
These three varieties are the orange fleshed, reddish-brownish skinned sweet potatoes that are often confused as yams. When picking out your sweet potatoes find ones that are firm and have unwrinkled flesh, free of blemishes.
How to Make Sweet Potato Casserole With Marshmallows
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
How to Boil Sweet Potatoes
To make our Sweet Potato Casserole, we start by cooking our sweet potatoes.
- Peel and wash your sweet potatoes
- Cut sweet potatoes into 2″ chunks.
- Add potatoes to a Dutch oven and add just enough water to cover potatoes.
- Season with ½ teaspoon salt.
- Bring to a boil then reduce heat and simmer 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL.
how to make Sweet Potato Casserole
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
for the pecan topping:
FOR THE OREO CRUST:
How long to bake Sweet Potatoes?
Now that our Sweet Potato Casserole is assembled (marshmallows to be added later), we bake at 350 degrees F for 30 minutes or until golden.
As the topping bakes the brown sugar caramelizes with the maple cinnamon butter and coats the toasted pecans for a truly magical texture flavor explosion in every bite. But wait, we’re not even done with the delicoiusness…
Next, we add our layer of mini marshmallows and either bake for 5 minutes for golden marshmallows or I prefer to bake closer to 10 minutes for more toasted ooey, goey marshmallows as pictured.
Now we’re done.
With one bite of this Sweet Potato Casserole, even a sweet potato hater will become a lover. The creamy sweet potato layer + the crunchy brown sugar butter Pecan Topping + the toasted, gooey marshmallow layer = texture flavor heaven!
Prep this Sweet Potato Casserole Recipe in advance
With all the chaos that can be Thanksgiving, its a life saver to prep as many recipes or parts of recipes ahead of time. To prep in advance:
- Make casserole as directed through spreading sweet potatoes in the dish. Let sweet potatoes cool completely, cover and refrigerate for up to 3 days.
- Prepare Brown Sugar Pecan Topping as directed and store in a sealed container or plastic bag in the refrigerator.
- When ready to bake, remove potatoes and Topping from the refrigerator at the same time. Uncover potatoes and bake at 350 degrees for 20 minutes. Add topping and continue to bake an additional 30 minutes OR until potatoes are completely warmed through. Add marshmallows and bake as directed.
LOOKING FOR MORE POTATO RECIPES?
- Company Mashed Potatoes
- Roasted Potatoes with Bacon and Parmesan
- Gruyere and Ham Potato Stacks
- Roasted Hasselback Sweet Potatoes
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Sweet Potato Casserole Recipe with Marshmallows and Pecans
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Ingredients
SWEET POTATO FILLING
- 2 pounds yams/sweet potatoes peeled and chopped into 2” chunks
- 3/4 cup granulated sugar
- 1/3 cup milk
- 1 stick unsalted butter melted
- 1 tablespoon pure maple syrup not imitation
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg, ground cloves
- Pinch of pepper
Add later
- 2 eggs
BROWN SUGAR PECAN TOPPING
- 1 1/4 cups pecans chopped
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup flour
- 1 cup packed light brown sugar
- 1/2 cup butter cubed (1 stick)
- 1/2 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg, ground cloves
MARSHMALLOWS
- 1 10 oz. bag mini marshmallows
Instructions
SWEET POTATO FILLING
- Add potatoes to a Dutch oven and add just enough water to cover potatoes. Season with ½ teaspoon salt. Bring to a boil then reduce heat and simmer 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL.
- Preheat oven to 350 degrees F.
- Add potatoes to large bowl (to use with hand held mixer). Add all “Casserole” ingredients except eggs and beat until combined.
- Add eggs; beat well, but don’t beat out all the lumps. You don’t want it to be perfectly smooth.
- Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.
BROWN SUGAR PECAN TOPPING**
- Add pecans, maple syrup and vanilla extract to food processor. Pulse 3 times to slightly chop up pecans. Add all remaining topping ingredients and pulse until it resembles coarse pebbles. (See notes if you don’t have a food processor.)
- Evenly spread Brown Sugar Pecan Topping over potatoes and bake at 350 degrees F for 30 minutes or until golden.
MARSHMALLOWS
- Remove casserole and line top with marshmallows (you won’t use the whole bag). Bake an additional 5-10 minutes (closer to 10 minutes for extra gooey marshmallows that spread together, my personal preference) then broil marshmallows until golden brown, watching carefully so they don’t burn.
MAKE AHEAD
- Make casserole as directed through spreading sweet potatoes in baking pan. Let sweet potatoes cool completely, cover and refrigerate for up to 3 days.
- Meanwhile, prepare Brown Sugar Pecan Topping as directed and store in a sealed container or plastic bag in the refrigerator.
- When ready to bake, remove potatoes and topping from the refrigerator at the same time. Uncover potatoes and bake at 350 degrees for 20 minutes. Add topping and continue to bake an additional 30 minutes OR until potatoes are completely warmed through. Add marshmallows and bake as directed, 5-10 minutes.
Video
Notes
prep ahead
- Make casserole as directed through spreading sweet potatoes in the dish. Let sweet potatoes cool completely, cover and refrigerate for up to 3 days.
- Prepare Brown Sugar Pecan Topping as directed and store in a sealed container or plastic bag in the refrigerator.
- When ready to bake, remove potatoes and Topping from the refrigerator at the same time. Uncover potatoes and bake at 350 degrees for 20 minutes. Add topping and continue to bake an additional 30 minutes OR until potatoes are completely warmed through. Add marshmallows and bake as directed.
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You might also like these Thanksgiving sides:
Slow Cooker Creamed Corn with Ricotta, Rosemary and Bacon
Herb Scalloped Sweet Potatoes with Gruyere and Bacon
Cranberry Apple Pecan Wild Rice Pilaf
Dijon Maple Green Beans with Pecans, Bacon and Feta
Apple Cranberry Bacon Candied Walnut Salad
Cornbread Sausage Stuffing with Cranberries and Pecans
judy says
Sure would like to print this recipe, but your site won’t let me……Help ?!?!
Jen says
Hi Judy, can you please describe the problem in more detail as I am not having this issue.
Cathy says
Click on the picture and then it gives you the option to print
Deb says
Can canned sweet potatoes be used instead and if so do I modify the sugar added to dish please? Thanks
Jen says
HI Deb! I have never used canned sweet potatoes for this but I am sure it should work fine. As long as you use unsweetened canned sweet potatoes then you shouldn’t need to adjust the sugar. Enjoy!
Deb says
Thanks! Happt Thanksgiving!
Kelly O'Brien says
Can you bake the sweet potatoes vs boiling them?
Jen says
Absolutely!
Kimberly says
Is there a way I can fix my pecan topping? I used a pastry cutter and must have over done it – the topping is very soft and mushy. I was thinking to add more flour and pecans?
Jen says
Hi Kimberly, the flavor will still be the same so I wouldn’t worry too much about it as it gets covered by the marshmallows. You can certainly add more pecans if you want.
Heather Steffl says
We need to omit the pecans due to severe nut allergies. Are there any substitutes you would recommend?
Jen says
Hi Heather, I would increase the flour to 1 1/2 cups and omit the nuts so it becomes a traditional streusel topping. I hope that helps, enjoy!
Lynnda says
Make part of the flour ~ steel cut oatmeal flakes. Not as doughy and healthier than all flour. It will also be crunchier.
Kim says
Hi Jen we are not much for marshmallows can I leave them off the top of the sweet potato casserole
Jen says
Absolutely! it will still be delicious!
Kris says
Hi! If I wanted to double this recipe, do I just double all the ingredients?
Jen says
Yes, that will be perfect. Enjoy!
Renee Christian says
We’re guests and I’d like to bring this dish to share. However, due to a small kitchen and long travel time, I’m thinking crock pot preparation is the way to go. Any suggestions on how to convert this yummy recipe for crock pot cooking? Thanks Much, Renee
Jen says
Hi Renee, I haven’t personally made them in a slow cooker but after looking at a few other recipes, I would suggest layering the mixed sweet potatoes with the topping and cooking for 2 1/2-4 hours depending on how hot your slow cooker cooks then adding the marshmallows and cooking an addition 20 minutes or until soft. I hope that helps! Happy Thanksgiving!
Carly says
This was absolutely delicious. I felt guilty eating it with dinner and then eating dessert afterwards because it basically is a dessert. I think next year I may try omitting the sugar from the sweet potato filling and just getting the sweetness from the pecan topping and marshmallows. So so amazing though!!
Jen says
Thank you so much Carly for your awesome comment! I’m so pleased it was a winner! And nothing wrong with double dessert on thanksgiving 😉
Samantha says
I’ve made a lot of your recipes and my family has enjoyed them all. However, this one is special. My five year old had a helping of this durung Thanks dinner. Then, he asked for more a few hours later. He woke up this morning and had some with breakfast. This will be a staple during the holidays in our house. We loved the pecan topping paired with tbe marshmallows.
Jen says
Thanks so much for taking the time to comment Samantha! I’m so happy this sweet potato casserole was such a hit and that it will be a new tradition! Happy Thanksgiving!
Amy says
Can you cut this recipe in half in order to make 8 servings? Will it come out the same? What size pan would you use?
Jen says
Yes, you can absolutely cut this recipe in half. I would use an 8×8 pan. Enjoy!
Carol Hash says
The most Wonderful recipe!! Even the sweet potato haters in my family tried it and asked for more! It will be made again and again. Thank you for such a delightful addition to Thanksgiving.
Jen says
YAY! I love hearing this recipe was such a huge hit, thanks Carol!
Madeline says
I made this once before and it was the star of the dinner party. I’m about to make a triple recipe and intend to freeze a good bit of it. Do you recommend cooking it first? I planned to leave off the toppings until ready to thaw.
Jen says
I’m so pleased it’s a favorite! No, I would not bake before freezing.
Lynzi says
Just wanted to pop in and leave a comment because this is my third year in a row making this recipe for the holidays and it’s a hit EVERY TIME. 99% of all of my dinner and dessert recipes have been from your site for about 4 years now. Thanks for providing us with amazing recipes to help make these seasons even more special. Happy thanksgiving!
Jen says
Yay! Thank you for such a glowing review Lynzi! It warms my heart to hear that this recipe is on repeat at such an important occasion! Thank you for staying with me through the years! Happy Thanksgiving to you as well!
Andrea Hundley says
I LOVE making this every year! It has become a family favorite! I was wondering, though, if you have a ballpark figure on how many calories are in it? A client I take care of has a 2000 calorie daily diet restriction, and she wants to eat it after her “Cheat day!”
Jen says
Hi Andrea! I’m so glad you love this like I do! For any nutritional information, you can plug in ingredients into this calculator: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 That way you can put the brands you will be using to be more accurate with the calories! I hope that helps!