This Sweet Potato Casserole is creamy, gooey, and downright irresistible—topped with marshmallows AND a buttery brown sugar pecan crumble, it’s been our family’s favorite holiday side since we first tasted it over a decade ago. A simple technique keeps the filling light and fluffy, while my make-ahead method and expert tips guarantee it’s the first dish to disappear at every celebration.
Photos Updated 11/4/26, original 10//23/17
five-star reviews
Readers agree this Sweet Potato Casserole steals the show, calling it:
“Absolutely delicious,” “The star of the dinner party,” “The most Wonderful recipe!!,” “a staple during the holidays” and “a hit EVERY TIME.”
Sweet Potato Casserole Recipe Video
Why This Sweet Potato Casserole Recipe Works
Most sweet potato casseroles make you pick a side: marshmallow or pecan. Mine settles the debate, and plenty of testing nailed the filling, too.
• BOTH TOPPINGS, baked in stages: the pecan crumble goes on first to caramelize, and the marshmallows go on at the end so they turn gooey without burning.
• BOILING IN JUST ENOUGH SALTED WATER seasons the potatoes all the way through, and less water means less to drain—the key to a casserole that’s never watery.
• ADDING THE EGGS LAST gives the filling a light, almost soufflé-like set, and stopping while it’s still a little lumpy keeps it hearty instead of baby-food smooth.
• PECANS PULSED WITH MAPLE AND VANILLA before the streusel ingredients go in get coated in flavor, so they toast into a crisp, praline-like crunch.
• WARM SPICES IN BOTH LAYERS, plus a pinch of black pepper, keep all that sweetness from tasting flat.
Sweet Potato Casserole Ingredients
Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):
Substitutions
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):
Tips for the Best Sweet Potato Casserole
• Cut evenly sized chunks: Smaller pieces turn to mush while bigger ones stay firm, and firm chunks won’t whip—you’ll end up with hard bits in the filling.
• Taste before the eggs go in: This is your only chance to adjust the sugar and spice, since you won’t want to taste it once the raw eggs are added.
• Let hot potatoes cool for a few minutes: If the mash is steaming hot, give it 5 minutes before adding the eggs so they don’t start to scramble.
• Keep the crumble cold: If your kitchen is warm or the butter softens, chill the topping 15 minutes before sprinkling it on. Soft butter is the #1 cause of a greasy, mushy topping.
• Bake on the middle rack: The top rack puts the marshmallows too close to the heat, and they go from golden to burnt in seconds—especially under the broiler.
• Don’t cover it after the marshmallows go on: Foil glues itself to melted marshmallows and pulls the whole top off.
• Watch the Timing: Since the marshmallows can burn easily, stay nearby and monitor them to get that beautiful golden color without overcooking.
Easy Sweet Potato Casserole Variations
• Half and half: Add marshmallows to only half the pan so pecan purists and marshmallow lovers both get their way.
• Orange spice: Add 1 teaspoon of orange zest to the filling and swap a few tablespoons of the milk for orange juice to brighten all that richness.
• Oat crumble: Replace ½ cup of the pecans with old-fashioned oats for a crisp, oatmeal-cookie-style topping.
• Coconut pecan: Love coconut? Try my Sweet Potato Casserole with Coconut, with a candied coconut-pecan topping instead of marshmallows.
• Less sweet: Cut the filling sugar to ⅓ cup and skip the marshmallows if you want it firmly in side-dish territory.
Make-Ahead Sweet Potato Casserole
To store Sweet Potato Casserole with Marshmallows and Pecans:
• Make the filling ahead: Spread the unbaked filling in the baking dish, cover, and refrigerate up to 3 days.
• Store the crumble separately: Refrigerate it in an airtight container so it stays crisp instead of soaking into the filling.
• Bake from chilled: Bake the cold filling at 350°F for 20 minutes, add the crumble and bake 30 minutes more, then finish with the marshmallows.
• Leftovers: Cover and refrigerate up to 4 days.
• Reheat: Warm uncovered at 350°F for 15–20 minutes, or microwave individual portions.
Can You Freeze Sweet Potato Casserole?
• Freeze it unbaked: Wrap the assembled filling tightly and freeze up to 3 months. Freeze the crumble in a separate bag.
• Hold the marshmallows: They don’t freeze well, so add them only on baking day.
• Thaw overnight: Thaw both in the fridge, then bake using the make-ahead method above.
What to Serve with Sweet Potato Casserole
• The main event: Sweet, rich sides need a savory centerpiece, like Roast Turkey with Herb Butter, Roast Turkey Breast, Glazed Ham, or Honey Baked Ham.
• Savory sides: Balance the sweetness with Cornbread Sausage Stuffing, Mashed Potatoes, or Slow Cooker Creamed Corn.
• Something green: Dijon Maple Green Beans or a crisp Apple Salad adds freshness.
• Grains: Cranberry Wild Rice Pilaf rounds out the table with a nutty, savory bite.
Sweet Potato Casserole FAQs
It’s served as a side, but with a marshmallow and pecan topping, it’s practically dessert—which is exactly why it’s a once-a-year treat. If you want a savory option, try my Herb Scalloped Sweet Potatoes with Bacon and Gruyère.
Thank a marketing campaign. In 1917, the makers of Angelus Marshmallows hired cookbook author Janet McKenzie Hill to create recipes that would get Americans cooking with marshmallows, and her mashed sweet potatoes with a marshmallow topping became a Thanksgiving staple.
Two pounds is about 3 to 4 medium sweet potatoes. Weigh them if you can, since sizes vary widely.
Yes. Cook the filling in a greased slow cooker on LOW for 3–4 hours. The crumble won’t crisp in there, so bake it on a sheet pan at 350°F for 10–12 minutes and sprinkle it on, along with the marshmallows, during the last 15 minutes with the lid on.
To halve it, use an 8×8-inch pan and start checking a few minutes early. To double it, use two 9×13-inch pans rather than one deep dish so the center heats through before the topping burns.
Want More Thanksgiving Side Dish Recipes?
Loaded Mashed Potato Casserole
Best Creamed Corn
Hasselback Potatoes
Green Bean Casserole
Turkey Stuffing
Fall Salad
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Marshmallow Pecan Sweet Potato Casserole
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Ingredients
SWEET POTATO FILLING
- 2 pounds yams/sweet potatoes, (about 3–4 medium), peeled and chopped into 1” chunks
- 2/3 cup granulated sugar
- 1/3 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon pure maple syrup (not imitation)
- 1 teaspoon vanilla extract
- 1½ teaspoons salt, divided
- 1 teaspoon ground cinnamon
- 1/4 tsp EACH ground nutmeg, ground cloves
- Pinch of pepper
- 2 eggs, added after mixing
BROWN SUGAR PECAN TOPPING
- 1¼ cups pecan halves
- 1 tablespoon pure maple syrup (not imitation)
- 1 teaspoon vanilla extract
- 1/3 cup flour
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 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 large Dutch oven with just enough cold water to submerge them, and season with ½ teaspoon salt. Cover and bring to a boil, then uncover, reduce heat, and simmer for 15 minutes, until very tender when pierced with a fork. Transfer to a colander and drain VERY well.
- Preheat the oven to 350°F. Lightly grease a 9×13 baking dish with cooking spray.
- Add potatoes to a large mixing bowl. Add all remaining filling ingredients except the eggs, including the remaining 1 teaspoon salt, and beat with a hand mixer until combined.
- Add the eggs and beat just until combined. Don’t beat out all the lumps; you don’t want it perfectly smooth.
- Spread the potato mixture evenly in the prepared 9×13 baking dish.
BROWN SUGAR PECAN TOPPING**
- Add pecans, maple syrup, and vanilla to a food processor and pulse 3 times to slightly chop the pecans. Add the remaining topping ingredients and pulse until it resembles coarse pebbles. (See notes if you don’t have a food processor.)
- Spread topping evenly over potatoes and bake at 350°F for 30 minutes, until golden.
MARSHMALLOWS
- Remove the casserole and cover the top with marshmallows. Bake for 5–10 more minutes, then broil for 30–60 seconds until lightly golden, watching carefully so they don’t burn. Let rest for 10 minutes before serving.
MAKE AHEAD
- Make the filling as directed through spreading it in the baking pan. Let cool completely, cover, and refrigerate up to 3 days.
- Prepare the topping as directed and store in a sealed container or bag in the refrigerator.
- When ready to bake, uncover the potatoes and bake at 350°F for 20 minutes. Add the topping and bake for 30 minutes more, until the potatoes are heated through. Add marshmallows and finish as directed.
Video
Notes
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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!
Barbie says
Hi Jen! I will be making this sweet potato casserole this year and can not wait to try it! I’m wondering how it would fare if I baked the day before or morning of Thanksgiving and then kept warm in a crockpot until serving? Thoughts?
Thank you, Barbie
Jen says
Hi Barbie! Yes that should work to reheat it in the crockpot. You can wait on adding the marshmallows until just 20 min before serving. I hope that helps! Happy Thanksgiving!