Sweet potato casserole is more than just a holiday side dish—it’s a warm, cozy comfort food that brings people together. This creamy, sweet, and slightly spiced dish is topped with either a crunchy pecan crumble or gooey marshmallows. It’s a staple at Thanksgiving dinners across the U.S., but it’s so good, you’ll want to eat it year-round. Whether served next to turkey or eaten on its own, sweet potato casserole strikes the perfect balance between savory and sweet, making it a crowd favorite.
Quick Facts
Let’s get a quick overview before diving in:
| Course | Side Dish |
|---|---|
| Cuisine | American, Southern |
| Difficulty | Easy |
| Servings | 8 |
| Prep Time | 20 minutes |
| Cooking Time | 35 minutes |
| Calories | 310 per serving |
Equipment Needed
Before starting, make sure you have the right tools. Having everything on hand makes the cooking process smooth and stress-free.
- Large pot – for boiling sweet potatoes.
- Colander – to drain cooked potatoes.
- Mixing bowls – at least two (one for sweet potatoes, one for topping).
- Electric hand mixer or potato masher – to mash the sweet potatoes until creamy.
- Measuring cups and spoons – for accurate ingredient quantities.
- Rubber spatula – for mixing and scraping the bowl.
- 9×13-inch baking dish – the perfect size for baking this casserole.
- Oven – preheated to 350°F (175°C).
- Knife and peeler – for peeling and cutting the sweet potatoes.
These basic tools are all you need to whip up a casserole that tastes like home.
Ingredients
Here’s everything you need to bring this comforting dish to life.
For the sweet potato base:
- 4 cups mashed sweet potatoes (about 3–4 medium sweet potatoes)
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar (light or dark)
- 1/4 cup milk
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
For the crunchy pecan topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans
Optional topping:
- 1 cup mini marshmallows (for a gooier, sweeter top layer)
Instructions
Step-by-step cooking directions:
- Prep your sweet potatoes
Peel, chop, and boil the sweet potatoes until fork-tender, about 15–20 minutes. - Mash and mix
Drain and mash the sweet potatoes in a large bowl. Add butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Mix until smooth. - Pour into baking dish
Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish. - Make the topping
In a separate bowl, mix flour, brown sugar, melted butter, and pecans until crumbly. - Add the topping
Sprinkle the pecan topping over the sweet potatoes. If using marshmallows, add them during the last 10 minutes of baking. - Bake
Bake at 350°F (175°C) for 30–35 minutes, or until the topping is golden brown and the casserole is heated through.
Essential Note:
Let the casserole rest for 10 minutes after baking. This allows the flavors to settle and the texture to firm up, making it easier to serve. If using marshmallows, keep an eye on them—they can brown quickly in the oven.
