Sweet Potato Casserole (2024)

Published: November 18, 2019 · Modified: Oct 16, 2023 by John Kanell

This classic sweet potato casserole with marshmallows is a holiday staple and family favorite for a reason! A cross between a rich side dish and decadent dessert, cinnamon- and vanilla-scented sweet potatoes nestle beneath fluffy marshmallows and a crunchy pecan topping. It’s a dish guaranteed to disappear at every gathering!

Depending on your preference and how much time you have, you can boil or roast the sweet potatoes. I prefer boiling cubed sweet potatoes as it is a much quicker option. But if you want a more intense caramel flavor and have time to spare, you can roast the sweet potatoes whole (instructions further down!) And for more sweet potato recipes, try my easy roasted sweet potatoes, recipe for sweet potato pie, and mashed sweet potatoes recipe.

What You Need to Make this Recipe

Sweet potatoes — peel and cube the sweet potatoes before you boil them. They cook much faster when cut into small pieces versus boiled whole. Be aware that, if you’re based in the US, sweet potatoes may be called yams at your local grocery store.

Brown sugar — I use light brown sugar, but you can also use dark brown sugar for a deeper, more caramel-like flavor in your casserole.

Butter — melted butter adds richness to the mashed sweet potatoes.

Eggs — eggs give the sweet potatoes a lighter, fluffy texture. They also help the sweet potatoes hold together better.

Vanilla and cinnamon — ground cinnamon and vanilla extract complement the flavor of the yams, lending the casserole an almost dessert-like quality.

Pecans — toasted pecans add crunch and texture to the casserole.

Mini marshmallows — marshmallows form the trademark gooey, pillowy topping for this classic Thanksgiving side.

How to Make Sweet Potato Casserole

1. Add the peeled, cubed sweet potatoes to a large pot and cover with water (the water should cover the sweet potatoes by about an inch). Bring to a boil over high heat and cook until very tender. This will take 15 to 20 minutes, depending on the size of the sweet potato cubes. Drain well. Transfer the boiled sweet potatoes to a large bowl and mash them with a potato masher or a fork.

2. Add the eggs, melted butter, brown sugar, vanilla extract, salt, and ground cinnamon to the bowl with the mashed sweet potatoes.

3. Beat everything together with an electric mixer, food processor, or stir with a wooden spoon until well combined. Using a hand mixer or food processor will result in a smoother filling while mixing with a spoon will leave some texture in the sweet potato mixture.

4. Gently fold in ½ cup of the toasted pecans.

5. Lightly grease a 9×13-inch baking dish with either nonstick spray or butter. Spread the sweet potato mixture into the prepared casserole dish and smooth it into an even layer with a spatula.

6. Sprinkle the top with mini marshmallows and the rest of the toasted chopped pecans. Bake the casserole at 375°F for 25 minutes or until the marshmallows are golden brown and a bit melty.

Pro Tips for Making this Recipe

• Opt for small to medium-sized sweet potatoes. They are sweeter and less watery than the very large ones. When mashed, they will be creamy instead of runny.
• Use walnuts. You can use walnuts instead of pecans, or combine them! Both nuts pair very well with sweet potatoes.
• Add candied pecans. If you want the casserole to be more on the dessert end of the spectrum, use my recipe for candied pecans.
• Add more pecans. For added crunch, feel free to add more toasted pecans to the sweet potato mixture!
• Add bourbon. It seems like an unlikely pairing, but smoky bourbon adds depth to the mashed sweet potatoes. Add 2 to 3 tablespoons of bourbon to the sweet potatoes along with the eggs.
• Skip the marshmallows. If you aren’t a marshmallow fan, just leave them out!

Frequently Asked Questions

If you’ve tried this sweet potato casserole recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!