Sweet Potato Casserole
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Posted: 11/16/24
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Planning Thanksgiving? You can’t forget Sweet Potato Casserole! It’s a classic side dish that every Thanksgiving meal needs. Mashed Sweet Potatoes loaded with cinnamon and pecans then topped with marshmallows.
If you are looking for more classic side dishes for the holidays, we have you covered. Every holiday meal needs mashed potatoes, gravy and stuffing if you ask me. All of these recipes are super simple with tons of tips for making them perfectly! But another classic Thanksgiving side dish I always like to make is sweet potato casserole.
The holidays are here and that means it’s time to make all of your favorite traditional dishes to serve to family and friends. Sweet potato casserole is one of those signature dishes that I remember Grandma pulling out of the oven every Thanksgiving. It’s the perfect sweet addition alongside all of those savory dishes.
Oven space is always tight at the holidays, so make sure to check out our Crock Pot sweet potato casserole to free that precious space up for your turkey! But if you want the classic route, then this is the recipe for you.
Why You’ll Love this Sweet Potato Casserole Recipe
- This easy sweet potato casserole recipe is a great make ahead dish. Save on some prep time to make the holiday meal planning less stressful.
- Not a fan of marshmallows? This recipe has an alternative pecan crumble topping that you can use instead!
- This is the best sweet potato casserole recipe for Christmas, Thanksgiving, Easter and even as a special addition to a dinner party. It’s a great side dish for any occasion!
Ingredients for Sweet Potato Casserole
- Marshmallows – Grab a bag of mini marshmallows to use as the topping for this sweet potato casserole.
- Sweet potato – You’ll need two and half pounds worth of sweet potatoes for this recipe. Make sure to grab fresh ones with no signs of rot.
- Cinnamon – This gives sweet potato casserole a warm and cozy flavor.
- Vanilla extract – Vanilla extract adds depth of flavor to this delicious sweet potato casserole.
- Butter – Make the filling of this casserole extra creamy with some butter. If you use salted butter then you may need to reduce or omit the salt that the recipe calls for.
- Salt – A little bit of salt will help balance out the sweetness of this dish.
- Brown sugar – Brown sugar adds a cozy, sweet warmth to your casserole.
- Pecans – Omit this is you prefer, but I love the nutty flavor and crunchy texture that pecans add.
Oven space is always tight at the holidays, so make sure to check out our Crock Pot Sweet Potato Casserole to free that precious space up for your turkey!
How to Make Sweet Potato Casserole
There are only a few steps to making this side dish which makes it really easy and a dish that any cook can serve no matter their skill level. Here is a basic overview of the steps to making it:
Clean and peel the sweet potatoes, and dice into 1 inch cubes. Then place them in a pot of cold water and bring to a boil. Simmer for about 15 minutes or until tender.
Drain off the water and place the cooked sweet potatoes in a large bowl. I recommend mashing with a potato masher, but in a pinch you can use an electric mixer.
Add the brown sugar, butter, salt, cinnamon, vanilla and half of the pecans to the mashed sweet potatoes and combine.
Spray a 1 quart baking dish with non-stick spray and then place mashed sweet potato mixture in the baking dish. Sprinkle on the remaining chopped pecans then top with marshmallows.
Place the baking dish in a preheated oven at 375 degrees Fahrenheit and bake for 25 minutes or until warmed through and marshmallows are golden brown.
How to Make Sweet Potato Casserole Ahead of Time
You can make your casserole a few days in advance. I’m all about cutting stress out of hosting the holidays and this is a quick and easy tip!
Cook the potatoes as directed and mix the filling together. Then spread it out into the casserole dish, but leave off the marshmallows. Cover it tightly with plastic wrap and store it in the refrigerator until ready to use.
When you are ready to serve the casserole simply remove the plastic wrap and place in the oven for 15 minutes at 375 degrees Fahrenheit. Remove the casserole, sprinkle with marshmallows and then bake for an additional 25 minutes until warmed all the through and marshmallows are golden brown on top.
If you want to make this really far in advance, you can also freeze it. Assemble the casserole, but skip topping it with marshmallows. Then lay a sheet of plastic wrap or aluminum foil directly on top of the dish. Wrap with 2-3 more layers of foil and place in the freezer for up to three months.
Thaw in the refrigerator overnight before baking. We recommend baking for 15 minutes then adding the marshmallows and bake for an additional 25 minutes since the potatoes will be cold.
Making this ahead of time saves a lot of stress when you are hosting a holiday! Another one of my favorite holiday sides to make ahead is this 7 Layer Salad.
What do I do if the marshmallows are getting too dark?
If the marshmallows start to brown too quickly, simply spray one side of a piece of aluminum foil with non-stick spray. Place the sprayed side down and cover casserole, trying to avoid touching marshmallows and continue to bake.
Can I make a topping without marshmallows?
Absolutely! Instead of marshmallows, some of you might prefer the streusel pecan topping. Here’s how to make that instead:
- 1/2 c. melted butter
- 3/4 c. packed brown sugar
- 1/2 c. flour
- 1 c. chopped pecans
Combine all the ingredients in a bowl and sprinkle them over the top of your casserole. Then bake according to directions!
How to Store Leftover Sweet Potato Casserole
FRIDGE: Place the leftover sweet potato casserole in a resealable container after it has cooled off. Then place in the refrigerator for up to four days.
FREEZER: If you would like to freeze your leftovers, first allow them to come to room temperature. Place in airtight container and place in freezer for up to 3 months. When ready to use frozen leftovers thaw overnight in the fridge and then reheat in the oven or microwave.
Pro Tips for the Best Sweet Potato Casserole
- Weigh your sweet potatoes at the grocery store so that you have 2 1/2 lbs. to start with. The number you need varies depending on the size of your sweet potatoes.
- Different types of pans will vary the baking times (glass or ceramic baking dishes will require a longer baking time than metal pans), your oven, climate and elevation will also vary the baking time. Please be aware of that.
- If starting from cold remember you will need additional time for baking. We recommend baking it for 15 minutes before adding the marshmallows.
This honestly could just be dessert! It’s perfectly sweet and so easy to make — the best classic sweet potato casserole ever.
More Thanksgiving Recipes to Try!
- Make Green Bean Casserole to pair with all of your other favorites this holiday season. It’s a must have on the menu!
- Every big dinner needs some warm and fluffy Dinner Rolls. This recipe is super easy and way better than store bought dinner rolls.
- Skip the canned cranberry sauce and make this amazing Instant Pot Cranberry Sauce instead.
- Add a cheesy side to your table with this amazing Baked Mac and Cheese. It’s creamy, gooey and so tasty.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Sweet Potato Casserole
Traditional sweet potato casserole is a must make at the holidays! Mashed Sweet Potatoes with pecans, cinnamon and marshmallows!
Ingredients
- 2 ½ pounds sweet potatoes peeled and cut into 1 inch cubes
- ¾ cup packed brown sugar
- ¼ cup butter softened
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup finely chopped pecans divided
- 2 cup miniature marshmallows
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 1 quart or 9x 13 inch baking dish with non-stick spray and set aside.
- Place peeled and diced sweet potatoes in a dutch oven or large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer for about 15 minutes or until very tender.
- Drain water off potatoes and place in a large bowl. Add brown sugar, butter, salt, cinnamon and vanilla to potatoes.
- Mash the sweet potatoes with a potato masher or electric mixer. Fold in ¼ cup of chopped pecans.
- Place potato mixture in prepared pan. Sprinkle with remaining chopped pecans and then top with marshmallows.
- Bake in preheated oven at 375 degrees Fahrenheit for 25-30 minutes or until warmed through and marshmallows are golden brown. Remove from oven and serve immediately.
Tips
Alternative Streusel Topping:
- 1/2 c. melted butter
- 3/4 c. packed brown sugar
- 1/2 c. flour
- 1 c. chopped pecans
Nutrition Information
Calories: 551kcal (28%), Carbohydrates: 101g (34%), Protein: 5g (10%), Fat: 17g (26%), Saturated Fat: 5g (31%), Cholesterol: 16mg (5%), Sodium: 330mg (14%), Potassium: 568mg (16%), Fiber: 6g (25%), Sugar: 62g (69%), Vitamin A: 20303IU (406%), Vitamin C: 4mg (5%), Calcium: 75mg (8%), Iron: 2mg (11%)
Elaine says
Soo yummy!
Judy Lenamond says
This is a very well made dish and helps to stay on the old times dish
Courtney says
Thank you!
Ashley says
We love this sweet potato casserole, even my kids ask me to make it!
Julie says
That’s amazing! Glad it’s a hit with the whole family!
Allison says
One of my favorite holiday sides! Everyone loves it!
Julie says
Same here! Glad you loved it!