This is the best sweet potato casserole, topped with crunchy candied pecans and mini marshmallows. It’s the perfect addition to your Thanksgiving dinner!
I’ll be honest, I was never a huge fan of sweet potatoes. It was always that side dish at Thanksgiving dinner that I would skip, or just take a teeny bit of, because I felt guilty. That is, until I found this sweet potato casserole recipe.
This is similar to other sweet potato casseroles, with the same flavor tones – but my favorite part is the caramelized pecan topping! The crunchy candied pecans add so much to the casserole, giving these more texture and flavor than other recipes. Add the gooey marshmallows on top and it’s all perfection.
It’s all sweet, and delicious, and the crunchy pecans on top! It’s perfection. Even my two year old likes them, and it’s a win when we can get him to eat any vegetables at all!
I’ve made this sweet potato casserole every Thanksgiving I can, since I first made it 5 years ago, and you had better believe I’ll be making it again this year too. It’s perfect paired with your roasted turkey, mashed potatoes and gravy, rolls and jello salad. What else do you have to have at your Thanksgiving dinner?
Ingredients to make the best Sweet Potato Casserole:
- sweet potatoes
- egg
- salt
- vanilla
- brown sugar
- granulated sugar
- butter
- milk
- flour
- pecans
- mini marshmallows
How to make Sweet Potato Casserole?
Start by cooking your sweet potatoes. You’ll want them to be peeled and cut into cubes so they can cook faster, then add them to some boiling water and let them cook for about 20 to 25 minutes, or until you can pierce through the pieces with a fork. Drain out the water.
Mash the sweet potatoes in a large bowl with a potato masher, or some forks, or whatever you have, until you have your desired consistency (you’ll mix them more when adding the other ingredients, so make sure not to over mash them).
Then add in the egg, salt, vanilla, sugars, and butter, and stir it all together.
Scoop the mixture into a 9×13 baking pan.
In another bowl you’re going to make your candied pecan topping. Mix together the brown sugar, flour, butter and chopped pecans until it’s nice and crumbly.
Then sprinkle the mixture over the top of the sweet potato casserole.
Bake until the pecans are nice and caramelized.
Then sprinkle the marshmallows evenly over the top and bake for another few minutes until they are puffy and golden.
Serve up and enjoy!
Can you make Sweet Potato Casserole ahead of time?
You can make this sweet potato casserole ahead of time, mash the potatoes, add them to the pan, and cover the pan to store them in the fridge overnight, or up to 3 days.
You can also make your pecans ahead of time, but I store them separately, just in an airtight container, or ziptop bag, until I’m ready to bake the dish to keep the mixture from going soft at all – then sprinkle it on top when you’re ready to bake.
You can also freeze the sweet potato casserole before baking for up to 3 months. Cover it with plastic wrap and foil, to store. Then thaw it overnight in the fridge before baking.
How to store leftover Sweet Potato Casserole?
If you end up with any sweet potato casserole leftovers you can store it covered in the fridge with plastic wrap, or a lid. Store them in the fridge for up to 5 days. When you’re ready to enjoy the leftovers you can eat them cold, or heat it up in the microwave, until warm.
Tips for making Sweet Potato Casserole:
- While I 100% recommend adding the pecans on top, I know some people are allergic, or don’t like them. If you want to skip them make the streusel without them and sprinkle it on top just like that. But don’t skip the streusel!
- You can use canned sweet potatoes if you want to skip boiling and mashing your own, but I can’t guarantee they’ll taste as fresh, and make sure to drain out any liquid from the can.
- If you prefer your sweet potato casserole without marshmallows, you can totally skip adding those on top too.
This sweet potato casserole is one of my favorite side dishes. It’s perfect with Thanksgiving dinner, or all year long. It’s sweet, has the perfect crunchy topping, and it’s so delicious!
More sweet potato recipes:
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Sweet Potato Casserole
Ingredients
For the Sweet Potato Mash:
- 4 lbs sweet potatoes (peeled and cut into 2 inch cubes)
- 1 egg
- 1 tsp salt
- 1 tsp vanilla
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup melted butter
- 1/3 cup milk
For the Topping:
- 2/3 cup brown sugar
- 6 TBS flour
- 6 TBS melted butter
- 1 1/2 cup chopped pecans
- 3-4 cups about 1/2 package mini marshmallows
Instructions
For the Sweet Potato Mash:
- Bring a large pot of water to boil and add the sweet potatoes. Cook them in the water for about 20-25 minutes until they are soft (and can be pierced with a fork). Drain out the water.
- Preheat the oven to 375 degrees Fahrenheit.
- Mash the sweet potatoes in a large bowl to desired consistency. (I like mine with a little texture, decide how smooth you want them).
- Add in the egg, salt, vanilla, brown sugar, white sugar, melted butter and stir it all to combine.
- Scoop the mixture into a 9x13 in baking dish.
For the Topping:
- In a medium sized bowl, combine the brown sugar, flour, butter and chopped pecans and stir well.
- Sprinkle the mixture evenly over the top of the sweet potatoes.
- Bake the dish uncovered for 20 minutes, or until the pecans are caramelized.
- Sprinkle marshmallows evenly over the top of the sweet potatoes.
- Bake for another 3-5 minutes or until the marshmallows are puffy and golden brown.
- Serve hot.
Nutrition
This sweet potato casserole was first posted on November 7, 2016. The photos and text were updated for clarity on November 11, 2021.
Jody says
Has anyone made this a day or two before? Did it turn out ok? How should it be done? Refrigerate with pecan topping and then bake or wait to add topping right before baking?
Aimee Berrett says
I have reheated it and it does great! I think the marshmallows are best added right before and the topping would probably be too. I’d probably make the mash and the the pecan topping but keep the topping in a baggy or tupperware and sprinkle on when actually baking. Let me know if you try it!
Jody says
Hi Aimee, I did prepare the sweet potato casserole ahead and it came out great! I baked my sweets, skinned them then proceeded as per ur recipe, leaving the topping off until right before putting it into the oven. Did the prep on Monday and baked on Thursday. I bet u could even freeze the mash for a couple of weeks if need be. What do u think?
Aimee says
Jody! Im so glad you liked it! I haven’t tried freezing it, but let me know if you do!
annie says
Can I make this the day before?
Aimee Berrett says
Sorry I didnt get back to you sooner, it might be best with the toasted marshmallows added right before serving, but I have eaten it reheated the next few days and it is always still good as well.
Ellen Garrett says
These are good. I have never been much of a sweet potato fan and especially not the sweet potato casserole but in getting this dish ready for our early Thanksgiving missionary dinner tomorrow I just got converted! YUMMY!
Aimee Berrett says
That’s how I feel about this dish too 😉
Kelly Mills says
Thank you for sharing this recipe! I just made it today and took it to my holiday work party; total success! Everyone loved it! I am definitely making it for my family this Thanksgiving too!
Aimee Berrett says
Oh my gosh, Kelly!! Thanks so much for letting me know! So glad everyone loved it and hope your family will love it for Thanksgiving too!
Sarah @Whole and Heavenly Oven says
I’m a HUGE sweet potato casserole fan at Thanksgiving and this beautiful dish is totally calling my name! Love love the double-whammy of pecan topping and marshmallows!
Aimee Berrett says
Thank you so much Sarah! The pecans are the best part for sure!