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5 from 1 vote

Sweet Potato Casserole

The best sweet potato casserole and the perfect addition to your Thanksgiving dinner! Topped with caramelized pecans that add the perfect crunch taking it to the next level!
Servings: 24


  • 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


  • Boil sweet potatoes for about 20-25 minutes until they are soft (and can be pierced with a fork). Drain.
  • Preheat the oven to 375 degrees.
  • Mash 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 to combine.
  • Pour into a 9x13 in baking dish.
  • In a medium sized bowl, combine the brown sugar, flour, butter and chopped pecans and stir well.
  • Sprinkle mixture completely over the top of the sweet potatoes.
  • Bake uncovered for 20 minutes, or until the pecans are carmelized.
  • Spread 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.