This sweet potato casserole recipe is easy, topped with marshmallows and buttery pecans, and is the perfect side dish for your dinner table this holiday.
Sweet potato casserole is my favorite Thanksgiving and Friendsgiving dish for so many reasons; it’s easy to make, it can be made in advance, and it’s practically dessert for dinner.
How to Make Sweet Potato Casserole
Step 1: Cook the Potatoes
You have a few options for cooking sweet potatoes: oven, stovetop, or microwave. I generally choose the microwave so I don’t have to turn on the oven or wait to boil a pot of water on the stovetop.
- Oven: Preheat oven to 350degrees. Line a baking tray with tin foil and spray with canola oil. Cut the washed sweet potatoes in half lengthwise and place face down on the tray. Cook for about 30 minutes.
- Microwave: Cut the washed sweet potatoes in half lengthwise and place face down on a plate. Cover the potatoes completely with a wet paper towel (do not pierce). Cook on high for 6-8 minutes, depending on the size of each potato and the number of potatoes you are cooking.
- Stovetop: Peel the sweet potatoes and place them in a large pot with water. Cook on high heat for about 30 minutes, depending on the size of each potato and the number of potatoes you are cooking.
Step 2: Prepare the Sweet Potato Mixture
Add the cooked sweet potatoes to the bowl of the stand mixer, or any large bowl if you are using a hand mixer.
Add all of the sweet potato mixture ingredients to the bowl: butter, sugars, eggs, cinnamon, vanilla, and salt.
Beat on medium speed until any clumps have been smoothed out (the picture below shows the mixture with a few clumps, so I continued to mix after taking the picture).
Once all the clumps have dissolved, transfer the mixture to a greased casserole dish.
Step 3: Prepare the Casserole Topping
This pecan crumbles mixture is the best I’ve ever had. It adds another layer of flavor and texture to the casserole that makes this dish my favorite around the holidays. It’s so simple to make, too.
Step 4: Bake the Casserole
Once you’ve topped the sweet potato mixture with the pecan pie crumble, bake uncovered in a 350-degree oven for 30 to 35 minutes, or until the casserole is completely heated.You’ll notice the sugars and syrup have melted a bit… yum!
Remove the casserole from the oven and set the oven to a low boil.
Next, top the casserole with marshmallow minis. I think the mini size looks cuter, but you may use regular size marshmallows as well (just note it may take a few extra minutes for the marshmallows to brown).
Pop the casserole topped with marshmallows back in the oven for 1-2 minutes. Watch the casserole carefully, so the marshmallows turn golden brown, but don’t burn.
If you don’t like marshmallows, or simply don’t enjoy marshmallows on your sweet potato casserole, you can skip this step and simply bake the casserole for an extra 5 minutes.
Alternatively, if some of your guests prefer marshmallows and some do not, you can create strips of marshmallows on top, so both parties will be satisfied.
Other Considerations
Cooking In Advance
The sweet potato mixture can be cooked the night before the big day. Once you add the mixture to the 9×9 pan, just cover it with cling wrap and place it in the fridge overnight.
Healthier Alternative
Most sweet potato casserole recipes (including this one) are loaded with fat, sugar, and carbs. But the truth is, sweet potato casserole doesn’t have to be that way. Sweet potatoes are, as the name implies, sweet, so you can skip the added sugar and maple syrup from the sweet potato mixture and cut the butter to 1/4 cup. For the topping, just add the toasted pecans.
I generally only ever make sweet potato casserole for Thanksgiving and Friendsgiving, so I don’t skip out on the added flavor 🙂
Equipment
You’ll need the following kitchen equipment to make this recipe:
- Square casserole dish
- Cutting board
- Chef’s knife
- Stand mixer or hand mixer
- Spatula
- Mixing bowls
- Measuring spoons
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I Want To Hear From You!
What is your favorite Thanksgiving side dish? Do you prefer your sweet potato casserole with or without marshmallows? Share your feedback in the comments section below!
Sweet Potato Casserole
Equipment
- 9x13 casserole dish
- Cutting board
- Chefs knife
- Stand mixer or hand mixer
- Spatula
- Mixing bowls
- Measuring spoons
Ingredients
Sweet Potato Mixture
- 7 Large Sweet Potatoes
- 1/2 Cup Butter
- 1/4 Cup Sugar granulated
- 1/4 Cup Brown Sugar light
- 2 Large Eggs
- 1/2 Cup Milk
- 1/2 Tbsp Cinnamon
- 2 Tsp Vanilla
- 1 Tsp Salt
Topping
- 1 Cup Brown Sugar dark
- ¾ Cup Flour
- 3 Cups Pecans chopped
- 3/4 Cup Butter melted
- Marshmallows minis
Instructions
- Preheat oven to 350 degrees.*
- Grease the casserole dish.
Prepare Sweet Potato Mixture
- Cook the sweet potatoes.
- In the bowl of the standard mixer, beat cooked sweet potatoes and with all ingredients for the sweet potato mixture.
- Transfer the mixture to the greased baking dish.**
Prepare Sweet Potato Topping
- Mix the dark brown sugar and flour.
- Stir in the chopped pecans.
- Drizzle the melted butter over the pecan mixture and mix to combine.
- Sprinkle the topping over the sweet potato mixture.
Bake uncovered for 30-35 minutes, or until casserole is completely heated
- Remove the casserole from the oven.
- Set the oven to broil - low
- Cover the casserole with marshmallow minis.
- Return to oven for 2 minutes. Watch the casserole carefully, so the tops of the marshmallows become golden brown, but don't burn.
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