Feeling nostalgic for the taste of your grandmother’s Sweet Potato Casserole? Then get ready to fall in love with this amazingly delicious recipe! This easy casserole is filled with sweet potatoes, marshmallows, toasted pecans, and the best mix of warm spices. It’s a classic and tasty side dish, perfect for Thanksgiving, Easter, or anytime you’re craving the sweet and savory flavors of this classic.
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Sweet Potato Casserole Recipe
We have never had a Thanksgiving dinner without Sweet Potato Casserole! It’s a holiday staple and this is our favorite version (we have tried a lot!).
- Healthy-ish. Sweet potatoes are packed with beta-carotene and vitamin A, and they’re scientifically proven to reduce bad cholesterol.
- Sweet. The gooey marshmallow topping is sure to please your sweet tooth.
- Easy. This recipe comes together in just 1 hour.
Sweet Potato Casserole with Canned Yams
If you’re short on time or not in the mood to steam fresh sweet potatoes, you can easily make this recipe with canned yams. Simply swap the sweet potatoes for 29 ounces of canned yams in syrup. You may wish to reduce the amount of brown sugar to account for the sweetness of the syrup the yams are canned in, or you can drain and rinse the yams in a colander if you prefer!
How to Make Ahead and Store
Assemble this side dish up to 48 hours before you plan to bake it. Simply wrap it tightly with plastic wrap or aluminum foil and store it in the refrigerator until you are ready to bake it.
Remove it from the refrigerator at least 30 minutes before baking. I recommend leaving off the marshmallows and pecans until just before baking, as they can become soggy in the refrigerator.
Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 20-25 minutes, until warmed through.
How to Freeze
While I don’t recommend freezing sweet potato casserole casserole after baking it, you certainly can freeze it before baking it. Wrap the casserole tightly in 2 layers of plastic wrap and 1 layer of aluminum foil, then freeze for up to 3 months. Let thaw overnight in the refrigerator before topping and baking.
Serving Suggestions
There are so many main dishes that pair well with this recipe, but of course, Dry Brined Turkey, Brown Sugar Glazed Ham, and Cornbread always go perfectly with sweet potatoes on the Thanksgiving or Easter table.
That’s a tough question to answer. In the US, the two names are often used interchangeably. However, sweet potatoes and yams are actually different root vegetables. Sweet potatoes have orange, creamy flesh, while yams have white, starchy flesh. If you see ‘yams’ with orange flesh, they are likely sweet potatoes and good to use in this recipe. Avoid the white-fleshed yams, as they are too starchy. You can use purple sweet potatoes, though!
While both methods work well, I actually prefer to steam my sweet potatoes. It helps them retain the highest levels of their nutrients. The next best method for nutrient retention is boiling, followed by baking.
Eggs are not necessary in sweet potato casserole, but they can be added to stiffen up and bind the mixture. If you find your sweet potato mash seems watery or loose, it may be a good idea to whisk in an egg before spreading it into the pan and baking it. Just make sure the mash has cooled a bit before adding the eggs; otherwise, they could scramble!
If you overcook your sweet potatoes, they may begin to absorb too much liquid, making them watery. It’s important to cut your potatoes into equal-sized pieces so that they all cook at the same rate. Make sure to remove them from the steamer as soon as they are fork-tender!
More Sweet Potato Recipes We Love
- Crockpot Sweet Potato Casserole
- Instant Pot Sweet Potato Casserole
- Sweet Potato Souffle Cups
- Perfect Baked Sweet Potatoes
- Twice Baked Sweet Potatoes
Sweet Potato Casserole Recipe
Equipment
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes (about 3 medium potatoes)
- ⅓ cup unsalted butter cut into 1-tablespoon slices (⅔ stick)
- 1 cup chopped toasted pecans divided
- ½ cup brown sugar
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- 2 cups mini marshmallows
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking pan with butter or nonstick spray. Set aside.
- Add a steamer basket to a pot filled with 2 inches of water. Add in the sweet potato, cover, and bring the pot up to a simmer. Once the steam is visible, cook for 10-15 minutes until the potatoes are easily pierced with a fork.3 pounds sweet potatoes
- Transfer the potatoes to a large bowl. Add in the butter, and mash and stir with a potato masher until smooth.⅓ cup unsalted butter
- Stir in ½ cup of the pecans, brown sugar, vanilla extract, cinnamon, salt, and nutmeg.1 cup chopped toasted pecans, ½ cup brown sugar, ½ teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground nutmeg
- Spread the mixture into your prepared baking dish. Sprinkle on the marshmallows and chopped pecans.2 cups mini marshmallows
- Bake for 20-25 minutes until the marshmallows are melted and golden brown.
Video
Becky’s Tips
- In place of the sweet potatoes, you can use 1 (29-ounce) can of canned yams in syrup. You may drain and rinse the yams or reduce the amount of brown sugar added to them once mashed.
- To toast pecans, place them in a 350°F oven for 6-7 minutes until they are fragrant.
- To make this recipe vegetarian/vegan, make sure to use vegan marshmallows.
- If you don’t have a steamer, you can simmer the potatoes until fork-tender. Drain and mash.
- After the baking time, you can use the broiler to brown the marshmallows further if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sweet Potato Casserole Step by Step
Steam the Potatoes: Preheat your oven to 375°F. Grease a 9×13-inch baking pan with butter or nonstick spray, and set aside for now. Add a steamer basket to a pot filled with 2 inches of water. Add in 3 pounds of peeled and cubed sweet potatoes, cover, and bring the pot up to a simmer. Once the steam is visible, cook for 10-15 minutes until the potatoes are easily pierced with a fork.
Mash the Potatoes: Transfer the potatoes to a large bowl. Add in ⅓ cup of unsalted butter (cut into 1-inch slices), and mash and stir with a potato masher until smooth.
Season the Potatoes: Stir in ½ cup of chopped toasted pecans, ½ cup of brown sugar, ½ teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of kosher salt, and ⅛ teaspoon of ground nutmeg.
Add the Marshmallows: Spread the potato mixture into the prepared 9×13-inch baking dish. Sprinkle on 2 cups of mini marshmallows and the remaining ½ cup of chopped toasted pecans.
Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the marshmallows are melted and golden brown.
