Tessa's Recipe Rundown
Taste: I love the hint of maple and nutmeg in the filling. Both toppings feel like you’re eating dessert for dinner in the best possible way!
Texture: The filling is rich, soft, and creamy without being too whipped. Of course, the texture of the topping depends on which spoonful you go for – crunchy pecan topping or gooey marshmallows.
Ease: Very easy, even when using fresh sweet potatoes.
Why You’ll Love This Recipe: You get the best of both worlds and the filling is scrumptious. I make this dish every Thanksgiving, Friendsgiving, and Christmas!
This post may contain affiliate links. Read our disclosure policy.
My favorite Thanksgiving side dish has been Sweet Potato Casserole for as long as I can remember.
That’s probably because the casserole is basically dessert disguised as dinner. That’s something I can ALWAYS get on board with. I’m particularly fond of that buttery brown sugar pecan topping. However, I know many people and families prefer the marshmallow topping.
That’s why this is such a crowd-pleasing recipe. You can offer your Thanksgiving guests BOTH, so everyone is happy! You can even put the best of both worlds on your own plate if you can’t decide.
The casserole I grew up eating relied on canned yam puree, which does cut the oven time down, but it also cuts the flavor. Using fresh sweet potatoes is a total game-changer.
Reader Love
I made this last year for Thanksgiving, and it was a big hit! Even my picky son loved it. I’m definitely making it again this year. The maple syrup and the 2 different toppings are incredible. My mouth is watering just thinking about it.
–
This casserole is the perfect side dish to please everyone at your Thanksgiving table. Add my delicious Apple & Sausage Stuffing, easy Cheesy Green Bean Casserole with Bacon, and buttery, soft Ultimate Dinner Rolls, and you’re all set for Turkey Day!
Sprinkle of Science
How to Make Sweet Potato Casserole
Do I Have to Use Fresh Sweet Potatoes?
Yes. I know it’s a bit of extra work, but I promise, it’s so worth it! If timing is an issue for you, bake your sweet potatoes ahead of time, scoop out the inner flesh, and refrigerate inside an airtight container until you’re ready to make the potato casserole.
If you buy too many sweet potatoes, try out Brown Butter Sweet Potato Pie or Sweet Potato Dinner Rolls to use up the rest!
Sweet Potatoes vs. Yams
Although often labeled interchangeably in grocery stores, sweet potatoes and yams are different. We are using sweet potatoes in this recipe. The Spruce Eats has a terrific explanation of the differences between these two vegetables, so check that out if you’re interested!
What Type of Maple Syrup Should I Use?
Be sure to use real maple syrup, not maple-flavored syrup meant for pancakes. I know some real maple syrups can get pricey, so check out Trader Joe’s maple syrup – it’s good quality for a reasonable price.
What Type of Milk for Sweet Potato Casserole?
I always prefer to use whole milk, but 2% should work okay – it may just make your sweet potato casserole a little less rich and creamy.
I haven’t tried any dairy-free milks here, but just note that may alter the flavor and texture.
What Type of Pan Should I Use for Sweet Potato Casserole?
- This recipe was written to use a 9Ă—13-inch baking pan.
- I recommend a ceramic pan like this one, for the prettiest table presentation.
- Feel free to use a glass or even a disposable pan, as long as they’re similarly sized.
- Be cautious of the pan’s material if you’re planning to make ahead, as not all pans can safely go from freezer to oven, or even fridge to oven.
Can You Make Sweet Potato Casserole Ahead of Time?
Yes! Once the casserole is assembled but just before baking, you can cover and refrigerate for up to 2 days. Add toppings just before baking. If baking straight from the fridge, add a few minutes to the baking time.
If you need to prep further in advance, check out my freezing instructions just below.
How to Freeze Sweet Potato Casserole
- Assemble the casserole in a heat-safe and freezer-safe pan but don’t add the toppings yet.
- Wrap the pan in plastic wrap. Cover with tin foil, label, and date. Freeze for up to 4 months.
- When you’re ready to bake, remove plastic and foil, add the toppings, and bake for about 45 minutes from frozen.
- If using a glass pan, allow to defrost overnight in the fridge before adding the toppings and baking, adding a few minutes to the bake time if baking straight from the fridge.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 5 days.
More Thanksgiving Side Dishes You’ll Love:
- Garlic Knot Rolls – soft, fluffy, and drenched in garlic butter!
- Buttermilk Biscuits
- Cheesy Green Bean Casserole
- Maple Bacon Brussels Sprouts
- Homemade Hawaiian Rolls
- Homemade Cranberry Sauce
- Ultimate Dinner Rolls
Find ALL my Thanksgiving recipes here!
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the casserole:
- 4 large sweet potatoes
- 1 cup milk
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg
For the toppings:
- 1/4 cup (32 grams) all-purpose flour
- 3 tablespoons (44 grams) butter, at room temperature
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (70 grams) pecans (or more, depending on preference), chopped
- 1 1/2 cups miniature marshmallows
Instructions
- Preheat the oven to 400°F. Pierce the potatoes all over with a fork and place on a foil or parchment-lined rimmed baking sheet. Bake until they are tender on the inside, about 45 minutes. Reduce oven temperature to 350°F. Let the potatoes cool slightly, then slice open and scoop the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash. Add the milk, maple syrup, eggs, vanilla, salt, and nutmeg and stir until just combined.
- In a small bowl, combine the flour and butter, cutting the butter into the flour with the back of a fork. Add the brown sugar and pecans and stir until combined.
- Spread the potato mixture into a 13 by 9-inch pan (or similarly sized baking dish). Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving a 1 1/2-inch gap between rows. Bake at 350°F until golden brown on top, about 30 minutes. Remove from oven and gently place the marshmallows between the rows of the pecan mixture. Bake for an additional 10 minutes, or until the marshmallows are just golden brown. Serve.
This post was originally published in 2009 and has been updated with recipe improvements, additional tips, and new photos. Photos by Patty Kraikittikun-Phuong.
I have to say, this was so very tasty. I did add a little cinnamon and apple juice. I don’t think this will just be made for Thanksgiving. So yummy.