This crowd-pleasing sweet potato casserole has both a pecan topping and a marshmallow topping for the best of both worlds!
Yield:
10 to 12 servings
Prep Time:20minutes
Cook:1hour25minutes
Tessa's Recipe Rundown...
Taste: I love the slight hint of maple and nutmeg in the filling and of course either topping just makes you 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 and of course the texture of the topping depends on which spoonful you go for – crunchy pecan topping or gooey marshmallow. Ease: Very easy, even when using fresh sweet potatoes. Appearance: So fun!! This really shines on any Thanksgiving table. Pros: You get the best of both worlds and the filling recipe is quite scrumptious. Cons: None! Would I make this again? Absolutely, every holiday season!
My favorite Thanksgiving side dish has been sweet potato casserole ever since 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.
This recipe is actually an adaption of one of the first holiday recipes I ever posted on the blog way back in 2009. Many years later and I think I’ve only further perfected this recipe! Using fresh sweet potatoes makes a big difference.
The casserole I grew up eating relied on canned yam puree which does cut the oven time down, but it also cuts the flavor. Bake your potatoes ahead of time and refrigerate the flesh until you’re reading to make the best sweet potato casserole recipe.
I also don’t use any processed sugar inside my filling, instead I rely on maple syrup to add sweetness and a nice depth of flavor. Since the topping is so sugary, you really don’t miss the sugar and it makes this casserole slightly more acceptable to eat as a part of dinner.
What’s your favorite part of Thanksgiving dinner? The side dishes? Dessert? Turkey?
How to Make Sweet Potato Casserole
Here are some recipe tips and tricks and answers to common questions to ensure your friends and family RAVE over this classic sweet potato casserole.
Ingredients for Sweet Potato Casserole:
Sweet potatoes
Milk
Maple syrup
Eggs
Vanilla extract
Fine salt
Ground nutmeg
All-purpose flour
Butter
Brown sugar
Pecans
Miniature marshmallows
How to Make Sweet Potato Casserole:
Bake the potatoes. Pierce the potatoes with a fork, place on a prepared baking sheet, and bake until they are tender on the inside. If you prefer, you can also peel the potatoes and boil them in a large pot on the stovetop.
Scoop the potatoes out. Let the potatoes cool then slice open and scoop the flesh into a large bowl.
Mash with a potato masher. Add the milk, maple syrup, eggs, vanilla, salt, and nutmeg and stir the sweet potato mixture until just combined.
Make the pecan crumble topping. 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 the streusel topping is just combined.
Assemble the sweet potato casserole. Spread the sweet potato filling into a baking pan or casserole dish. Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving a gap between rows.
Bake. Bake until golden brown on top. 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.
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 baking straight from the freezer (tips for that below), remove plastic and foil. If using a glass pan, allow to defrost overnight in the fridge. Bake for about 45 minutes from frozen.
How to Freeze Sweet Potato Casserole:
Assemble the casserole in a heat safe and freezer safe pan but don’t top with the toppings yet. Wrap the pan in plastic wrap. Cover with tin foil, label, and date. Freeze for up to 4 months.
How to Store Sweet Potato Casserole:
Store any leftovers wrapped with plastic wrap in an airtight container in the fridge for 4-5 days.
This crowd-pleasing sweet potato casserole has both a pecan topping and a marshmallow topping for the best of both worlds!
Ingredients
For the casserole:
4large sweet potatoes
1cupmilk
1/2cupmaple syrup
2large eggs
1teaspoonvanilla extract
1teaspoonfine salt
1/8teaspoonground nutmeg
For the toppings:
1/4cup(32 grams) all-purpose flour
3tablespoons(44 grams) butter, at room temperature
1/2cup(100 grams) brown sugar
1/2cup(70 grams) pecans, chopped (or more, depending on preference)
1 1/2cupsminiature marshmallows
Directions
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 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 oven 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.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I used this recipe for Thanksgiving with only one small tweak. Instead of nutmeg, I used a tablespoon of baking spice. It well so well received that I had to make a second batch for leftover night! Thanks for the recipe!
Kiersten @ Handle the Heat
— November 22, 2022 at 12:56 pm
Hi Sarah! We always recommend whole milk for best results, but 2% should work if that’s all you have. Let us know what you think once you have given this casserole a try!
Been making this recipe for probably 8 years. It’s amazing!! After the first year it was just expected for me to bring this dish. Everyone really enjoys it.
Kiersten @ Handle the Heat
— November 9, 2022 at 9:10 am
Hi Bridgette! We haven’t tried simply omitting the pecans, and the streusel topping might be a little bland without the pecans, but it should still be tasty – or just omit the streusel part entirely and simply use more mini marshmallows! Let us know what you think if you give this casserole a try 🙂
Kiersten @ Handle the Heat
— November 8, 2022 at 12:55 pm
Hi Josiah! This casserole feeds 10-12 as written. To feed 50-60, you would therefore need to multiply everything by 5 to 6 – but I doubt you could find a pan large enough to accommodate that much. I would recommend making the recipe as written 5 or 6 individual times, in 9×13-inch pan, or three double batches if you’re able to find a deep half sheet pan (something like this might work). I hope that helps. Happy baking!
Kiersten @ Handle the Heat
— November 8, 2022 at 10:39 am
Hi Pam! Yes, you can make this in advance. Details are in the pink tip box, above the recipe. Let us know what you think of this recipe once you have given it a try! 🙂
I made this for Thanksgiving and everyone loved it! It’s so easy to make and is the perfect amount of sweetness without being too sweet. I’ll definitely be making this again soon!
Made this recipe last Christmas for 2 separate family dinners! Looked and tasted amazing! Doubled the recipe and the prep work and baking was a little longer but it was well worth the effort! The maple syrup is a great addition to the flavour of it! I give it 5 stars and a real keeper!
Been looking through a ton of recipes, and I liked that this was the only one without any complaints.
My question is; when you say maple syrup, you mean the realVdeal straight-from-the-tree kind right? The only kind I have is pancake syrup, would that still work?
Pancake syrup is usually flavoured corn syrup …maple syrup is real concentrated sap from the maple tree. In Canada the food law states if it doesn’t have real maple in it …it cannot be called maple syrup.
We have an hour and a half drive so we leave pretty early. Have you made the day before and reheated? I thought I could make the casserole the night before? Then add the toppings in the morning, and put in oven. We can keep warm for the ride.
I was wondering the same thing. Can I put this together tonight and bake it tomorrow? I’ve never made a sweet potato casserole before so I’m not sure of the rules. LOL
Can this dish be made ahead and refrigerated, then cooked for the meal? Seems like it, Maybe not put the pecan mixture on until ready to put in oven? Trying to plan my Thanksgiving meal prep. Thanks.
I made this recipe for Christmas dinner and it was a HUGE hit! 2 of the people didn’t like sweet potato and another didn’t like sweets and they all loved it and got seconds. Everybody alao raved about how pretty the dish was. I will be saving this recipe to make again. Only changes I made to the recipe was add a teaspoon of cinnamon to the sweet potato mash and omit the flour in the pecan mixture.
Made this for today and everyone LOVED it. It was perfect since I couldn’t decide on which toppings to use. I didn’t have maple syrup so I added a little brown sugar. And the parchment paper for roasting saved on washing dishes time. Thank you for our new go to recipe
I split the recipe in half and made it for my boyfriend and I to accompany a maple glazed pork tenderloin I made this past weekend. This was AMAZING! I have a feeling this is going to be an oft-made side dish from now on. The maple syrup really makes this dish and adds a great subtle flavor to the sweet potatoes.
Nichole @ Green Cuisine Queen
— November 20, 2013 at 3:57 pm
Everything about this sounds so good, I love the pecans on top. A great topping is the key to Sweet Potato Casserole! This makes me so excited for Thanksgiving!
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I used this recipe for Thanksgiving with only one small tweak. Instead of nutmeg, I used a tablespoon of baking spice. It well so well received that I had to make a second batch for leftover night! Thanks for the recipe!
Hi does it matter what type of milk I use? Whole, 1% , etc. thanks!
Hi Sarah! We always recommend whole milk for best results, but 2% should work if that’s all you have. Let us know what you think once you have given this casserole a try!
My go to thanksgiving side.
Definitely a crowd pleaser!! I made first 2 years ago, now this is the requested dish for the holidays! so good!!
Been making this recipe for probably 8 years. It’s amazing!! After the first year it was just expected for me to bring this dish. Everyone really enjoys it.
Could the Pecans be omitted? We have some family members with a nut allergy?
Hi Bridgette! We haven’t tried simply omitting the pecans, and the streusel topping might be a little bland without the pecans, but it should still be tasty – or just omit the streusel part entirely and simply use more mini marshmallows! Let us know what you think if you give this casserole a try 🙂
If I were to multiply your recipe to accommodate between 50 to 60 people, how I figure out how much ingredients I would need?
Hi Josiah! This casserole feeds 10-12 as written. To feed 50-60, you would therefore need to multiply everything by 5 to 6 – but I doubt you could find a pan large enough to accommodate that much. I would recommend making the recipe as written 5 or 6 individual times, in 9×13-inch pan, or three double batches if you’re able to find a deep half sheet pan (something like this might work). I hope that helps. Happy baking!
Can you make this early? The day before and then how long do you cook – do you cover?
Hi Pam! Yes, you can make this in advance. Details are in the pink tip box, above the recipe. Let us know what you think of this recipe once you have given it a try! 🙂
I’ve made this for 6 years now. BEST recipe in my opinion! Everyone I’ve ever made it for loves it too. The topping combo is the best part.
So happy to hear how much you love this recipe, thanks for the comment!
Best version of this ever and so cute on the table! Would make just for me, myself and my fork.
haha YES!! So glad you loved this recipe 🙂
Will it make a taste difference if you peel and boil the potatoes on the stovetop instead of baking them in the oven?
Nope! We just found that baking them in the oven is easier 🙂
Hi! Could I pre make the casserole and finish it off with the toppings tomorrow for Thanksgiving?
Hi Brittany! Yes, that should work fine 🙂 Enjoy!
Absolutely love!
Do you think almond flour would work just as well as a substitute for the white flour?
We haven’t tried that, Rhonda, so I can’t say for sure how it’d turn out! Please let us know how it goes if you give it a try 🙂
Family favorite!
Hooray!
I made this for Thanksgiving and everyone loved it! It’s so easy to make and is the perfect amount of sweetness without being too sweet. I’ll definitely be making this again soon!
Thrilled this recipe was a hit!
Everyone raved over this dish and said it was their favorite side of the meal!
I made this recipe for Thanksgiving last year and it was a huge hit! Everyone is looking forward to me making it again this year.
I’ve made this recipe a few times and everyone loves it! thank you thank you so much.
Made this recipe last Christmas for 2 separate family dinners! Looked and tasted amazing! Doubled the recipe and the prep work and baking was a little longer but it was well worth the effort! The maple syrup is a great addition to the flavour of it! I give it 5 stars and a real keeper!
Love it how can I get the recipe to stay in my computer
It was a crowd pleaser for sure!!
Been looking through a ton of recipes, and I liked that this was the only one without any complaints.
My question is; when you say maple syrup, you mean the realVdeal straight-from-the-tree kind right? The only kind I have is pancake syrup, would that still work?
I would only use real maple syrup!
What’s the difference between real maple syrup & pancake syrup? I want to make this on Saturday so not sure what to buy for syrup.
Pancake syrup is usually flavoured corn syrup …maple syrup is real concentrated sap from the maple tree. In Canada the food law states if it doesn’t have real maple in it …it cannot be called maple syrup.
We have an hour and a half drive so we leave pretty early. Have you made the day before and reheated? I thought I could make the casserole the night before? Then add the toppings in the morning, and put in oven. We can keep warm for the ride.
Yes, that should work fine 🙂
I was wondering the same thing. Can I put this together tonight and bake it tomorrow? I’ve never made a sweet potato casserole before so I’m not sure of the rules. LOL
Can you use evaporated milk with this recipe
I added orange zest and it was delicious! Everyone loved it!!
very nice dish, especially since I love sweet potatoes and always appreciate a new recipe, thank you!
it looks very delicious, will try to make it
Made it for Turkey day. GREAT Making it for wife’s Christmas party.
Grandkids loved it.
Can this dish be made ahead and refrigerated, then cooked for the meal? Seems like it, Maybe not put the pecan mixture on until ready to put in oven? Trying to plan my Thanksgiving meal prep. Thanks.
I made this recipe for Christmas dinner and it was a HUGE hit! 2 of the people didn’t like sweet potato and another didn’t like sweets and they all loved it and got seconds. Everybody alao raved about how pretty the dish was. I will be saving this recipe to make again. Only changes I made to the recipe was add a teaspoon of cinnamon to the sweet potato mash and omit the flour in the pecan mixture.
Made this for today and everyone LOVED it. It was perfect since I couldn’t decide on which toppings to use. I didn’t have maple syrup so I added a little brown sugar. And the parchment paper for roasting saved on washing dishes time. Thank you for our new go to recipe
I split the recipe in half and made it for my boyfriend and I to accompany a maple glazed pork tenderloin I made this past weekend. This was AMAZING! I have a feeling this is going to be an oft-made side dish from now on. The maple syrup really makes this dish and adds a great subtle flavor to the sweet potatoes.
So clever to make everyone happy with one casserole! Plus it looks so wonderful!
Everything about this sounds so good, I love the pecans on top. A great topping is the key to Sweet Potato Casserole! This makes me so excited for Thanksgiving!
Love that you used maple syrup as the sweetener! I bet it adds another great layer of flavor!