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!
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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.
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. Use fresh sweet potatoes, but check out my make-ahead tips below, to help expedite the process on Turkey Day.
We’re relying on maple syrup to add sweetness and a nice depth of flavor in this dish. 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.
I hope this Crowd-Pleasing Sweet Potato Casserole is on your Thanksgiving table this year!
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 until you’re ready to make the potato casserole.
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 designed for a 9×13-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 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 Sweet Potato Casserole in a heat-safe and freezer-safe pan but donāt 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 Leftover Store Sweet Potato Casserole:
Store any Sweet Potato Casserole leftovers in an airtight container in the fridge for 4-5 days.
More Thanksgiving Side Dishes:
- Cheesy Green Bean Casserole
- Maple Bacon Brussels Sprouts
- Easy Cornbread Recipe
- Homemade Hawaiian Rolls
- Soft Pretzel Thanksgiving Stuffing
- Homemade Cranberry Sauce
See my Thanksgiving Headquarters here for all my recipes!
Crowd Pleasing Sweet Potato Casserole
Ingredients
For the casserole:
- 4 large sweet potatoes
- 1 cup milk
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fine 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 400Ā°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 350Ā°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 350Ā°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 updated photos. Photos by Patty Kraikittikun-Phuong.
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 š
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.
Iāve 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 ā¦maple syrup is real concentrated sap from the maple tree. In Canada the food law states if it doesnāt have real maple in it ā¦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 š
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