Sweet Potato Casserole is the ultimate comfort dish, blending creamy, velvety sweet potatoes with a golden, crunchy topping. The natural sweetness of the potatoes pairs perfectly with warm spices, creating a harmonious balance of flavors. In just under two hours, you’ll have a dish that’s as nourishing as it is indulgent, packed with vitamin A and fiber. Whether it’s a holiday centerpiece or a cozy weeknight treat, this casserole delivers both richness and wholesomeness in every bite.
The contrast of textures—silky smooth filling and crisp, buttery topping—makes each mouthful irresistible. With a prep time of just 15 minutes, it’s surprisingly simple to whip up, leaving you more time to savor the aroma as it bakes. Perfect for sharing, this recipe serves 12, making it ideal for gatherings or leftovers you’ll happily enjoy all week. It’s a dish that feels like a warm hug, satisfying both your taste buds and your soul.
Ingredients for Sweet Potato Casserole
- 3 lbs (1.4 kg) sweet potatoes
- ¼ cup (60 ml) heavy cream (can substitute with half-and-half for a lighter option)
- ⅓ cup (76 g) salted butter, melted (unsalted butter works too; just add a pinch more salt)
- ½ cup (100 g) dark brown sugar, firmly packed (light brown sugar can be used as a substitute)
- 2 large eggs, room temperature preferred, lightly beaten
- 3 Tablespoons maple syrup (honey or agave syrup can be used as alternatives)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (120 g) chopped pecans (optional; omit for a nut-free version)
- 2 ½ cups (141 g) mini marshmallows
Step-by-Step Instructions
- Bake the sweet potatoes: Preheat oven to 375°F (190°C). Pierce each potato all over with a fork and place on a baking sheet. Bake for 45-60 minutes, or until tender when pierced with a fork.
- Cool: Let the potatoes cool until easy to handle, then remove the skins. For a smoother texture, pulse the sweet potatoes in batches in a food processor (optional).
- Mash: Place the sweet potatoes in a large mixing bowl. Mash with a potato masher until no large chunks remain (leave some chunks if you prefer a chunkier texture).
- Mix: Add heavy cream, melted butter, brown sugar, eggs, maple syrup, cinnamon, vanilla, and salt to the mashed sweet potatoes. Stir until well-combined. For a smoother mixture, use an electric mixer (optional).
- Assemble: Spread the mixture evenly into a 9”x13” baking dish. Scatter pecans evenly over the top (if using), followed by the mini marshmallows.
- Bake: Transfer the baking dish to the center rack of the oven and bake at 375°F (190°C) for 25-30 minutes, or until the marshmallows are deeply golden brown.
- Serve: Allow the casserole to cool for a few minutes before serving. Enjoy warm!
Perfect Pairings: Serving Suggestions
This Sweet Potato Casserole is a star on its own, but it pairs beautifully with roasted turkey, honey-glazed ham, or a simple green salad for a complete meal. For a cozy brunch, serve it alongside scrambled eggs and crispy bacon. Don’t forget a dollop of whipped cream or a drizzle of extra maple syrup for a touch of indulgence!
Make It Your Own: Recipe Variations
Feel free to customize this casserole to suit your taste! Swap pecans for walnuts or omit nuts entirely if you prefer. For a nut-free crunch, try topping with granola or crushed graham crackers. If marshmallows aren’t your thing, a streusel topping made with oats, flour, butter, and brown sugar is a delicious alternative.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked sweet potatoes or microwave them for 10-12 minutes instead of baking. You can also prepare the casserole a day ahead—just assemble it, cover, and refrigerate. Bake it right before serving, adding an extra 5-10 minutes to the cooking time if needed.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake the entire dish at 350°F (175°C) for 15-20 minutes until warmed through. For best results, add a few fresh marshmallows on top before reheating to restore that golden finish.
Equipment Guidance for Smooth Prep
A sturdy potato masher or food processor will make mashing the sweet potatoes a breeze. If you’re using a food processor, pulse in small batches to avoid overworking the mixture. A 9”x13” baking dish is ideal for even cooking and a perfectly golden marshmallow topping.
Sweet Potato Casserole
Ingredients
- 3 lbs sweet potatoes (1.4 kg)
- 1/4 cup heavy cream (60 ml)
- 1/3 cup salted butter melted (76 g)
- 1/2 cup dark brown sugar firmly packed (100 g)
- 2 large eggs room temperature preferred, lightly beaten
- 3 Tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans optional (120 g)
- 2 1/2 cups mini marshmallows (141 g)
Instructions
- Bake the potatoes: Preheat oven to 375F (190C). Pierce each potato all over with a fork and place on a baking sheet. Bake in oven until tender when pierced with a fork, about 45-60 minutes.
- Cool. Let the potatoes cool until easy to handle then remove the skins. Optional, for smooth texture: sweet potatoes are naturally a bit stringy. If you want a smooth texture, pulse the sweet potatoes in batches in your food processor before moving on to the next step. If you don’t mind the more natural texture, skip this step.
- Mash. Place sweet potatoes in a large mixing bowl. Mash with a potato masher until there are no large chunks remaining (if you prefer a chunkier texture, feel free to leave some chunks behind).
- Mix. Add heavy cream, melted butter, sugar, eggs, maple syrup, cinnamon, vanilla, and salt to the mashed sweet potatoes, stir until well-combined. I prefer to use an electric mixer to make the mixture as smooth as possible, this is optional.
- Add pecans & marshmallows. Spread mixture evenly into 9”x13” baking dish. Scatter pecans evenly over top of potatoes (if using), then scatter mini marshmallows evenly over the pecans.
- Bake. Transfer baking dish to center rack of 375F (190C) oven and bake for 25-30 minutes, until marshmallows are deeply golden browned.
- Serve. Allow to cool for several minutes then serve.