Best Sweet Potato Casserole

Sweet Potato Casserole is a tasty and classic dish that many families love during the holidays. Soft mashed sweet potatoes are mixed with butter, eggs, and a little brown sugar for sweetness. On top, you can add a crunchy pecan topping or gooey marshmallows. This dish is great for Thanksgiving, Christmas, or any family meal. It’s easy to make, can be prepared ahead of time, and always makes everyone happy at the table.

Ingredients

For the Sweet Potato Filling:

• 4 large sweet potatoes, peeled and cubed
• 2 large eggs
• 1/2 cup evaporated milk (or cream/half-and-half)
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Topping:

• 1 cup chopped pecans
• 1 cup light brown sugar
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter, melted

Optional Marshmallow Topping:

• 2 cups miniature marshmallows

Variations

• Nut-Free Option: Replace pecans with rolled oats or leave topping plain.
• Half-Pecan, Half-Marshmallow: For the best of both worlds, cover half the casserole with pecans and half with marshmallows.
• Spiced Sweet Potato Casserole: Add 1/4 teaspoon cinnamon or nutmeg to the sweet potato mixture for extra warmth.
• Make-Ahead Version: Assemble the sweet potato filling and topping separately 1 to 2 days before baking to save time.

Why I Love This Casserole

I love this Sweet Potato Casserole because it’s creamy, sweet, and has the perfect crunch on top. It’s versatile, easy to customize, and makes any holiday meal feel extra special. The combination of smooth mashed sweet potatoes with either pecans or marshmallows is comforting, nostalgic, and loved by both kids and adults.

Best Sweet Potato Casserole Recipe

Emily Hartwell

This easy and delicious Sweet Potato Casserole is a perfect side for holidays or family dinners. Mashed sweet potatoes are blended with butter, brown sugar, and a hint of vanilla, then topped with a crunchy pecan streusel or mini marshmallows. It’s creamy, sweet, and always a crowd-pleaser!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American

Servings 12 People

Calories 290 kcal

Ingredients

  

For the Sweet Potato Filling:

• 4 large sweet potatoes about 3 pounds, peeled and cubed
• 2 large eggs
• 1/2 cup evaporated milk or cream/half-and-half
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

For the Pecan Topping:

• 1 cup chopped pecans
• 1 cup light brown sugar
• 1/4 cup all-purpose flour
• 3 tablespoons unsalted butter melted

Optional Marshmallow Topping:

• 2 cups miniature marshmallows

Instructions

 

Cook the Sweet Potatoes:

• Place sweet potatoes in a large pot and cover with water. Bring to a boil, then reduce to a simmer. Cook until tender, about 20–30 minutes. Drain and let cool slightly.
  

Mash the Potatoes:

• In a large bowl, mash the sweet potatoes using a potato masher. Add eggs, evaporated milk, melted butter, sugar, vanilla, and salt. Mix until smooth.
  

Prepare the Casserole:

• Spread the sweet potato mixture into a greased 9×13-inch baking dish.

Make the Topping:

• In a small bowl, mix flour, brown sugar, and pecans. Stir in melted butter until crumbly. Sprinkle evenly over the sweet potato mixture. For a marshmallow topping, add marshmallows on top instead of pecans or combine half pecans and half marshmallows.
  

Bake:

• Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until the topping is golden brown and the casserole is heated through.

Serve & Store:

• Let rest for 10 minutes before serving. Store leftovers in the fridge for up to 4–5 days.
  

Notes

Tips & Variations

• Nut-Free Option: Replace pecans with rolled oats or omit entirely.
• Make-Ahead: Assemble the casserole and topping separately 1–2 days in advance. Add the topping before baking.
• Freezing: Assemble without baking, cover tightly, and freeze for up to 3 months. Thaw overnight and bake as directed.

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