Classic Sweet Potato Casserole Recipe

This classic Sweet Potato Casserole is great on your Thanksgiving table and also a perfect side dish that can be enjoyed any time of the year. It is filled with a delicious sweet potato mixture and topped with crunchy pecans and marshmallows.

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Sweet Potato Casserole is one of those classic dishes that originates in the Midwest but is enjoyed by people everywhere. It is SO easy to make and it is SO delicious. This dish is typically made for Thanksgiving dinner, but goes great with any holiday or any-day meal.

How can you go wrong with buttery, sugary sweet potatoes topped with crunchy pecans and gooey marshmallows? It’s a sweet potato lover’s dream come true! The prep for this recipe is minimal, cook time is short and you can easily prep it ahead of time and bake just before serving.

HOW TO MAKE SWEET POTATO CASSEROLE

STEP 1

Boil approximately 5 pounds of peeled and cubed sweet potatoes in a large saucepan for about 20 minutes, or until a fork is easily inserted into the centers.

STEP 2

Preheat the oven to 350 degrees F and spray a 9x13 casserole dish with cooking spray. Drain the cooked sweet potatoes and mash them using a potato masher or hand mixer. If you use a hand mixer, be sure not to over-mix or the potatoes will become gluey. Add the eggs, 1/4 cup butter, milk, pumpkin pie spice and brown sugar and mix! Spread the mixture in an even layer in the prepared baking dish.

STEP 3

Combine pecans, butter, flour and brown sugar in a large bowl and mix well. Spread the pecan topping over the sweet potato layer (there will be gaps! this is ok!).

STEP 4

Bake for 25 minutes in the preheated oven. Add mini marshmallows in an even layer 5 minutes before time is up. ENJOY!

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RECIPE TIPS: MAKE THE BEST SWEET POTATO CASSEROLE POSSIBLE!

  • This sweet potato casserole with marshmallows recipe calls for 1 cup of brown sugar total, but feel free to replace some or all of it with maple syrup, honey or agave nectar.

  • To make this recipe nut-free, replace the pecans with crushed pretzels! Or just go with a crumble topping, including the brown sugar flour mixture and topping with the butter.

  • Some of my readers are not fans of the marshmallows on top (it might be a Minnesota thing?), so feel free to omit them if desired.

  • Replace the fresh sweet potatoes with canned, if desired, but fresh is always best!

CAN I MAKE SWEET POTATO CASSEROLE IN ADVANCE?

Yes! That is one of the things I love about this recipe. Prep Sweet Potato Casserole up to 2 days before baking, but leave the streusel topping and marshmallows off until just before you put it in the oven. This will save you 30 minutes, which is valuable time, especially if you are making this side dish on a holiday!

CAN I FREEZE SWEET POTATO CASSEROLE?

You can absolutely freeze sweet potato casserole! Layer the baking dish as directed, minus the flour brown sugar butter topping and marshmallow. Seal tightly and store in the freezer for 3 to 4 months. When you are ready to prepare it, allow it to thaw completely (preferably overnight in the fridge). Prepare streusel as directed just before baking!

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OTHER MAKE AHEAD THANKSGIVING RECIPE IDEAS

  • Plain ol’ (but very delicious) Mashed Potatoes can be made the day before and heated before serving. Or you can make Instant Pot Mashed Potatoes in just 20 minutes!

  • Homemade Cranberry Sauce can also be made a day ahead. Be sure to press plastic wrap directly onto the surface of the sauce before refrigerating.

  • Make the dessert ahead of time to save yourself a ton of time! These TOTALLY DELICIOUS Pumpkin Bars stay perfectly fresh when stored in a covered container in the fridge for up to 3 days.

  • Creamy Crockpot Corn and Crockpot Mac and Cheese are two holiday hit recipes that can simmer in your slow cooker while you get everything else done in the kitchen!

THE DIFFERENCE BETWEEN SWEET POTATOES AND YAMS

I was confused for so many years after cutting into a sweet potato only to find white flesh. Was it really a sweet potato or was it a yam? It is rare to find an actual yam in a U.S. grocery store. What you are seeing when you go to the store are two varieties of sweet potatoes. Crazy, right?!

What is labeled "yam" at the store is actually a sweet potato with brown skin and dark orange flesh. What is labeled "sweet potato" at the store is a sweet potato with lighter skin and also lighter flesh. This variety is more firm in texture and not as fluffy when cooked. When you purchase sweet potatoes for this dish, you will want to purchase the "yam" variety! No more potato confusion, phew!

HOW MANY CARBS IN A SWEET POTATO

There are approximately 25 g of carbohydrates in a 5-inch long sweet potato, making them about 10 g less than a regular potato of the same size.

HOW MANY CALORIES IN A SWEET POTATO

There are approximately 110 calories in a 5-inch long sweet potato, making them about 50 calories less than a regular potato of the same size.

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ARE SWEET POTATOES GOOD FOR YOU?

Sweet potatoes are VERY good for you and they are packed with nutrients and vitamins. They are high in fiber, antioxidants, vitamin C and magnesium. They are also low in calories and can contribute to having a healthy gut!

CAN DOGS EAT SWEET POTATOES?

My dog is constantly underfoot when I am preparing food in the kitchen, so I am always curious which food are and are not ok for him to nibble on. Cooked sweet potatoes are actually very gentle on digestive systems and they contain a lot of nutrients, making them safe for your pups to consume.

OTHER DELICIOUS SWEET POTATO RECIPES

If you can't get enough of the tuberous root vegetable, check out these delicious recipes:

I'm so excited to hear how these turn out for you! Please stop back and let me know if you and your family loved them. Thanks for being here, friends!

sweet potatoes, casserole, thanksgiving
Sides
American
Yield: 10-12
Author:

Sweet Potato Casserole

prep time: 35 Mcook time: 25 Mtotal time: 60 M
This classic Sweet Potato Casserole is great on your Thanksgiving table and also a perfect side dish that can be enjoyed any time of the year. It is filled with a delicious sweet potato mixture and topped with crunchy pecans and marshmallows.

ingredients:

FILLING
  • 5 lbs sweet potatoes, peeled and cut into chunks
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup brown sugar
TOPPING
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 cup chopped pecans
  • 1/4 cup butter, melted
  • 5 cups miniature marshmallows

instructions:

How to cook Sweet Potato Casserole

MAKE THE FILLING
  1. Fill a large saucepan halfway with water and bring to a boil over high heat. Add sweet potato chunks and boil for 20 minutes, or until a fork easily goes through the centers of the potatoes. Drain and mash. Preheat oven to 350 degrees F and coat a 9x13 pan with cooking spray; set aside.
  2. Add the eggs, 1/2 cup butter, milk, 1/2 cup brown sugar and pumpkin pie spice to the mashed potatoes. Mix well and pour into prepared baking dish, spreading into an even layer.
MAKE THE TOPPING
  1. In a medium bowl, combine the 1/2 cup brown sugar, flour, pecans and 1/4 cup melted butter. Mix and pour evenly over sweet potatoes (there will be gaps). Bake in the preheated oven for 25 minutes, adding the marshmallows for the last five minutes of baking. Serve warm!

Calories

526.71

Fat (grams)

23.17

Sat. Fat (grams)

9.91

Carbs (grams)

76.56

Fiber (grams)

6.94

Net carbs

69.62

Sugar (grams)

37.41

Protein (grams)

7.04

Sodium (milligrams)

213.05

Cholesterol (grams)

74.41
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