Sweet potatoes are a family favorite, perfect for Thanksgiving dinner or Christmas dinner. Combining creamy sweet potatoes with a crunchy pecan topping, this dish is sure to impress your guests. So get all the details below in my sweet potato casserole recipe.
The sweet potato mixture is made with fresh or canned sweet potatoes, heavy cream, and a hint of cinnamon, creating a buttery sweet potato mash. Topped with mini marshmallows and a brown sugar pecan streusel, it achieves a golden brown finish that is both delicious and visually appealing.
Hate mini marshmallows like I do? Don’t worry. I have a great tasting alternative recipe below the main recipe with NO marshmallows!
Creating the Perfect Sweet Potato Casserole
The classic sweet potato casserole is a beloved dish that graces many holiday tables, especially during Thanksgiving and Christmas dinners. This easy sweet potato casserole recipe combines creamy sweet potatoes with a crunchy pecan topping, making it a family favorite.
The sweet potato mixture is crafted using either fresh or canned sweet potatoes, heavy cream, and a hint of cinnamon. This combination results in a buttery sweet potato mash that is both rich and satisfying. Topped with mini marshmallows and a brown sugar pecan streusel, the casserole achieves a golden brown finish that is visually appealing and delicious.
Step-by-Step Preparation
To begin, gather all the necessary ingredients. You will need cooked sweet potatoes, melted butter, sugar, and vanilla extract, among others. Using a large mixing bowl, combine these ingredients until smooth. A potato masher or electric hand mixer can be used to achieve the desired consistency.
Once the sweet potato filling is ready, it’s time to prepare the pecan topping. In a medium bowl, mix together chopped pecans, light brown sugar, all-purpose flour, and dark brown sugar until crumbly. This crunchy topping will add texture and flavor to the casserole.
Assembling the Casserole
Preheat your oven to 350°F (175°C) and grease a deep casserole dish with cooking spray. Spread the sweet potato filling evenly in the prepared baking dish, ensuring it covers the entire base. Next, sprinkle the pecan crumble generously over the sweet potato layer, followed by a layer of mini marshmallows.
Bake the casserole in the preheated oven for 30-40 minutes. The goal is to achieve a golden brown topping while ensuring the casserole is heated through. The delightful aroma that fills your kitchen during baking will surely whet your appetite!
Make-Ahead Tips
This classic casserole is a great make-ahead side dish, perfect for busy holiday preparations. You can prepare the unbaked casserole 1-2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply pop it in the oven to bake.
Let the casserole cool slightly before serving. This dish pairs wonderfully with roast turkey and other holiday favorites, making it a staple on festive tables. If you happen to have leftovers, they can be reheated easily, ensuring that you can enjoy this delicious dish even after the celebrations.
Serving Suggestions
When serving your sweet potato casserole, consider presenting it alongside other classic dishes like green bean casserole or a rich apple pie for dessert. The combination of flavors will create a memorable dining experience for your guests.
For an added touch, you might want to garnish the casserole with additional chopped pecans or a drizzle of maple syrup for extra sweetness. This dish not only tastes great but also looks stunning on a festive holiday table, surrounded by autumn decorations that create a warm and inviting atmosphere.
Step-by-Step Sweet Potato Casserole Recipe
This classic casserole features a sweet potato layer that is creamy and flavorful, making it a great make-ahead side dish. You can prepare the unbaked casserole 1-2 days in advance and store it in an airtight container. The recipe takes about 30-40 minutes to bake in a preheated oven, resulting in a delightful dish that pairs perfectly with roast turkey and other holiday favorites.
Ingredients
- 4 cups cooked sweet potatoes (fresh or canned)
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon black pepper
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup mini marshmallows
- 1 cup chopped pecans
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup dark brown sugar
- Cooking spray for the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a deep casserole dish with cooking spray.
- In a large mixing bowl, combine the cooked sweet potatoes, melted butter, heavy cream, sugar, vanilla extract, black pepper, and pumpkin pie spice. Use a potato masher or electric hand mixer to blend until smooth.
- In a medium bowl, mix together the topping ingredients: chopped pecans, light brown sugar, all-purpose flour, and dark brown sugar until crumbly.
- Spread the sweet potato filling evenly in the prepared baking dish. Top with the pecan crumble and mini marshmallows.
- Bake in the preheated oven for 30-40 minutes or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving. This dish can be made ahead of time and reheated, making it perfect for holiday gatherings.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 45g
Sweet Potato Casserole with Pecan Crumble (No Marshmallows)
This variation skips the marshmallows and focuses on a rich, nutty pecan crumble topping. The creamy sweet potato filling paired with the crunchy, buttery topping makes this casserole an elegant and less-sweet option for your holiday table.
Ingredients
- 4 cups cooked sweet potatoes (fresh or canned)
- 1/2 cup unsalted butter, melted
- 1/2 cup heavy cream
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon black pepper
- 1/2 teaspoon pumpkin pie spice
- 1 cup chopped pecans
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup dark brown sugar
- Cooking spray for the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a deep casserole dish with cooking spray.
- In a large mixing bowl, combine the cooked sweet potatoes, melted butter, heavy cream, sugar, vanilla extract, black pepper, and pumpkin pie spice. Use a potato masher or electric hand mixer to blend until smooth.
- In a medium bowl, mix together the topping ingredients: chopped pecans, light brown sugar, all-purpose flour, and dark brown sugar until crumbly.
- Spread the sweet potato filling evenly in the prepared baking dish. Top with the pecan crumble mixture.
- Bake in the preheated oven for 30-40 minutes or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving. This dish can be made ahead of time and reheated, making it perfect for holiday gatherings.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 300kcal
- Fat: 14g
- Protein: 3g
- Carbohydrates: 42g
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