This classic sweet potato casserole with marshmallows and pecan streusel topping is always the highlight of the holiday spread. Plus, it can be made ahead of time to save you some counter space the day of!
Why this recipe works
I’m not sure about your family, but in mine, sweet potato casserole is an absolute must on the Thanksgiving table. It’s a savory-sweet dish packed with warm spices, mashed sweet potatoes, melty golden marshmallows, and crunchy pecans. Swoon. The caramelized topping makes my mouth water just typing about it.
I know that in each family the topping of choice varies, but that’s something that’s easily customizable. Not a fan of pecans? Leave them out. Have a marshmallow aversion? It’s just as good without (in some people’s eyes). Take our oatmeal cookie sweet potato casserole for example. The topping ideas are endless. But today, we’re sticking with a classic pecan streusel that you can never go wrong with.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SWEET POTATOES – You will need 3 pounds of sweet potatoes here. I would suggest sticking to raw sweet potatoes as opposed to canned for this recipe.
ADDITIONS – Salt, pepper, cinnamon, brown sugar, and vanilla bring a lot of flavor to this dish. We sometimes like to add a dash of nutmeg.
TOPPING – The streusel topping is a mixture of brown sugar, flour, butter, and pecans. You can certainly leave the pecans out if desired. Mini marshmallows bring the entire dish together! However, if you prefer your sweet potato casserole without marshmallows then you’re welcome to omit them.
How to Make Sweet Potato Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add cubed sweet potatoes to a large pot of boiling water and allow them to cook until soft. The potatoes should be fork tender, this will make them easier to mash. Once finished cooking, drain the potatoes.
- Preheat oven to 375°F and lightly grease a 9×13” casserole dish. Set aside.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with everything except for the pecans and marshmallows. Mash to your desired consistency.
- Then, fold in the pecans and spread everything evenly into the prepared casserole dish. Sprinkle with half of the marshmallows, then make your streusel.
- Prepare the streusel by whisking together the brown sugar and flour in a small bowl.
- Cut in the butter with forks or by hand, then add in the pecans.
- Sprinkle all over the top of the casserole dish, then add the remaining marshmallows.
- Bake for 20 minutes or until marshmallows are golden brown and potatoes are heated through.
Frequently Asked Questions & Expert Tips
Yes, absolutely. You can prepare the casserole all the way through adding the filling to the baking dish. Cover with plastic wrap and refrigerate for up to two days. When ready to bake I like to remove the dish from the refrigerator and let it sit on the counter while the oven preheats (especially if you are using glass). Add the toppings and bake as directed. You may need to add an extra 5-10 minutes if they are going into the oven cold. Feel free to make the streusel ahead of time as well and store it in an air-tight container kept at room temperature.
Store fully cooled leftover sweet potato casserole in an air-tight container, or tightly wrapped with plastic wrap, in the refrigerator for up to 4 days. To reheat, cover tightly with foil and bake in a preheated oven for 20-25 minutes at 350F or until heated through. You can also pop a serving or two in the microwave.
Yes. You can prepare and freeze the unbaked casserole, preferably in a foil pan. Wrap the casserole with foil a few times and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed, adding the toppings just before going into the oven.
This part is totally up to you. Some people prefer a smoother texture while others like a few chunks left intact. Mash them to your desired consistency!
Yes, you can omit the pecans if desired. We have made this casserole with and without them and it’s great either way!
Serving Suggestions
Serve sweet potato casserole alongside other Thanksgiving staples like green bean casserole, stuffing, and roasted turkey. Though, there’s no law saying you can’t make this whenever you want. Enjoy!
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Sweet Potato Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds sweet potatoes peeled and cubed
- 1 ¼ cup whole milk
- 2 large eggs
- ½ cup light brown sugar
- 4 Tablespoons unsalted butter at room temperature
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 1 Tablespoon pure vanilla extract
- ¾ cups pecans roughly chopped
- 3 cups mini marshmallows divided
Streusel
- ½ cup light brown sugar
- ¼ cup all purpose flour
- 6 Tablespoons unsalted butter at room temperature
- ¾ cups pecans roughly chopped
Things You’ll Need
- Stockpot or large saucepan
Before You Begin
- I would suggest sticking to raw sweet potatoes as opposed to canned for this recipe.
- You can certainly leave the pecans out if desired. Mini marshmallows bring the entire dish together! However, if you prefer your sweet potato casserole without marshmallows then you’re welcome to omit them.
Instructions
- Add cubed sweet potatoes to a large pot of boiling water and allow them to cook until soft. The potatoes should be fork tender, this will make them easier to mash. Once finished cooking, drain the potatoes.
- Preheat oven to 375°F and lightly grease a 9×13” casserole dish. Set aside.
- In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with everything except for the pecans and marshmallows.
- Then, fold in the pecans and spread everything evenly into the prepared casserole dish. Sprinkle with half of the marshmallows, then make your streusel.
- Prepare the streusel by whisking together the brown sugar and flour in a small bowl.
- Cut in the butter with forks or by hand, then add in the pecans.
- Sprinkle all over the top of the casserole dish, then add the remaining marshmallows.
- Bake for 20 minutes or until marshmallows are golden brown and potatoes are heated through.TIP – if you prefer the topping to be a little crispier and caramelized, simply pop the finished casserole under the broiler quickly, around 1 to 2 minutes.
Expert Tips & FAQs
- Store fully cooled leftover sweet potato casserole in an air-tight container, or tightly wrapped with plastic wrap, in the refrigerator for up to 4 days. To reheat, cover tightly with foil and bake in a preheated oven for 20-25 minutes at 350F or until heated through. You can also pop a serving or two in the microwave.
- Make Ahead – prepare the casserole all the way through adding the filling to the baking dish. Cover with plastic wrap and refrigerate for up to two days. When ready to bake, add the toppings and bake as directed. You may need to add an extra 5-10 minutes since it’s going in cold. Feel free to make the streusel ahead of time as well and store it in an air-tight container kept at room temperature.
- Freezing – You can prepare and freeze the unbaked casserole, preferably in a foil pan. Wrap the casserole with foil a few times and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed, adding the toppings just before going into the oven.
Nutrition
Kristen Rittmer
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Елена says
Excellent
Pamela Edwards says
It doesn’t say in your recipe, but I am assuming that you drain the potatoes after you boil them, correct?
Kristen Rittmer says
Yes, you will want to drain the potatoes before mixing them with anything else. I will update the recipe instructions, thanks!
Amanda Davis says
Yes. As it states in step 1 of the recipe:
Add cubed sweet potatoes to a large pot of boiling water and allow them to cook until soft. The potatoes should be fork tender, this will make them easier to mash. Once finished cooking, drain the potatoes.