Everyone has their own must-haves for Thanksgiving, and I can respect them all, but for me, sweet potato casserole is an absolute non-negotiable. If your perfect casserole isn’t complete with a golden marshmallow topping (I feel you), then this is the recipe for you. My version of this sweet side dish offers the best of both worlds: You’ll get the crumbly, brown-sugar-pecan topping and the fluffy, toasted mini marshmallows, resulting in a perfect side that’s practically dessert. If this sounds like the Thanksgiving recipe of your dreams, then keep reading below for all of my top tips on how to ace it.
What People Are Saying:
“I am ‘forced’ to make this every holiday now. It is the best recipe I have encountered and everyone loves it.” – TamaRose
“Made this recipe for Thanksgiving this year. It was GONE! The day after. 😭 None left for me. It was wonderful. Everyone loved it. Thank you.” – GoldBox
How To Make Sweet Potato Casserole With Marshmallows
INGREDIENTS
- Sweet Potatoes: Peel and cube your sweet potatoes before boiling to cut down on the cooking time. Once tender, you can mash the sweet potatoes with a potato masher or with a fork. The latter method leaves a bit of texture, which I prefer in this casserole.
- Eggs: I go heavy on eggs here: They help the casserole set up and boost its pudding-y vibes.
- Butter: Melted butter lends richness and blends right into the mashed sweet potatoes.
- Milk: I use whole milk to loosen the sweet potatoes to the consistency I’m after, while providing still more richness.
- Brown Sugar: I prefer to use dark brown sugar instead of light for its deeper molasses flavor.
- Vanilla Extract: Sweet potatoes adore sweet spices like vanilla. Come to think of it, a little cinnamon, nutmeg, or even pumpkin pie spice wouldn’t be unwelcome here.
- Streusel: For crunch, I went with a standard streusel mixture of brown sugar, flour, butter, and pecans. It’s incredibly easy to throw together, and I just love the combination of sweet potatoes and pecans. If you’re not feeling the pecans, try substituting walnuts, or you can omit the nuts altogether.
- Marshmallows: Sure, I could have stopped at streusel, but who am I kidding—it’s the beautifully browned marshmallows that make this dish a showstopper. Mini marshmallows—not the sofa cushions used for making s’mores—are key to maximum visual effect.
STEP-BY-STEP INSTRUCTIONS
Our first step is to cook the sweet potatoes so we can mash them. Now, you’ll surely get a deeper sweet-potato flavor by roasting the potatoes whole, or even boiling them whole, but with all the intense flavors in play, I see no reason not to take the express lane: I peel and cube the potatoes, then boil them until an inserted fork meets no resistance. Once the potatoes are drained, it’s important to let them cool slightly so the eggs don’t scramble when added. Now transfer the sweet potatoes to a large bowl, add the rest of the ingredients for the sweet potato filling, and get to mashing. (Or, you can use a potato ricer to mash them. Add the mashed/”riced” potatoes to a large bowl, and then incorporate the rest of the ingredients.)
Now let’s get our sweet potato filling into a casserole dish. Spray a 13″ x 9″ baking dish with cooking spray or grease it with butter. Transfer the filling to the dish and spread it into an even layer.
Now let’s tackle the toppings. First, the streusel: In a large bowl, stir the brown sugar, flour, melted butter, and pecans with a rubber spatula until combined—done! (Not too hard, right?) Top the sweet potato filling with the streusel.
Next, the marshmallows: Crown the casserole with mini marshmallows—and don’t be dainty about it!
And with that, we’re ready to bake. About 25 minutes in a 350° oven should be about right. The casserole should be hot throughout (to ensure the eggs are cooked), and the marshmallows should be a toasty golden brown.
The full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- What is the difference between yams and sweet potatoes? While some recipes use yams and sweet potatoes interchangeably, they are two different things. Yams are a starchy root vegetable that tastes similar to sweet potatoes, but are usually slightly less sweet. The two are so similar that they’re often mislabeled in the supermarket, with canned “yams” really being sweet potatoes. If you’re looking to use canned instead of fresh sweet potatoes, just make sure and check the packaging’s label—some might say canned yams, but specify underneath that they are actually canned sweet potatoes.
- Can I make this sweet potato casserole in advance? Yes! You can cook and mash the sweet potatoes and assemble the casserole up to 1 day ahead. Keep the whole thing in the refrigerator until ready to top with mini marshmallows and bake.
Sweet Potato Casserole Variations
We love this Thanksgiving staple so much that we’ve created our fair share of variations. Want to stick with the added sweetness of the marshmallow topping, but prefer to make things a bit more hands-off? Our Crock-Pot sweet potato casserole is just the thing for you. Now, if you prefer a less-sweet casserole, we’ve got you covered as well. Our classic sweet potato casserole omits the marshmallows, while our chili cheese sweet potato casserole takes things towards the savory side with plenty of cheese, black beans, and a homemade chili.
Storage
If you have any leftovers, put them in an airtight container—or cover your casserole dish—and refrigerate for 3 to 5 days. You can also freeze this casserole—simply prepare your casserole and bake it without topping it with the pecan or marshmallow topping. Allow it to cool before covering and freezing. When you’re ready to serve, simply thaw it in the fridge overnight, add the marshmallow topping, and bake.
