No Southern Thanksgiving is complete without Sweet Potato Casserole with Marshmallows and Pecans. If you're in charge of this beloved classic this year, rest assured -- you can get a beautiful, crowd-pleasing casserole on the table with ease thanks to a stellar, fool-proof recipe and few simple tips and tricks.
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Why This Is the Best (and Easiest) Sweet Potato Casserole
If sweet potato casserole were to not make an appearance at our family Thanksgiving, there would be a full-on riot. Sweet potato casserole with marshmallows and pecans has been a staple in the South and on our family holiday table for as long as I've lived.
I tried just about every rendition — the cloyingly sweet ones, boiled potatoes, canned yam shortcuts. But this? This is the route to the best sweet potato casserole in the South. Big claim, but we've got the recipe (and the science) to back it up.
Today, in addition to an easy sweet potato casserole that'll land you approving nods from the even the pickiest aunts and uncles, we'll also discover the role brown sugar plays in this casserole (and why we don't need quite so much of it), a simple sweet potato hack that makes this recipe easier than the rest, how to make a gorgeous marshmallow topping, as well as tips for making your sweet potato casserole in advance!
Roasted Sweet Potatoes for Extra Flavor (No Boiling)
Most recipes begin with boiling the sweet potatoes, but rather than water-logging your dish from the get-go, we're going to take the easy way out — roasting.
Not only does this method cut back on the prep work, but roasting the potatoes intensifies their flavor and brings out the natural sugars, meaning we can get away with using far fewer sweeteners in our recipe.
Love sweet potatoes? Add this insanely moist sweet potato cake with a spiced frosting to your Thanksgiving dinner menu!
Sweet Potato Casserole Ingredients
- Sweet Potatoes | You'll need 4 sweet potatoes. If you'd prefer to use canned sweet potatoes/candied yams, drain well and mash.
- Oil | This ingredient is for roasting the sweet potatoes. You can use avocado or canola oil. There is no need for oil if using canned sweet potatoes/yams.
- Eggs | Eggs help the sweet potato casserole base to set so it's scoopable and not soupy.
- Butter | Adds richness, flavor, and a velvety texture.
- Evaporated Milk | Gives the casserole a creaminess without watering it down. Sub in half-and-half or heavy cream if needed.
- Brown Sugar | Sweetens the casserole and adds a light molasses note. Use light or dark brown sugar.
- Vanilla Extract | Rounds out sweetness and flavors. No extract? No worries. It'll still be yummy without.
- Spices | Kosher salt enhances all other flavors and ground allspice, cinnamon, and ground cloves give this sweet potato casserole that warm, holiday vibe. You can sub in 1 teaspoon of pumpkin pie spice for allspice-cinnamon-clove combo if needed.
- Marshmallows | Mini marshmallows or large will work for topping off your casserole. Prefer a streusel topping? Sweet potato souffle it is.
- Pecans | Adds crunch and toasty, nutty contrast to all the creamy goodness. Use regular or candied pecans.
Why the Brown Sugar (and Why We Use Less)
Chances are if you grew up eating your grandmother's sweet potato casserole, it was very sweet. Brown sugar is a great addition to sweet potato casserole, as its molasses undertones truly compliment the flavor of the sweet potatoes. However, sweet potatoes are by nature already sweet.
We don't need to completely eliminate the brown sugar, but cutting back on the quantity isn't going to hurt. This casserole is still every bit a traditional Southern sweet potato casserole.
The only difference is, with this recipe, more flavors than just brown sugar are going to shine, and it will be the best sweet potato casserole you've ever had.
Can I use Candied Yams/Sweet Potatoes?
Time is of the essence on a big foodie holiday like Thanksgiving, and of course, there are shortcuts!
While we highly recommend using the roasted sweet potato method for better quality and flavor results, feel free to sub in 1 (28-29 ounce) can or 2 (15 ounce) cans of yams/sweet potatoes in the place of 4 fresh sweet potatoes. However, take note that canned yams are kept in syrup so your casserole will turn out on the sweeter side.
Marshmallow Topping for Sweet Potato Casserole
We can’t (and we won’t) do without that stretchy, ooey-gooey marshmallow goodness, as it is an intricate and beloved part of traditional Southern sweet potato casserole. Opting for the jumbo marshmallows makes for an impressive and beautiful presentation, especially when the pecans sink down into their crevices!
However, if you're in it for that ooey-gooey marshmallow stretch go for the minis!
Pecan Topping for Sweet Potato Casserole
Pecans are the perfect addition to a sweet potato casserole with marshmallows. Without them, the texture is one dimensional -- soft. But with them, we have a perfectly balanced contrast of creamy and crunchy.
For an extra special touch, homemade candied pecans make a wonderful addition. They're made with an extra little zing of salt, which adds yet another element of flavor to the casserole, and a heavenly combination.
However, this is most definitely not necessary. If you don't have the time to (or want to) make a homemade batch of candied pecans, you can purchase candied or honeyed pecans at most major grocers. Or, simply opt for plain pecans. They'll toast up beautifully in the oven, and still serve as a lovely addition to your casserole.
How to Make Sweet Potato Casserole with Marshmallows and Pecans
Quick Recipe Overview
- Roast whole sweet potatoes in the oven.
- Add the sweet potato flesh to mixing bowl, along with other filling ingredients.
- Mix with hand-held mixer.
- Transfer mixture to the casserole dish, cover with foil, and bake for 35 minutes
- Add marshmallows and pecans and bake 10 minutes more.
Roast the Sweet Potatoes
Have ready a sheet pan and preheat the oven to 400°. Place sweet potatoes on a sheet pan, drizzle with oil, and bake for 50 minutes.
Once the sweet potatoes are cool enough to handle, peel the skins off and transfer sweet potatoes to a large mixing bowl.
Mix Filling
Add brown sugar, eggs, butter, cream, vanilla, salt, allspice, cloves, and cinnamon (if using) to the bowl as well. Using a handheld mixer on medium-low speed, or a sturdy whisk, beat the mixture until smooth and evenly combined.
Bake the Base (Covered)
Transfer mixture to a casserole dish spread into an even layer, cover with foil, and bake for 35-40 minutes.
Add the Toppings and Bake Again (Uncovered)
Take casserole out of the oven and add the marshmallows to the top. Apply gentle pressure to the top and press the marshmallows slightly into the filling. Add the pecans and bake for 10 minutes more, uncovered.
How Long Do You Bake Sweet Potato Casserole?
In order to not burn your precious marshmallow topping, the base of the casserole will cook first.
The sweet potato casserole base goes into a 350° oven, covered, for 35-40 minutes. Then, the marshmallow topping goes on, along with the pecans, and the casserole bakes for another 10 minutes, or until the marshmallows become soft and gooey to your liking. All-in-all, it should take a total of 45 minutes in the oven.
Make-Ahead Sweet Potato Casserole for Thanksgiving
Sweet potato casserole with marshmallows and pecans can be made in advance! Here are a couple of different ways you can get ahead on preparing your sweet potato casserole.
- Mash Ahead | The sweet potatoes can be roasted and mashed up to 2 days in advance.
- Assemble Ahead | You can also assemble and bake the base of the casserole up to 1 day in advance. To do this, bake as directed until you get to the point of uncovering the casserole and adding the marshmallows and pecans. Allow to cool slightly, then cover tightly, and refrigerate.
- Bake When Ready | Before you intend to serve it, place it in a 350° oven, covered with aluminum foil, and bake for 25-30 minutes (or until completely warmed through). Add the marshmallows and pecans and proceed with the recipe as directed.
FAQs: Sweet Potato Casserole with Marshmallows
Start with roasted sweet potatoes instead of boiled. This will give you deeper flavor and less water. Next, don’t skimp on salt, warm spices, and vanilla. These ingredients wake the whole dish up and keep it from tasting flat. Next, toasty marshmallows and crunchy pecans. It’s the textured topping everyone is looking for come when it comes to a Southern sweet potato casserole.
Yes. The bones of this recipe are a great way to turn canned yams with marshmallows into a more flavorful, from-scratch tasting casserole. Use 1 (28-29 ounce) can or 2 (15 ounce) cans of yams or sweet potatoes in the place of 4 fresh sweet potatoes. Drain well and mash. Keep in mind, canned yams are kept in syrup so your casserole will turn out sweeter with this ingredient swap.
Yes. Mash the sweet potatoes up to 2 days in advance. Assemble the base up to 1 day in advance. When you’re ready, pull the dish out to take the chill off and bake as directed.
Not recommended. The marshmallows don’t come back quite as cute after a trip to the freezer.
Leftover sweet potato casserole with marshmallows and pecans will keep in an airtight container in the refrigerator for about 3–4 days.
Sweet Potato Casserole with Marshmallows and Pecans
Ingredients
- 4 Large Sweet Potatoes scrubbed clean
- 2 ½ tablespoons Canola Oil
- 2 Eggs room temperature, beaten
- ½ cup Unsalted Butter room temperature
- ⅓ cup evaporated milk
- ¼ cup light brown sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground Allspice
- ½ teaspoon Cinnamon (optional)
- Pinch of Ground Cloves
- 15 ounces 1 ½ bags Jet-Puffed Marshmallows or Miniature Marshmallows
- 1 cup roughly chopped pecans or candied pecans
Instructions
- Preheat oven to 400° and have ready a greased 9x13” casserole dish.
- Coat sweet potatoes evenly with canola oil. On a rimmed baking sheet, roast sweet potatoes at 400° for 50 minutes, or until fork-tender. Remove from the oven and set aside until cool enough to handle.
- Reduce oven temperature to 350°.
- Transfer the flesh of the sweet potatoes to a large mixing bowl. Add brown sugar, eggs, butter, cream, vanilla, salt, allspice, cloves, and cinnamon (if using) to the bowl as well. Using a handheld mixer on medium-low speed, or a sturdy whisk, beat the mixture until smooth and evenly combined.
- Transfer mixture to a casserole dish spread into an even layer, cover with foil, and bake for 35-40 minutes.
- Take casserole out of the oven and add the marshmallows to the top. Apply gentle pressure to the top and press the marshmallows slightly into the filling. Add the pecans and bake for 10 minutes more, uncovered.
- Allow to set for 10-15 minutes before serving.
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Notes
You can make this recipe in advance!
The candied pecans can be made up to 3 days in advance, transferred to an airtight container and stored at room temperature. Assemble the casserole according to recipe instructions up to the point of baking, cover and refrigerate 1-2 days in advance. Set out at room temperature 1 hour before you intend to bake the casserole to remove the chill. Resume with the recipe and bake according to instructions.Nutrition
Claudia Lamascolo says
oh wow this is perfect for thanksgiving and goes so great with turkey sure needs to be on my list of must makes
Caroline says
It's not a tradition I grew up with but I know it's a classic. Like that you've made it that bit less sweet.
Veena Azmanov says
This dish looks so creamy and rich. I love Sweet Potatoes, hence would love to try this for sure.
Kelly Anthony says
Ha! Thank you, Veena!
Ben Myhre says
Oh this looks so good and a favorite of my wife's for Thanksgiving. Thanks so much for sharing this sweet magic of a casserole!
Kelly Anthony says
Thanks, Ben! And you are so welcome! 🙂
Sandi says
Definitely a classic dish for Thanksgiving at my family's holiday celebration. Perfect side dish to turkey.
Deborah Curtis says
Your Sweet Potato recipe looks yummy. I'm going to try it, but have a question. Does the whipping cream need whipped or just use in liquid form? I've got coated pecans on hand, jarred & ready to deliver to neighbors. Thank you for reply.
Kelly Anthony says
Hi Deborah!
No, the whipping cream does not need to be whipped. The liquid form is how it should go into this recipe 🙂 Enjoy!
Christine Nestor says
Great recipe! Just to let you know, you don't list the brow sugar within the instructions...just the ingredient list.
Kelly Anthony says
Thank you so much, Christine!