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This sweet potato casserole is simple with a pecan and marshmallow topping. I make the filling creamy with just the right amount of spice. It’s the perfect side dish for your holiday table.
If you love sweet potatoes like me check out my sweet potato pie and candied yams.
Ingredient breakdown
Filling:
- Sweet Potatoes – Orange-fleshed sweet potatoes create the creamy base and naturally sweet flavor.
- Unsalted Butter – Adds richness to the filling and helps keep the texture smooth.
- Dark Brown Sugar – Adds sweetness with a deeper molasses flavor.
- Whole Milk – Loosens the mashed sweet potatoes and creates a creamier filling.
- Egg – Helps the filling hold together as the casserole bakes.
- Vanilla Extract – Adds warm vanilla flavor that works with the sweet potatoes and brown sugar.
- Pumpkin Pie Spice – Adds warm spices without needing several separate seasonings.
- Kosher Salt – Balances the sweetness and brings out the other flavors.
Topping:
- Pecans – Add crunch and nutty flavor to contrast the creamy filling.
- All-Purpose Flour – Helps create the crumbly structure of the pecan topping.
- Dark Brown Sugar – Sweetens the topping and adds deeper caramel-like flavor.
- Ground Cinnamon – Adds another layer of warm spice.
- Kosher Salt – Keeps the topping from tasting overly sweet.
- Unsalted Butter – Brings the topping together into moist crumbs.
- Mini Marshmallows – Add a soft, toasted finish during the final few minutes of baking.
Casserole NOT Pie
Many recipes for sweet potato casserole are way too sweet. This is a casserole not a pie, so I like to keep it on the savory side. Sweet potatoes are already sweet, so I add minimal sugar to the filling. The topping is made sweet with some brown sugar and optional marshmallows.
What size baking dish should I use?
This is a small batch sweet potato casserole recipe so using the right baking dish is important. Use a 1 to 1½-quart baking dish for this recipe. If you don’t use this size the casserole will not come out correctly.
Make ahead & storage
I like to make ahead the sweet potato casserole to save time on Thanksgiving day. Simply make the filling and place it in the baking dish before baking. Cover the dish tightly. Make the pecan topping but store it in a separate air tight container.
When ready to bake, add the pecan topping on top of the filing and continue with the baking instructions. Leftovers can be stored in an airtight container for up to four days.
Sweet Potato Casserole
Ingredients
Sweet Potato Filling
- 2 pounds orange-fleshed sweet potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter, melted, plus more for the baking dish
- ¼ cup dark brown sugar
- ½ cup whole milk
- 1 large egg, lightly beaten and at room temperature if possible
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
Pecan Topping
- 3/4 cup chopped pecans
- ⅓ cup all-purpose flour
- ¼ cup dark brown sugar, packed tightly in measuring cup
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 cup mini marshmallows
Instructions
- Heat the oven to 350°F. Butter a 1-1½ quart baking dish. Place the sweet potato chunks in a large saucepan and cover them with cool water by about one inch. Bring to a boil, then reduce to a steady simmer.
- Simmer the sweet potatoes for approximately 15 to 20 minutes. Drain the potatoes thoroughly. Let the potatoes cool for approximately five minutes. Mash the potatoes until mostly smooth in a mixing bowl. A few very small lumps are acceptable.
- Stir in the melted butter, brown sugar, milk, vanilla, pumpkin pie spice and salt. When the mixture is warm rather than steaming hot, stir in the beaten eggs until fully incorporated.
- In a medium bowl, combine the pecans, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture forms moist crumbs. Spread the filling evenly in the buttered baking dish. Sprinkle the pecan mixture evenly across the surface.
- Bake uncovered for 20. After 20 minutes, scatter the mini marshmallows over the top. Bake for another 10-15 minutes. Watch closely, remove the casserole when the marshmallows are puffed and lightly golden.
- Let the casserole rest for 5 minutes before serving. Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Sweet Potato Casserole
Boil and mash the sweet potatoes.
Then mix them with butter, brown sugar, milk, vanilla, spices, and egg.
Top the filling with the pecan mixture and bake at 350°F for 20 minutes.
Add the marshmallows and bake another 5 to 10 minutes until lightly golden.
