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A single serving of creamy sweet potato casserole on a white plate, showcasing its smooth texture.

Sweet Potato Casserole: The Ultimate Recipe (with Pecan or Marshmallow Topping)

Discover the best Sweet Potato Casserole recipe, perfect for Thanksgiving! This guide offers a creamy, flavorful filling with options for a crunchy pecan crumble or a classic toasted marshmallow topping. Easy, make-ahead, and absolutely delicious.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Filling
  • 4 lbs sweet potatoes about 5-6 medium sweet potatoes
  • 1/2 cup unsalted butter melted
  • 1/2 cup packed brown sugar
  • 2 large eggs lightly beaten
  • 1/4 cup milk or heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
For the Pecan Crumble Topping (Option 1)
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter melted
For the Marshmallow Topping (Option 2)
  • 1 bag (10 oz) mini marshmallows

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl
  • 1 Electric Mixer Optional

Method
 

Prepare the Sweet Potatoes
  1. Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them several times with a fork.
  2. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are very tender when pierced with a knife.
  3. Remove from the oven and let them cool until you can handle them. Reduce the oven temperature to 350°F (175°C). Peel the skins off the sweet potatoes and discard the skins.
Make the Filling
  1. In a large bowl, add the peeled sweet potatoes and mash them with a potato masher or an electric mixer until smooth.
  2. Add the melted butter, brown sugar, eggs, milk (or cream), vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined and the mixture is creamy.
  3. Grease a 9x13 inch baking dish and spread the sweet potato mixture evenly inside.
Add Topping and Bake
  1. For the Pecan Topping: In a separate bowl, combine the chopped pecans, flour, and brown sugar. Pour in the melted butter and stir until the mixture is crumbly. Sprinkle evenly over the sweet potato filling. Bake for 25-30 minutes, until the topping is golden and the filling is hot and bubbly.
  2. For the Marshmallow Topping: Sprinkle the mini marshmallows in an even layer over the sweet potato filling. Bake for 15-20 minutes, or until the marshmallows are puffed and golden brown. For a more toasted look, you can broil for 30-60 seconds, watching very closely to prevent burning.
  3. Let the casserole cool for at least 10 minutes before serving. Enjoy!

Notes

Make-Ahead Tip: Prepare the filling and spread it in the baking dish. Cover and refrigerate for up to 2 days. Prepare the pecan topping and store it separately. When ready to bake, add the topping and bake for an extra 5-10 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.