Go Back

Sweet Potato Casserole

This sweet potato casserole combines creamy, mashed sweet potatoes with a crunchy pecan topping and toasted marshmallows for a cozy, nostalgic dish. Baking transforms the mixture into a bubbling, golden-topped casserole that’s both comforting and versatile—perfect for holiday feasts or weeknight dinners. Its soft interior contrasted with a crispy topping makes each bite satisfyingly textured.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large sweet potatoes peeled and chopped into 1-inch chunks
  • 1/2 cup chopped pecans toasted until fragrant
  • 3 tbsp unsalted butter melted or softened
  • 2 tbsp brown sugar packed
  • 1/4 cup heavy cream or coconut milk for dairy-free
  • 1 tsp cinnamon ground
  • 1/2 cup mini marshmallows for topping
  • 1 pinch nutmeg optional, for extra warmth
  • additional olive oil or butter for greasing the dish

Equipment

  • Large pot
  • Skillet
  • Masher or fork
  • 9x13 inch baking dish
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with olive oil or butter.
  2. Peel and chop the sweet potatoes into uniform 1-inch chunks. Place them in a large pot and cover with salted water. Bring to a boil and cook for about 15-20 minutes until very tender and easily mashable.
  3. While the sweet potatoes cook, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned. Remove from heat and chop coarsely to enhance their crunch.
  4. Drain the cooked sweet potatoes well and transfer them to a large mixing bowl. Mash until smooth using a masher or fork. The mash should be silky and free of lumps.
  5. Stir in the melted butter, brown sugar, heavy cream, cinnamon, and nutmeg into the mashed sweet potatoes. Mix thoroughly until the mixture is creamy and well combined, adjusting sweetness if needed.
  6. Spread the sweet potato mixture evenly into the prepared baking dish with a spatula, smoothing the surface for an even bake.
  7. Sprinkle the toasted pecans evenly over the top of the sweet potato layer for crunch and flavor.
  8. Dot small bits of butter or drizzle a little olive oil on top to promote golden browning during baking.
  9. Bake uncovered in the preheated oven for 25-30 minutes until bubbling around the edges and the top is golden brown. In the last 5 minutes, sprinkle mini marshmallows evenly over the casserole.
  10. Return to the oven and bake for an additional 5 minutes until the marshmallows are melted and lightly toasted.
  11. Remove from oven and let sit for 5 minutes to allow the casserole to set. Serve warm, garnished with extra pecans or a drizzle of honey if desired.

Notes

For a dairy-free version, substitute coconut milk for heavy cream and ensure marshmallows are vegan-friendly. You can also add a splash of bourbon or vanilla extract for extra flavor. To make ahead, assemble without marshmallows and refrigerate, then add marshmallows just before baking.