I perfected the Best Sweet Potato Casserole by folding in a surprisingly simple ingredient that changes the dish in a way you won’t expect.

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I’ve been chasing the perfect Best Sweet Potato Casserole for years and honestly this one made me stop, taste, and go back for more. It plays up the natural sweetness of roasted sweet potatoes with a crunchy topping that somehow feels nostalgic and a little unexpected.

If you’re the type who debates whether to add mini marshmallows, well read on because this Thanksgiving Sweet Potato Casserole balances both old school and grown up flavors. I cant promise you’ll behave, you might hide a spoon and sneak a bite before dinner which I totally did.

Its not perfect but that’s why I love it.

Ingredients

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Sweet potatoes provide fiber vitamin A and natural sweetness earthy flavor and moisture
Butter adds richness fat and mouthfeel makes casserole creamy but less healthy if overused
Brown sugar gives caramel like sweetness and chew in the topping deep flavor
Pecans add crunch healthy fats some protein and toasted nutty flavor everyone loves
Cinnamon lends warm spice and aroma with tiny antioxidants that lift overall sweetness
Eggs bind ingredients add protein and structure so the casserole holds together well
Marshmallows provide gooey sweet topping optional very sugary but nostalgic for many

Ingredient Quantities

3 pounds sweet potatoes (about 4 large)

1/2 cup unsalted butter, melted

1/2 cup whole milk

2 large eggs

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup packed light brown sugar for topping

1/3 cup all purpose flour

1/3 cup unsalted butter, cubed

1 cup chopped pecans

1/2 teaspoon ground cinnamon for topping

2 cups mini marshmallows (optional)

How to Make this

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1. Preheat oven to 400 F, poke 3 pounds sweet potatoes all over with a fork and roast on a foil-lined sheet until very tender, about 45-60 minutes (or microwave whole potatoes 8-12 minutes if you need it fast); when cool enough to handle peel and roughly chop.

2. Reduce oven to 350 F and grease a 9×13-inch baking dish. Put the peeled chopped potatoes in a large bowl and mash until mostly smooth but not perfectly puréed.

3. Stir into the mashed sweet potatoes 1/2 cup melted unsalted butter, 1/2 cup whole milk, 2 large eggs, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt; mix until everything is well combined and creamy, taste and adjust sugar or salt if needed.

4. Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.

5. Make the pecan streusel by combining 1/2 cup packed light brown sugar, 1/3 cup all-purpose flour and 1/2 teaspoon ground cinnamon; add 1/3 cup cold unsalted butter cut into cubes and use a fork or pastry cutter to cut the butter in until the mix is crumbly and pea-size bits remain.

6. Stir 1 cup chopped pecans into the streusel, then sprinkle the whole topping evenly over the sweet potato layer.

7. Bake at 350 F for 25-30 minutes until the topping is crisp and the filling is bubbly around the edges.

8. If you want marshmallows, scatter 2 cups mini marshmallows over the casserole for the last 5-8 minutes of baking until puffed and lightly browned, or broil 1-2 minutes watching like a hawk so they dont burn.

9. Let the casserole rest 10 minutes before serving so it sets up a bit, then serve warm.

Equipment Needed

1. Oven (preheat to 400 F; microwave works if youre in a hurry)
2. 9×13 inch baking dish, greased
3. Rimmed sheet pan lined with foil
4. Large mixing bowl
5. Potato masher or a sturdy fork
6. Measuring cups and spoons
7. Paring knife and cutting board for peeling and chopping
8. Rubber spatula for smoothing, plus a pastry cutter or fork to cut the butter for the streusel (dont forget oven mitts)

FAQ

Q: What kind of sweet potatoes should I use and how should I cook them?
A: Use starchy orange varieties like Garnet or Beauregard. I like to roast them at 400 F until tender, about 40 to 50 minutes, because roasting brings out more sweetness and keeps them less watery than boiling. If you boil them, drain and let them dry a bit before mashing so the casserole isnt soggy.

Q: Can I make this casserole ahead or freeze it?
A: Yes. You can assemble the filling a day ahead, cover and refrigerate, then add the topping and bake the next day. For freezing, bake the filling, cool, wrap tight and freeze up to two months. Thaw in the fridge overnight, add the crumble and marshmallows, then bake until heated through.

Q: Do I have to use marshmallows on top?
A: No they are totally optional. If you use them add them in the last 5 minutes of baking or pop under the broiler for 30 to 90 seconds until golden brown but watch closely so they dont burn. The pecan streusel is great on its own and stays less sweet.

Q: Any good swaps for dairy or eggs?
A: Yes. Use full fat canned coconut milk or unsweetened almond milk for a dairy free version and vegan butter for the topping. For eggs, try a flax egg made from 1 tablespoon flaxseed meal plus 3 tablespoons water per egg, mixed and rested 5 minutes. Texture will be slightly different but still tasty.

Q: How do I avoid a gluey or watery texture?
A: Dont overmix or overwork the potatoes, mash by hand or use a ricer. If you boiled them, let them sit in a colander a few minutes to shed excess water. Use the eggs and butter as the recipe says they help set the filling, and bake until the center is just set not runny.

Q: What temperature and how long do I bake it?
A: Bake at 350 F until the filling is hot and edges bubbly, usually 25 to 30 minutes in a 9 by 13 inch dish. If you add the streusel first bake 20 minutes then add marshmallows for the last 5 to 10 minutes so they dont over brown.

Best Sweet Potato Casserole Recipe Substitutions and Variations

Sweet potatoes (3 lb) – swap with roasted butternut squash or pumpkin puree (use equal weight of cooked, drained mash). Works great if you’re outta yams, just mash well and drain any extra liquid.
Unsalted butter (melted) – swap with melted coconut oil or light olive oil, 1:1. Coconut gives a faint coconut taste, salted butter is fine too but cut the added salt by about 1/4 tsp.
Whole milk – swap with evaporated milk for a richer, creamier texture, or use unsweetened oat or almond milk if you need dairy free. Plant milk may make the mix a bit looser, but it’s fine.
Eggs – swap each egg with a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) or 1/4 cup applesauce per egg. Flax keeps structure better, applesauce adds moisture and a touch of sweetness.

Pro Tips

1) Roast vs microwave and timing hacks — roasting gives way more caramelized flavor, but if you’re short on time microwave first then finish in the oven so it isnt soggy. Do potatoes a day ahead if you can, peel and mash then chill overnight, the flavors marry and it’s way easier to get a stable, not-too-watery filling.

2) Texture control — don’t overmix or it gets gluey. Warm the milk and butter a bit before folding them in so they absorb better, and stop mashing when it’s mostly smooth with a few small lumps. If it seems too thin add a few more spoonfuls of mashed sweet potato, not flour, for the best mouthfeel.

3) Streusel and pecans — keep the butter cold and cut it in so you still have pea sized bits, that gives real crunch. Toast the pecans briefly first, it makes a huge difference, and save some halves to press on top for looks. After baking, try a tiny flake of sea salt on the streusel to balance the sweetness.

4) Marshmallow and finishing tips — add marshmallows only at the very end or use the broiler for 1 to 2 minutes and watch them like crazy, they go from perfect to burnt faster than you think. Let the casserole rest at least 10 minutes before serving so it sets up, otherwise it will be runny and messy.

Best Sweet Potato Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected the Best Sweet Potato Casserole by folding in a surprisingly simple ingredient that changes the dish in a way you won't expect.

Servings

servings

Calories

721

kcal

Equipment: 1. Oven (preheat to 400 F; microwave works if youre in a hurry)
2. 9×13 inch baking dish, greased
3. Rimmed sheet pan lined with foil
4. Large mixing bowl
5. Potato masher or a sturdy fork
6. Measuring cups and spoons
7. Paring knife and cutting board for peeling and chopping
8. Rubber spatula for smoothing, plus a pastry cutter or fork to cut the butter for the streusel (dont forget oven mitts)

Ingredients

3 pounds sweet potatoes (about 4 large)
1/2 cup unsalted butter, melted
1/2 cup whole milk
2 large eggs
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup packed light brown sugar for topping
1/3 cup all purpose flour
1/3 cup unsalted butter, cubed
1 cup chopped pecans
1/2 teaspoon ground cinnamon for topping
2 cups mini marshmallows (optional)

Directions

Preheat oven to 400 F, poke 3 pounds sweet potatoes all over with a fork and roast on a foil-lined sheet until very tender, about 45-60 minutes (or microwave whole potatoes 8-12 minutes if you need it fast); when cool enough to handle peel and roughly chop.
Reduce oven to 350 F and grease a 9×13-inch baking dish. Put the peeled chopped potatoes in a large bowl and mash until mostly smooth but not perfectly puréed.
Stir into the mashed sweet potatoes 1/2 cup melted unsalted butter, 1/2 cup whole milk, 2 large eggs, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon salt; mix until everything is well combined and creamy, taste and adjust sugar or salt if needed.
Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
Make the pecan streusel by combining 1/2 cup packed light brown sugar, 1/3 cup all-purpose flour and 1/2 teaspoon ground cinnamon; add 1/3 cup cold unsalted butter cut into cubes and use a fork or pastry cutter to cut the butter in until the mix is crumbly and pea-size bits remain.
Stir 1 cup chopped pecans into the streusel, then sprinkle the whole topping evenly over the sweet potato layer.
Bake at 350 F for 25-30 minutes until the topping is crisp and the filling is bubbly around the edges.
If you want marshmallows, scatter 2 cups mini marshmallows over the casserole for the last 5-8 minutes of baking until puffed and lightly browned, or broil 1-2 minutes watching like a hawk so they dont burn.
Let the casserole rest 10 minutes before serving so it sets up a bit, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.