Classic Sweet Potato Casserole Recipe

If you’re searching for that absolutely dreamy, crowd-pleasing side dish that everyone craves at the holidays, this Classic Sweet Potato Casserole Recipe delivers in every way! With a cloud-like layer of buttery sweet potatoes, a brown sugar pecan streusel, and perfectly toasted marshmallows, every bite is pure, nostalgic comfort.

This recipe stands out for its irresistible mix of creamy and crunchy textures, plus a balanced sweetness that complements any festive meal. It’s incredibly easy, comes together quickly, and always disappears first at Thanksgiving or Sunday supper.

Inspired by generations of family gatherings, this casserole is more than a side—it’s a beloved tradition that brings everyone to the table. Whether you’re a sweet potato fan or not, you’ll be reaching for seconds!

Why You'll Love This Recipe

• Impossible to resist—creamy sweet potatoes topped with gooey marshmallows and crunchy pecans satisfy every craving
• Super easy to throw together, even if you’re short on time or cooking for a crowd
• Perfect make-ahead holiday side that only gets better as it sits
• Versatile enough for both Thanksgiving and casual weeknight dinners

Key Ingredients for Classic Sweet Potato Casserole Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Sweet Potatoes

These are the heart of the casserole, lending their natural sweetness and silky texture. For best results, choose medium to large sweet potatoes that feel heavy for their size and have smooth, firm skin. Roasting or boiling both work, but roasting deepens their flavor. In a pinch, canned sweet potatoes (drained) are fine, though the texture may be slightly softer.

Brown Sugar

Brown sugar brings a rich, caramel-like sweetness that pairs beautifully with sweet potatoes. Light or dark brown sugar both work—dark will give a deeper molasses flavor, while light is a bit milder. If needed, granulated sugar can be substituted, though you’ll lose some complexity.

Butter

Butter adds creaminess and a decadent flavor to both the sweet potato base and the pecan streusel. Use unsalted butter to control the seasoning. Dairy-free or vegan butter substitutes work in equal amounts if desired.

Pecans

Toasted pecans in the streusel provide a crave-worthy crunch and nutty aroma. Chop them coarsely for more texture, or finer for even distribution. Substitute walnuts or almonds for a twist, or omit the nuts entirely for a nut-free version.

Mini Marshmallows

Light, fluffy, and melt-in-your-mouth, mini marshmallows give the casserole its signature gooey finish. Spread them evenly for a complete topping, or scatter for a lighter touch. Omit to cut sugar or try vegan marshmallows if needed.

Instructions for Classic Sweet Potato Casserole Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Sweet Potatoes

Peel and cube your sweet potatoes, then place them in a large pot. Cover with water and bring to a boil over medium-high heat. Cook for about 15 minutes, or until fork-tender and easily mashable. Drain well.

Mash and Mix the Filling

Transfer the drained sweet potatoes to a large mixing bowl. Add 1/4 cup melted butter, 1/2 cup brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mash and mix until very smooth and creamy—use a potato masher or hand mixer for best results.

Spread Into the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or nonstick spray. Spread the sweet potato mixture evenly into the dish, smoothing the top.

Make the Pecan Streusel

In a separate bowl, combine flour, remaining 1/4 cup brown sugar, and remaining 1/4 cup melted butter. Stir in the chopped pecans until the mixture is crumbly and fully mixed.

Add the Toppings

Sprinkle the pecan streusel evenly over the sweet potato layer. Top with mini marshmallows, either scattered or in a single thick layer, according to your preference.

Bake to Golden Perfection

Bake, uncovered, for 25 to 30 minutes, until the marshmallows are puffed and lightly golden brown and the pecan topping is fragrant. Let cool for 5–10 minutes before serving to allow the topping to set slightly.

Recipe Variations

Make It Nut-Free

If allergies are a concern or you’re serving guests with nut restrictions, simply omit the pecans in the streusel. Substitute sunflower seeds, pumpkin seeds, or just leave the topping crumbly without nuts—it’s still delicious.

Go Dairy-Free

Use your favorite non-dairy milk (like almond, oat, or coconut milk) and a vegan butter substitute. Vegan marshmallows work great and brown just as beautifully.

Savory Twist

Reduce the sugar by half and skip the marshmallows for a more savory casserole. Add a sprinkle of fresh thyme or rosemary to the potatoes and use parmesan in the topping for herby flavor.

Gluten-Free Option

Swap the all-purpose flour in the streusel with an equal amount of oat flour, almond flour, or a gluten-free all-purpose blend. The topping stays crispy and satisfying.

Serving Suggestions

Classic Sweet Potato Casserole is a standout holiday side, but you can enjoy it year-round with roasted turkey, glazed ham, or even grilled chicken for a hearty meal. For extra flair, garnish with a sprinkle of cinnamon or a handful of toasted pecans just before serving. Pair with green beans, roasted Brussels sprouts, and fluffy dinner rolls for the ultimate comfort feast.

Storage and Reheating

Store leftover casserole covered tightly in the refrigerator for up to 4 days. To reheat, cover the dish with foil and warm at 350°F for about 15-20 minutes, or until heated through. For single servings, microwave on medium heat for 1-2 minutes. To freeze, assemble the casserole but leave off the marshmallows—freeze for up to 2 months, thaw overnight in the fridge, add marshmallows, and bake as directed.

Frequently Asked Questions About Classic Sweet Potato Casserole Recipe (FAQ)

Q: Can I make this casserole ahead of time?
A: Absolutely! Prepare the sweet potato base and pecan streusel, store them separately, and assemble just before baking. Add marshmallows right before baking for best texture.

Q: Can I use canned sweet potatoes?
A: Yes! Drain and mash canned sweet potatoes and proceed with the recipe. It’s a great shortcut for busy days, though the flavor is a bit milder than fresh.

Q: How do I keep the marshmallows from burning?
A: Bake the casserole uncovered, but check during the last 5-10 minutes. If the marshmallows brown too quickly, loosely tent with foil to protect them.

There's nothing like the warmth and nostalgia of classic sweet potato casserole on your table. With luscious, buttery potatoes and that iconic gooey-marshmallow crunch, it's comfort food at its best. Try this recipe for your next gathering—then let us know what you think in the comments and leave a rating!