Mashed sweet potatoes topped with toasted pecans and a delicious brown sugar crumble. Add in marshmallows to make this sweet potato casserole the ultimate holiday side dish.
We always make this delicious dish for our Christmas dinner and Thanksgiving menu. It’s a holiday staple and one that family requests every year, along with my cheesy green bean casserole, corn casserole and cranberry sauce.
My husband and I have never been huge fans of sweet potato casserole. I always filled my plate up with all of the other Thanksgiving side dishes instead. But once we tried this recipe, we have NEVER gone back. This is the BEST sweet potato casserole. Hands down!
My #1 tip when making this dish is to pre-bake the sweet potatoes. It brings out all the best flavors and really takes this casserole up a notch. If you’re in a hurry, you could always boil them or use canned, but I promise it’s super easy to bake them. I usually bake them the night before Thanksgiving and then mix together the casserole in the morning. Then I’ll add the topping right before baking.
How to bake sweet potatoes
Baking your sweet potatoes is the key for making the best sweet potato casserole. It brings out such amazing flavor and makes them tender and caramelized. It’s super easy and my favorite way to cook them.
- Preheat oven to 400°F.
- Place sweet potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
- Bake for 45-60 minutes, or until fork tender.
How to make sweet potato casserole
Scroll down for the printable recipe.
- MIX. Scoop cooked potatoes into a bowl and mash. Add white sugar, eggs, salt, butter, milk and vanilla. Mix together until smooth. Pour into a 9×13″ baking dish (or 11×8″ dish if you’d like your casserole a little thicker).
- TOPPING. In separate bowl, mix together the brown sugar, flour, cinnamon and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Then stir in the pecans.
- BAKE. Sprinkle the topping over the sweet potatoes and then bake at 325°F for 25-30 minutes.
- Crumb topping: The crumble topping on this casserole is seriously the BEST part, so don’t skip out on it! It pretty much tastes like candied pecans on top of the sweet potatoes and will become your new favorite after just one bite. It’s made with a mixture of brown sugar, cinnamon, flour, butter and pecans. Just mix it up into crumbles, then sprinkle the mixture on top before baking.
- Marshmallows: If you want to take the dish up a notch, try adding some mini marshmallows. You can add them during the last few minutes of cooking. All you need to do is sprinkle 1 1/2 cups over the top and broil for 2 minutes, or until golden. Sometimes I’ll even just add them to half of the pan, for those who like them. YUM!
More holiday side dishes:
- Savory scalloped sweet potatoes
- Garlic mashed red potatoes
- Glazed carrots
- Cornbread stuffing
- Baked macaroni and cheese
Sweet Potato Casserole
- 5 sweet potatoes (pre-baked)
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 teaspoon kosher salt
- 1/4 cup butter (slightly melted)
- 1/3 cup evaporated milk (can use milk or cream)
- 1 teaspoon vanilla extract
Brown Sugar Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup butter (softened)
- 1/2 cup pecans (chopped)
Optional: 1 1/2 cups mini marshmallows
- Preheat oven to 325°F.
- Scoop cooked potatoes into a bowl and mash. It should be about 3 cups. Add white sugar, eggs, salt, butter, milk and vanilla. Mix together until smooth. Pour into a 9x13" or 11x8" baking dish if you'd like it a little thicker.
- In separate bowl, mix together the brown sugar, flour, cinnamon and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Then stir in the pecans. Sprinkle the topping over the sweet potatoes.
- Bake for 25-30 minutes, or until the topping is lightly browned and caramelized.
- If you'd like to add marshmallows, sprinkle over the top and broil for 2 minutes, or until golden.