Sweet Potato Casserole Recipe With Marshmallows! This classic Thanksgiving side dish is the ultimate holiday side that is sweet, savory, and comforting! Topped with a pecan crust and marshmallows, this is the ultimate comfort side dish with any holiday meal!
Classic Sweet Potato Casserole
When I think about Thanksgiving, turkey isn’t the first thing I look forward to – it’s the side dishes! Broccoli Casserole, Brussel Sprouts, Greenbean Casserole, and more! I can’t wait to fill my plate with all the traditional dishes I grew up with!
This recipe was my mom’s signature dish that she made every Thanksgiving. Everyone looked forward to it and nobody could ever make it quite the same. She taught me how to make it and now I’m teaching you!
This is one of those dishes that you can’t decide if it’s a side or a dessert – I say a side. I eat it right alongside all the other Thanksgiving side dishes!
Ingredients For Sweet Potato Casserole
See the recipe card below this post for ingredient quantities and full instructions.
- Sweet Potatoes – I use canned yams for this recipe.
- Sugar – Just a little bit of extra added sweetness.
- Butter – Unsalted butter works best.
- Brown Sugar
- Pecans – The pecans add such a great crunch.
- Marshmallows – Any size marshmallows will work! I like to use mini marshmallows.
How To Make Sweet Potato Casserole
1. Add The Ingredients: In a large bowl, add the yams, sugar, butter, vanilla, and eggs
2. Mash: Using a potato masher, mix all of the ingredients together
3. Put Into The Pan: Add to a 13×9 baking dish or a casserole dish
4. Prepare Toppings: Next, add all of the topping ingredients in a separate bowl
5. Create Crumb Mixture: Mix together using a fork and create a “crumb” mixture.
6. Add Sweet Potato Mixture: Add to sweet potato mixture right on top evenly
7. Bake: Place in a 350-degree oven for 30-35 minutes or until the top is browned and the marshmallows are melted and golden
Well, yes and no. I have found that you can make sweet potato casserole a few hours ahead of time, leave it out on the counter, and then heat it up (or eat it at room temperature) right before you’re ready for your Thanksgiving meal. However, I do not recommend making it ahead of time and either leaving it in the fridge before baking OR after baking. It just never turns out the same. I suggest making this dish on Thanksgiving day instead of beforehand.
YES, I do! While I know you can make this recipe using fresh sweet potatoes by peeling them and boiling them like regular mashed potatoes, this is the recipe my mom always used and it’s the one I always use. You are welcome to try fresh sweet potatoes but I’m not really sure how it will come out with this recipe.
I reheat this casserole recipe right in the microwave with the rest of my Thanksgiving leftovers. It’s the best! You could reheat it in the oven, as well.
More Holiday Side Dishes To Enjoy
Sweet Potato Casserole
- 4 cups Sweet Potatoes I use canned yams
- 1 cup Sugar
- 1 stick Butter
- 1 teaspoon vanilla
- 2 eggs
- 1 cup Brown Sugar
- ½ cup Flour
- 1/2 cup Butter cut up and not melted
- mini-marshmallows optional
- 1 cup pecan pieces optional
- In a large bowl, add the yams, sugar, butter, vanilla and eggs
- Using a potato masher, mix all of the ingredients together
- Add to a 13×9 baking dish or a casserole dish
- Next, add all of the topping ingredients in a separate bowl
- Mix together using a fork and creating a “crumb” mixture.
- Add to sweet potato mixture right on top evenly
- Place in a 350-degree oven for 30-35 minutes or until the top is browned and the marshmallows are melted and golden