Old Fashioned Sweet Potato Casserole

This old fashioned sweet potato casserole recipe is the perfect side dish at any dinner! Creamy sweet potatoes topped with fluffy, toasted marshmallow topping and crunchy toasted pecans.

Classic Side Dish Recipe

When the holidays come around, my husband always gets excited about sweet potato casserole. I rarely make it any other time of year, except maybe Easter. I don’t know why I don’t make it more often, because it is totally delicious!

Not only that but it’s super simple to make. And sweet potatoes are good for you! I know that we are adding brown sugar and marshmallows to it, but let’s not worry about that part 😉

This classic Thanksgiving side dish, although perfect for any occasion, is super easy to make, budget friendly, and always comes out delicious.

Complete your holiday menu with this green bean casserole, this squash casserole, these million dollar mashed potatoes, this sweet cranberry casserole for dessert. Oh, don’t forget the turkey!

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Ingredients Needed

• Sweet potatoes – Use raw, fresh sweet potatoes. Substitute canned sweet potatoes if you like. Just be sure to drain them well.
• Brown sugar – I like to use light brown sugar but you can also use dark brown sugar.
• Pecans – I like to use toasted pecans or you can substitute walnuts or almonds.
• Marshmallows – Use miniature marshmallows. If you only have large ones you can cut them into smaller pieces or use small dollops of marshmallow creme.
• Kitchen staples – Vanilla extract, salt, unsalted butter.

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How To Make Sweet Potato Casserole

1. Preheat oven to 375°F. Grease a 9 x 13 casserole dish.
2. Bring a large pot of water to boil. Add in diced sweet potatoes. Turn the temperature to low and let the sweet potatoes cook until tender. Roughly 10-15 minutes.

3. Drain and place potatoes in a large mixing bowl. Mash the sweet potatoes with brown sugar, butter, salt, and vanilla.
4. Fold in ¼ cup pecans and spread into the greased casserole dish. Sprinkle with marshmallows and the remaining pecans.
5. Bake until the sweet potatoes are bubbly and the marshmallows are a light, golden brown, about 20-25 minutes. Remove from the oven and let cool for a few minutes before serving.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F until warmed through.

You can freeze leftovers the same way for up to 3 months. Thaw in the fridge overnight before reheating.

Can I make it ahead of time?

You can make it up to 48 hours in advance. Cover tightly and store in the fridge until you’re ready to bake it.

Remove from the fridge and let it sit for 30 minutes on the counter to bring to room temperature before baking, to take the chill off.

Variations

• Add a dash of cinnamon or pumpkin pie spice to the mixture if you like. My husband loves it when I do this.
• Switch out the marshmallows for a crumble topping.
• Roast the sweet potatoes for more flavor.
• Leave out the pecans and add quick cooking oats instead.

Serving Suggestions

• Roast turkey or chicken, honey-glazed ham, beef tenderloin, or prime rib. 
• Roasted asparagus, green beans, or Brussels sprouts.
• Herbed stuffing, cornbread, or dinner rolls.
• Fall salad with apples and pecans, or an arugula salad with beets and goat cheese. 

Tips for the Best Casserole

• You can use a hand or stand mixer to make the mashed sweet potatoes light and fluffy if you don’t want to use a potato masher.
• Short on time? You could use a 29-oz can of sweet potatoes instead of fresh. Sometimes canned sweet potatoes can be labeled as Yams in syrup. Drain the syrup before adding the sweet potatoes to the mixing bowl.
• Granulated sugar could be used instead of brown sugar. 
• Add a splash of whole milk or heavy cream to the mashed sweet potatoes for a creamier texture.
• If the marshmallows start to brown too quickly, spray some aluminum foil with cooking spray and gently cover the casserole until finished cooking.
• Let the casserole sit for a few minutes after you pull it out of the oven. This gives it a chance to set up and thicken a little bit.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

This old fashioned sweet potato casserole with marshmallows and pecans is the perfect addition to your holiday table. It’s budget friendly and easy to make ahead of time.

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