Easy Sweet Potato Casserole Recipe - Savory Nothings (2024)

This easy Sweet Potato Casserole recipe is an absolute stunner! It’s topped with both marshmallows and with a crumbly brown sugar pecan streusel, making this the best Thanksgiving side dish ever!

The side dishes are the real deal of the entire sit-down dinner on Thanksgiving, right? I could eat Apple Stuffed Acorn Squash, Mashed Potatoes or Crockpot Glazed Carrots and nothing else, and I’d be perfectly happy.

What I used to be weirded out by though, is the classic sweet potato casserole. But honestly? It’s now my favorite. And I eat the leftovers on my oatmeal the morning after Thanksgiving, thanks for asking.

Since I can never decide if I prefer gooey marshmallows or crunchy streusel as the topping on a sweet potato casserole, I decided to add both… It’s just the best! You can thank me later.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Sweet potatoes: You may use canned sweet potatoes to cut down on the prep time if you’re very short on time – only use 1-2 tablespoons of brown sugar if you’re using yams in syrup!
• Nuts: You can leave out the pecans if you’re not a fan, add another 4 tablespoons of flour to the topping in place of the nuts
• Sweetness: Adjust the amount of sugar to your family’s taste. You can add anywhere from ⅓ cup to 1 cup of brown sugar!

How to make a sweet potato casserole

Read on for the detailed steps, or scroll down formore tipsand theprintable recipe card.

1 – Cook the sweet potatoes: First, you need to cook the sweet potatoes.

You need to peel and cube about 3 large sweet potatoes. You can either boil them, microwave them or roast them in the oven.

2 – Assemble the filling: Next, combine the mashed sweet potatoes with the butter, spices and brown sugar.

Then, blend in the eggs until smooth. I always add the eggs last, in case the potatoes are still very warm. Blending in the sugar will help them to cool down a little more, making it less likely to have the eggs scramble.

3 – Make the topping: Just add pecans, flour and brown sugar into a bowl and mix well.

Then stir in melted butter, until no more dry ingredients remain. Done!

4 – Assemble the casserole: Heat the oven to 325°F.

Spread the sweet potato mixture in a greased 7×11 inch casserole dish and smooth the top with the back of a spoon.

Evenly sprinkle the prepared pecan topping over the sweet potatoes.

Bake the casserole for around 45 minutes, or until the casserole is bubbly and the topping is golden.

5 – Add the marshmallows: Carefully remove the casserole from the oven and dot with marshmallows.

Return to the oven and bake just until the marshmallows are gooey and lightly toasted.

You can quickly broil the casserole for 30 seconds for extra-caramelized marshmallows, it’s my kids’ favorite thing ever!

Recipe FAQs

When freezing a recipe, always remember:

• make sure to use containers or bags suitable for freezing
• label with the name and use-by date (freeze for up to 3 months)
• reheat until piping hot all the way through before serving

More sweet potato recipes

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Printable recipe