This classic sweet potato casserole is spiced with traditional Fall spices and topped with a pecan crumble plus gooey marshmallows!
Perfect for gracing your Thanksgiving or holiday table, this sweet potato casserole has all the classic flavors you love, plus warming Fall spices, pecan crumble, and gooey marshmallows!
I’m still in denial that we’re into November, but I need to get it in gear, since we’re coming up on one of my favorite holidays… Thanksgiving!! This year we’re hosting for my extended family, and I’m SUPER excited about it!
There’s one dish that I look forward to EVERY year… sweet potato casserole. Â By all accounts, it’s practically a dessert (which is probably why I like it so much), yet it’s served as a side dish. Â Sort of a pre-dessert item! Â So creamy and sweet, and generally topped with some kind of crunchy topping or marshmallows.
WHAT IS SWEET POTATO CASSEROLE?
Sweet potato casserole is a classic American side dish, normally served on Thanksgiving.  Sweet potatoes are mashed with plenty of sugar and spices, then topped with either pecans, a crumble, or marshmallows.
My version, which I’ve been working on for a while, is perfectly spiced in both the topping AND the sweet potato layers. Â Warm cinnamon, nutmeg and cloves compliment the natural sweetness of the mashed sweet potatoes!
Also, my version is a little over the top, in that it has not one, but two toppings! Â A spiced pecan crumble AND gooey mini marshmallows. Â Of course, if you’d prefer, you can leave the marshmallows off… I know some people don’t like them on there, but if you’re open to it, I’d try it at least once the way it’s written. Â The creamy potatoes, crunchy topping and gooey marshmallows create a fabulous texture and flavor!!
Now for the question that’s on everyone’s mind….
CAN I MAKE THIS SWEET POTATO CASSEROLE AHEAD OF TIME?
I totally get it… it’s Thanksgiving, and you probably have about 4 other things (at least) to make that day, so why add one more? Â Good news… this casserole is easily made 1-2 days ahead of time!
- Assemble mashed sweet potato mixture and pour into pan. Â Cool completely, cover and refrigerate 1-2 days.
- Make pecan crumble topping, place in resealable bag and refrigerate.
- To bake, set casserole out on counter for 30 minutes or so, uncover, then top with crumble and bake at 350 F degrees for 40 minutes. Â Add marshmallows as directed. Â If pecan crumble starts to get too golden, cover loosely with foil.
PRO TIPS FOR MAKING SWEET POTATO CASSEROLE:
- Be careful dicing the sweet potatoes. Sweet potatoes are denser than traditional russet potatoes, which makes them harder to cut. Make sure you sharpen your knife and watch your fingers!
- In a pinch, canned sweet potatoes can be used, but I haven’t tested the recipe using those, so I can’t guarantee the results.
- Watch the marshmallows when broiling. They’ll go from perfectly toasty to burnt VERY quickly.
- Make more of this sweet potato casserole than you think you’ll need… it will go quickly with guests wanting seconds! I see it happen year after year in our family.
This sweet potato casserole certainly isn’t diet food… but as a holiday indulgence, it’s SO worth it! Â I’m making it for my family on Thanksgiving again this year, and I can’t wait to see them all come back for seconds!
MORE THANKSGIVING SIDE DISHES:
- Baked Mac and Cheese
- Cheesy Brussels sprouts with Bacon
- Slow Cooker Glazed Carrots
- Garlic Parmesan Scalloped Potatoes
- Corn Pudding
- Horseradish Mashed Potatoes
- Sausage Stuffing with Pecans and Cranberries
- 1 hour Dinner Rolls
- Copycat HoneyBaked Ham – not a side, but makes a great alternative main course!
HELPFUL TOOLS:
- Food Processor – if you don’t have one, and have an open budget, this one has lasted over 10 years of HARD use, and is still going strong!
- Hand Mixer – I love this mixer just as much as my stand mixer, which is saying something!
- Pastry Cutter – no food processor, no problem… this pastry cutter is sturdy and will make making the crumble easy!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
SWEET POTATOES:
- 4 lbs sweet potatoes (with orange flesh), peeled and cut into 1" pieces
- 1/2 cup packed brown sugar
- 2 Tbsp granulated sugar
- 1/4 cup half and half
- 1/2 cup unsalted butter, melted (1 stick)
- 1 Tbsp pure maple syrup
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
PECAN CRUMBLE TOPPING:
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 1/3 cup all purpose flour
- 2/3 cup packed brown sugar
- 6 Tbsp cold butter, cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
MARSHMALLOWS:
- mini marshmallows (I buy a 10 oz bag and only use 1/3 -1/2 the bag)
Instructions
SWEET POTATOES:
- Add sweet potato pieces to large stockpot or dutch oven and cover with water. Add a pinch of salt and bring to a boil. Once boiling, reduce heat and cook at a high simmer for 12-15 minutes, until extremely fork tender. Drain in a colander, shake gently to remove excess liquid, then transfer cooked potatoes back to the pot you boiled them in. Let them sit for a few minutes, and this will help remove any excess liquid in the potatoes.
- While potatoes are boiling, preheat oven to 350 F degrees. Spray a 3qt baking dish (like a 9x13 pan) with non-stick cooking spray. Set aside.
- Transfer potatoes to a large mixing bowl. Add brown sugar, granulated sugar, half and half, melted butter, maple syrup, salt, vanilla, cinnamon, nutmeg, cloves and eggs. Beat with a hand mixer until fluffy and smooth. Small lumps are okay.
- Transfer potato filling to prepared baking dish and set aside.
PECAN CRUMBLE TOPPING:
- To a food processor, add pecans and vanilla extract, pulsing a few times, until pecans are evenly chopped. Add flour, brown sugar, cinnamon, nutmeg, cloves, and cold cubed butter. Pulse several times, until crumble mixture looks like it has pea-sized crumbs.
- ** If you don't have a food processor, use a knife to chop pecans, then add remaining ingredients and use a pastry cutter, two forks, or even your hands, to mix until mixture has pea-sized crumbs. **
- Spread crumble topping over sweet potato mixture in an even layer. Bake casserole in preheated oven for 30 - 40 minutes, until golden brown.
MARSHMALLOWS:
- Remove baked casserole from oven and spread mini marshmallows over the top in a single even layer. Bake for 5-10 minutes, then if desired, broil to toast the marshmallows. Broil only for a minute or two, they'll burn quickly!
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Chef Tips
TO MAKE AHEAD:
Assemble mashed sweet potato mixture and pour into pan. Â Cool completely, cover and refrigerate 1-2 days. Make pecan crumble topping, place in resealable bag and refrigerate. To bake, set casserole out on counter for 30 minutes or so, uncover, then top with crumble and bake at 350 F degrees for 40 minutes. Â Add marshmallows as directed. Â If pecan crumble starts to get too golden, cover loosely with foil.Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Gloria says
This was my very first time making sweet potato casserole and my family loved it! I even got a major thumbs up from my very picky 10 year old so I would very much call this recipe and amazing success! 😊 The instructions were very simple and clear. I also utilized and appreciated the cook ahead instructions. I was the only one cooking so that saved me so much time!
Chequita says
This is a great recipe, very tasty. I only make it on Thanksgiving and Christmas. My family loves it!