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This Southern sweet potato casserole with marshmallows is a classic side dish that makes an appearance on just about every holiday table! Sweetened with a touch of brown sugar, the creamy mashed potatoes are topped with crunchy pecans and fluffy marshmallows for an easy and convenient make ahead recipe. Serve it alongside a Thanksgiving turkey, a Christmas or Easter ham, or a roasted chicken for your next Sunday supper.
Table of Contents
- How to Make Sweet Potato Casserole | 1-Minute Video
- Easy Sweet Potato Casserole
- Ingredients
- Are yams and sweet potatoes the same thing?
- How do you make sweet potato casserole not watery?
- How to Make Sweet Potato Casserole with Marshmallows and Pecans
- What to Serve with Southern Sweet Potato Casserole
- Make Ahead Sweet Potato Casserole
- Storage
- Recipe Variations
- Tips for the Best Sweet Potato Casserole Recipe
- Sweet Potato Casserole with Marshmallows Recipe
How to Make Sweet Potato Casserole | 1-Minute Video
Easy Sweet Potato Casserole
Whether you’re planning the Easter menu, preparing Christmas dinner, whipping up a buffet of Thanksgiving sides in November, or simply serving a Sunday supper, you cannot go wrong with an easy sweet potato casserole with pecans. While some might prefer a dish with no nuts, and others might love a streusel topping or Corn Flakes on top, there’s no denying that a Southern Sweet Potato Casserole with Marshmallows is always a crowd favorite!
Ingredients
This is just a quick overview of the ingredients that you’ll need for the best sweet potato casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Sweet potatoes: about 2 lbs., peeled, quartered, and sliced ¼-inch thick.
- Butter: adds flavor and richness to the mashed potatoes.
- Cream: to thin the potatoes, create a smoother texture, and add flavor and richness to the dish.
- Brown sugar: for just the right amount of sweetness and a touch of molasses flavor in the background. Light or dark brown sugar will both work.
- Salt: to balance the sweetness and enhance the other flavors in the dish.
- Vanilla extract: for that delicious, warm flavor.
- Pecans: to create a pecan topping that adds crunchy texture and a nutty, toasted flavor.
- Miniature marshmallows: give the top of the casserole that decadent, ooey, gooey, sweet flavor and texture.
Are yams and sweet potatoes the same thing?
Yams and sweet potatoes are entirely different root vegetables. The skin of a yam looks kind of like tree bark, while a sweet potato is more reddish-brown. Real yams are more like yucca in texture and flavor. They have bumpy, tough brown skin (that looks almost tree trunk-like) with starchy, not sweet flesh.
Can you use yams in sweet potato casserole?
You cannot use yams in this sweet potato casserole; however, it’s not likely that you’ll actually find a true yam in your grocery store anyway. True yams are not readily available in this country and are seldom grown here. However, they are available throughout Latin America, Asia, India, West Africa, the South Pacific and the Caribbean.
To add to the confusion, canned sweet potatoes and long fresh sweet potatoes are often labeled as “yams.” In other words, in American grocery stores, “yams” and “sweet potatoes” are actually the same thing and can be used interchangeably in most recipes. You’ll notice that beautiful bright orange flesh!
How do you make sweet potato casserole not watery?
I first discovered the easiest, most delicious preparation for mashed sweet potatoes from a Cook’s Illustrated book years ago. I’ve used a similar technique for the base of this casserole, combining the cream, butter, salt, and brown sugar with the sweet potatoes in one pot as they cook. This way you don’t have to boil and drain the potatoes, so they’re not watery at the end!
Plus, it’s so simple, and the potatoes turn out perfectly every time. You can prepare the mashed potatoes right in the pot, so you don’t even have to wash a large bowl!
How to Make Sweet Potato Casserole with Marshmallows and Pecans
- Peel, quarter, and cut your sweet potatoes into ¼-inch thick slices.
- Place the sweet potatoes in a large pot and add butter, cream, light brown sugar and salt.
- Cook the potatoes, covered, for about 35 minutes, or until they’re fall-apart tender. Stir occasionally so that the potatoes cook evenly.
- Add a little bit more cream and the vanilla extract, and then just mash or whip the potatoes until they’re smooth and fluffy. You can do this with a hand mixer in a large mixing bowl for a smooth, whipped consistency, or you can use a potato masher to achieve a slightly more rustic, chunky texture.
- Transfer the sweet potato mixture to a 2-quart casserole dish.
- Sprinkle pecans and mini marshmallows over top of the sweet potato filling.
- Bake the casserole, uncovered, in a 375°F oven for about 15 minutes, or just until the marshmallow topping is golden brown. It doesn’t take long, since the potatoes are already nice and warm!
What to Serve with Southern Sweet Potato Casserole
This easy sweet potato casserole with marshmallows on top is the perfect addition to almost any meal. For instance, serve the side dish with your Easter ham, with a Thanksgiving turkey, or with your Christmas beef. Here are a few ideas to get you started:
- Grilled Steak, Filet Mignon, or Ribeye Steak
- Salmon Patties, Grilled Salmon or Roasted Salmon
- 4-Ingredient Bacon Wrapped Pork Tenderloin or 4-Ingredient Pork Loin Roast
- Dutch Oven Pork Roast with Gravy or Pork Sirloin Roast
- Maple-Glazed Roasted Turkey Breast or Garlic and Herb Roast Turkey Breast
- Brown Sugar Virginia Baked Ham or Pineapple Glazed Ham
- Crock Pot Ham with Cola Glaze or 5-Ingredient Baked Ham with Apricot Glaze
- Southern Bourbon-Glazed Beef Tenderloin
- Rosemary Oven Roasted Chicken or Roasted Chicken Breast with Molasses, Apples and Onions
Make Ahead Sweet Potato Casserole
You can prepare the sweet potato casserole 1-2 days in advance. First make the filling and smooth into your baking dish. Do not add the topping. Cover and refrigerate.
When you’re ready to bake the casserole, take it out of the fridge and allow the dish to come to room temperature for about 30 minutes. Cover and bake at 375°F for about 10-15 minutes (or until the potatoes are nice and warm). Remove the cover, add the pecans and marshmallows on top, and return the casserole to the oven for about 15 more minutes (or until the marshmallows are golden brown).
Storage
Baked sweet potato casserole will keep in an airtight container in the refrigerator for 4-5 days.
Can you freeze sweet potato casserole?
Yes, you can freeze this easy sweet potato casserole. I recommend freezing the casserole before baking and without the topping.
To freeze, make the filling and smooth into your baking dish. Do not add the pecans or marshmallows. Cover with a double layer of aluminum foil and store in the freezer for up to 3 months.
When ready to bake, thaw the casserole in the refrigerator overnight. Allow it to come to room temperature for 30 minutes on the counter before baking. Cover and bake at 375°F for about 10-15 minutes (or until the potatoes are nice and warm). Remove the cover, add the pecans and marshmallows on top, and return the casserole to the oven for about 15 more minutes (or until the marshmallows are golden brown).
How to Reheat Sweet Potato Casserole with Pecans
Allow the dish to sit on the counter for about 30 minutes to come to room temperature. Cover loosely with foil (to prevent the marshmallows from burning) and bake in a 300°F oven just until warmed through (about 15-20 minutes).
Recipe Variations
- Prefer your Southern sweet potato casserole with no nuts? Just omit the pecans and use only marshmallows on top.
- To serve a larger crowd, double all of the ingredients and bake the casserole in a 9 x 13-inch baking dish. The rest of the cooking instructions remain the same.
- If you would like some warm spices in your casserole, you can add ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and 1/8 teaspoon ground nutmeg to the sweet potatoes at the same time that you add the vanilla extract.
- Sweet Potato Casserole with Canned Yams: if you prefer to make your filling with canned yams, see this recipe for those instructions.
- Instead of marshmallows, finish your sweet potato casserole with a pecan streusel.
Tips for the Best Sweet Potato Casserole Recipe
- Bring the cream to room temperature before adding it to the potatoes. This will prevent the cream from separating when heated.
- Slice the potatoes in even widths. This will help them cook evenly so that you don’t have some potatoes that are still firm while others are soft.
- While sweet potato casserole is typically served as a side dish on a holiday table, adding marshmallows on top makes it feel decadent enough to pass as an easy dessert! For a truly sweet treat, try serving the warm casserole with a scoop of vanilla ice cream. It’s a nice change from the usual pumpkin pie!
More Potato Recipes to Try
Sweet Potato Casserole with Marshmallows
Ingredients
- 2 lbs. sweet potatoes, peeled, quartered and sliced ¼-inch thick
- 4 tablespoons salted butter, cut into 4 pieces
- ¼ cup room temperature heavy cream, divided
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 2 cups miniature marshmallows
Instructions
- Combine sweet potatoes, butter, 2 tablespoons cream, sugar, and salt in a large pot. Cook, covered, over low heat until potatoes are fall-apart tender (about 35-40 minutes).
- Remove from the heat, add remaining 2 tablespoons cream and vanilla extract; mash the potatoes with a potato masher or, for a fluffier, smoother texture, transfer potatoes to a large bowl and beat on high speed with an electric mixer.
- Transfer mashed potatoes to a 2-quart baking dish that has been sprayed with cooking spray.
- Sprinkle pecans over the potatoes and add marshmallows on top. Bake, uncovered, in a 375°F oven for 15-20 minutes (or until marshmallows are golden brown).
Video
Notes
- Prefer your Southern sweet potato casserole with no nuts? Just omit the pecans and use only marshmallows on top.
- To serve a larger crowd, double all of the ingredients and bake the casserole in a 9 x 13-inch baking dish. The rest of the cooking instructions remain the same.
- If you would like some warm spices in your casserole, you can add ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and 1/8 teaspoon ground nutmeg to the sweet potatoes at the same time that you add the vanilla extract.
- Sweet Potato Casserole with Canned Yams: if you prefer to make your filling with canned yams, see this recipe for those instructions.
- Bring the cream to room temperature before adding it to the potatoes. This will prevent the cream from separating when heated.
- Slice the potatoes in even widths. This will help them cook evenly so that you don’t have some potatoes that are still firm while others are soft.
- While sweet potato casserole is typically served as a side dish on a holiday table, adding marshmallows on top makes it feel decadent enough to pass as an easy dessert! For a truly sweet treat, try serving the warm casserole with a scoop of vanilla ice cream.
Nutrition
This post was originally published in March, 2020. The photos were updated in November, 2022.
My favorite dish from thanksgiving!! Thank you!
Wonderful!! Thanks, Shay! That makes me so happy. 🙂
Sounds yummy!
Thanks so much for all the great recipes and love the beautiful scenery photos in your posts!
Blessings!
Thank you, Helen!!
I’ve made this for the last 2 years! Its amazing and always gone!
Yay! So happy to hear that, Stacey! Have a great Thanksgiving. 🙂
Are you using already cooked sweet potatoes for the first step?
Hi, Anne! No, you start with uncooked, peeled, sliced sweet potatoes. They cook in the pot along with the cream, etc. So easy!
Thank you! I thought they would burn before cooked. I will give it a try! They sound delicious! I look forward to your email every Sunday:)
Can this casserole be made ahead of time?
Hi, Darla! Yes, ma’am — here are the make-ahead instructions:
You can prepare the sweet potato casserole 1-2 days in advance. First make the filling and smooth into your baking dish. Do not add the topping. Cover and refrigerate.
When you’re ready to bake the casserole, take it out of the fridge and allow the dish to come to room temperature for about 30 minutes. Cover and bake at 375°F for about 10-15 minutes (or until the potatoes are nice and warm). Remove the cover, add the pecans and marshmallows on top, and return the casserole to the oven for about 15 more minutes (or until the marshmallows are golden brown).
This is the BEST sweet potato casserole recipe around! Family members ask me to make this for family get togethers and family dinners. Its a Favorite for everyone in my bunch! Lol
Thank you, Amariah! That makes me so happy!