Crowd-Pleasing Sweet Potato Casserole

Yield: 10 to 12 servings

This crowd-pleasing sweet potato casserole has both a pecan topping and a marshmallow topping for the best of both worlds!

Tessa's Recipe Rundown...

Taste: I love the slight hint of maple and nutmeg in the filling and of course either topping just makes you feel like you’re eating dessert for dinner in the best possible way.
Texture: The filling is rich, soft, and creamy without being too whipped and of course the texture of the topping depends on which spoonful you go for – crunchy pecan topping or gooey marshmallow.
Ease: Very easy, even when using fresh sweet potatoes.
Appearance: So fun!! This really shines on any Thanksgiving table.
Pros: You get the best of both worlds and the filling recipe is quite scrumptious.
Cons: None!
Would I make this again? Absolutely, every holiday season!

My favorite Thanksgiving side dish has been sweet potato casserole ever since I can remember. That’s probably because the casserole is basically dessert disguised as dinner. That’s something I can ALWAYS get on board with. I’m particularly fond of that buttery brown sugar pecan topping. However, I know many people and families prefer the marshmallow topping.

This crowd-pleasing sweet potato casserole has both a pecan topping and a marshmallow topping for the best of both worlds!

That’s why this is such a crowd pleasing recipe. You can offer your Thanksgiving guests BOTH so everyone is happy! You can even put the best of both worlds on your own plate if you can’t decide.

This recipe is actually an adaption of one of the first holiday recipes I ever posted on the blog way back in 2009. Many years later and I think I’ve only further perfected this recipe! Using fresh sweet potatoes makes a big difference.

The casserole I grew up eating relied on canned yam puree which does cut the oven time down, but it also cuts the flavor. Bake your potatoes ahead of time and refrigerate the flesh until you’re reading to make the casserole.

I also don’t use any processed sugar inside my filling, instead I rely on maple syrup to add sweetness and a nice depth of flavor. Since the topping is so sugary, you really don’t miss the sugar and it makes this casserole slightly more acceptable to eat as a part of dinner.

This crowd-pleasing sweet potato casserole has both a pecan topping and a marshmallow topping for the best of both worlds!

What’s you favorite part of Thanksgiving? The side dishes? Dessert? Turkey?

More Thanksgiving Side Dishes:

Photos by Patty Kraikittikun-Phuong.

5.0 rating
1 reviews

Crowd-Pleasing Sweet Potato Casserole

000
Yields 10 to 12 servings
Prep Time 20 minutes Cook Time 1 hour 25 minutes Total Time 1 hr 45 mins

This crowd-pleasing sweet potato casserole has both a pecan topping and a marshmallow topping for the best of both worlds!

Ingredients

For the casserole

  • 4 large sweet potatoes
  • 1 cup milk
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine salt
  • 1/8 teaspoon ground nutmeg

For the toppings

  • 1/4 cup (32 grams) all-purpose flour
  • 3 tablespoons (44 grams) butter, at room temperature
  • 1/2 cup (100 grams) brown sugar
  • 1/2 cup (70 grams) pecans, chopped (or more, depending on preference)
  • 1 1/2 cups miniature marshmallows

Directions

  1. Preheat the oven to 400°F. Pierce the potatoes all over with a fork and place on a foil or parchment lined rimmed baking sheet. Bake until they are tender on the inside, about 45 minutes. Reduce oven temperature to 350°F. Let the potatoes cool slightly then slice open and scoop the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash. Add the milk, maple syrup, eggs, vanilla, salt, and nutmeg and stir until just combined.

    In a small bowl combine the flour and butter, cutting the butter into the flour with the back of a fork. Add the brown sugar and pecans and stir until combined.

    Spread the potato mixture into a 13 by 9-inch or similarly sized baking dish. Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving a 1 1/2-inch gap between rows. Bake at 350°F oven until golden brown on top, about 30 minutes. Remove from oven and gently place the marshmallows between the rows of the pecan mixture. Bake for an additional 10 minutes, or until the marshmallows are just golden brown. Serve.

by

Recipe Notes

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

Find Tessa on  

10 Responses to “Crowd-Pleasing Sweet Potato Casserole”

  1. #
    Jessica @ A Kitchen Addiction — November 20, 2013 at 10:18 am

    Love that you used maple syrup as the sweetener! I bet it adds another great layer of flavor!

  2. #
    Nichole @ Green Cuisine Queen — November 20, 2013 at 3:57 pm

    Everything about this sounds so good, I love the pecans on top. A great topping is the key to Sweet Potato Casserole! This makes me so excited for Thanksgiving!

  3. #
    Gaby — November 20, 2013 at 7:29 pm

    So clever to make everyone happy with one casserole! Plus it looks so wonderful!

  4. #
    Samantha — November 25, 2013 at 1:06 pm

    I split the recipe in half and made it for my boyfriend and I to accompany a maple glazed pork tenderloin I made this past weekend. This was AMAZING! I have a feeling this is going to be an oft-made side dish from now on. The maple syrup really makes this dish and adds a great subtle flavor to the sweet potatoes.

  5. #
    Danika — November 28, 2013 at 6:44 pm

    Made this for today and everyone LOVED it. It was perfect since I couldn’t decide on which toppings to use. I didn’t have maple syrup so I added a little brown sugar. And the parchment paper for roasting saved on washing dishes time. Thank you for our new go to recipe

  6. #
    Tahnee — December 25, 2013 at 6:22 pm

    I made this recipe for Christmas dinner and it was a HUGE hit! 2 of the people didn’t like sweet potato and another didn’t like sweets and they all loved it and got seconds. Everybody alao raved about how pretty the dish was. I will be saving this recipe to make again. Only changes I made to the recipe was add a teaspoon of cinnamon to the sweet potato mash and omit the flour in the pecan mixture.

  7. #
    Greg — November 4, 2014 at 5:05 am

    Can this dish be made ahead and refrigerated, then cooked for the meal? Seems like it, Maybe not put the pecan mixture on until ready to put in oven? Trying to plan my Thanksgiving meal prep. Thanks.

  8. #
    Kevin in Fla — December 14, 2015 at 8:46 pm

    Made it for Turkey day. GREAT Making it for wife’s Christmas party.
    Grandkids loved it.

  9. #
    ngarmpis custy — November 9, 2018 at 10:27 am

    it looks very delicious, will try to make it

  10. #
    Sabrina — November 16, 2018 at 7:58 am

    very nice dish, especially since I love sweet potatoes and always appreciate a new recipe, thank you!

    5.0 rating

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join the Baking Challenge!  Learn More
close
open