Easy Sweet Potato Casserole Recipe
Sweet potato casserole is a classic Thanksgiving side dish. But why wait for the holidays? This sweet potato casserole recipe is so easy, you can make it any time of the year! This easy side dish is flavorful, versatile, and kid-approved. Perfect for serving at the big holidays like Thanksgiving, Christmas, and Easter or for Sunday suppers.
Suitable for Gluten Free and Vegetarian diets. Post includes Weight Watchers points.
Easy sweet potato casserole comes together quickly, plus it can be made in advance and baked just before serving. This frees you up to focus on other parts of the main meal and makes it simple enough to enjoy as a Sunday supper side dish.
This sweet potato casserole recipe is the perfect combination of nutritious and decadent. Sweet potatoes are loaded with beta-carotene, vitamin C, potassium, and are an excellent source of fiber. And kid-friendly sweet potato casserole marshmallow topping makes it seem more like a dessert. And any time you can get the kids to eat their veggies is a win in my book!
Friends, we know sweet potato casserole is a holiday tradition for many, but I say why wait for the holidays when you can easily whip up this delicious dish any time of the year?!
Why Make This Recipe
- Easy – You can make this casserole from scratch in about 30 minutes and work on something else while it bakes.
- Traditional – Similar sweet potato casserole recipes have been passed down from generation to generation. Let this recipe become a new family tradition.
- Nutritious – Sweet potatoes are packed with healthy, nutritious vitamins and minerals.
- Inexpensive – Sweet potatoes are fairly inexpensive, and you probably have the rest of the ingredients in your pantry.
Ingredient Notes
- Sweet Potatoes – I peeled and chopped fresh sweet potatoes for this recipe.
- Brown Sugar – You can use light or dark brown sugar, but dark will give a slightly sweeter final taste.
- Butter – I always tend to use salted butter. If you use unsalted, be sure to taste for seasoning.
- Ground Cinnamon and Nutmeg – These warm spices give this dish that Thanksgiving and Christmas holiday taste.
- Vanilla extract – Vanilla is used in recipes to enhance the flavor.
- Salt – It may seem strange to add salt to a sweet dish, but it brings out all of the flavor and sweetness.
- Pecans – If you are not a fan of nuts, you can skip the pecans. Walnuts are a great substitute.
- Miniature Marshmallows – Can you have sweet potato casserole without marshmallows?
Ready to make this Sweet Potato Casserole Marshmallow? Gather your ingredients and I will show you…
How To Make Sweet Potato Casserole
Get the complete ingredients list and instructions from the recipe card below.
- Peel and cube sweet potatoes and boil them in water until tender, about 15 minutes.
- In a large bowl, mash the potatoes with butter, sugar, cinnamon, nutmeg, vanilla and salt until well combined, then stir in ¼ cup of pecans.
- Spread the mixture into a casserole dish and top with the remaining nuts and marshmallows.
- Bake for 20-25 minutes, until the marshmallows are golden and the potatoes are heated all the way through.
Pro Tips
- Use a potato masher and your potatoes will have some texture to them. If you prefer a smoother mash, you can use a mixer to combine the ingredients.
- Make in advance (up to 2 days) and bake just before serving.
- Divide the casserole into two dishes and freeze one for later.
Delicious Variations
- Swap the Nuts – We like pecans, but you can also use walnuts.
- Toast the Nuts – Bake the nuts or saute in a dry skillet until they are brown and toasty and add them to the casserole.
- Add White Chocolate – Sweet potato casserole is a bit like eating dessert with your meal, but you can make it even more like dessert by topping it with a handful of white chocolate chips.
Prep And Storage
- Prep ahead – You can make sweet potato casserole up to 3 days in advance and bake it before serving. Allow the casserole to come to room temperature for about 30 minutes, then top with pecans and marshmallows and bake as directed.
- Store – Leftovers can be stored in the fridge and enjoyed for up to 4 days.
- Freeze – Follow these handy tips for how to freeze;
- Make the sweet potato mash and allow it to cool.
- Spread into a casserole dish and cover with foil and plastic wrap.
- Label and freeze for up to 3 months.
- Reheat from frozen – place casserole in the fridge to thaw overnight. Then allow it to come to room temperature, top with pecans and marshmallows, and bake as directed.
FAQs
Sweet potatoes were brought to the New World when colonists came over from Europe. Recipes for mashed sweet potato or “sweet potato pudding” have been around since the 1700s.
Marshmallows became popular in the early 1900s, and a recipe book published by a marshmallow company in 1917 included a recipe for a sweet potato pudding topped with marshmallows. The recipe became an instant hit, and as it was passed down from generation to generation, it became an American Thanksgiving holiday tradition.
I think that fresh sweet potatoes are much more flavorful, but yes you can use canned sweet potatoes if you are short on time.
Serving Suggestions
More Recipes You May Like
- Southern Candied Sweet Potatoes.
- Air Fryer Sweet Potato Pie.
- Cinnamon Maple Instant Pot Mashed Sweet Potatoes.
Thank you for reading my easy sweet potato casserole recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Easy Sweet Potato Casserole
Ingredients
- 3 pounds (450g) sweet potatoes peeled and cut into cubes
- ½ cup (100g) packed brown sugar
- ⅓ cup (76g) butter softened
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- Salt
- ¾ cup (100g) finely chopped pecans divided
- 2 cups (100g) miniature marshmallows
Instructions
- Preheat the oven to 375F / 190C / gas 5. Lightly spray a casserole dish, and set aside.
- Add cubed sweet potatoes to a pot of boiling water and simmer for about 15 -20 minutes or until tender. Drain the water and allow to cool slightly.
- Transfer the sweet potatoes into a large bowl, add brown sugar, butter, cinnamon, nutmeg, vanilla extract and salt, then mash together.
- Fold in ¼ cup of pecans before transferring the mixture into the prepared baking dish.
- Spread the mixture out and top with remaining pecans and the marshmallows.
- Bake for 20-25 minutes, or until marshmallows are toasted and golden and potatoes are heated all the way through.
Notes
- Use a potato masher and your potatoes will have some texture to them. If you prefer a smoother mash, you can use a mixer to combine the ingredients.
- Make in advance (up to 2 days) and bake just before serving.
- Divide the casserole into two dishes and freeze one for later.
- Store – leftovers can be stored in the fridge and enjoyed for up to 4 days.
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I wrap big hole sweet potatoes in saran wrap. Stick them in micro wave for 10.mins or more. Split them, fork the flesh until soft. Add butter and Brown sugar to taste. I am a family of 1 so I get my sweet potatoes once a.week.or.so. Delish recipe even if I did half everything. Keep.those good recipes coming
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Yum! This looks so delicious and tasty!
Sweet potato is a very healthy root vegetable. It is good to include sweet potatoes in our diet. Thanks for sharing this delicious way of including sweet potato in our diet. I will definitely share this recipe with my friends and family. Thanks once again!
3 pounds sweet potato will be 1360g