Sweet Potato Casserole

Topped with marshmallows and candied pecans, this easy Sweet Potato Casserole recipe is a classic holiday side dish made with creamy mashed sweet potatoes. With make-ahead instructions for easy prep!

Course Side Dish

Cuisine American, Christmas, Holiday, Holidays, Thanksgiving

Keyword Sweet Potato Casserole, Sweet Potato Casserole With Marshmallows

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 296kcal

Author Chrissie

Equipment

Ingredients

4 pounds sweet potatoes approximately 5 to 7 medium sweet potatoes
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/3 cup heavy whipping cream
1 cup pecans
2 tablespoons melted butter
2 tablespoons brown sugar
2 1/2 cups mini marshmallows

US Customary - Metric

Instructions

For the sweet potatoes:

Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Wash and dry the sweet potatoes, piercing them with a fork.
Bake the sweet potatoes whole for about 45-55 minutes, or until they're tender.
Cool the sweet potatoes until almost completely cool.

For the filling:

Peel the sweet potatoes and mash them until no lumps remain. We like using a potato ricer to make sure there are no lumps.
Add the brown sugar, cinnamon, paprika, salt, pepper, egg and heavy cream to the bowl with the sweet potatoes and mix well until smooth and combined.
Grease a large 9-inch by 13-inch baking dish and add the sweet potato mixture to the baking dish, smoothing out the top.

For the topping:

Be sure your oven is preheated to 350 degrees Fahrenheit.
Add the pecans, brown sugar and melted butter to a bowl and toss well until the pecans are coated in the sugar.
Sprinkle the marshmallows over the top of the sweet potato layer, making sure to evenly distribute them over the top.
Sprinkle the pecans on top of the marshmallows, distributing them evenly.
Bake for 25-30 minutes at 350 degrees Fahrenheit until the marshmallows are golden brown.
Let the casserole sit for 5-10 minutes before serving.

Video

Notes

Make-Ahead Instructions

To make this casserole ahead of time:

Bake the sweet potatoes up to 2 days ahead of time. Cool and store in an airtight container in the fridge until ready to assemble the casserole.
OR Prepare the casserole just until ready to add the toppings. Cover with plastic wrap and refrigerate for up to two days. Add the topping just before baking.

Storage Instructions

Store any leftovers in a airtight container in the fridge for up to 3 days. Reheat before servings.

Reheating Instructions

We recommend re-heating leftovers in a baking dish in the oven for best results (until heated through), but they can also be reheated in the microwave.

Nutrition