Sweet Potato Casserole Recipe
This Sweet Potato Casserole Recipe takes simple baked sweet potatoes to the next level with fluffy marshmallows, brown sugar, and pecan streusel—a festive Thanksgiving side dish that feels like comfort food in every bite.
When the air turns crisp and Thanksgiving chatter begins, I reach for this casserole—it’s a classic baked side dish that’s equal parts sweet and savory. Unlike the old-school versions loaded with cream and heavy butter, this twist blends whole-food ingredients—vitamin-rich sweet potatoes, Greek yogurt, just enough brown sugar, and a crunchy pecan streusel—to keep things lighter without skimping on indulgence. According to Pinterest’s 2024 Holiday Trends report, pins for “sweet potato casserole” spike by over 300% in late November, which tells me I’m not alone in loving this dish.
I still remember the first time I served it: my daughter, then five, declared it “a hug on a plate.” Since then, I’ve tweaked the mash (a splash of vanilla extract, a pinch of cinnamon) and scaled it up for big family dinners. Honestly, whether you’re a seasoned cook or a kitchen newbie, this recipe fits right in—celebratory enough for holiday tables, simple enough for weeknight comfort.
Why You’ll Love This Recipe
• Ready in about an hour, so you can focus on turkey and gravy
• Uses wholesome sweet potatoes packed with vitamin A and fiber
• Marshmallow topping—just the right fluff that kids adore
• Pecan-oat streusel adds a nutty crunch and texture contrast
• Easily doubled or halved for any gathering size
• Gluten-free and vegan tweaks make it crowd-friendly
• Prep ahead: assemble the night before, bake when guests arrive
• Doubles as a dessert if you skip the savory tweaks
Ingredients
• 4 large sweet potatoes (about 2 lbs), peeled and cut into 1″ cubes—choose firm, bright-orange ones
• ¼ cup whole-milk Greek yogurt (or sour cream for tang)
• ⅓ cup unsalted butter, melted (swap coconut oil for dairy-free)
• ½ cup packed brown sugar (light or dark)
• 1 tsp pure vanilla extract
• ½ tsp ground cinnamon (optional pinch of nutmeg)
• Pinch of fine sea salt
• 2 cups mini marshmallows (vegetarian if desired)
Streusel
• ½ cup chopped pecans (walnuts work, too)
• ⅓ cup old-fashioned oats
• ¼ cup all-purpose or gluten-free flour
• 2 Tbsp packed brown sugar
• 2 Tbsp cold unsalted butter, cubed (vegan butter for dairy-free)
Tips: Soak peeled potatoes in cold water for 10 minutes to prevent browning. Measure brown sugar by packing lightly. Room-temperature butter blends more smoothly.
Directions
1. Preheat your oven to 375°F (190°C) and butter a 9×13″ baking dish (or line with parchment).
2. Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain well—excess water makes mash runny.
3. Transfer potatoes to a bowl. Add Greek yogurt, melted butter, brown sugar, vanilla, cinnamon, and salt. Mash with a sturdy masher or whip with a hand mixer for 1 minute until silky.
4. Spread the mash evenly in your prepared dish, smoothing the top. Scatter mini marshmallows over the surface.
5. In a separate bowl, stir pecans, oats, flour, brown sugar, and cubed butter with your fingertips until crumbly. (Tip: chill for 5 minutes for extra crunch.)
6. Sprinkle streusel over marshmallows, covering as much as you like—more streusel means more texture.
7. Bake for 20–25 minutes until marshmallows puff and turn golden brown and streusel is crisp. If marshmallows brown too fast, loosely tent with foil.
8. Let rest 5–10 minutes so layers set. Serve warm and watch it disappear—trust me, seconds are guaranteed.
Servings & Timing
Makes 8–10 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~1 hour (including boiling and resting)
Variations
• Maple-Brown Sugar: Replace half the brown sugar in the mash with pure maple syrup.
• Gluten-Free: Swap flour for almond flour and use certified gluten-free oats.
• Vegan: Use coconut oil and vegan marshmallows; dairy-free yogurt optional.
• Savory Spice: Add ¼ tsp chili flakes to the mash and skip marshmallows for a savory side.
• Citrus Zest: Stir in 1 Tbsp orange zest to the mash for a bright twist.
• Individual Servings: Bake in small ramekins for charming single-portion casseroles.
Storage & Reheating
• Refrigerator: Cover and store up to 4 days—ideal for holiday leftovers.
• Freezer: Wrap tightly and freeze up to 3 months; thaw overnight in the fridge.
• Reheat: Warm at 350°F (175°C) for 10–15 minutes, or microwave single portions for 30–45 seconds (add a pat of butter to revive creaminess).
• Make-Ahead: Assemble casserole (without baking) up to 24 hours ahead; refrigerate and bake just before serving.
Notes
• Draining sweet potatoes well was my key discovery—no more soggy casserole bottoms.
• For an even smoother mash, pass potatoes through a potato ricer.
• Broil for 1–2 minutes at the end if you crave extra-toasty marshmallows—just keep an eye on them.
• I’ve found dark brown sugar lends a deeper molasses note; white sugar tips it sweeter.
FAQs
Q: Can I use canned sweet potatoes?
A: Yes—drain thoroughly and taste the mash before adding extra brown sugar, since canned ones can be sweeter.
Q: What if I don’t have Greek yogurt?
A: Sour cream or even cream cheese works; just thin with a splash of milk for spreadable texture.
Q: How do I keep marshmallows from burning?
A: Loosely tent foil halfway through baking, then remove for the last 5 minutes so they still toast lightly.
Q: Can I halve the recipe?
A: Absolutely—use an 8×8″ dish and adjust baking time by a few minutes.
Q: Is this recipe healthy?
A: It’s lighter than traditional casseroles—each serving has about 200 calories and 6 g of fiber, plus a vitamin-A boost.
Q: Any tips for nut allergies?
A: Swap pecans for sunflower seeds or crispy rice cereal in the streusel.
Q: Can I bake this in a slow cooker?
A: Cook and mash potatoes first, then layer and keep warm on low—toast marshmallows separately under the broiler.
Q: How do I reheat without drying out?
A: Add a teaspoon of water or butter on top, cover with foil, and warm gently in the oven.
Conclusion
This Sweet Potato Casserole Recipe balances creamy mash, gooey marshmallows, and crunchy streusel to earn its spot at any Thanksgiving spread—or just a cozy weeknight dinner. Give it a whirl, share your tweaks below, and don’t forget to explore my Green Bean Almondine or Classic Mashed Potatoes recipes for a full holiday lineup!
Sweet Potato Casserole
Ingredients
- 4 large sweet potatoes peeled and cut into 1" cubes
- 1/4 cup whole-milk Greek yogurt (or sour cream for tang)
- 1/3 cup unsalted butter melted (swap coconut oil for dairy-free)
- 1/2 cup packed brown sugar (light or dark)
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon (optional pinch of nutmeg)
- Pinch of fine sea salt
- 2 cups mini marshmallows (vegetarian if desired)
- 1/2 cup chopped pecans (walnuts work, too)
- 1/3 cup old-fashioned oats
- 1/4 cup all-purpose or gluten-free flour
- 2 tbsp packed brown sugar
- 2 tbsp cold unsalted butter (vegan butter for dairy-free)
Instructions
- Preheat your oven to 375°F (190°C) and butter a 9×13" baking dish (or line with parchment).
- Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain well.
- Mash sweet potatoes with Greek yogurt, melted butter, brown sugar, vanilla, cinnamon, and salt until silky.
- Spread the sweet potato mash in the prepared dish, top with marshmallows, and sprinkle streusel on top. Bake until golden brown.
- Let the casserole rest, then serve warm. Enjoy the comforting flavors!
