Sweet Potato Casserole
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.
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!
Notes
Soak peeled potatoes in cold water to prevent browning. Measure brown sugar by packing lightly. Room-temperature butter blends more smoothly. For an extra crunch, chill streusel before baking.
Nutrition
Calories: 200kcal
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