Crowd-Pleasing Sweet Potato Casserole

Why I Love This Recipe

I love how this recipe walks the line between side dish and dessert. The sweet potatoes are naturally rich and smooth, and when I whip them with maple syrup, vanilla, and a touch of nutmeg, they taste like pie filling. Then there’s the topping—crispy pecans baked into a brown sugar crust, with soft, gooey marshmallows melted between the cracks. It’s beautiful, crowd-pleasing, and easy to make ahead. What’s not to love?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Casserole

• 4 large sweet potatoes

• 1 cup milk

• 1/2 cup pure maple syrup

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon fine sea salt

• 1/8 teaspoon ground nutmeg

For the Toppings

• 1/4 cup all-purpose flour

• 3 tablespoons unsalted butter, at room temperature

• 1/2 cup brown sugar

• 1/2 cup chopped pecans (or more, depending on preference)

• 1 1/2 cups miniature marshmallows

Directions

1. Bake the Sweet Potatoes: I preheat the oven to 400°F and pierce the sweet potatoes all over with a fork. I place them on a foil- or parchment-lined baking sheet and bake for about 45 minutes, or until tender.

2. Reduce the Heat and Prep the Filling: Once the sweet potatoes are cool enough to handle, I reduce the oven to 350°F. I slice open the potatoes and scoop the flesh into a large bowl, discarding the skins. I mash the potatoes lightly, making sure not to overdo it, then stir in the milk, maple syrup, eggs, vanilla, salt, and nutmeg until just combined.

3. Make the Pecan Topping: In a small bowl, I combine the flour and softened butter, using the back of a fork to work them together until crumbly. Then I mix in the brown sugar and chopped pecans.

4. Assemble and Bake: I spread the sweet potato mixture evenly into a 9×13-inch baking dish. I sprinkle the pecan topping in diagonal rows over the top, leaving space (about 1 1/2 inches) between each row. I bake for 30 minutes at 350°F, until the topping is golden.

5. Add the Marshmallows: I gently place the marshmallows in between the rows of pecan topping and return the dish to the oven. I bake for another 10 minutes, just until the marshmallows are puffed and golden brown.

6. Serve: I serve the casserole warm, and it always gets rave reviews—whether it’s the first time or the tenth.

Servings and Timing

• Yield: 10 to 12 servings

• Prep time: 20 minutes

• Cook time: 1 hour 25 minutes

• Total time: 1 hour 45 minutes

Variations

• Nut-Free Option: I leave out the pecans or swap in crushed pretzels or sunflower seeds for crunch.

• Coconut Twist: I add shredded coconut to the pecan topping for extra texture and sweetness.

• Spiced Up: I sometimes mix in cinnamon, cloves, or allspice with the nutmeg for a deeper flavor.

• Mini Casseroles: I bake individual servings in ramekins for special occasions or portion control.

• Savory Balance: I reduce the maple syrup slightly and add a pinch of cayenne or smoked paprika to the topping for a subtle savory edge.

Storage/Reheating

• Refrigerator: I store leftovers tightly covered in the fridge for up to 4 days.

• Freezer: I freeze the unbaked casserole (without toppings) for up to 1 month, thaw in the fridge overnight, and add toppings just before baking.

• Reheating: I reheat covered in a 350°F oven until warmed through—about 15–20 minutes. For crispier topping, I uncover during the last few minutes.

FAQs

Can I make this ahead of time?

Yes—I make the casserole and topping separately a day ahead, refrigerate both, then assemble and bake just before serving.

Can I use canned sweet potatoes?

You can, but I prefer fresh. If using canned, make sure they’re not packed in syrup and drain them well.

Is this casserole very sweet?

It’s sweet, but not overly so. The maple syrup adds a natural richness, and I balance it with sea salt and spices.

Can I use other nuts besides pecans?

Absolutely. Walnuts work great, or I’ve even used chopped almonds in a pinch.

What if I don’t like marshmallows?

You can skip them entirely or cover the whole top with the pecan mixture for a more traditional, crunchy finish.

Conclusion

This crowd-pleasing sweet potato casserole brings everything I love about the holidays into one warm, golden dish. It’s sweet, creamy, crunchy, and totally indulgent—yet easy enough to make from scratch. Whether I’m hosting dinner or just bringing a dish to share, this casserole always earns a spot at the table (and a second helping on my plate).

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