Whipped with butter and cream, the sweet potatoes soften into fluffy, almost custard-like base for a crisp, buttery pecan streusel topping.
For the marshmallow die-hards, a scatter of marshmallows around the edges toasts into a golden, sticky crown. Serve it piping hot alongside roast turkey or ham, where the contrast of textures feels like the essence of a holiday table.
Steps + Photos to make this recipe for Sweet Potato Casserole
Step 1:
Preheat the oven to 375F. Grease a 9×13-inch baking dish with non-stick spray. Gather ingredients before you start.
Step 2:
Wash, dry, peel and cube the sweets. Boil the cubed sweet potatoes in salted water until very soft, 15–20 minutes. Drain well.
Step 3:
Whip the sweet potatoes with melted butter, milk or cream, brown sugar, cinnamon, and salt until smooth.
Step 4:
Spread the mixture evenly into the prepared baking dish.
Step 5:
Make the streusel topping by cutting butter into brown sugar, flour, and cinnamon until crumbly. Stir in chopped pecans.
Step 6:
Sprinkle the streusel topping over the sweet potatoes and bake for 12 minutes.
Step 7:
Add mini marshmallows (if using) and bake 5 minutes more until golden brown. Serve hot.
Tools & Equipment
- 9×13-inch baking dish
- Potato peeler
- Large pot
- Colander for draining
- Electric mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
Tips for Success
- Make sure the sweet potatoes are fully tender before whipping, or they’ll stay lumpy.
- Watch the marshmallows closely—they can go from golden to burnt quickly.
- For a lighter dish, skip the marshmallows and let the pecan streusel stand alone. (I love it best without them, but some guests are die-hard about the marshmallows and this should make ‘em happy.)
- Swap in walnuts or leave out nuts entirely for a nut-free version.
- This casserole reheats well; cover and warm gently in the oven or air fryer before serving.
Sweet Potato Casserole
Ingredients
For the sweet potato base:
- 6 large sweet potatoes washed, peeled, and cut into cubes
- ½ c butter melted
- ½ c milk half-and-half, or heavy cream
- ½ c brown sugar packed
- 1 t ground cinnamon
- ½ t salt
For the topping:
- ½ c butter softened
- ½ c brown sugar packed
- ½ c all-purpose flour
- 1 t ground cinnamon
- ¾ c pecans chopped
- Optional: 1–2 c mini marshmallows
Instructions
- Preheat the oven to 375F. Grease a 9×13-inch baking dish. Bring a large pot of water to boil.
- Lower heat to med-high. Ladle the cubes of sweet potatoes carefully into the bubbling water. Cook until fork-tender, 15 to 20 min. Drain.
- Add cooked potato cube to large bowl with melted butter, milk/cream, brown sugar, cinnamon, and salt. Beat with a hand mixer until smooth.
- Spread mixture into baking dish. Set aside.
- In a medium bowl: Combine softened butter, brown sugar, flour, and cinnamon until crumbly; stir in pecans. Sprinkle over whipped sweet potatoes.
- Bake for 12 min. Remove from the oven and top with marshmallows around the edges (if using). Bake for another 5 min until golden brown.
- Serve hot.
- Keep covered and chilled and it should be good in the fridge for 3 days. Reheat only portions at a time; reheating repeatedly makes it watery.
The bottom line
This sweet potato casserole with pecan streusel is all about contrast: the smooth, sweet base against a nutty, crisp topping and the optional toasted marshmallow layer. It’s versatile—easy to make gluten-free, vegan, or nut-free—without losing its holiday charm.
Whether you serve it as a side or a dessert-like finish, it has the kind of warmth and texture that keeps it on the table year after year.
Yummy 😋