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My favorite Thanksgiving side dish has been sweet potato casserole for as long as I can remember.
That’s probably because the casserole is basically dessert disguised as dinner. That’s something I can ALWAYS get on board with. I’m particularly fond of that buttery brown sugar pecan topping. However, I know many people and families prefer the marshmallow topping.
That’s why this is such a crowd-pleasing recipe. You can offer your Thanksgiving guests BOTH, so everyone is happy! You can even put the best of both worlds on your own plate if you can’t decide.
This recipe is actually an adaption of one of the first holiday recipes I ever posted on the blog way back in 2009. Many years later and I think I’ve only further perfected this recipe! Using fresh sweet potatoes makes a big difference.
The casserole I grew up eating relied on canned yam puree, which does cut the oven time down, but it also cuts the flavor. Use fresh sweet potatoes, but check out my make-ahead tips below, to help expedite the process on Turkey Day.
We’re relying on maple syrup to add sweetness and a nice depth of flavor in this dish. Since the topping is so sugary, you really don’t miss the sugar and it makes this casserole slightly more acceptable to eat as a part of dinner.
I hope this Crowd-Pleasing Sweet Potato Casserole is on your Thanksgiving table this year!
How to Make Sweet Potato Casserole
Do I Have to Use Fresh Sweet Potatoes?
Yes – I know it’s a bit of extra work, but I promise, it’s so worth it! If timing is an issue for you, bake your sweet potatoes ahead of time, scoop out the inner flesh, and refrigerate until you’re ready to make the potato casserole.
What Type of Maple Syrup Should I Use?
Be sure to use real maple syrup, not maple-flavored syrup meant for pancakes. I know some real maple syrups can get pricey, so check out Trader Joe’s maple syrup – it’s good quality for a reasonable price.
What Type of Milk for Sweet Potato Casserole?
I always prefer to use whole milk, but 2% should work okay – it may just make your sweet potato casserole a little less rich and creamy. I haven’t tried any dairy-free milks here, but just note that may alter the flavor and texture.
What Type of Pan Should I Use for Sweet Potato Casserole?
- This recipe was designed for a 9×13-inch baking pan.
- I recommend a ceramic pan like this one, for the prettiest table presentation.
- Feel free to use a glass or even a disposable pan, as long as they’re similarly sized.
- Be cautious of the pan’s material if you’re planning to make ahead, as not all pans can go from freezer to oven, or even fridge to oven.
Can You Make Sweet Potato Casserole Ahead of Time?
Yes! Once the casserole is assembled but just before baking, you can cover and refrigerate for up to 2 days. Add toppings just before baking. If baking straight from the fridge, add a few minutes to the baking time. If you need to prep further in advance, check out my freezing instructions just below.
How to Freeze Sweet Potato Casserole:
Assemble the Sweet Potato Casserole in a heat-safe and freezer-safe pan but don’t add the toppings yet. Wrap the pan in plastic wrap. Cover with tin foil, label, and date. Freeze for up to 4 months. When you’re ready to bake, remove plastic and foil, add the toppings, and bake for about 45 minutes from frozen.
If using a glass pan, allow to defrost overnight in the fridge before adding the toppings and baking, adding a few minutes to the bake time if baking straight from the fridge.
How to Leftover Store Sweet Potato Casserole:
Store any Sweet Potato Casserole leftovers in an airtight container in the fridge for 4-5 days.
More Thanksgiving Side Dishes:
For the casserole:
-
4
large sweet potatoes
-
1
cup
milk
-
1/2
cup
maple syrup
-
2
large eggs
-
1
teaspoon
vanilla extract
-
1
teaspoon
fine salt
-
1/8
teaspoon
ground nutmeg
For the toppings:
-
1/4
cup
(32 grams) all-purpose flour
-
3
tablespoons
(44 grams) butter,
at room temperature
-
1/2
cup
(100 grams) brown sugar
-
1/2
cup
(70 grams) pecans (or more, depending on preference),
chopped
-
1 1/2
cups
miniature marshmallows
-
Preheat the oven to 400°F. Pierce the potatoes all over with a fork and place on a foil or parchment-lined rimmed baking sheet. Bake until they are tender on the inside, about 45 minutes. Reduce oven temperature to 350°F. Let the potatoes cool slightly, then slice open and scoop the flesh into a large bowl, discarding the skins. Mash with a potato masher, being careful not to over-mash. Add the milk, maple syrup, eggs, vanilla, salt, and nutmeg and stir until just combined.
-
In a small bowl, combine the flour and butter, cutting the butter into the flour with the back of a fork. Add the brown sugar and pecans and stir until combined.
-
Spread the potato mixture into a 13 by 9-inch or similarly sized baking dish. Sprinkle the pecan mixture in diagonal rows over the sweet potatoes, leaving a 1 1/2-inch gap between rows. Bake at 350°F until golden brown on top, about 30 minutes. Remove from oven and gently place the marshmallows between the rows of the pecan mixture. Bake for an additional 10 minutes, or until the marshmallows are just golden brown. Serve.
This post was originally published in 2009 and has been updated with recipe improvements, additional tips, and updated photos. Photos by Patty Kraikittikun-Phuong.
Hi, if you plan to make a day ahead and refrigerator before baking. Should you store the topping in the fridge as well thank you!
Hi Elise! Sure, you can make the topping ahead and store it inside a separate airtight container – but just keep the streusel topping refrigerated; the marshmallow portion will be better outside the fridge, to prevent the marshmallows from drying out. I hope that helps! Happy baking 🙂
I made this last year for Thanksgiving, and it was a big hit! Even my picky son loved it. I’m definitely making it again this year. The maple syrup and the 2 different toppings are incredible. My mouth is watering just thinking about it.
wow Tessa Arias! That sweet potato casserole looks absolutely delicious! I love the combination of sweet potatoes, marshmallows, and pecans. I’m sure it will be a hit at my next Thanksgiving dinner.
I love this recipe! If I’m making it the same day as an event but then have to travel with it there, would you recommend cooking it fully but not adding the marshmallows and then sticking it in the oven right before serving and adding the marshmallows then?
Hi Laura! So glad to hear that you enjoy this recipe! Check out Tessa’s make-ahead instructions in the pink tip box, right above the recipe 🙂
I used this recipe for Thanksgiving with only one small tweak. Instead of nutmeg, I used a tablespoon of baking spice. It well so well received that I had to make a second batch for leftover night! Thanks for the recipe!
Hi does it matter what type of milk I use? Whole, 1% , etc. thanks!
Hi Sarah! We always recommend whole milk for best results, but 2% should work if that’s all you have. Let us know what you think once you have given this casserole a try!
My go to thanksgiving side.
Definitely a crowd pleaser!! I made first 2 years ago, now this is the requested dish for the holidays! so good!!
Been making this recipe for probably 8 years. It’s amazing!! After the first year it was just expected for me to bring this dish. Everyone really enjoys it.
Could the Pecans be omitted? We have some family members with a nut allergy?
Hi Bridgette! We haven’t tried simply omitting the pecans, and the streusel topping might be a little bland without the pecans, but it should still be tasty – or just omit the streusel part entirely and simply use more mini marshmallows! Let us know what you think if you give this casserole a try 🙂
If I were to multiply your recipe to accommodate between 50 to 60 people, how I figure out how much ingredients I would need?
Hi Josiah! This casserole feeds 10-12 as written. To feed 50-60, you would therefore need to multiply everything by 5 to 6 – but I doubt you could find a pan large enough to accommodate that much. I would recommend making the recipe as written 5 or 6 individual times, in 9×13-inch pan, or three double batches if you’re able to find a deep half sheet pan (something like this might work). I hope that helps. Happy baking!
Can you make this early? The day before and then how long do you cook – do you cover?
Hi Pam! Yes, you can make this in advance. Details are in the pink tip box, above the recipe. Let us know what you think of this recipe once you have given it a try! 🙂
can I use canned sweet potatoes? how much would I use? perhaps 4 cups?
Hi Amanda! We haven’t tried that and don’t really recommend it. Check out the pink tip box (above the recipe) for some tips on making this ahead, to help save time on Turkey Day!
I’ve made this for 6 years now. BEST recipe in my opinion! Everyone I’ve ever made it for loves it too. The topping combo is the best part.
So happy to hear how much you love this recipe, thanks for the comment!
Best version of this ever and so cute on the table! Would make just for me, myself and my fork.
haha YES!! So glad you loved this recipe 🙂
Will it make a taste difference if you peel and boil the potatoes on the stovetop instead of baking them in the oven?
Nope! We just found that baking them in the oven is easier 🙂
Hi! Could I pre make the casserole and finish it off with the toppings tomorrow for Thanksgiving?
Hi Brittany! Yes, that should work fine 🙂 Enjoy!
Absolutely love!
Do you think almond flour would work just as well as a substitute for the white flour?
We haven’t tried that, Rhonda, so I can’t say for sure how it’d turn out! Please let us know how it goes if you give it a try 🙂
Family favorite!
Hooray!
I made this for Thanksgiving and everyone loved it! It’s so easy to make and is the perfect amount of sweetness without being too sweet. I’ll definitely be making this again soon!
Thrilled this recipe was a hit!
Everyone raved over this dish and said it was their favorite side of the meal!
I made this recipe for Thanksgiving last year and it was a huge hit! Everyone is looking forward to me making it again this year.
I’ve made this recipe a few times and everyone loves it! thank you thank you so much.
Made this recipe last Christmas for 2 separate family dinners! Looked and tasted amazing! Doubled the recipe and the prep work and baking was a little longer but it was well worth the effort! The maple syrup is a great addition to the flavour of it! I give it 5 stars and a real keeper!
Love it how can I get the recipe to stay in my computer
It was a crowd pleaser for sure!!
Been looking through a ton of recipes, and I liked that this was the only one without any complaints.
My question is; when you say maple syrup, you mean the realVdeal straight-from-the-tree kind right? The only kind I have is pancake syrup, would that still work?
I would only use real maple syrup!
What’s the difference between real maple syrup & pancake syrup? I want to make this on Saturday so not sure what to buy for syrup.
Pancake syrup is usually flavoured corn syrup …maple syrup is real concentrated sap from the maple tree. In Canada the food law states if it doesn’t have real maple in it …it cannot be called maple syrup.
We have an hour and a half drive so we leave pretty early. Have you made the day before and reheated? I thought I could make the casserole the night before? Then add the toppings in the morning, and put in oven. We can keep warm for the ride.
Yes, that should work fine 🙂
I was wondering the same thing. Can I put this together tonight and bake it tomorrow? I’ve never made a sweet potato casserole before so I’m not sure of the rules. LOL
Can you use evaporated milk with this recipe
I added orange zest and it was delicious! Everyone loved it!!
very nice dish, especially since I love sweet potatoes and always appreciate a new recipe, thank you!
it looks very delicious, will try to make it
Made it for Turkey day. GREAT Making it for wife’s Christmas party.
Grandkids loved it.
Can this dish be made ahead and refrigerated, then cooked for the meal? Seems like it, Maybe not put the pecan mixture on until ready to put in oven? Trying to plan my Thanksgiving meal prep. Thanks.
I made this recipe for Christmas dinner and it was a HUGE hit! 2 of the people didn’t like sweet potato and another didn’t like sweets and they all loved it and got seconds. Everybody alao raved about how pretty the dish was. I will be saving this recipe to make again. Only changes I made to the recipe was add a teaspoon of cinnamon to the sweet potato mash and omit the flour in the pecan mixture.
Made this for today and everyone LOVED it. It was perfect since I couldn’t decide on which toppings to use. I didn’t have maple syrup so I added a little brown sugar. And the parchment paper for roasting saved on washing dishes time. Thank you for our new go to recipe
I split the recipe in half and made it for my boyfriend and I to accompany a maple glazed pork tenderloin I made this past weekend. This was AMAZING! I have a feeling this is going to be an oft-made side dish from now on. The maple syrup really makes this dish and adds a great subtle flavor to the sweet potatoes.
So clever to make everyone happy with one casserole! Plus it looks so wonderful!
Everything about this sounds so good, I love the pecans on top. A great topping is the key to Sweet Potato Casserole! This makes me so excited for Thanksgiving!
Love that you used maple syrup as the sweetener! I bet it adds another great layer of flavor!