Best Sweet Potato Casserole

ByOlivia Coleman October 25, 2025

Let’s Talk Sweet Potato Casserole (And a Little About My Grandpa’s Comb Over, Weirdly)

Hey! So I’m about to share my very best sweet potato casserole recipe — but first, a story. Every Thanksgiving, I’d sit at Grandpa’s table, dodging his truly epic comb over, waiting for my mom’s casserole to hit the table. The smell? Like a hug form the oven. I’ve tinkered with her recipe for ages, adding my own (slightly rebellious) twists. One year, I almost dropped the dish on my cousin’s lap. True story. No laps were harmed, but my dignity? Toasted.

Why You’ll Love This Sweet Potato Casserole (Promise, It’s Worth the Dishes)

I make this whenever we have chilly weather (which, where I live, is like five months a year and then surprise, heat wave). My family goes nuts for it, mostly because it’s unapologetically sweet and crunchy and basically dessert pretending to be a vegetable side. Honestly, I used to dread the marshmallow layer as a kid (I thought I was a purist??) but now, I load ‘em on like it’s therapy. If you’ve tried the super dry, bland kind, I feel you—I fixed that problem by making this extra creamy. No one likes dry sweet potatoes. Also, if you hate peeling potatoes, join the club, but it’s worth it for this. Trust me, I’ve tried skipping steps and… not great.

What You’ll Need (And Substitutions for When the Grocery Store Is Out, Go Figure)

3 lbs sweet potatoes (as orange as you can find; white ones kind of taste meh here)
1/2 cup unsalted butter (my grandma insisted on Land O’Lakes, but store brand’s fine too)
2/3 cup brown sugar (dark or light or, honestly, I sometimes mix them if I can’t decide)
1/2 cup milk (whole milk is best but I’ve used oat milk and nobody noticed)
2 eggs (funny story — once I forgot these, turned out okay, just less fluffy)
1 tsp vanilla (or that good vanilla bean paste if you have it, which I never do)
1/2 tsp salt (I go for kosher, but table is fine—don’t stress)
For the topping:

1 cup pecans, chopped (skip if nut allergies, swap with sunflower seeds maybe?)
1/3 cup flour (GF flour works, or crushed cornflakes are weirdly good too?)
1/3 cup brown sugar
1/3 cup melted butter
Marshmallows — big or mini, I vote mini for maximum coverage

How To Do It (Don’t Panic, It Always Comes Together)

Preheat oven to 350°F (or 175° C if, like me, your oven switches units at random).
Prep and cook the sweet potatoes: Peel (ugh), chop into large chunks, then boil in salted water until fork-tender—about 15–20-ish minutes. Don’t worry if a piece disintegrates, that’s just extra creaminess.
Drain and mash: Pour them into a big bowl and mash with a potato masher (or fork, or immersion blender if you’re feeling fancy). This is where I usually sneak a taste. Don’t add stuff yet though!
Add the mix-ins: Stir in melted butter, milk, brown sugar, eggs, vanilla, and salt. Give it a proper mix until smoothish. Lumps are fine! Life’s too short to chase perfect texture.
Spread in dish: Scoop the mix into a 9×13-inch baking dish (sometimes I use my grandma’s old deep pie pan if I can find it—works just as well).
Make the topping: Mix pecans, flour, brown sugar, and melted butter in a bowl. Sprinkle, then dot with marshmallows if you’re so inclined. I once forgot the topping—never again.
Bake: Slide that lovely thing into the oven and bake for 25–30 minutes, until the top’s golden, bubbly, and your kitchen smells like, I dunno, a warm jumper. (Sometimes I broil it for a minute or two at the end for extra marshmallow toastiness, but watch it like a hawk or, whoops, marshmallow apocalypse.)

Notes That Took Me Years To Figure Out

Sweet potatoes get watery sometimes — don’t be afraid to let ‘em steam dry a bit after boiling.
Butter: a little more or less isn’t going to ruin anything, don’t stress about packing that half cup exactly.
I think this actually tastes better the next day (and cold for breakfast? Don’t judge!)

Variations I’ve Tried (Some Winners, Some Not)

Once I added a swirl of bourbon—big hit with the grown-ups, not so much with the kids, ha!
Been lazy? Used canned sweet potatoes. The texture goes weird-mushy but still edible.
Swapped half the marshmallows for a crumble of granola once—meh, wouldn’t bother next time.
If you want a less-sweet version, skip half the sugar and double the pecans. It’s less pie-like, more dinner-y.

What If I Don’t Have the Right Equipment?

No masher? Use a clean glass or even your fist (clean first, please). Baking dish too small? Use two little ones and just eat both. That’s my professional advice.

How to Store (If There’s Any Left, Which is Rare)

Seal it up and pop in the fridge—should be fine for 3–4 days. Though honestly, in my house it never lasts more than a day! I don’t think it freezes well, but if you have a lot, portion it out in little containers and let me know how it goes (seriously, email me).

How I Serve It (And A Slightly Odd Family Ritual)

I serve this warm, always. Our family slaps a knob of salted butter on top, then fights about who gets the crispiest marshmallow piece. My aunt insists on eating this with turkey, but I think it shines brightest on its own—like, breakfast with coffee? Yes, please. Sometimes we eat it cold, straight from the fridge. Not proud, just honest.

Things I’ve Messed Up (So You Can Learn from Me)

Once I tried to shortcut the boiling and just microwaved the sweet potatoes—tasted a bit like cardboard, wouldn’t recommend.
Don’t overmix after you add the eggs—unless you want gluey casserole. I learned that by accident; still edible, just weird.
Marshmallows burn quick. I turned away for, like, 20 seconds and poof, black marshmallow paved road. So yeah… stay close to the oven for that last bit.

Real Questions I’ve Gotten (And What I Actually Said)

Do you have to peel the sweet potatoes?
Short answer? I always do, but I know a few rebels who don’t. You might get a bit of chew, but hey, fiber! Up to you.
Can I make this ahead?
Yep, you can assemble the whole shebang a day before, then bake just before serving. Or bake, fridge, and nuke portions. Really, this casserole’s not picky.
Can I do it without nuts?
Absolutely. You could use oats, or just more marshmallow if you wanna go totally sweet. No judgment.
What pairs with sweet potato casserole?
I mean, traditionally turkey or ham, but I weirdly like it next to eggs and bacon for breakfast. You can find a few pairing ideas here at Simply Recipes, too.
Do you have a favorite brand of sweet potatoes?
Honestly, I just grab whatever looks good. There are some helpful potato guides at Love & Lemons if you want to geek out.

So that’s my honest-to-goodness favorite sweet potato casserole. If you end up with leftovers, invite me over? On second thought, maybe just send pics.

Olivia Coleman