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Best sweet potato casserole with brown butter, pecan streusel or marshmallows. Make-ahead, gluten-free, and vegan-friendly. Creamy, cozy, holiday-perfect.
Sweet Potato Casserole Recipe
Meet your new holiday MVP: this creamy Sweet Potato Casserole Recipe nails that classic, Southern sweet potato casserole vibe with a few chef-y upgrades. We’re talking roasted sweet potatoes (maximum flavor), brown butter (hello, nutty depth), and your choice of a crunchy pecan streusel or a toasted marshmallow blanket. It’s a cozy, crowd-pleasing Thanksgiving side dish that also slays at Christmas, Friendsgiving, and random Tuesdays when carbs feel like therapy. If you’ve been searching for the best sweet potato casserole recipe that’s easy, make-ahead friendly, and not cloyingly sweet, you’re in the right kitchen.
Why you’ll love it: it’s versatile, flexible, and stacked with options—gluten-free, vegan, nut-free, and even small-batch. Let’s dig into what makes this version extra special (and how to customize it to your exact sweet-tooth level).
What Makes This Sweet Potato Casserole Recipe Special?
Here’s the glow-up: classic comfort meets pro-level technique for bolder flavor, better texture, and less fuss. This is the best sweet potato casserole with pecan topping or marshmallows—your call.
- Roast for richness: Roasting sweet potatoes concentrates flavor and keeps them fluffy—no watery mash.
- Brown butter upgrade: Browned butter adds a toasty, caramelized backbone without cranking the sugar.
- Choose your topping: Pecan streusel for crunch, mini marshmallows for nostalgia, or go half-and-half for the best of both.
- Not-too-sweet balance: Vanilla, cinnamon, and a whisper of orange zest make it dessert-adjacent, not dessert.
- Make-ahead three ways: Prep-and-chill, bake-and-reheat, or freeze for later—clear instructions below.
- Diet-friendly swaps: Easy to make a gluten-free sweet potato casserole or a fully vegan sweet potato casserole (tested swaps included).
- Custom texture: Silky smooth or rustic with texture—your mash, your rules.
- Pan-flexible: Scales to 8×8, 9×9, or 9×13, including small-batch sweet potato casserole options.
- Holiday workhorse: A make-ahead Thanksgiving side dish that reheats like a dream.
Ingredient Notes
Before you shop: Here’s what each ingredient brings to the party so you can tweak for taste, texture, and dietary needs.
- Sweet potatoes: Choose firm, vibrant orange flesh (garnet or jewel) for that creamy, sweet base.
- Butter or vegan butter: Browning it adds nutty depth; use coconut oil for a dairy-free vibe.
- Brown sugar: Light brown keeps it subtle; dark brown leans molasses-y. Maple syrup works too.
- Milk or cream: Whole milk for classic richness; half-and-half for extra luxe; almond or oat milk for dairy-free.
- Eggs (or flax eggs): Eggs help the casserole set; flax eggs keep vegan versions scoopable.
- Vanilla + cinnamon: Cozy aromatics that make the kitchen smell like a hug.
- Salt: Balances sweetness and brightens the spices—don’t skip it.
- Orange zest (optional): Adds a fresh, holiday sparkle without tasting like orange dessert.
- Pecans: For the crunchy streusel—swap with oats or seeds for nut-free.
- All-purpose flour (or GF blend): Binds the topping; certified GF keeps it safe for celiacs.
- Mini marshmallows (optional): Classic topping for that golden, gooey finish.
How To Make Sweet Potato Casserole Recipe
Follow this game plan: Layer in flavor, keep the texture dreamy, and choose your favorite topping. It’s an easy sweet potato casserole that delivers restaurant-level results.
- Roast the potatoes: Prick sweet potatoes all over and roast at 425°F (220°C) on a lined sheet until fork-tender, 45–60 minutes. Let cool slightly, then scoop flesh into a bowl. Roasting beats boiling for a concentrated, sweet flavor.
- Brown the butter: Melt butter in a light-colored pan over medium heat until it foams, then turns golden with brown bits and smells nutty, 4–6 minutes. Cool 5 minutes.
- Blend the base: Mash sweet potatoes until smooth. Stir in brown butter, brown sugar, milk, eggs, vanilla, cinnamon, salt, and optional orange zest. Taste and adjust for sweetness and salt.
- Choose your topping: For streusel, mix brown sugar, flour, cinnamon, salt, chopped pecans, and melted butter until crumby. For marshmallows, use an even layer of minis.
- Assemble: Spread sweet potato mixture into a greased baking dish (8×8 for thick and plush, 9×13 for thinner and faster). Scatter streusel or add marshmallows—or split the pan half-and-half.
- Bake: Bake at 350°F (177°C) until the edges slightly puff and the center is hot, 25–35 minutes (streusel) or 15–20 minutes (marshmallows; add marshmallows in the last 10 minutes to prevent over-browning).
- Rest and serve: Let it sit 10 minutes so it sets for clean scoops. Add a pinch of flaky salt before serving if you love that sweet-salty contrast.
Pro Tips
- Dial the sweetness: Start with less sugar; add to taste after mashing. Sweet potatoes vary in sugar naturally.
- Smooth vs rustic: Use a potato ricer or hand mixer for silky mashed sweet potatoes; mash by hand for texture.
- Prevent sogginess: If you boiled the potatoes, drain well and return to the hot pot to steam off excess moisture.
- Vegan success: Swap eggs for 2 flax eggs (2 tbsp ground flax + 6 tbsp water, gelled). Use vegan butter and non-dairy milk.
- Nut-free crunch: Replace pecans with rolled oats + pumpkin seeds for a crunchy streusel without nuts.
- Double-topping trick: Streusel first, then add marshmallows in the last 8–10 minutes so both turn golden, not burnt.
- Make it ahead: Assemble (without marshmallows), cover, and refrigerate up to 2 days. Add topping and bake day-of.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Leftovers are elite: This classic sweet potato casserole reheats like a champ and freezes well, making it a smart make-ahead Thanksgiving side dish.
- Fridge: Cover leftovers and refrigerate 4–5 days.
- Reheat (oven): 325°F (163°C), covered, 15–20 minutes; uncover at the end to re-crisp streusel.
- Reheat (microwave): 45–90 seconds per serving; add a splash of milk if it seems dry.
- Freezer (unbaked): Assemble without marshmallows and freeze up to 2 months. Thaw overnight, add topping, and bake.
- Freezer (baked): Wrap tightly, freeze up to 2 months. Reheat covered at 325°F until hot.
Variations & Substitutions
Make it yours: From healthy sweet potato casserole tweaks to full-on indulgence, here are easy ways to customize.
- Gluten-free sweet potato casserole: Use a 1:1 GF flour blend in the streusel; confirm oats are certified GF if using.
- Vegan sweet potato casserole: Vegan butter + oat milk + flax eggs; use a maple-pecan oat crumble or vegan marshmallows.
- No marshmallow version: Stick to pecan streusel for a classic sweet potato casserole with pecan topping.
- Healthier twist: Swap part of the sugar for maple syrup; use olive oil or coconut oil; add toasted oats for fiber.
- Nut-free: Skip pecans and use a brown sugar–oat–pumpkin seed crumble.
- Spice it up: Add pumpkin pie spice, cardamom, or a pinch of cloves for a warm, bakery-style aroma.
- Citrus glow: Orange zest or a tablespoon of orange juice brightens the sweetness without overpowering.
- Small-batch: Halve the recipe and bake in an 8×8 or loaf pan for a cozy sweet potato casserole for two.
- Marshmallow swirl: Dot marshmallows into the filling before baking, then add more on top at the end for gooey pockets.
Final bite: This easy, make-ahead sweet potato casserole is creamy, balanced, and wildly adaptable—exactly what a holiday side should be. Whether you’re team pecan streusel or team marshmallow, this classic delivers that cozy, Southern comfort with a chef-approved twist. Serve it alongside roasted turkey, glazed ham, or a hearty veggie main and watch it disappear first.
FAQ
Can I make sweet potato casserole ahead of time?
Absolutely. Assemble (no marshmallows), cover, and refrigerate up to 48 hours. Add streusel or marshmallows and bake day-of. Or bake fully, cool, and reheat at 325°F until warmed through.
Do I have to roast the sweet potatoes, or can I boil them?
Roasting wins for flavor. If you boil, drain well and return to the hot pot to steam off moisture so your casserole isn’t watery.
How do I make this gluten-free?
Use a 1:1 gluten-free flour in the streusel (or swap flour for oats). Everything else is naturally GF—just double-check your vanilla and oats are certified.
Can I make a vegan sweet potato casserole?
Yep. Use vegan butter, non-dairy milk, and 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Top with a maple-oat pecan crumble or vegan marshmallows.
It’s too sweet—how do I fix it?
Stir in a pinch of salt, a squeeze of orange juice, or a splash of milk to balance. Next time, cut the sugar by 25–50%—this recipe is forgiving.
Which pan size works best?
9×13 for a thinner layer and faster bake; 8×8 or 9×9 for thicker, bakery-style scoops. Adjust bake time by a few minutes accordingly.
Can I use canned yams?
In a pinch, yes—drain very well and reduce added sugar since canned yams are often syrupy. Fresh roasted sweet potatoes taste better, though.
Sweet Potato Casserole Recipe
Best sweet potato casserole with brown butter, pecan streusel or marshmallows. Make-ahead, gluten-free, and vegan-friendly. Creamy, cozy, holiday-perfect.
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Servings: 12 servings
Equipment
- 9×13-inch baking dish
- Large pot
- Colander
- Mixing bowls
- Potato masher or whisk
Ingredients
Sweet Potato Layer
- 3 pounds sweet potatoes, peeled and cut into 2-inch chunks about 6 medium
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1/2 cup half-and-half
- 2 large eggs room temperature if possible
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
Pecan Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/4 teaspoon fine salt
- 1/4 cup unsalted butter, melted
Optional Marshmallow Topping
- 1 1/2 cups mini marshmallows optional
Instructions
- Heat oven to 375°F (191°C). Lightly grease a 9×13-inch baking dish.
- Cook the potatoes: Place the sweet potato chunks in a large pot, cover with cold water by about 1 inch, and bring to a boil. Reduce heat and simmer until very tender when pierced, about 20–25 minutes. Drain well, then return potatoes to the hot pot and let steam off excess moisture for 2–3 minutes.
- Make the sweet potato layer: Add the melted butter, brown sugar, half-and-half, eggs, vanilla, salt, and cinnamon to the warm potatoes. Mash or whisk until smooth and creamy. Spread the mixture evenly into the prepared baking dish.
- Mix the pecan topping: In a bowl, stir together the flour, brown sugar, pecans, and salt. Pour in the melted butter and mix until evenly moistened and clumpy.
- Assemble: Sprinkle the pecan crumble evenly over the sweet potato layer. If using marshmallows, scatter them over all or part of the casserole.
- Bake for 25–30 minutes, until the topping is golden and the edges are gently bubbling. Tent loosely with foil if the marshmallows brown too quickly. Let rest 10 minutes before serving.
Notes
Make ahead: Prepare the sweet potato layer and topping up to 1 day in advance. Cover and refrigerate separately; assemble and bake cold, adding 5–10 extra minutes. Storage: Cover leftovers and refrigerate up to 4 days; reheat at 325°F until warmed through. Freezer: Assemble without marshmallows, wrap well, and freeze up to 2 months; thaw in the refrigerator, add marshmallows if using, then bake. For a smoother texture, beat the sweet potato mixture with a hand mixer. If you prefer only marshmallows, skip the pecan topping and bake until the marshmallows are toasted.
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Serve It With
Round out the menu: Pair this classic with bright, crunchy sides and a zesty condiment for a complete spread.
- Crisp green beans for fresh contrast.
- Homemade cranberry sauce for tangy balance.
- Roast turkey or holiday ham to make it a feast.
- Pecan pie if you’re going all-in on the Southern vibes.
