Sweet Potato Casserole

This easy sweet potato casserole recipe uses real maple syrup, warm spices, and is topped with toasted mini marshmallows. It’s the perfect addition to your Thanksgiving or Christmas dinner table.

The Best Sweet Potato Casserole Recipe

Sweet potato casserole is one of those Thanksgiving recipes that’s as controversial as it is iconic. Most people will agree that sweet potato casserole deserves a place at the Thanksgiving table. To suggest otherwise would be akin to saying mashed potatoes and stuffing aren’t Thanksgiving favorites! But, should your sweet potato casserole have marshmallows? Dividing lines are drawn there.

In my family, we are team marshmallows. Nothing says Thanksgiving like warm and fluffy mashed sweet potatoes topped with lightly toasted mini marshmallows.

This is the sweet potato casserole my mom made us every Thanksgiving growing up. It is sweetened with maple syrup instead of brown sugar and has a hint of cinnamon, which lends the finished dish a subtle sweetness that tastes like autumn.

Key Ingredients

Let’s take a look and what you’ll need to make this sweet potato casserole recipe. Be sure to scroll down to the recipe card for specific amounts.

• Sweet potatoes – I prefer medium-sized sweet potatoes because they cook faster. Make sure all your sweet potatoes are the same size.
• Sour cream or plain yogurt – You can use low-fat yogurt if you prefer.
• Eggs – These help bind the casserole ingredients together and create a soufflé-like texture.
• Maple syrup – Use real maple syrup, not the imitation stuff.
• Spices – Ground cinnamon and freshly grated nutmeg
• Salt
• Mini marshmallows

How to Make a Sweet Potato Casserole with Marshmallows

Being a Thanksgiving classic doesn’t mean this recipe is hard to make. In fact, it’s super easy! Here’s how to make my mom’s classic sweet potato casserole recipe:

1. Preheat your oven to 350F.
2. Cook the sweet potatoes. Heat a large pot of water to boiling. Once boiling, use a large spoon to ease the sweet potatoes into the pot. Cook sweet potatoes in boiling water for about 20-30 minutes until they are fork tender. 
3. Let them cool, then remove the skins. Remove the potatoes from the boiling water and then set them aside to cool. Once they are cool enough to touch, you can peel of the skins. They’ll slide right off with a knife and fork.
4. Mash the sweet potatoes. Use a hand mixer or potato masher. Add remaining ingredients and combine well.
5. Prep your pie plate. Get a 9-inch pie plate and grease it with PAM or butter.
6. Pour the sweet potato mixture into the pie plate. Top with mini marshmallows.
7. Bake. 45 minutes or until the marshmallows are golden brown.

Common Questions

Tips for Success

The perfect sweet potato casserole is definitely possible this Thanksgiving! Here are a few tips to ensure success:

• Use a hand mixer. You can mash them but a mixer makes the filling even fluffier.
• Use same-sized potatoes. This will ensure they cook at the same rate.
• Get real maple syrup. I am from Vermont, and trust me, real maple syrup adds a complex caramel flavor complementing the sweet potatoes.

Make Ahead Instructions

The sweet potato filling can be prepared up to 24 hours in advance. Cover the pie plate tightly with plastic wrap and store it in the refrigerator.

When you are ready to finish the dish, bake at 350F for 10 minutes. Then remove it from the oven and add the mini marshmallow. Return it to the oven and continue baking as directed in the recipe, until the marshmallows are golden brown.

Serving Suggestions

If you are making this sweet potato casserole for Thanksgiving or Christmas, then I recommend pairing it with creamy mashed potatoes, green bean casserole, stuffing – and roast turkey, of course! There’s nothing quite like getting that perfect Thanksgiving bite where you have a bit of each on your fork.

You can also make this recipe for everyday dinners. It goes well with everything from roast chicken and meatloaf to honey-glazed ham.

Storing and Reheating

Here’s how to store and reheat this sweet potato casserole.

• Fridge: Sweet Potato Casserole will keep in an airtight container for up to five days.
• Freezer: You can store this casserole in the freezer too. Either freeze extras in airtight, freezer-safe containers or tightly cover your pie dish with a few layers of saran wrap, then a layer of foil. It will keep for up to 3 months. Thaw overnight in the fridge. Warm a cooked casserole as outlined below, or bake an uncooked casserole as described above in the make-ahead section.
• Reheat: Covered in the microwave for 1-2 minutes or until warmed through.

More Easy Thanksgiving Recipes

The more the merrier! Here are a few other dishes to add to your holiday menus.

• Classic Homemade Stuffing
• Maple Roasted Acorn Squash
• Easy Pumpkin Pie
• Grandma’s Sweet Rolls

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