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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.
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
- 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:
- Preheat your oven to 350F.
- 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.
- 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.
- Mash the sweet potatoes. Use a hand mixer or potato masher. Add remaining ingredients and combine well.
- Prep your pie plate. Get a 9-inch pie plate and grease it with PAM or butter.
- Pour the sweet potato mixture into the pie plate. Top with mini marshmallows.
- Bake. 45 minutes or until the marshmallows are golden brown.
I recommend peeling them for a smooth and fluffy sweet potato casserole. The skins will peel right off after you boil the potatoes.
The sweet potatoes are done cooking when they are fork tender. This means that when you poke them with a fork, the tines easily slide into the center of your sweet potato.
I don’t recommend it. Canned sweet potatoes usually have sweeteners or syrups added, which would affect the flavor of the finished dish.
They are not, in fact they are totally different root vegetables. Yams are starchy and have a rough, brown exterior while sweet potatoes have softer, reddish skin and creamier interiors.
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.
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.Print
This classic holiday side dish adds Fall-inspired flavors from maple syrup, cinnamon, and nutmeg.
- 4 sweet potatoes (4 cups mashed)
- ½ cup sour cream or plain yogurt
- 1 large egg, beaten
- 1 tablespoons maple syrup
- ¼ teaspoon cinnamon
- Pinch of nutmeg
- ½ teaspoon salt
- 2 cups mini marshmallows
- Preheat oven to 350F. Boil a large pot of water and cook the sweet potatoes, uncovered until fork tender, about 20-30 minutes.
- Remove from the boiling water and carefully remove the skins with a knife and fork. Next, mash the sweet potatoes or use a hand mixer for a more whipped texture.
- Add the remaining ingredients and mix to combine.
- Grease a 9-inch pie plate. Pour the prepared filling in the pie plate and top with mini marshmallows.
- Bake in a 350F oven for 45 min or until the marshmallows are golden brown.
- Prepare ahead: The sweet potato filling can be prepared up to 24 hours in advance. Cover the pie plate tightly with plastic wrap and store in the refrigerator. When ready to cook, bake the casserole at 350 F for 10 minutes, remove, add the mini marshmallows, and return to the oven. Finish baking until the marshmallows are golden brown.
- Storing leftovers: Sweet Potato Casserole will keep in an airtight container for up to five days.
- Reheating Leftovers: Covered in the microwave for 1-2 minutes or until warmed through.
- Freezing instructions: 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. 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.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: sweet potato casserole, easy sweet potato casserole, sweet potato souffle, thanksgiving sides