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Linda

Best Sweet Potato Casserole Recipe for Thanksgiving (Easy)

This creamy Sweet Potato Casserole is made with fluffy mashed sweet potatoes, warm brown sugar, butter, and vanilla, then topped with a crunchy pecan streusel and optional toasted marshmallows. It’s an easy, make-ahead friendly Thanksgiving side dish that feels like dessert but balances sweetness, spice, and texture so it still pairs perfectly with turkey and all the classics.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Base
  • 4 large orange-fleshed sweet potatoes about 3 pounds total, peeled and cut into 1-inch chunks
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.5 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs room temperature
  • 0.5 cup whole milk or half-and-half for extra richness
  • 1.5 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon fine sea salt or to taste
For the Pecan Streusel Topping
  • 0.75 cup chopped pecans toasted if desired
  • 0.5 cup packed light brown sugar
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon fine sea salt
  • 0.25 cup unsalted butter cold, cut into small cubes
For the Marshmallow Layer (Optional)
  • 2 cups mini marshmallows use more or less to cover the top

Equipment

  • Large pot
  • Colander
  • Potato masher or hand mixer
  • Large Mixing Bowl
  • Medium mixing bowl
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Boil the sweet potatoes: Add the peeled, chopped sweet potatoes to a large pot and cover with cold, salted water by about 1 inch. Bring to a boil, then reduce to a gentle simmer and cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
  2. Drain and steam-dry: Drain the sweet potatoes in a colander, then return them to the hot pot. Let them sit for 3–5 minutes so excess moisture can evaporate—this helps keep the filling from turning watery.
  3. Mash the potatoes: Mash the warm sweet potatoes with a masher or hand mixer until smooth and creamy, leaving just a few small chunks if you like a bit of texture.
  4. Mix the sweet potato base: In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Add the mashed sweet potatoes and stir until everything is well combined and silky.
  5. Prepare the baking dish: Lightly grease a 9x13-inch baking dish with butter or nonstick spray. Spread the sweet potato mixture evenly in the dish and smooth the top with a spatula.
  6. Make the pecan streusel: In a medium bowl, combine the chopped pecans, brown sugar, flour, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until you have a crumbly mixture.
  7. Add the topping: Sprinkle the pecan streusel evenly over the sweet potato layer.
  8. Bake the casserole: Bake in a preheated 350°F (175°C) oven for 25–30 minutes, or until the edges are slightly puffed and the center is hot.
  9. Add marshmallows (optional): If using marshmallows, remove the casserole from the oven, sprinkle the mini marshmallows over the top, and return to the oven for 8–10 minutes, or until the marshmallows are puffed and lightly golden. For deeper browning, broil for 1–2 minutes, watching closely so they don’t burn.
  10. Rest and serve: Let the casserole rest for about 10 minutes so it can set slightly, then scoop into portions and serve warm with your favorite Thanksgiving mains.

Notes

Make-ahead tip: Assemble the sweet potato base and streusel topping separately up to 2 days in advance and refrigerate. Bring to room temperature, top, and bake just before serving. Add marshmallows only during the last few minutes of baking.
Texture tip: For a smoother casserole, blend the sweet potatoes with a hand mixer. For more rustic texture, mash by hand and leave a few small chunks.