Looking for the ultimate Thanksgiving side dish that will have your guests raving? Look no further than our easy Company's Coming Sweet Potato Casserole.
This recipe combines mashed sweet potatoes with pecans, brown sugar and toasted marshmallows on top! It's the perfect Thanksgiving side dish to serve alongside the turkey.
Check out all the other Easy Recipes for Thanksgiving for even more delicious ideas to add to your holiday menu.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
When it comes to sweet potatoes and Thanksgiving, some people adore the sweet potato casserole, while others prefer classic Candied Sweet Potatoes.
Check out my other Thanksgiving Side Dish recipe where the sweet potatoes are not mashed but cut into cubes, cooked and then topped with a syrup made with butter and sugar giving them a soft candied texture.
Looking for more easy side dishes for your Family Dinner Ideas? Try my Mashed Potatoes Recipe or my collection of Vegetable Side Dish Recipes.
Table of Contents
- Secrets to a Creamy & Delicious Sweet Potato Casserole
- 🛒Helpful Kitchen Tools
- Ingredients
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Brown Sugar Crumble Topping
- Important Tip!
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Prep Ahead Tips
- Storing and Reheating Tips
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Secrets to a Creamy & Delicious Sweet Potato Casserole
- Use either a potato masher, fork, or a hand-held electric mixer to mash the sweet potatoes until they reach your desired consistency. You can mash them until smooth and creamy or leave some small chunks for texture.
- You can also use a ricer to get a really smooth consistency for the casserole. Place the cooked potatoes in the ricer while holding it over a bowl. Squeeze the handles of the ricer together firmly which will press the potatoes through the small holes.
- I do not recommend using a stand mixer or food processor to mash potatoes because they can give the potatoes a dense and gluey texture.
🛒Helpful Kitchen Tools
Potato Ricer, CUGLB Stainless Steel Professional Ricer for Mashed Potatoes and Ricer Kitchen Tool, Mash Potato Masher for Creamy Mashed Potatoes
Potato Ricer,Ricer For Mashed Potatoes,Heavy Duty Potato Ricer Stainless Steel Create Fluffy Mashed Potatoes,Comfortable Silicone Handle Spaetzle Maker,Potato Masher For Gnocchi SpinachThanksgiving Dinner English Pilgrim With Axe Kissing Turkey Stag Ceramic Salt And Pepper Shakers Holder Figurine Set Kitchen Dining Breakfast Table DecorativeGravy Boat with Stand and Candle, Ceramic Sauce Boat 15.5 oz Porcelain Sauce Boat with Butter Warmers for Seafood, White Boat Hot Sauce Warmer for Daily Meal, Party Supplies
Ingredients
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Recipe Substitutions and Variations
- The marshmallows are optional and can be omitted from the casserole.
- For a less sweet version, exclude the brown sugar in the sweet potatoes.
- Walnuts can be substituted for pecans. To create a nut-free variation, simply exclude the nuts from the streusel topping, resulting in a crumbly brown sugar topping.
Step-by-Step Instructions
Step 1: Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil for 15-20 minutes until fork-tender and easily whip-able. Drain the water and transfer the sweet potatoes to a large bowl.
Quick Tip
When boiling the potatoes, make sure they're fork-tender and soft that they will whip up easily and with no lumps.
Step 2: Add melted butter, milk, brown sugar, cinnamon, and salt to the bowl. Use an electric mixer on medium speed to whip the sweet potatoes until smooth.
Step 3: Set aside while you prepare the pecan topping.
Brown Sugar Crumble Topping
Step 4: In a medium mixing bowl, combine butter, brown sugar, flour, and cinnamon until crumbly. Mix in the chopped pecans.
Step 5: Spread the whipped sweet potatoes into a greased baking dish. Sprinkle this mixture evenly over the top of the whipped sweet potatoes.
Important Tip!
Keep an eye on the casserole when you return it to the broiler with the marshmallows on top. It should only take 5 minutes for the marshmallows to melt but they can burn very quickly.
Baking Instructions
Step 6: Bake the sweet potato casserole at 375° F for 12 minutes until heated through. Remove from the oven and sprinkle mini marshmallows around the edges of the casserole. Return to the oven and bake for an additional 5 minutes until the marshmallows are golden brown.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
Prep Ahead Tips
Once the sweet potato mixture is prepared, transfer it to a baking dish or casserole dish. Cover the dish tightly with foil or an airtight lid to keep it fresh. Place the covered dish in the refrigerator.
You can prepare the sweet potato casserole 1-2 days in advance. When you're ready to bake, following the directions in the recipe card below.
Storing and Reheating Tips
Refrigerator: Allow the sweet potato casserole to cool completely before transferring to an airtight container. You can also cover it tightly with aluminum foil; although you'll need to be careful that the aluminum foil doesn't squish the marshmallow topping. Place the container in the refrigerator for up to 3-4 days.
Freezer: You can freeze leftover sweet potato casserole, but it's best to freeze it without the marshmallow topping.
Thawing: When you're ready to enjoy the casserole, thaw it in the refrigerator overnight and then the next morning bake according to the directions in the recipe card.
Reheating: When reheating, it's best to remove the marshmallow topping to avoid overcooking or burning. Simply scoop out the desired portion of the casserole and reheat it in the microwave or oven until warmed through.
More Recipes to Love
- Check out my other recipe for Company Mashed Potatoes that uses russet potatoes for a different side dish.
- If you love bacon and cheese, try my Mashed Potatoes Casserole.
- Or you might enjoy this recipe for Sweet Potato Casserole without marshmallows.
📖 Recipe Card
Company's Coming Sweet Potato Casserole
Video
Ingredients
- 6 large sweet potatoes washed, peeled, and cut into cubes
- ½ cup butter melted
- ½ cup milk
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ cup pecans chopped
- 1-2 cups mini marshmallows
Method
- Preheat the oven to 375° F. Grease a 9x13-inch baking dish with non-stick cooking spray.
- Bring a large pot of water to a boil and add the cubed sweet potatoes. Boil until fork-tender (make sure they’re very soft so they will whip easily), about 15-20 minutes.
- Drain the water and transfer the sweet potatoes to a large bowl.
- Add the melted butter, milk, brown sugar, cinnamon, and salt.
- Whip the sweet potatoes with an electric mixer on medium speed until smooth.
- Spread the whipped sweet potatoes into the prepared baking dish.
- In a medium mixing bowl, cut the butter into the brown sugar, flour, and cinnamon until crumbly.
- Mix in the chopped pecans. Sprinkle the mixture all over the top of the whipped sweet potatoes.
- Bake the sweet potato casserole at 375° F for 12 minutes until hot.
- Remove from the oven and sprinkle the mini marshmallows around the edges of the casserole.
- Return to the oven and bake for 5 minutes until the marshmallows are golden brown (watch closely so the marshmallows don’t burn!).
- Serve the casserole hot.
Nutrition
Notes
- Keep an eye on the casserole when you return it to the broiler with the marshmallows on top. It should only take 5 minutes for the marshmallows to melt but they can burn very quickly.
- Allow the sweet potato casserole to cool completely before transferring to an airtight container. This will help prevent condensation and maintain the texture of the marshmallows.
- You can also cover it tightly with aluminum foil; although you'll need to be careful that the aluminum foil doesn't squish the marshmallow topping which would cause it to stick.
- Place the container in the refrigerator for up to 3-4 days.
Esme Slabbert says
Oh wow, that pecan topping does it for me. Scrumptious
Thank you for linking to SSPS 386. See you again on Monday