Fifteen years of holiday cooking and endless pleas for sweet potato casserole have led me to share the very recipe that’s now a nonnegotiable on our Thanksgiving spread. It’s far more than a side Emma dubs it “dessert disguised as veggies,” and he’s absolutely right. After experimenting with countless techniques and absorbing family feedback at every gathering, I’ve nailed the creamy-sweet base with just the right touch of warming spice.
Why You'll Love This Southern Sweet Potato Casserole
From years of holiday cooking and family feedback, this recipe hits every note that makes people come back for thirds. The base is silky and smooth without being too sweet, while the topping adds just the right amount of texture and warmth. It's rich enough to satisfy dessert lovers but balanced enough to work as a proper side dish alongside turkey and stuffing.
What makes this version special is how easy it is - you can make it ahead, it reheats well, and even if your oven runs hot or cold, it still comes out great. Emma loves helping with the marshmallow topping, and I love that it feeds a crowd without costing too much. This is comfort food that actually comforts, bringing that cozy feeling that makes holidays feel like home.
Jump to:
- Why You'll Love This Southern Sweet Potato Casserole
- Ingredients for Sweet Potato Casserole
- How To Make Sweet Potato Casserole Step By Step
- Smart Swaps for Your Sweet Potato Casserole
- Variations
- Storing Your Sweet Potato Casserole
- Equipment
- How My Sister's Dish Became a Family Favorite
- Top Tip
- What to Serve With Sweet Potato Casserole
- FAQ
- H2: Holiday Magic Complete!
- Related
- Pairing
- Sweet Potato Casserole
Ingredients for Sweet Potato Casserole
The Sweet Potato Base:
- Sweet potatoes
- Unsalted butter
- Large eggs
- Brown sugar
- Heavy cream
- Pure vanilla extract
- Ground cinnamon
- Nutmeg pinch
- Fine salt
The Classic Topping:
- Mini marshmallows
- Chopped pecans
- Extra butter
- Brown sugar sprinkle
See recipe card for quantities.
How To Make Sweet Potato Casserole Step By Step
Prep Phase:
- Preheat oven to 400°F
- Wash and pierce sweet potatoes with fork
- Roast for 45-60 minutes until very soft
- Let cool, then peel and throw away skins
Making the Base:
- Mash sweet potatoes until completely smooth
- Mix in melted butter while potatoes are warm
- Beat in eggs one at a time
- Add cream, brown sugar, vanilla, and spices
- Taste and adjust sweetness if needed
Assembly Time:
- Spread mixture evenly in buttered 9x13 dish
- Smooth top with spatula
- Can refrigerate at this point if making ahead
The Final Bake:
- Let rest 10 minutes before serving
- Top with mini marshmallows and pecans
- Bake at 350°F for 20-25 minutes
- Watch for golden, puffy marshmallows
Smart Swaps for Your Sweet Potato Casserole
Sweet Potato Options:
- Orange sweet potatoes → Yellow sweet potatoes
- Fresh → Canned sweet potatoes (drained)
- Regular → Organic varieties
- Standard → Japanese sweet potatoes (sweeter)
Dairy Changes:
- Heavy cream → Half-and-half
- Regular → Coconut cream (dairy-free)
- Butter → Plant-based butter
- Standard → Evaporated milk
Sweetener Changes:
- Brown sugar → Maple syrup
- Regular → Coconut sugar
- Standard → Honey
- Traditional → Sugar-free sweetener
Topping Changes:
- Traditional → Streusel topping
- Mini marshmallows → Regular marshmallows (cut up)
- Standard → No marshmallow version
- Pecans → Walnuts or almonds
Variations
Savory Version:
- Skip the marshmallows
- Add crispy bacon bits
- Top with sharp cheddar
- Season with sage and thyme
Tropical Style:
- Mix in crushed pineapple
- Top with toasted coconut
- Add a splash of rum extract
- Finish with macadamia nuts
Bourbon Pecan:
- Stir in bourbon (cook off alcohol)
- Double the pecans
- Drizzle with maple syrup
- Add extra vanilla
Health-Conscious:
- Cut sugar in half
- Use Greek yogurt instead of cream
- Top with chopped nuts only
- Add orange zest for brightness
Storing Your Sweet Potato Casserole
Make-Ahead (up to 2 days):
- Prepare completely without topping
- Cover tightly with plastic wrap
- Store in refrigerator
- Add marshmallows just before baking
Day-Of Storage:
- Keep at room temperature up to 2 hours
- Cover with foil if keeping warm
- Reheat gently in 325°F oven
- Add fresh marshmallows if needed
Leftover Storage (3-4 days):
- Cool completely before storing
- Cover and refrigerate
- Reheat individual portions in microwave
- Or warm whole dish in oven
Freezing (not recommended):
- Better to make fresh for best results
- The texture changes when frozen
Equipment
Essential Equipment:
- Large baking sheet (for roasting potatoes)
- Sharp knife
- 9x13 baking dish
- Large mixing bowl
- Potato masher or ricer
Helpful Tools:
- Hand mixer (for extra smooth texture)
- Rubber spatula
- Measuring cups and spoons
- Kitchen timer
How My Sister's Dish Became a Family Favorite
My sister started making this sweet potato casserole back in 2008 when she volunteered to bring a side dish to our first big family Thanksgiving. She was nervous because she'd never cooked for more than four people before, but she found this recipe in an old church cookbook and decided to give it a try. What she didn't tell anyone was that she practiced making it three times that week, changing the spices each time.
The magic happened when she accidentally added too much vanilla extract to her final practice batch. Instead of starting over, she went with it, and that "mistake" turned out to be what made everyone ask for her recipe. Now, fifteen years later,Is sweet potato casserole is the one dish that absolutely has to be on our holiday table
Top Tip
- That extra splash of vanilla Sarah accidentally added back in 2008 has become our family's secret weapon for the best sweet potato casserole. We now use a full teaspoon instead of the half teaspoon most recipes call for, and it makes all the difference in bringing out the natural sweetness of the potatoes without adding more sugar. The vanilla rounds out any bitter notes and creates this warm, cozy flavor that people can't quite put their finger on but always remember.
- Sarah says it was the best cooking mistake she ever made, and now she tells everyone who asks for the recipe to "be generous with the vanilla." It's such a simple change, but it's what separates this casserole from all the others on the holiday table. Even Emma noticed the difference when we tried making it the regular way once - he asked why it didn't taste like "the good kind" anymore.
What to Serve With Sweet Potato Casserole
This sweet potato casserole works great as part of a traditional holiday spread alongside roasted turkey or glazed ham, green bean casserole, and stuffing. The creamy sweetness balances out savory dishes well, while the marshmallow topping adds that festive touch everyone expects on Thanksgiving and Christmas tables. For everyday dinners, it pairs nicely with grilled pork chops, baked chicken thighs, or BBQ ribs - the sweet and smoky flavors go together really well.
Don't overlook this casserole for breakfast either - Emma found out that leftover sweet potato casserole makes a great breakfast when warmed up and served with scrambled eggs or even topped with Greek yogurt and granola. It's sweet enough to work as dessert too, especially with a scoop of vanilla ice cream on top. Sarah always makes extra because she knows people will want seconds, and honestly, it's just as good cold from the fridge the next morning.
FAQ
What is in Ruth's Chris sweet potato casserole?
Ruth's Chris sweet potato casserole typically contains mashed sweet potatoes, butter, brown sugar, eggs, and cream, topped with mini marshmallows. Their version is known for being extra rich and sweet. Our homemade version gives you similar flavors but with more control over ingredients and sweetness levels.
What do I need for sweet potato casserole?
You need sweet potatoes, butter, eggs, brown sugar, heavy cream, vanilla extract, cinnamon, nutmeg, salt, and mini marshmallows for topping. Optional additions include pecans. Most ingredients are pantry staples, making this an easy dish to prepare for holidays or family dinners.
How to make sweet potato casserole martha stewart?
Martha Stewart's method involves roasting whole sweet potatoes until tender, then mashing with butter, eggs, and seasonings. Her version often skips marshmallows for a more grown-up approach. Our recipe follows similar techniques but includes the classic marshmallow topping that families love.
Is it better to boil or bake sweet potatoes for a casserole?
Baking sweet potatoes gives much better flavor and texture than boiling. Roasting brings out the natural sugars and prevents waterlogged potatoes. Boiled sweet potatoes can make your casserole watery and less tasty. Always roast them whole until very soft for the best results.
H2: Holiday Magic Complete!
Now you have all the secrets to making the perfect sweet potato casserole - from Sarah's accidental vanilla discovery to the best roasting techniques. This dish proves that sometimes the most loved recipes come from happy accidents and family traditions that get passed down through generations.
Ready for more sweet treats? Try our The Best Edible Cookie Dough Recipe that's safe to eat and tastes incredible. Want to use more sweet potatoes? Our The Best Sweet Potato Brownies Recipe turns this healthy vegetable into rich, fudgy brownies. Or go classic with our Classic Peanut Butter Cookies Recipe that's been making people smile for decades!
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Pairing
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Sweet Potato Casserole
Equipment
- 1 Baking sheet (for roasting sweet potatoes)
- 2 Mixing bowls (one large for mash, one small for streusel)
- 1 Potato masher or ricer (for smooth mash)
- 1 9×13″ (or similar) baking dish (buttered)
- 1 Measuring cups & spoons
- 1 Rubber spatula (for spreading)
Ingredients
- 3 lb sweet potatoes - scrubbed
- 4 tablespoon unsalted butter - divided 2 tablespoon for mash, 2 tablespoon for streusel
- 2 large eggs - at room temperature
- ⅓ cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch nutmeg
- ¼ teaspoon fine salt
- 2 cups mini marshmallows - for topping
- ½ cup chopped pecans - for streusel
- 2 tablespoon brown sugar - extra for streusel sprinkle
Instructions
- Roast sweet potatoes until tender and lightly caramelized throughout
- Mash potatoes smoothly with butter, cream, brown sugar, and spices
- Spread sweet potato mixture evenly into a buttered baking dish
- Sprinkle pecan streusel then top generously with mini marshmallows
- Bake until streusel is golden and marshmallows are puffed and browned
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