Sweet Potato Casserole

This post may contain affiliate links. Please read my disclosure policy.

Loaded Sweet Potato Casserole with Praline Pecans

Everyone’s favorite Sweet Potato Casserole

The holidays just wouldn’t be as festive without a big pan of steaming hot Sweet Potato Casserole. Our casserole is fully loaded with fluffy, soft, whipped sweet potatoes, cinnamon-maple glazed pecans and the quintessential (optional) gooey, melted, golden brown marshmallows.

Sweet Potato Casserole has some pretty deep southern roots. While it’s not clear where the idea for a marshmallow topping came from, it was most likely the brilliant creation of someone responsible for manufacturing these puffy, little, sweet treats.

What goes into a great Sweet Potato Casserole?

Back in the old days our southern Sweet Potato Casserole recipe was more dessert than side dish. The original recipe, passed to me from my mom, called for double the amount of sugar I use now.

If you’re planning to serve this casserole as a side dish I recommend following our recipe. The sweet potatoes are still sweet, but not cloying.

Most everyone agrees that pecans are a great addition to this casserole. Instead of a full cup of sugar, flour, pecans and cornflakes, we’ve sweetened our topping with just a few tablespoons of brown sugar and equal amounts of maple syrup.

Now that we cut down the sugar in the casserole and topping, feel free to go big with the marshmallows! Sweet Potato Casserole is always a great side dish for the Thanksgiving table.

Ingredients Overview:

For the sweet potato filling:

• 3 pounds of sweet potatoes (5 large potatoes or 4 heaping cups cooked and mashed)
• unsalted butter, melted
• granulated or brown sugar, both work well in this casserole
• milk
• vanilla extract
• fresh orange juice – you only need the juice of half an orange to add a little bright, citrusy flavor to the potatoes
• ground cinnamon
• nutmeg
• table salt
• large eggs, lightly beaten

For the pecan topping:

• unsalted butter
• brown sugar
• pure maple syrup (not pancake syrup or corn syrup) the maple flavor is terrific and would be missed if you used another kind of syrup
• milk
• ground cinnamon
• rough chopped pecans
• regular or mini marshmallows (if using)

• 

• 

• 

Overview: How to make Sweet Potato Casserole

1. First, bake the sweet potatoes

Poke holes in the sweet potatoes using a fork or paring knife. Place the potatoes on a foil lined baking sheet and bake until tender and soft, about 90 minutes for large potatoes.

The sweet potatoes can be baked up to two days ahead. Scoop the flesh into an airtight container and refrigerate until needed; discard the skins.

2. Prepare the casserole

Mash the potatoes until smooth. This can be done in a bowl with a potato masher or in a food processor. Add the butter, sugar, milk vanilla, orange juice, cinnamon, nutmeg and salt.

Taste the mixture to ensure it’s not bland and that it’s sweet enough. The level of sugar in sweet potatoes can vary dramatically depending on the variety and size you have available. Add up to 1/4 cup additional sugar if needed.

Add the lightly beaten eggs to the mashed sweet potatoes and blend with a mixer until incorporated. Pour the filling into the prepared baking dish and bake for 30 minutes.

3. Prepare the topping

While the casserole is baking, prepare the pecan topping. Combine the butter, brown sugar, maple syrup, milk and cinnamon in a small saucepan.

Cook, stirring constantly, until the mixture comes to a full rolling boil. Be sure you don’t walk away as this happens quickly and it could possibly boil over.

Remove the sauce from the heat and stir in the pecans until well coated.

Remove the casserole from the oven and spoon the topping over the potatoes. Return the casserole dish to the oven and continue baking for 10 to 15 minutes. Watch the pecans so they don’t burn.

If you skip the marshmallow topping allow the casserole to cool for 10 to 15 minutes and then serve.

4. Add the marshmallows

Sprinkle the marshmallows over the top of the casserole and continue baking for 10 to 15 minutes until melted and golden brown.

You can also broil the marshmallows until golden if using a broiler-safe casserole pan.

Cool slightly before serving and enjoy!

Pecans or marshmallows, or both?

Optional topping

First, the original cornflake topping:

• 1 cup chopped pecans
• 2 cups of crushed cornflakes cereal
• 1 cup brown sugar
• 1 cup melted butter

Combine the ingredients and spread evenly over the hot, baked sweet potatoes. Cook another 10 minutes but no more as it can burn easily.

The amount of topping listed above is the perfect amount to cover our recipe as written.

If using this sweet cornflake topping I don’t recommend adding marshmallows too.

To make the whole family happy, sometimes I put pecan topping on half the casserole and bake mini marshmallows on the other half.

If following this recipe you can have both pecan and marshmallow topping without sugar overload.

What we love about this Sweet Potato Casserole

Fluffy sweet potatoes

While growing up we always called this casserole Sweet Potato Soufflé. However, as you know, this is not a real soufflé but was named for the light, fluffy texture of the cooked sweet potatoes.

The sweet potato filling puffs up as it bakes and has an airy lightness that makes it irresistible.

We elevate the flavor of the sweet potatoes with butter, cinnamon, nutmeg and a squeeze of fresh orange juice. Citrus adds a lovely bright flavor to this casserole, so don’t leave it out!

Praline pecan topping

Make a simple topping by boiling brown sugar, butter, maple syrup, milk and cinnamon together. Once cooked, stir in the pecans and spoon the mixture over the baked casserole.

The syrupy praline sauce soaks into the top of the potatoes adding another layer of deliciousness. The coated pecans bake to a nice dark brown with a great toasted nutty flavor.

Marshmallows

Who doesn’t love a golden brown, gooey, soft and sweet toasted marshmallow?

What’s the difference between sweet potatoes and yams?

According to the experts at North Carolina Sweet Potato, in the United States sweet potatoes and yams are actually the same thing. They’re all sweet potatoes but can vary greatly in color and flavor depending on the variety and where they are grown.

Real yams, like you find in the Caribbean or West Africa, tend to be more starchy and not at all sweet.

Both yams and sweet potatoes will work in this recipe. However, you may need to add a little more sugar if using a less sweet yam variety.

More holiday side dish recipes for Thanksgiving dinner:

Another one of our all-time favorite holiday sides is this Butternut Squash Casserole. Similar to our Sweet Potato Casserole and incredibly delicious too!

The whole family loves this Au Gratin Potatoes recipe. With a silky sauce, tender potatoes and a hint of flavor from Gruyère cheese.

Finally, don’t forget to bake a big pan of delicious Cornbread Dressing for your Thanksgiving table. Holidays just wouldn’t be the same without this family staple.

Thanks for PINNING!