Sweet Potato Casserole
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If you’re looking for a traditional holiday side dish that will impress even Grandma, you need to try our easy Sweet Potato Casserole! It takes buttery mashed sweet potatoes seasoned lightly with cinnamon and that toasted marshmallow topping everyone loves, and turns your average side into the star of the show.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Sweet Potato Casserole
- Sweet Potato Casserole FAQ
- More Holiday Recipes
Sweet potato casserole with marshmallows has been a part of our Thanksgiving meal for years. My kids’ great-grandmother would always bring it to our family dinners. It was her signature dish!
Over the last few years I’ve been doing my best to provide you with all the best Thanksgiving recipes. I’ve shared my traditional Thanksgiving stuffing recipe, my make-ahead mashed potatoes, and a foolproof method for how to make gravy.
And now (finally!) I can add sweet potato casserole to the list!
Sadly, I’m no longer able to get the recipe from Grandmom Marge. But I think I’ve done a good job of reverse-engineering it on my own!
It got the seal of approval from my kids and their dad!
It’s soft and comforting, buttery and just sweet enough, with a hint of cinnamon and a toasty marshmallow topping. It’s the perfect sweet & seasonal side dish to your holiday meal!
Here’s Why You’ll Love This Recipe
- Classic flavors: Everything you love about Thanksgiving dinner, but totally approachable even for beginners.
- Toasty marshmallow topping: This takes the side dish and turns it into something that’s dessert-worthy.
- Crowd-pleaser: Easily scalable and always disappears fast!
- Make-ahead friendly: Perfect for prepping the night before.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Sweet potatoes: Choose fresh, firm sweet potatoes. These are the heart of the dish, offering a naturally sweet and creamy base.
- Unsalted butter: Adds richness and brings all the flavors together. Salted butter can work—just reduce added salt.
- Crushed pineapple: Adds moisture and a subtle tangy-sweet contrast. Be sure to drain well to avoid watery mash.
- Light brown sugar: Sweetens just enough while deepening the flavor with a hint of molasses.
- Ground cinnamon: Warms things up and enhances the natural sweetness.
- Kosher salt: Balances the sweet flavors and brightens the whole dish.
- Mini marshmallows: Toast up beautifully in the oven for that signature golden top. You can swap in a streusel if you prefer a more classic crumble topping.
In Photos: How To Make Sweet Potato Casserole
Step 1: Boil the Sweet Potatoes
Start by peeling your sweet potatoes and cutting them into large chunks. Bring a pot of salted water to a boil and simmer the potatoes until fork-tender.
Step 2: Add Cooked Sweet Potatoes To the Bowl with Butter
Drain the cooked potatoes and return them to the pot. Add the butter while the potatoes are still hot.
Step 3: Mash
Mash the butter and sweet potatoes until smooth.
Step 4: Add the Flavor
Fold in the crushed pineapple, brown sugar, cinnamon, and salt. Stir until everything’s evenly combined and the mash is creamy and fluffy.
Step 5: Assemble and Bake
Transfer the sweet potato mixture to a greased 2-quart casserole dish.
Step 6: Top with Marshmallows
Top generously with mini marshmallows and bake at 350°F (175°C) for about 20 to 30 minutes until the filling is warmed and the marshmallows are golden and melty.
Helpful Tips and Tricks
- For extra-smooth potatoes, use a hand mixer to whip them.
- Make sure the pineapple is fully drained to keep the casserole from getting watery.
- Leftovers can be stored in the fridge for up to 4 days. Reheat gently in the oven or microwave.
Sweet Potato Casserole FAQ
Absolutely! You can prepare the casserole (without marshmallows) up to 2 days in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, top with marshmallows, and bake as directed.
Yes, just be sure to drain them well. Since canned varieties may be pre-sweetened, you should reduce the added sugar slightly.
If you’re not a fan of marshmallows, a simple streusel topping made with butter, brown sugar, and flour works well.
More Holiday Recipes
- Caramel Apple Pie
- Wild Rice Stuffing
- Maple and Sage Brown Butter Roasted Turkey
- Green Bean Casserole
- Sugared Cranberries
- Make-Ahead Mashed Potatoes
- Soft Homemade Dinner Rolls
- Homemade Cranberry Sauce
- How to Make Gravy
- Thanksgiving Stuffing
- Pumpkin Pie
Sweet Potato Casserole
Ingredients
- 3 pounds (1360.78 g) sweet potatoes
- 1/2 cup (113.5 g) unsalted butter
- 8 ounces (226.8 g) crushed pineapple, drained
- 2 tablespoons (24 g) light brown sugar
- 1/2 teaspoon (1 g) ground cinnamon
- 3/4 teaspoon (4.5 g) kosher salt
- 2 cups (100 g) mini marshmallows*
Instructions
- Peel the sweet potatoes and cut them into 2 to 3-inch chunks.
- Bring a large pot of salted water to a boil, and add the sweet potatoes.
- Allow the sweet potatoes to simmer until they are fork-tender.
- Drain the sweet potatoes and mash them until smooth, along with the butter.
- Fold in the pineapple, brown sugar, cinnamon, and salt.
- Transfer the mixture to a 2-quart casserole dish, then top with mini-marshmallows.
- Bake in a preheated 350 degree F oven until heated through and toasty on top (approx. 20 to 30 minutes).
