Silky, cinnamon-kissed sweet potatoes crowned with either a crackly pecan streusel or a blanket of toasty marshmallows. This Thanksgiving Sweet Potato Casserole Recipe brings cozy, nostalgic flavor to your table and is simple enough to prep ahead for a stress-free holiday.
Why You’ll Love This Thanksgiving Sweet Potato Casserole Recipe
- Ultra creamy, lightly spiced filling with a caramel note from maple syrup.
- Two topping options in one dish: pecan streusel or marshmallows, or do half-and-half.
- Make-ahead friendly so your oven is free when you need it most.
- Easy swaps for dairy-free, egg-free, and gluten-free guests.
Thanksgiving Sweet Potato Casserole Recipe Ingredients & Substitutions
For the sweet potato filling
- 3 lb sweet potatoes (about 4 to 5 large)
- 4 tbsp unsalted butter, melted (or vegan butter)
- 1/3 cup light brown sugar, packed (or coconut sugar)
- 1/4 cup pure maple syrup (or add an extra 2 tbsp brown sugar)
- 1/2 cup milk or half-and-half (for dairy-free use full-fat coconut milk or oat milk)
- 2 large eggs, room temp, optional for a custardy set (egg-free: omit or use 1 tbsp cornstarch)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine sea salt
- Optional flavor boosts: 1 tbsp bourbon or 1 tsp orange zest
Pecan streusel topping
- 1 cup pecans, chopped (or walnuts)
- 1/2 cup all-purpose flour (gluten-free: use almond flour or oat flour)
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp unsalted butter, melted
Marshmallow topping
- 3 to 4 cups mini marshmallows
Note: For nut-free, skip pecans and use an oat crumble: 3/4 cup oats, 1/3 cup brown sugar, 3 tbsp melted butter, pinch salt and cinnamon.
Step-by-Step Instructions to Make Thanksgiving Sweet Potato Casserole Recipe
Roast or Boil the Sweet Potatoes
Heat oven to 400 F. Pierce unpeeled sweet potatoes and roast on a lined sheet until very tender, 45 to 60 minutes. Or peel and cube, then boil in salted water until tender, 15 to 20 minutes. Drain well.
Mash and Dry the Potatoes
Peel if roasted, then mash until smooth using a masher or ricer. If the mash looks watery, set over low heat for 2 to 3 minutes, stirring, to steam off excess moisture. This keeps the casserole from getting soupy.
Mix the Filling
Lower oven to 350 F. Stir in melted butter, brown sugar, maple syrup, milk, eggs if using, vanilla, cinnamon, nutmeg, and salt. Beat until silky. Taste and adjust sweetness and salt. Spread into a greased 9×13 inch baking dish.
Make the Pecan Streusel
Stir pecans, flour, brown sugar, cinnamon, and salt. Mix in melted butter until clumpy.
Top It Your Way
For streusel: sprinkle evenly over the filling. For marshmallows: arrange a generous, even layer of mini marshmallows on top. For half-and-half: draw a line down the center with foil, add streusel on one side and marshmallows on the other, then gently remove the foil.
Bake and Finish
Bake at 350 F for 25 to 30 minutes, until the edges are set and the center is hot. For marshmallows, broil 30 to 90 seconds until golden. Watch closely to prevent burning. Rest 10 minutes before serving.
Make-Ahead Instructions
Assemble filling in the dish, cover, and refrigerate up to 2 days. Add streusel or marshmallows just before baking. Bake 5 to 10 minutes longer if starting cold.
Tips for Success
- Roasting gives the sweetest, deepest flavor and a drier mash that sets beautifully.
- Dry the mash briefly on the stove if your potatoes are watery.
- Room temperature eggs and milk blend more smoothly.
- For ultra smooth texture, use a potato ricer. Avoid a food processor, which can make the mash gummy.
- Broil marshmallows at the very end and watch like a hawk. They toast fast.
Variations of Thanksgiving Sweet Potato Casserole Recipe
- Vegan: use vegan butter, coconut milk or oat milk, and skip eggs. Add 1 tbsp cornstarch for extra set.
- Gluten-free: use almond flour or oat flour in the streusel.
- Nut-free: oat crumble topping or just marshmallows.
- Bourbon-kissed: add 1 to 2 tbsp bourbon to the filling.
- Citrus twist: add 1 tsp orange zest and a pinch of ginger.
- Less sweet: reduce brown sugar to 1/4 cup and skip marshmallows.
Serving Suggestions: What to Pair with Thanksgiving Sweet Potato Casserole Recipe
- Herb-roasted turkey or glazed ham
- Green beans with lemon and garlic, or a crisp shaved Brussels sprout salad
- Classic turkey gravy and tangy cranberry sauce for contrast
- Buttery dinner rolls and a light white wine or sparkling cider
Storage & Reheating Instructions
- Refrigerate: Cover leftovers and chill up to 4 days.
- Reheat: Warm covered at 325 F for 15 to 20 minutes. For crisp streusel, uncover the last 5 minutes.
- Single servings: Microwave 60 to 90 seconds, then toast under the broiler briefly if desired.
- Freeze: The filling and streusel freeze well for up to 3 months. Freeze without marshmallows. Thaw overnight, add topping, then bake.
Memories Made Around the Table
Every year my family votes for half marshmallows and half pecan topping, and somehow the middle slice disappears first. It is the perfect sweet-savory pause between turkey and pie.
FAQs
Can I make it without eggs?
Yes. The casserole will still set; it will just be a bit softer. For extra structure, add 1 tbsp cornstarch to the filling.
Can I boil instead of roast?
Absolutely. Just drain well and dry the mash on low heat for a few minutes to remove excess moisture.
Are yams and sweet potatoes the same?
No. Most stores label orange-fleshed sweet potatoes as yams, but true yams are different. Use orange-fleshed sweet potatoes for this recipe.
How far in advance can I prep it?
Assemble the filling up to 2 days ahead and refrigerate. Add toppings right before baking.
Can I double the recipe?
Yes. Use two 9×13 inch pans or one large roasting pan and add a few extra minutes to the bake time.
Final Thoughts
This Thanksgiving Sweet Potato Casserole Recipe delivers that beloved balance of creamy, warmly spiced sweet potatoes and a festive, crowd-pleasing topping. Prep it ahead, bake it golden, and watch it disappear faster than the turkey.
Thanksgiving Sweet Potato Casserole Recipe
Equipment
- 1 9x13 inch baking dish
- 1 Baking Sheet lined, for roasting method
- 1 Potato masher or potato ricer
- 1 Saucepan for boiling method (optional)
- 1 Foil optional, for half-and-half topping
- 1 Oven broiler optional, to toast marshmallows
Ingredients
For the sweet potato filling
- 3 lb sweet potatoes about 4 to 5 large
- 4 tbsp unsalted butter melted (or vegan butter)
- 0.33 cup light brown sugar packed (or coconut sugar)
- 0.25 cup pure maple syrup
- 0.5 cup milk or half-and-half for dairy-free use full-fat coconut milk or oat milk
- 2 large eggs room temp, optional for a custardy set
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 tsp fine sea salt
- 1 tbsp bourbon optional
- 1 tsp orange zest optional
Pecan streusel topping
- 1 cup pecans chopped
- 0.5 cup all-purpose flour
- 0.5 cup light brown sugar
- 0.5 tsp cinnamon
- 0.25 tsp salt
- 4 tbsp unsalted butter melted
Marshmallow topping
- 3.5 cups mini marshmallows use 3 to 4 cups
Instructions
Sweet Potato Casserole
- Heat oven to 400°F. Pierce unpeeled sweet potatoes and roast on a lined sheet until very tender, 45 to 60 minutes. Or peel and cube, then boil in salted water until tender, 15 to 20 minutes. Drain well.
- Peel if roasted, then mash until smooth using a masher or ricer. If the mash looks watery, set over low heat for 2 to 3 minutes, stirring, to steam off excess moisture.
- Lower oven to 350°F. Stir in melted butter, brown sugar, maple syrup, milk, eggs if using, vanilla, cinnamon, nutmeg, and salt. Beat until silky. Taste and adjust sweetness and salt. Spread into a greased 9x13-inch baking dish.
- Stir pecans, flour, brown sugar, cinnamon, and salt together. Mix in melted butter until clumpy.
- For streusel: sprinkle evenly over the filling. For marshmallows: arrange a generous, even layer of mini marshmallows on top. For half-and-half: draw a line down the center with foil, add streusel on one side and marshmallows on the other, then gently remove the foil.
- Bake at 350°F for 25 to 30 minutes, until the edges are set and the center is hot. For marshmallows, broil 30 to 90 seconds until golden, watching closely. Rest 10 minutes before serving.
Make-Ahead
- Assemble the filling in the baking dish, cover, and refrigerate up to 2 days. Add streusel or marshmallows just before baking. If baking straight from cold, add 5 to 10 minutes.