Sweet Potato Casserole for Thanksgiving
Elevate your Thanksgiving table with this irresistible Sweet Potato Casserole, a decadent blend of creamy, spiced sweet potatoes topped with a crunchy pecan streusel and optional gooey marshmallows. With its velvety texture and rich flavor from ingredients like brown sugar, cinnamon, and vanilla, this classic holiday side dish is the perfect balance of sweet and savory. A pecan topping adds a satisfying crunch, while mini marshmallows (if desired) create a nostalgic caramelized finish. Ready to bake in just under an hour, this crowd-pleasing dish serves eight and makes a comforting addition to any Thanksgiving spread. Perfect as a make-ahead option or last-minute addition, this casserole will easily become a family favorite for years to come.
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Recipe Information
Ingredients
- 4 large Sweet potatoes
- 6 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.25 cup All-purpose flour
- 0.75 cup Chopped pecans
- 0.5 cup Brown sugar (for topping)
- 4 tablespoons Unsalted butter (for topping)
- 1 cup Mini marshmallows (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and cube the sweet potatoes. Place them in a large pot of water, bring to a boil, and cook until they are fork-tender, about 15-20 minutes.
Drain the sweet potatoes and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth.
Add 6 tablespoons of butter, 1/2 cup of brown sugar, milk, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Mix until well combined.
In a small bowl, beat the eggs and then stir them into the sweet potato mixture. Once combined, transfer the mixture to the prepared baking dish, spreading it evenly.
In another bowl, prepare the pecan streusel topping by combining the flour, chopped pecans, 1/2 cup of brown sugar, and 4 tablespoons of softened butter. Mix with a fork until crumbly.
Spread the pecan mixture evenly over the sweet potato layer. If using mini marshmallows, sprinkle them on top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is heated through.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
3460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 261.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 679 mg | 52% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
