This sweet potato casserole with pecan topping gives you the best of both Thanksgiving worlds: buttery, spiced sweet potatoes topped with a crunchy brown sugar-pecan topping AND gooey toasted marshmallows. No choosing sides required.
I like a sweet potato casserole with some texture, so this version isn’t just mashed sweet potatoes buried under marshmallows. The pecan topping adds that buttery crunch that makes every bite more interesting, while the marshmallows go on only for the final few minutes so they get soft and golden without disappearing into the casserole.
It’s also a very practical holiday side dish. The sweet potato mixture can be prepared ahead of time, which means less work when the oven and kitchen are already doing overtime on Thanksgiving.
Why This Recipe Works
- You get pecans AND marshmallows. The buttery brown sugar and pecan topping adds crunch, while miniature marshmallows give you that classic gooey Thanksgiving casserole finish.
- The filling isn’t plain mashed sweet potatoes. Butter, brown sugar and pumpkin pie spice turn the sweet potatoes into a rich, warmly spiced base that can hold its own underneath all that topping.
- The marshmallows are added at the end. The pecan topping gets most of the baking time, then the marshmallows are added for just the final 5 minutes so they soften without completely melting away.
- It’s easy to prep ahead. You can get much of the work done before Thanksgiving dinner, then finish and bake the casserole when you’re ready to serve it.
- It feeds a holiday crowd. One batch fills a 9×13-inch baking dish, making it a practical side dish for Thanksgiving, Christmas or another big family meal.
Ingredient Notes
Sweet potatoes: Use 5 medium sweet potatoes, or about 2 pounds total. Peel and cut them into similar-sized chunks so they cook evenly, then boil until very tender for easy mashing.
Brown sugar: You’ll use this in both the sweet potato filling and the pecan topping for sweetness and a hint of caramel flavor.
Pumpkin pie spice: One of my favorite shortcuts here. It adds warm fall flavor without having to measure out several individual spices. Ground cinnamon works as a simple substitute.
Pecans: Chop them fairly small so you get that buttery pecan crunch throughout the topping rather than big pieces in just a few bites.
Mini marshmallows: Don’t add these until the final 5 minutes of baking. This gives them enough time to soften and melt without completely disappearing into the casserole.
How to Make Sweet Potato Casserole With Pecan Topping
- Cook and mash the sweet potatoes
Place the peeled, chopped sweet potatoes in a large saucepan of boiling water. Cook for about 20 minutes, or until fork-tender. Drain well and mash.
Add the eggs, melted butter, milk, brown sugar and pumpkin pie spice. Stir until well combined.
- Make the pecan topping
Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray.
Spread the sweet potato mixture evenly in the prepared dish. In a separate bowl, combine the brown sugar, flour, chopped pecans and melted butter.
- Mix until crumbly
Stir the pecan mixture until the ingredients are completely combined and a crumbly topping forms.
- Add the pecan topping
Sprinkle the pecan topping evenly over the sweet potato mixture. Bake for 20 minutes.
- Add the marshmallows
Sprinkle the miniature marshmallows evenly over the casserole and return it to the oven for 5 minutes, or until the marshmallows are soft and lightly toasted.
- Serve
Let the casserole sit for a few minutes after removing it from the oven, then serve warm.
Recipe Notes
- For a less-sweet casserole: Reduce the brown sugar in the sweet potato filling slightly, but keep the brown sugar in the pecan topping for the best texture.
- Make it nut-free: Leave out the pecans for a nut-free version. The brown sugar, flour and butter mixture will have a different texture without the nuts, but you’ll still get a sweet crumble topping. Crushed pretzels can also add crunch, but keep in mind that they’ll add a salty flavor.
- Marshmallows are optional: Not everyone in my world is a marshmallow-on-sweet-potatoes person (maybe it’s a Minnesota thing?). Feel free to leave them off and let that crunchy pecan topping be the star.
- Fresh sweet potatoes are my preference: They give you more control over the texture and sweetness of the casserole. If using canned sweet potatoes, drain them very well before mashing and measure approximately the same amount of sweet potato called for in the recipe.
What To Serve With Sweet Potato Casserole
This casserole is right at home on a Thanksgiving or Christmas table alongside turkey, ham and other classic holiday sides. For everyday meals, it also pairs well with chicken, pork and beef.
Need more inspiration? I’ve rounded up 32 ideas for what to serve with sweet potatoes, including main dishes, vegetables, salads and more.
Can I Make Sweet Potato Casserole Ahead of Time?
Yes! This is one of my favorite things about this recipe, especially when I’m making it for Thanksgiving.
Prepare the sweet potato filling and spread it in the baking dish up to 2 days in advance. Cover tightly and refrigerate. I recommend keeping the pecan topping separate until you’re ready to bake so it stays as crisp as possible.
When you’re ready to serve, add the pecan topping and bake as directed, adding the marshmallows during the final 5 minutes. Because the casserole is starting cold, it may need a few extra minutes in the oven.
How To Freeze Sweet Potato Casserole
For the best texture, freeze the sweet potato filling without the pecan topping or marshmallows.
Prepare the filling and spread it in a freezer-safe baking dish. Let it cool completely, then cover tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator. Add the freshly mixed pecan topping before baking, then add the marshmallows during the final 5 minutes as directed.
Sweet Potatoes vs. Yams: Which Should I Use?
Sweet potatoes and yams aren’t actually the same vegetable, even though the names are often used interchangeably in U.S. grocery stores.
For this sweet potato casserole, look for orange-fleshed sweet potatoes. They’re moist and naturally sweet when cooked, which makes them ideal for a soft, fluffy casserole filling. Depending on your grocery store, you may see varieties such as Beauregard, Jewel or Garnet, and some may even be labeled “yams.”
White- or pale-fleshed sweet potatoes are still sweet potatoes, but they tend to have a firmer, drier texture. For this recipe, stick with the orange ones.
Sweet Potato Casserole FAQs
Can I make sweet potato casserole without marshmallows?
Absolutely. Simply leave off the marshmallows and bake the casserole with the pecan topping. You’ll still get plenty of sweetness along with a buttery, crunchy topping.
Can I make sweet potato casserole without pecans?
Yes. You can leave out the pecans for a nut-free version. The topping will have a different texture without the nuts, but you’ll still get the buttery brown sugar crumble along with the marshmallows.
Why is my sweet potato casserole runny?
Make sure the cooked sweet potatoes are drained thoroughly before mashing. Excess water can make the filling loose. The casserole will also firm up slightly as it rests after baking.
Can I use canned sweet potatoes instead of fresh?
Yes. Drain canned sweet potatoes very well before mashing and use approximately the same amount called for in the recipe. I prefer fresh sweet potatoes because they give me better control over the texture and sweetness.
How do I know when sweet potato casserole is done?
The casserole should be hot throughout and the pecan topping should look set. During the final 5 minutes, the marshmallows should soften and begin to toast. Let the casserole rest for a few minutes before serving.
How do I store leftover sweet potato casserole?
Store leftover sweet potato casserole covered tightly or in an airtight container in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave or warm a larger portion in the oven until heated through.
More Sweet Potato Recipes
If sweet potatoes are already on the menu, here are a few more ways to use them:
More Thanksgiving Recipes
Planning the rest of your holiday menu? These are a few more of my favorite Thanksgiving side dishes:
- Mom’s Mashed Potatoes
- Crockpot Mac and Cheese
- Hash Brown Casserole
- Cauliflower Stuffing
- Browse these 13 mac and cheese recipes for Thanksgiving for even more holiday side dish ideas.
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Sweet Potato Casserole With Pecan Topping
Ingredients
Filling
- 5 medium sweet potatoes (about 2 pounds), peeled and cut into chunks
- 2 eggs
- 1/2 cup butter melted (1 stick)
- 1/2 cup milk
- 2 tsp pumpkin pie spice
- 1/2 cup brown sugar
Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1 cup pecans chopped
- 1/4 cup butter melted
- 5 cups miniature marshmallows
Instructions
Make The Filling
- Fill a large saucepan halfway with water and bring to a boil over high heat. Add the sweet potato chunks and boil for about 20 minutes, or until fork-tender. Drain well and mash.5 medium sweet potatoes
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray.
- Add the eggs, 1/2 cup melted butter, milk, 1/2 cup brown sugar and pumpkin pie spice to the mashed sweet potatoes. Mix well. Spread evenly in the prepared baking dish.2 eggs, 1/2 cup butter, 1/2 cup milk, 1/2 cup brown sugar, 2 tsp pumpkin pie spice
Make The Topping
- In a medium bowl, combine the remaining 1/2 cup brown sugar, flour, pecans and 1/4 cup melted butter. Stir until combined.1/2 cup brown sugar, 1/2 cup all-purpose flour, 1 cup pecans, 1/4 cup butter
- Sprinkle the pecan topping evenly over the sweet potato mixture. Bake for 20 minutes.
- Sprinkle the miniature marshmallows evenly over the casserole. Return to the oven and bake for 5 additional minutes, or until the marshmallows are soft and gooey. Serve warm.5 cups miniature marshmallows
Notes
- For a less-sweet casserole: Reduce the brown sugar in the sweet potato filling slightly, but keep the brown sugar in the pecan topping for the best texture.
- Make it nut-free: Leave out the pecans. The topping will have a different texture without the nuts, but you’ll still get a buttery brown sugar crumble and gooey marshmallow topping.
- Marshmallows are optional: Leave them off if you prefer a sweet potato casserole with pecan topping only.
- Using canned sweet potatoes: Drain them very well before mashing and use approximately the same amount called for in the recipe. I prefer fresh sweet potatoes for better control over the texture and sweetness.
- Make ahead: Prepare the filling up to 2 days in advance and refrigerate it tightly covered. Keep the pecan topping separate and add it just before baking. Add the marshmallows during the final 5 minutes.For the best combination of textures, bake the casserole with the pecan topping first, then add the marshmallows for only the final 5 minutes so they stay soft and gooey instead of melting into the casserole.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
This has been an absolute staple for my family since we first discovered the recipe 7 years ago. I make this every year for both Thanksgiving and Christmas dinners. All the family members that ever spend holidays with us LOVE this casserole. I will never look for another recipe!
Thanks so much for sharing, Natalie! It means so much that one of my recipes is part of your families tradition.
Amazing, love the nuts on this one.
I love this recipe and the whole family loves it. I make this every holiday and never have left overs. Thanks for sharing this recipe it is our tradition to make this every holiday for the past few years
So glad to hear it’s been enjoyed!
If I am making this the day before, do I actually cook it in the over, minus the marshmallows? Or do I boil them, mash them, add the ingredients till the topping part put in fridge and then add topping cook in oven and then add marshmallows.
Also if I am reheating it tomorrow how long does that take?
Hi Kristen,
I have prepped this dish up to two days in advance and then seal it tightly in the fridge. Pull it out and add your marshmallows to the top, then bake. You’ll follow the baking instructions as printed – oven at 350 for 25 minutes.
OMG! I had never had sweet potato pie/casserole before this year. I hate sweet potatoes, but it was made by a friend for thanksgiving, so I thought I should try it. This is sooooo good!! It will be a staple at thanksgiving every year now. Thank you!!
Yes! This casserole is different from your other basic sweet potato recipes so I’m glad you gave it a try. Thanks for sharing!
This was absolutely delicious! I didn’t have any problems with the recipe. I used canned yams (5), and used walnuts since I didn’t have pecans. I also put marshmallows on top. Because I am a diabetic, I used Splenda brown sugar and it tasted sooo good. I would definitely recommend this recipe to anyone.
Those sound like excellent tweaks to the recipe and that’s why I love cooking/baking. Thank you for sharing!