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Sweet Potato Casserole

Cook Time:
40 mins
Prep Time:
20 mins

Chef notes

I’ve been making this casserole for over a decade and honestly couldn’t imagine my Thanksgiving table without it. It’s a family favorite! 

Technique Tip: Bake the sweet potatoes a few days in advance and store them in the fridge until needed, one less thing to do on the big day! Cook the potatoes at 350 F for about 1½ hours or until tender.

Swap Option: Feel free to use canned sweet potatoes if that’s easier 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.


For the Sweet Potato Base
  • 1/4 cup (4 tablespoons) unsalted butter, room temperature, plus more for greasing
  • 3 pounds roasted sweet potatoes
  • 1/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • kosher salt, to taste
For the Topping
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • tablespoons unsalted butter, cubed and chilled
  • 1/2 cup chopped pecans
  • 1 cup mini marshmallows, plus more as needed
Fulfilled by



Preheat the oven to 350 F. Grease a 2-quart baking dish with softened butter and set aside.


Scoop out all the flesh of the cooked sweet potatoes and place in a large bowl. Using a potato masher, mash until smooth. Add the butter, milk and both kinds of sugar and mix to combine. Stir in the eggs and set aside. Season to taste with salt.


Make the topping: In a large mixing bowl, add the brown sugar, flour and butter. Using a pastry cutter or a fork, mix the ingredients together, breaking up the butter and ensuring that it's evenly distributed with the sugar and flour.


Add the sweet potato mixture to the baking dish. Top with the streusel topping, followed by the pecans. Bake for about 30 minutes or until the top is golden and bubbly.


Scatter the marshmallows in a single layer. Continue to bake for about 5 minutes or until the marshmallows puff up and turn golden brown on top. Serve immediately.