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This easy sweet potato casserole is the perfect Thanksgiving side dish! It comes together in just a few simple steps, and it’s SO good for a cozy fall or holiday meal.
Why You’ll Love This Sweet Potato Casserole!
Whenever I hear the word “casserole,” I automatically think of a recipe with a million steps. But this sweet potato casserole? SO easy!
It comes together in just a few simple steps, which is exactly what I want when Thanksgiving is already busy.
And the topping! The sweet potatoes are warm, soft, and creamy; then you get that buttery pecan streusel and those golden marshmallows on top.
The creamy sweet potatoes with the crunchy pecans and soft, toasted marshmallows are SOOO good together.
I love getting a little bit of everything in each bite. The marshmallows get slightly browned and toasty in the oven, while the sweet potato mixture stays soft and creamy underneath. That combination is just SO good.
This feels like such a special Thanksgiving side dish, but you don’t have to spend forever making it. I just love recipes like that!
If you’re looking for an easy Thanksgiving sweet potato casserole, I am your girl!
And if you’re making a few casseroles for your holiday table, my Loaded Mashed Potato Casserole is another one to check out.
Sweet Potato Casserole Recipe
Ingredients
- 3 29-ounce cans sweet potatoes
- 2 tablespoons unsalted butter
- 1/4 cup half-and-half
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- Salt, to taste
Topping
- 5 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour, optional
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
- 3 cups mini marshmallows
Instructions
- Preheat oven to 375°F.
- Mash the sweet potatoes. Add the butter, half-and-half, pumpkin pie spice, brown sugar, and salt. Mash until smooth.
- Transfer the sweet potato mixture to a casserole dish. Bake at 375°F for 10 minutes, or until warmed through.
- For the topping, in a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans, and stir to combine.
- Remove the sweet potatoes from the oven and top with half of the marshmallows, followed by the pecan streusel and the remaining marshmallows.
- Return to the oven and bake for 10 minutes, or until the marshmallows begin to brown. Watch closely to prevent burning. Serve warm.
Notes
- Watch the marshmallows closely during the final 10 minutes to prevent burning.
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