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When it comes to Thanksgiving and Christmas, nothing beats a classic Sweet Potato Casserole topped with buttery brown sugar crumble and gooey toasted marshmallows. This easy recipe is creamy, sweet, and full of cozy holiday flavor. Perfect for serving alongside turkey, ham, or any holiday feast. It’s a must-have on every holiday table!
Sweet Potato Casserole (Best Holiday Side Dish)
This is truly the best recipe to bring to your Thanksgiving or Christmas dinner.
Why You’ll Love This Recipe
- Family favorite – Everyone always comes back for seconds.
- Perfect holiday side dish – Warm, comforting, and crowd-pleasing.
- Make ahead friendly – Prepare it a day early and bake before serving.
- Two delicious toppings – Buttery pecan streusel AND gooey marshmallows.
Ingredients:
- Mashed sweet potatoes (about 4 large sweet potatoes)
- Sugar
- Eggs
- Milk
- Salted butter
- Vanilla extract
- Salt
- All-purpose flour
- Brown sugar
- Chopped pecans
- Mini marshmallows
Make ahead: Assemble casserole without marshmallows, cover, and refrigerate up to 24 hours. Add marshmallows before baking.
Nut-free option: Skip the pecans or replace with crushed graham crackers.
Lighter version: Reduce sugar to ⅓ cup and use low-fat milk.
Extra flavor: Add ½ teaspoon cinnamon or pumpkin pie spice to the sweet potato mixture.
Sweet Potato Casserole (Best Holiday Side Dish)
Sweet Potato Casserole
Equipment
- 9×13 baking dish
- mixing bowls
- Non-Stick spray
Ingredients
- 4 cups mashed sweet potatoes about 4 large
- ½ cup sugar
- 2 eggs beaten
- ½ cup milk
- ½ cup butter melted
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup flour
- ½ cup brown sugar
- ¼ cup butter melted
- ½ cup chopped pecans
- 2 cups mini marshmallows
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Mix sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Spread in dish.
- Combine flour, brown sugar, butter, and pecans; sprinkle on top.
- Add marshmallows and bake 25-30 minutes until golden.
Notes
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 325°F until warmed through, or microwave individual portions.
- Freeze (without marshmallows) for up to 2 months. Thaw overnight in the fridge before baking.
