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With plenty of warm spices and a gooey marshmallow streusel topping, this easy Sweet Potato Casserole is a Thanksgiving must-make. It’s super easy to prepare with fresh sweet potatoes!
Looking for another classic Thanksgiving side dish? This Green Bean Casserole won’t disappoint.
My favorite part of Thanksgiving dinner is always the sweet potato casserole. I love it so much, it’s a fixture at our dining table on every major holiday. It pretty much goes without saying that half of the casserole is reserved just for me.
In fact, I love this classic side so much that I have two versions. The one you see here made with fresh sweet potatoes, and then a more traditional sweet potato casserole made with canned sweet potatoes.
Is This The Best Sweet Potato Casserole?
Since I have two sweet potato casserole recipes on this site, people often ask: which one is best? That’s such a hard question to answer because they are both so good! But here is what sets this recipe apart:
- Made with fresh sweet potatoes. Most sweet potato casseroles are made with canned potatoes, but this one is made with fresh ones. This gives you an extra flavor boost without too much added effort.
- Easy! Despite being made 100% from scratch, this recipe is incredibly simple to make. We’ll quickly boil and mash the potatoes, then assemble our casserole and bake.
- You’ll love the crunchy streusel topping. Both recipes are topped with marshmallows, but the one you see here kicks things up a notch by incorporating a melt-in-your-mouth streusel into that classic topping. You won’t be able to stop at a single serving!
What You’ll Need
Here’s a list of everything you’ll need to make the ultimate sweet potato casserole. Don’t forget to scroll down to the bottom of this post for a printable list.
For the Sweet Potato Filling
- Fresh Sweet Potatoes: Peeled and cut into 1-inch cubes.
- Milk: Just grab whatever kind you have in the fridge. I like to use either 2% or whole milk for the creamiest texture.
- Light Brown Sugar: Make sure you pack it into the measuring cup. I prefer light brown sugar, but dark brown sugar will also work.
- Unsalted Butter: Melted.
- Eggs: These are important because they stiffen up the filling without making it dense. Just be sure to let the mashed sweet potatoes cool down a bit before you add in the eggs. If the mash is too hot, the eggs could scramble.
- Spices: Ground cinnamon and ground nutmeg.
- Vanilla Extract: Use a high-quality extract.
- Pinch of Salt
For the Marshmallow Streusel Topping
- All-Purpose Flour: Unlike the brown sugar, this should not be packed into the measuring cup. Spoon it in little by little and level it off at the top to avoid using too much.
- Light Brown Sugar: Make sure you pack it into the measuring cup. Dark brown sugar also works.
- Spices: Ground cinnamon, ground nutmeg and a pinch of ground cloves.
- Salted Butter: Melted.
- Marshmallows: Either use the mini ones or cut the larger ones into quarters.
Tips for Success
- Drain the potatoes: Make sure you drain the sweet potatoes well after you boil them. Excess moisture could make the casserole come out soupy.
- Use a potato masher: If you have a potato masher, go ahead and use it to make the mashing process an absolute breeze. Two forks are the next best option.
- Evenly disperse the marshmallows and streusel: I like to add some marshmallows, then the streusel, then the remaining marshmallows. This allows me to ensure that every bite will be blessed with both!
Serving Suggestions
Wondering what to serve with this sweet potato casserole? Here are some ideas:
- Serve it with mashed potatoes: I strongly believe that there’s no such thing as too many potatoes. These smooth and creamy Mashed Potatoes deserve a place on the table beside your marshmallow-topped masterpiece.
- Pair it with pork roast: Even though it’s not your traditional holiday meat, this easy Instant Pot Pork Roast will make you feel more thankful than ever. Cooked with carrots and potatoes on the side, it’s incredibly tender, juicy and flavorful!
- Serve it with shepherd’s pie: This beefy Shepherd’s Pie will make any weeknight dinner feel like a special occasion. It’s the perfect savory counterpart for a comforting sweet potato casserole.
Can I Make It Ahead of Time?
Yes! After you’ve transferred the filling to the casserole dish, cover it tightly and refrigerate it for up to 2 days. If you bake it without bringing it to room temperature first, note that the initial cook time will likely be closer to 30 minutes. The dry ingredients for the topping can be combined in advance as well and kept in an airtight container at room temperature.
Storage and Reheating
- Store in the fridge: Let your casserole cool completely, then keep it in an airtight container in the fridge for up to 4 days.
- To reheat: You can reheat large portions in a 350°F oven until warmed through. Individual servings can be warmed up in the microwave for 20-30 seconds.
- Can I freeze it? The baked casserole filling can be frozen before the topping is added. Let it cool completely, then tightly cover it with two layers of clear wrap or foil and freeze it for up to 1 month.
- Reheating a frozen casserole: Thaw it out in the fridge and pop it into the oven for 5 minutes or so to warm it up before you add the streusel and marshmallows. This way, you won’t have to choose between a cold filling and an over-browned topping.
Sweet Potato Casserole
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Complete with plenty of warm spices and a gooey marshmallow streusel topping, this easy Sweet Potato Casserole is a Thanksgiving must-make. It’s super easy to prepare with fresh sweet potatoes!
Ingredients
For the Sweet Potato Filling
- 3 lbs fresh sweet potatoes (4–5 large sweet potatoes), peeled and cut into 1 inch cubes
- 1/2 cup (120ml) milk
- 1 cup (225g) packed light brown sugar
- 1/4 cup (56g) unsalted butter, melted
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- Pinch of salt
For the Marshmallow Streusel Topping
- 1/3 cup (44g) all purpose flour
- 1/3 cup (75g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of ground cloves
- 3 tbsp (42g) salted butter, melted
- 2–3 cups marshmallows
Instructions
- Preheat oven to 350°F (176°C).
- Put the sweet potatoes in a large pot and cover with water. Bring the water to a boil and boil until the potatoes are fork tender, about 8 minutes.
- Drain the potatoes and return to the pot. Mash the potatoes until they are your desired level of smoothness.
- Add the milk, brown sugar, butter, eggs, cinnamon, nutmeg, vanilla and salt to the potatoes and stir until well combined.
- Pour the potatoes into a 9×13 casserole dish. At this point you can cover the dish and refrigerate for up to two days before cooking, or you can put them in the oven right away. Heat them until cooked through, 25-30 minutes (might take less time if you’re cooking them right away).
- While the potatoes are cooking (or you could also prepare this ahead of time), combine the flour, brown sugar, cinnamon, nutmeg and cloves for the streusel topping.
- Add the melted butter and stir until well combined.
- When the casserole is heated through, remove it from the oven and top it with the marshmallows and streusel. I like to add some marshmallows, then the streusel, then the remaining marshmallows.
- Bake for another 10-15 minutes. If you want to brown the marshmallows a little more, turn the oven to the broil setting at 400°F until they’ve browned to your liking. Serve casserole warm.
Notes
- Makes 8-10 servings.
- To Make Ahead: After transferring filling to casserole dish, cover tightly and refrigerate for up to 2 days. If you bake without bringing it to room temperature, initial cook time will be closer to 30 minutes. Dry topping ingredients can be combined in advance as well and kept in an airtight container at room temperature.
- To Store & Reheat: Keep cooled casserole in an airtight container in the fridge for up to 4 days. Reheat large portions in a 350°F oven until warmed through. Individual servings can be warmed up in the microwave for 20-30 seconds.
- To Freeze: Baked casserole filling can be frozen before topping is added. Let cool completely, then tightly cover with two layers of clear wrap or foil and freeze for up to 1 month. Thaw in the fridge and bake for 5 minutes or so to warm up filling before adding streusel and marshmallows. This way, you won’t have to choose between a cold filling and an over-browned topping.
Nutrition
- Serving Size: 1 Slice
- Calories: 323
- Sugar: 37.9 g
- Sodium: 102.7 mg
- Fat: 9.9 g
- Carbohydrates: 56 g
- Protein: 4.4 g
- Cholesterol: 60.4 mg
Am I able to bake it and then put it the fridge until tomorrow (Thanksgiving)?
Sure, I would just add the marshmallows before serving and reheat it.
Could it be made in a crockpot?
I would guess that’d be fine. I just haven’t done it to be able to say cooking time.
Can you make this with canned sweet potatoes?
Definitely!
Can you bake the sweet potatoes instead of boiling them?
Sure.
How many days in advance can you make the casserole leave it in the fridge. Then cook it in the oven with the toppings?
The casserole should last for a total of 4-5 days, so you can make it a few days ahead and have a couple days for leftovers.
This recipe is my go to for Thanksgiving every year! This year I have to make it a few days ahead, everyone eats it up!
So glad to hear that!
Hi I haven’t tried this recipe yet, but I have a question: If I made this right before I left for my grandmas house would the marshmallows melt by then, would it be ok to sit, and if so how long for? Cause I’d be leaving at about 6 and dinner would prob be around evening. So I’m thinking it might be best to bake it, then when I get there, when it’s time I’ll just add the streusel and marshmallows and cook it the rest of the way. What do you think is best?
It would be at 6am, i would leave. Sorry if that’s unclear
Yes, I would probably pr-ebake it a bit and then add the toppings and reheat when you get there.
Hi! Quick question, what would you recommend for keeping the potatoes in pieces instead of mashed? Can I follow the same process minus the boiling? I’m wanting to peel, slice, mix and bake. Just wondering if I should change anything in doing that.
Having never done that it’s really hard to say. What you described sounds like it would be fine though.
I absolutely love this recipe! I grew up only ever eating candied yams but my husband prefers sweet potato casserole. I stumbled upon this recipe and never looked back. It is on our table every holiday. The only thing I do differently is roasting my sweet potatoes instead of boiling just for added flavor. I’ve even made this coconut sugar when I ran out of brown sugar and it was still delicious! I would highly recommend this recipe to anyone. Thanks so much for sharing 💕
My teenagers loved this dish because it contains marshmallows AND streusel! They are allergic to nuts so this was a good option. I used whole milk but could I use skim milk next time? I I would like to make it again this week but I rather use skim milk than whole milk.
Glad you enjoyed it! Skim milk should be fine.
Super delicious. Love the crumb topping and. Marshmallow combo!! Might add walnuts next time!!
This was delicious, everyone loved it today for Thanksgiving!
So glad to hear that!
My dad, who hates most vegetables and won’t eat sweet potatoes, tried this today because we promised it tastes like pumpkin pie. He loved it!
I did the make ahead method the night before thanksgiving. It was fantastic and simple!
Awesome! Glad it was a hit!
i must sing your praises for this casserole. it was a major hit. to answer a question someone asked, i used three large 40oz cans of canned yams. this filled my 9×13 lasagna pan about 1/2 inch from the top. i thought this called for condensed milk so i used 3/4 cup of that rather than regular milk. gave it a creamier texture. everyone asked for the recipe but i told them it dies with me. that way i will always get invited to all potlucks. again, this is an incredible casserole!!!
So glad you enjoyed it!
OMG!!!! This recipe is Ahmazing! This was the favorite Thanksgiving dish this by all of us. The comments were all true. The strusel takes sweet potato casserole to new heights!!! Thank you!
I’m so glad to hear it was a hit!
If we were to substitute the fresh sweet potatoes for canned yams, how many ounces of canned yams would we need? Thank you!
I’m really not sure since I haven’t used canned sweet potatoes in this casserole before.
Would it be okay to add pecans to the topping?
Wondering the same….I’ve got some candies pecans I made, going to chop them and give it a try!