Ultimate Sweet Potato Casserole Recipe Everyone Craves

There’s something magical about a sweet potato casserole—it’s the dish that always disappears first at our holiday table, no matter how much I make. Whether you’re serving a crowd with classic marshmallow-topped goodness or keeping it vegan with coconut oil and maple syrup, this recipe is my go-to for a reason. I’ve made it every Thanksgiving since my first wobbly attempt in college (let’s just say I learned the hard way not to skip the cinnamon!), and over the years, I’ve tweaked it to perfection. Creamy, warmly spiced, and just sweet enough, it’s the kind of side dish that turns into a main event. And the best part? It’s forgiving, flexible, and foolproof—exactly what you need when the oven’s full and the family’s hungry.

Why You’ll Love This Sweet Potato Casserole

• Easy Prep: Just boil, mash, mix, and bake—no fancy techniques required.
• Customizable: Swap ingredients to make it vegan, gluten-free, or nut-free.
• Holiday Hero: A crowd-pleaser that pairs perfectly with turkey, ham, or even a plant-based roast.
• Make-Ahead Friendly: Prep it the day before and bake when you’re ready.
• Comfort in Every Bite: Creamy, spiced, and just the right amount of sweetness.

Sweet Potato Casserole Ingredients

Here’s everything you’ll need for the ultimate sweet potato casserole—I promise it’s all worth it! Whether you’re going classic or vegan, these ingredients create that perfect balance of creamy, spiced, and just-sweet-enough goodness.

• 3 large sweet potatoes, peeled and cubed (about 4 cups mashed)
• 1/4 cup packed brown sugar (or pure maple syrup for vegan)
• 1/4 cup milk (whole milk for classic, almond milk for vegan)
• 2 tbsp butter (or coconut oil for vegan)
• 1 tsp vanilla extract (the real stuff—no imitation!)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans (optional but highly recommended)
• 1/4 cup marshmallows (omit for vegan, or use vegan marshmallows)

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! For the sweet potatoes, orange-fleshed varieties like Beauregard work best—they’re naturally sweeter. Almond milk makes a great vegan swap, but oat milk works too if that’s what you’ve got. No pecans? Try walnuts or leave them out entirely. And if you’re like me and sometimes forget to buy marshmallows, a sprinkle of brown sugar on top before baking creates the most delicious caramelized crust.

How to Make Sweet Potato Casserole

Trust me, this sweet potato casserole is as easy as it gets! Here’s how to whip it up like a pro:

1. Preheat your oven to 375°F (190°C) and grease a baking dish. I use a 9×9 inch pan, but anything similar works.
2. Boil the sweet potatoes: Add the peeled, cubed sweet potatoes to a pot of salted water and bring to a boil. Cook for 15-20 minutes, or until they’re fork-tender. Drain them well—you don’t want extra water making the casserole soggy!
3. Mash and mix: Transfer the sweet potatoes to a large bowl and mash them until smooth (or use a food processor for extra creaminess). Stir in the brown sugar, milk, butter, vanilla, cinnamon, nutmeg, and salt. Taste and adjust sweetness or spices if needed.
4. Transfer and top: Spread the mixture into your greased baking dish. Sprinkle with chopped pecans and marshmallows (if using) for that classic holiday look.
5. Bake: Pop it in the oven for 20-25 minutes, or until the top is golden brown and the marshmallows are toasted (if using). Keep an eye on it—you don’t want the nuts to burn!
6. Cool and serve: Let it sit for 5-10 minutes before dishing it out. It’s best when it’s warm but not piping hot.

Tips for the Best Sweet Potato Casserole

Here are my tried-and-true tricks for making this casserole shine: For a super smooth texture, blend the sweet potatoes in a food processor. Toast the pecans before adding them for extra crunch and flavor. And if you’re making it ahead, prep everything but the toppings—add those right before baking for the best results!

Sweet Potato Casserole Variations

Oh, the possibilities! Sometimes I jazz up my sweet potato casserole just for fun—here are my favorite twists:

• Tropical Vibes: Stir in crushed pineapple (drained!) for a bright, juicy surprise.
• Spice It Up: Swap cinnamon for pumpkin pie spice or add a pinch of cayenne for warmth.
• Vegan Marshmallows: Dandies or Trader Joe’s brand melt just like the real thing.
• Coconut Lover’s: Use coconut milk instead of almond milk and sprinkle toasted coconut flakes on top.
• Savory Option: Skip the sugar, add garlic powder and smoked paprika—trust me, it’s incredible!

Serving & Storing Sweet Potato Casserole

This sweet potato casserole shines brightest when served warm—not piping hot—so let it rest for about 10 minutes after baking. It’s the perfect partner for holiday turkey or ham, but I’ve also served it alongside roasted chicken or even a hearty lentil loaf for vegan friends. Leftovers? Cover tightly and refrigerate for 3-4 days. To reheat, pop individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. Pro tip: Add fresh marshmallows before reheating for that just-baked look!

Sweet Potato Casserole FAQs

Can I freeze sweet potato casserole? Absolutely! Let it cool completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven.

How do I make this gluten-free? You’re in luck—this recipe is naturally gluten-free! Just double-check your vanilla extract and marshmallows (if using) to ensure they’re certified gluten-free brands.

Can I use canned sweet potatoes? You can, but fresh sweet potatoes give the best flavor and texture. If you’re in a pinch, drain and mash canned ones—just adjust the sweetness to taste.

What’s the best vegan marshmallow option? I love Dandies or Trader Joe’s brand—they melt beautifully and taste just like the classic version.

How do I prevent the pecans from burning? Keep an eye on the casserole during the last 5 minutes of baking. If the pecans are browning too fast, tent the dish with foil.

Nutritional Information

Here’s the scoop on what’s in each serving (based on the classic version): about 220 calories, 8g fat (3g saturated), 35g carbs (4g fiber), and 2g protein per 1/6 of the casserole. Remember—nutrition varies based on your exact ingredients, especially if you tweak the recipe!

Share Your Sweet Potato Casserole

I’d love to see your masterpiece! Tag me on Instagram or leave a comment below—tell me how you made it your own. Did you go classic or vegan? Add a surprise ingredient? Spill the sweet potato secrets!