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I’ve been making this sweet potato casserole for my family’s Thanksgiving for years because it is the one side dish that always goes first and never stresses me out. I love how I can turn canned sweet potatoes into a crowd-pleasing casserole with a buttery brown surgar mixture and lots of gooey marshmallows on top, all without spending hours in the kitchen when I’m already juggling a million other dishes.
I’ve tried so many versions of sweet potato casserole over the years, but this is the one my family insists on every Thanksgiving. It’s rich and creamy with just the right balance of sweetness, and that golden marshmallow topping is what makes it irresistible.
I love that it feels nostalgic and homemade but doesn’t require anything fancy – just simple ingredients that come together beautifully. One of the best parts is that it can be made ahead of time, so you can focus on enjoying your guests rather than fussing in the kitchen. Every year, it’s the dish I never have leftovers of, and honestly, I wouldn’t want it any other way.
Why readers love this recipe
I love how this casserole adds a touch of sweetness to the holiday spread while still feeling homemade and special. It’s the one side dish that always disappears first!
- Creamy, smooth sweet potatoes with a golden brown sugar pecan topping
- No marshmallows – just that perfect sweet, nutty crunch
- Easy to make ahead and reheat for stress-free serving
- A tried-and-true holiday favorite that pairs with everything on your plate
- Simple ingredients, no fancy tools, and done in 30 minutes
You might also love other classic holiday side dishes like my Green Bean Casserole Recipe and my Baked Mac and Cheese. Perfect to round out your Thanksgiving dinner.
Key ingredients Notes
The full recipe card can be found below with detailed measurements and instructions.
- Canned cut sweet potatoes in syrup, well drained: I use Bruce’s Yams. If you prefer to use fresh sweet potatoes, you will need to cook them first. I recommend boiling them until a fork can easily push through them. Do not overcook them or you will end up with a soupy casserole.
- Dark brown sugar, firmly packed: You can substitute light brown sugar or granulated white sugar, although it will change the flavor slightly.
- Salted butter, softened: Feel free to substitute unsalted butter and a pinch of salt if you want.
- Orange juice: You can substitute heavy cream or half and half if you want a richer, creamier casserole. I like how the orange juice brings out the flavor of the sweet potatoes and helps cut some of the sweetness.
- Mini marshmallows
Substitutions & Additions
Add a Pecan Streusel. One of the most popular variations of this Sweet Potato Casserole recipe is to add a pecan streusel to the marshmallows. The streusel creates a sweet, crunchy contrast to the creamy, soft mashed sweet potatoes
Swap The Spice: Instead of nutmeg, feel free to use cinnamon or pumpkin spice.
How to make Sweet Potato Casserole
This super quick and easy Sweet Potato Casserole comes together in no time and will probably be your most requested side dish from here on out!
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large bowl, beat together the sweet potatoes, eggs, dark brown sugar, butter, orange juice, cornstarch, and nutmeg with a mixer.
Pro Tip: The mixture does not need to be completely smooth; a lumpy mixture means that you’ll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.
- Pour the mixture into casserole dish and spread it evenly. I like to use the back of a spoon or a silicone spatula to get it nice and even.
- Sprinkle with mini marshmallows. (don’t worry, they don’t have to be lined up pretty)
- Bake at 375°F for 20-30 minutes, until the marshmallows are just golden brown and the sweet potato layer is hot and bubbly.
Pro Tip: If the marshmallows get overly cooked they will end up oozing a little on top of your casserole. - Cool for 10-20 minutes and serve warm. Enjoy!
Recipe Tips
- Instead of using a hand mixer, you can also use a food processor to help break up your sweet potato mixture.
- The marshmallows have a crunchy exterior with a gooey delicious interior because they are baked along with the sweet potatoes. If you want only fluffy (and not crunchy) marshmallows, leave them off and place them in the oven when there is 5 minutes left of bake time. Bake until they are fluffy and just barely golden brown.
Storage Instructions
- To Store: This Sweet Potato Casserole stores well in the refrigerator, covered, for 5-7 days.
- To Freeze: You can freeze your Sweet Potato Casserole in a freezer-safe container for 3-6 months, though the marshmallows may have a different consistency when thawed and reheated.
- To Reheat: Thaw the frozen casserole in the refrigerator a day or two before using. Remove it from the refrigerator about 30 minutes before baking to take the chill off.
More Potato Recipe
Canned Sweet Potato Casserole Recipe (Easy!)
Ingredients
- 59 ounce (2 cans) cut sweet potatoes in syrup well drained
- 4 large eggs
- ¾ cup dark brown sugar firmly packed
- ¼ cup (½ stick) salted butter softened
- ¼ cup cornstarch
- 2 tbsp orange juice
- 1½ tsp nutmeg
- 10 ounce bag mini marshmallows
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Place the drained sweet potatoes, eggs, dark brown sugar, softened butter, orange juice, cornstarch and nutmeg in a large bowl and beat with a mixer. The mixture does not need to be completely smooth, a lumpy mixture means that you’ll end up with soft but not mushy casserole. The butter, since it is softened and not melted, will show up as light streaks in the batter. That is normal and not a problem.
- Pour the mixture into a 9×13 inch baking dish or 2 quart casserole dish and spread it out into an even layer.
- Sprinkle with a full, even layer of mini marshmallows.
- Bake for 20-30 minutes until the marshmallows are just golden brown and the sweet potato layer is hot and bubbly. If the marshmallows get overly cooked they will end up oozing a little on top of your casserole.
- Remove from the oven and let cool for 10-20 minutes to set up.
- Serve warm.
Jenn’s Notes
- To Store: This Sweet Potato Casserole stores well in the refrigerator, covered, for 5-7 days.
- To Freeze: You can freeze your Sweet Potato Casserole in a freezer-safe container for 3-6 months, though the marshmallows may have a different consistency when thawed and reheated.
- To Reheat: Thaw the frozen casserole in the refrigerator a day or two before using. Remove it from the refrigerator about 30 minutes before baking to take the chill off.
- Drain sweet potatoes well to avoid extra liquid.
- Keep some small lumps for texture.
- Butter streaks are normal and melt during baking.
- Use dark brown sugar for richer flavor.
- Watch marshmallows closely so they don’t burn.
- Let the casserole rest 10–20 minutes before serving.
I’ve never seen canned sweet potatoes. Are you speaking of the big cans of yams?
Yes, exactly! The large cans labeled “yams” are typically what’s used for this recipe. Most canned yams in the U.S. are actually sweet potatoes – the terms are often used interchangeably on labels. Just be sure to drain them before mashing!
I have not made this yet, but I was wondering instead of sweet potato could you use pumpkin fresh pumpkin after it’s cooked if that would work instead of the sweet potatoes, if you have an answer for me, that would be great
I haven’t tried it, but you should be able to use cooked pumpkin instead of sweet potatoes, but the texture and flavor will be a bit different. Pumpkin is thinner and less sweet, so the casserole may turn out a little softer and not quite as rich. If you decide to try it, I’d recommend draining the pumpkin well and maybe adding a touch more sugar or butter to balance things out. I haven’t tested this swap myself, though, so I can’t say for sure how it’ll turn out.
my mom gave me her cookbook, circa 1922,, she had this same recipe,,it,s just simple to make and has always been a family hit.. I,ve made it with pumpkins
it needs a little more spice,,nutmeg,and cinnamon,,and a table spoon of corn starch added,,ps,,in a pie shell these are both great,,the yams are more of a dinner tradition,as the pumkin makes a great pie,with whipcream for dessert.
A classic!!
59 ounce cans? Is that correct?
It is actually 2 cans. (29 ounces each – or as close to it as you can find)
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