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This sweet potato casserole is the one I make every Thanksgiving. It starts with whole baked sweet potatoes mashed with brown sugar, butter, vanilla, and cream, then gets topped with either my homemade marshmallow fluff or big toasted marshmallows.
I love the homemade marshmallow fluff when I have time because it’s SO good toasted over the creamy sweet potatoes. But some years I keep it simple and top it with big marshmallows instead. Honestly, both versions are delicious!
Pin this now to find it later
Pin ItI’ve made this for our Thanksgiving dinner for years, and it’s one of those dishes I genuinely look forward to every year. I almost always prep the filling ahead, too. Anything I can get done before Thanksgiving Day is a win!
If you’re planning your holiday menu, serve it alongside my Thanksgiving recipes, and don’t forget something sweet from my Thanksgiving desserts or fall desserts. And if you love sweet potatoes as much as I do, try my sweet potato pie, too.
Sweet Potato Casserole Ingredients
Sweet Potatoes: I bake them whole rather than peeling and boiling them. Once they’re really soft, the flesh scoops right out.
Brown Sugar: Adds sweetness and a little caramel flavor.
Unsalted Butter: Makes the sweet potato filling rich and buttery.
Heavy Cream: Just a little makes the filling creamy without making it too loose.
Vanilla Extract: Adds a warm, sweet flavor that works so well with the sweet potatoes.
Salt: Balances all of the sweetness.
Marshmallow Fluff or Marshmallows: My homemade marshmallow fluff is my favorite when I have time, but I also use big marshmallows when I want to keep things easy. Both are delicious toasted on top.
How to Make Sweet Potato Casserole
1. Bake the sweet potatoes: Preheat the oven to 425°F. Rinse and dry 5 large sweet potatoes, place them on a foil-lined baking sheet, and bake for about 1 hour, or until very soft.
2. Scoop out the potatoes: Once they’re cool enough to handle, cut them open and scoop the flesh into a large bowl. Discard the skins.
3. Make the filling: While the potatoes are still warm, mash them with ½ cup brown sugar, ¼ cup unsalted butter, ½ teaspoon salt, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract. Mash until they’re as smooth as you like them.
4. Assemble: Spread the sweet potato mixture evenly into a casserole dish.
5. Add your topping: For the homemade version, spread marshmallow fluff over the sweet potatoes. For my easy version, arrange 10 large marshmallows evenly over the top.
6. Toast the topping: If using large marshmallows, bake at 350°F for 5 to 10 minutes, until melted and golden. If using marshmallow fluff, toast the top with a kitchen torch until beautifully golden.
Eden’s Recipe Tips
Bake instead of boil: I prefer baking the sweet potatoes whole. It brings out their natural sweetness, and there’s no peeling or chopping beforehand.
Leave a little texture: A potato masher or fork works perfectly. You can use an electric mixer for super-smooth potatoes, but I actually like a little texture left in mine.
Choose your topping: My homemade marshmallow fluff is my favorite when I have time, but big marshmallows are my easy Thanksgiving shortcut. You can also sprinkle chopped pecans or walnuts over the top for crunch, or add a little brown sugar and cinnamon before the marshmallows for even more warm fall flavor.
Marshmallow Fluff or Marshmallows?
I make this casserole both ways. My homemade marshmallow fluff is my favorite when I have time because it’s SO good toasted with a kitchen torch.
When Thanksgiving gets busy, I use large marshmallows instead. Just cover the top and bake until they’re melted and golden. Mini marshmallows work too.
Make-Ahead Sweet Potato Casserole
I make this ahead all the time for Thanksgiving. Here’s what I do:
- Add the topping: Add marshmallows during the final 5 to 10 minutes. If using marshmallow fluff, warm the casserole first, then add the fluff and toast it just before serving.
- Prepare the filling: Make the sweet potato mixture and spread it into the casserole dish.
- Refrigerate: Once cooled, cover tightly and refrigerate for up to 2 days.
- Reheat: Cover and warm the casserole at 350°F until heated through.
Sweet Potato Casserole FAQs
No. True yams and sweet potatoes are different root vegetables. For this casserole, use the orange-fleshed sweet potatoes commonly sold in U.S. grocery stores.
Store leftovers covered in the refrigerator for about 3 days. Reheat until warmed through before serving.
More Thanksgiving Recipes
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How to Cook a Turkey in The Oven
Thanksgiving
Easy Stuffing Recipe
Recipes
Cranberry Cornbread
Planning your holiday menu? Browse all of my Thanksgiving recipes, including sides, cocktails, desserts, and everything I love serving for Thanksgiving.
If you make this sweet potato casserole, leave a star rating and comment below. And tell me which topping you used: homemade marshmallow fluff or classic marshmallows?
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Sweet Potato Casserole
Equipment
- Baking Sheet
- Kitchen Torch
Ingredients
Sweet Potato Casserole
- 5 large sweet potatoes , washed and pat dry
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 tsp salt
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 10 large marshmallows, OR homemade marshmallow fluff
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil.
- Place the 5 whole sweet potatoes on the prepared baking sheet and bake for about 1 hour, or until very soft.
- When cool enough to handle, cut open the potatoes and scoop the flesh into a large bowl. Discard the skins.
- While the potatoes are still warm, add ½ cup brown sugar, ¼ cup unsalted butter, ½ teaspoon salt, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract.
- Mash until smooth or until the potatoes reach your preferred texture.
- Spread the sweet potato mixture evenly into a casserole dish.
- For marshmallows: Arrange 10 large marshmallows over the top. Bake at 350°F for 5 to 10 minutes, until melted and golden.
- For marshmallow fluff: Spread the fluff evenly over the warm sweet potatoes and toast with a kitchen torch until golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
wonderful taste
Sooo good!! Just made this casserole the other night and it was a HUGE hit!! Can’t wait to make again!!
This recipe is really amazing! Perfect for any occasion! Thanks a bunch for this very tasty sweet potato casserole recipe! Will surely have this again! Highly recommended!
This was a hit! We loved the toasted marshmallow fluff on top. Thanks for this highly recommended recipe Eden!
I’m not finding the recipe for the homemade marshmallow fluff!
Never mind…I found it!
Oh. My. Gosh! This is gorgeous! The result looks so powerful. I’m a fan of the marshmallow topping but I’ve never even thought of the combination of sweet potatoes with marshmallows. I believe the taste of this sweet potato casserole is just phenomenal. I’m so inspired. Thank you SO MUCH for sharing this brilliant idea and all of your useful recommendations. Such treasure. This made my day. I’m so lucky to have discovered your wonderful blog. Gonna browse it to explore more amazing recipes.
Best wishes,
Ann