This sweet potato casserole is the perfect combination of savory & sweet. Soft sweet potatoes are baked under a layer of pecans, brown sugar, and marshmallows.

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Top down view of prepared sweet potato casserole in a white dish with golden brown marshmallows on top.

About Sweet Potato Casserole

When it comes to winter festivities, nothing says holidays and side dishes quite like sweet potato casserole.

I especially love this version of the classic casserole, because the two layers – one being the creamy sweet potato and the other being the flavorful topping – are very defined. The sweet potato mixture is savory with only a touch of sweetness, while the topping is all pecans, sugar, and marshmallow goodness. It gives this casserole a good variety and different flavor profiles while you eat.

Plus, we all know that some people like their sweet potatoes sweet while others like them a little more savory. With this recipe, it’s easy for guests to scoop out the parts they like and leave the rest for someone else. The recipe is also easy to adjust to suit either (or both!) tastes as well.

Can you make sweet potato casserole in advance?

Yes, you totally can! You can make this casserole up to 24 hours in advance.

To do this:

  • Follow the recipe instructions up until placing the sweet potato mixture into the baking dish. For best results, hold off on adding the pecans, sugar, and marshmallows until you’re ready to bake.
  • Cover the dish and place it in the refrigerator until ready to bake.
  • Before baking, let the casserole to come to room temperature on the counter, about 30 minutes.
  • Follow the rest of the recipe instructions like normal.
Close up of sweet potato casserole, showing off pecans and golden marshmallows.

How long is sweet potato casserole good for?

Once prepared and cooled, sweet potato casserole can be stored in a sealed container in the refrigerator for up to four to five days.

Can you freeze sweet potato casserole?

Yes, this casserole can be frozen, but it should be cooked first. There is an egg in this casserole and eggs don’t always fare well when frozen raw.

To freeze a cooked sweet potato casserole, let it come to room temperature, then store in a sealed container or freezer bag. For best results, frozen sweet potato casserole should be eaten within two months.

When ready to eat, let the casserole thaw in the refrigerator overnight. Due to the marshmallows, reheating this casserole in the microwave is probably your best bet.

How long can you leave out a casserole?

Casseroles like this are meant to be enjoyed by a crowd, and when serving, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature.

Since this casserole will be served warm, that should give you another 30-60 minutes before needing to keep track of the dish. So, in total, this casserole can be left out for an absolute maximum of three hours, depending on the temperature of the room. However, be sure to still check the dish every now and then and make your best judgment.

Once you pass the recommended time, you can heat it up in the oven again.

For best results, I’d recommend using a warming tray so that the sweet potato casserole stays warm and above the “danger zone” temperature.

Notes & tips for sweet potato casserole

  • Don’t like marshmallows? No problem! Marshmallows (as well as the pecans) are an optional topping, so you can completely skip that step if you’d like. Just bake the casserole for 30 minutes total, then serve.
Serving spoon scooping up a portion of sweet potato casserole.

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How to make sweet potato casserole

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Add the sweet potatoes and water to a dutch oven (or a large stockpot) and boil until tender. Once cooked, drain the water.

Step 2 – In a large bowl, mash the cooked sweet potatoes, brown sugar, butter, maple syrup, salt, and vanilla together until nice and smooth.

Step 3 – Add the potato mixture to a baking dish, then smooth out into an even layer. Cover the top with chopped pecans and more brown sugar.

Step 4 – Bake!

Step 5 – Remove the casserole from the oven and sprinkle some mini marshmallows on top.

Step 6 – Bake again until the tops of the marshmallows turn a pretty golden brown.

Step 7 – Serve and enjoy!

Recipe Details

Top down view of prepared sweet potato casserole in a white dish with golden brown marshmallows on top.
5 from 4 votes

Sweet Potato Casserole

15 mins prep + 50 mins cook
386 kcal
Yields: 8 servings
This sweet potato casserole is the perfect combination of savory & sweet. Soft sweet potatoes are baked under a layer of pecans, brown sugar, and marshmallows.



  • Preheat oven to 375 degrees F. Spray a 9×13 baking dish with cooking spray, then set aside.
  • Place sweet potatoes in a Dutch oven (or a deep stockpot) and cover with water. Bring to a boil, then reduce heat to a simmer for 15 minutes or until potatoes are very tender. Drain water and let potatoes cool slightly (tip: place cooked sweet potatoes in the refrigerator to speed things up).
  • In a large bowl, add potatoes, 3/4 cup brown sugar, butter, egg, maple syrup, salt, and vanilla. Mash all ingredients together with a potato masher until mostly smooth.
  • Pour sweet potato mixutre into prepared baking dish and smooth into an even layer.
  • Sprinkle chopped pecans and remaining 1/4 cup bown sugar on top of potato mixture.
  • Bake casserole, uncovered, for 25 minutes.
  • Remove casserole from oven, then sprinkle mini marshmallows evenly across the top.
  • Return the casserole to the oven for another 5-10 minutes or until top of marshmallows begin to turn golden brown.
  • Serve immediately.


Serving: 1serving | Calories: 386kcal | Carbohydrates: 70g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 591mg | Potassium: 564mg | Fiber: 5g | Sugar: 43g | Vitamin A: 20321IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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