Sweet Potato Casserole is a must-have on your Thanksgiving table. With creamy cinnamon-spiked sweet potatoes topped with pecan streusel and toasted marshmallows.
I don’t understand why people ask, do you prefer streusel topping or marshmallow topping on your sweet potatoes? The answer is BOTH! Why just have one or the other when you can have both! Sweet potato casserole is always the dish I look forward to on Thanksgiving. It’s the dish I usually grab seconds on and am happy to eat the leftovers! I love this Thanksgiving sweet potato casserole because it has both the pecan streusel and the marshmallow topping. Yet it’s not overloaded with either of the toppings so you get a little of everything in each bite. Honestly the best sweet potato casserole!
Attitude of Gratitude
Thanksgiving will look different to a lot of people this year. There will be less traveling and likely smaller gatherings. Thanksgiving is a time to practice gratitude and thankfulness. Now more than ever we need to focus on the things we have that we can be grateful for instead of focusing on what we don’t have or what we are missing out on. Research shows that gratitude makes us happier, healthier people. Practicing gratitude can reduce stress, anxiety, and depression.
Beginning on October 1, I started a gratitude journal. Every day I write down 3 specific things I am grateful for. I really do think it has helped shift my perspective and focus in these hard and challenging days. Sometimes I am thankful for having some alone time in the morning or the warmth of the sun or the sound of the leaves crunching across the ground. No matter how big or small, there is always something to be grateful for! Think about 3 positives about your day. Or what are 3 things that brought you joy today?
Ingredients
Sweet Potato Casserole Ingredients
Ingredients for Sweet Potato Casserole Topping
How to Make Sweet Potato Casserole
- Cook the sweet potatoes until soft and mushy (scroll down for ways to cook them).
- Add sweet potatoes, half and half, maple syrup, vanilla, cinnamon, and nutmeg to a stand mixer bowl. Beat on medium speed for about 2 minutes or until well combined and mostly smooth.
- Spread mixture evenly into the baking dish using a spatula.
- In a small bowl, cut the butter and flour together using a pastry cutter or 2 forks until the butter is about pea-sized. Mix in brown sugar, salt, and pecans.
- Bake 20 minutes. Scatter the marshmallows on top then continue to bake until the marshmallows are puffy and golden (about 10-12 minutes).
How to Cook Sweet Potatoes for Sweet Potato Casserole
All sweet potatoes should be cooked to soft and mushy.
- Instant Pot- Wash potatoes and pierce the skin with a fork. Add one cup of water to the I.P. Place sweet potatoes on a trivet in the I.P. Lock lid and seal. Cook on High Pressure for 15-17 minutes for medium-sized. Increase time for large or thick sweet potatoes. Scoop out of the skin.
- Stovetop- Peel and cube sweet potatoes. Place in a large pot and cover with water. Boil until tender 10-15 minutes.
- Microwave- Wash and pierce the skin with a fork. Wet 2-3 paper towels and ring them out to damp. Wrap each sweet potato in a damp paper towel. Place in microwave. Microwave on high for 5 minutes. Flip the sweet potatoes using an oven mitt and continue heating 5-7 minutes or until very soft/mushy. Scoop out of the skin.
- Oven- Piece skin with a fork and place on a baking sheet. Bake at 400 degrees for 60-75 minutes or until soft. Scoop out of the skin.
Can I Make the Recipe Ahead?
This recipe can absolutely be made ahead! Prepare the sweet potato mixture and streusel topping as much as 3 days ahead. Then cover the mixture and refrigerate. Store the streusel topping in a separate container. When ready to bake remove it from the refrigerator. Spread streusel on top of the casserole and bake as directed.
Dairy-Free and Gluten-Free Option
To make this casserole dairy-free, replace the half and half or milk with a dairy-free variety. The butter can also be replaced with another oil such as coconut oil.
To make this recipe gluten-free, replace all-purpose flour with a gluten-free variety. Check the labels on your marshmallows to make sure it doesn’t contain gluten.
Products Used:
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More Thanksgiving Recipes
- Broccoli Cheese Casserole
- Whipped Sweet Potatoes
- Roasted Rainbow Carrots with Balsamic Glaze
- Apple Cider Cocktail
Sweet Potato Casserole
Equipment
- 9 by 13 baking dish
- stand or hand mixer
- spatula
- small bowl
Ingredients
- 4 medium sweet potatoes, cooked skin removed
- 1 cup half and half or milk
- â…“ cup pure maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- â…› tsp nutmeg
Pecan Streusel and Marshmallow Topping
- 4 tbsp butter, cold cubed
- â…“ cup all-purpose flour
- â…“ cup brown sugar
- ½ cup pecans chopped
- â…› tsp salt (if butter and pecans are not salted otherwise omit)
- 1½ cups mini marshmallows
Instructions
- Cook the sweet potatoes until soft and mushy.
- Preheat oven to 350°F.Spray a pan with nonstick cooking spray.
- Add sweet potatoes, half and half, maple syrup, vanilla, cinnamon, and nutmeg to a stand mixer bowl. Beat on medium speed for about 2 minutes or until well combined and mostly smooth. Spread mixture evenly into the baking dish using a spatula.
- In a small bowl, cut the butter and flour together using a pastry cutter or 2 forks until the butter is about pea-sized. Mix in brown sugar, salt, and pecans. Sprinkle mixture evenly over sweet potatoes.
- Bake 20 minutes. Scatter the marshmallows on top then continue to bake until the marshmallows are puffy and golden (about 10-12 minutes). Cool slightly, serve.
- Store in an airtight container in the refrigerator for 4-5 days.
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