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When it comes to holiday feasts, few dishes evoke the warmth and nostalgia of Candied Sweet Potato Casserole. This classic side dish combines the natural sweetness of sweet potatoes with a rich, buttery topping that creates a perfect harmony of flavors and textures. Whether served at Thanksgiving, Christmas, or any family gathering, this casserole is sure to be a crowd-pleaser.
The creamy sweet potato base, enhanced with brown sugar and warm spices, is topped with a crunchy pecan and marshmallow topping that adds a delightful contrast. It’s a dish that not only tastes amazing but also looks beautiful on the table, making it a centerpiece of any festive meal.

Helpful Tips
- Sweet Potato Alternatives: If you’re short on time, you can use canned sweet potatoes. Just make sure to drain them well and adjust the sugar levels to your taste.
- Customize Your Toppings: Feel free to get creative with the toppings! You can add crushed graham crackers, coconut flakes, or even chocolate chips for a unique twist.
- Make Ahead: You can prepare the sweet potato filling a day in advance and store it in the refrigerator. Just add the topping before baking on the day you plan to serve it.
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Candied Sweet Potato Casserole
Ingredients
For the Sweet Potato Filling:
- 4 medium sweet potatoes about 2 pounds
- 1/2 cup brown sugar packed
- 1/4 cup milk or dairy-free alternative
- 1/4 cup unsalted butter melted (or vegan butter)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
For the Topping:
- 1 cup mini marshmallows
- 1 cup pecans chopped
- 1/4 cup brown sugar packed
- 2 tablespoons unsalted butter melted (or vegan butter)
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Peel the sweet potatoes and cut them into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
- In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the brown sugar, milk, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix well until all ingredients are combined and the mixture is creamy.
- Pour the sweet potato mixture into a greased 9×13-inch casserole dish, spreading it evenly.
- In a separate bowl, combine the mini marshmallows, chopped pecans, brown sugar, melted butter, and cinnamon. Mix until the pecans are well coated.
- Sprinkle the pecan and marshmallow topping evenly over the sweet potato filling.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the marshmallows are melted and slightly toasted.
- Remove from the oven and let it cool for a few minutes before serving.
Nutrition

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.