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Thanksgiving Sweet Potatoes
Let’s settle the debate once and for all: is it a side dish, or is it dessert? When it comes to Thanksgiving Sweet Potatoes, the answer is deliciously “both.” There is something iconic about that bright orange casserole dish arriving at the holiday table, bubbling with brown sugar, cinnamon, and—of course—that gooey, toasted marshmallow topping.
For many of us, Thanksgiving just isn’t Thanksgiving without it. It’s the dish that bridges the gap between the savory turkey and the pumpkin pie. But too often, sweet potato casseroles can be overly cloying, mushy, or just plain boring. Not this year.
Today, we are making the ultimate version. We are roasting the potatoes (not boiling!) to concentrate their natural sweetness. We are whipping them with butter, vanilla, and a splash of maple syrup for a silky texture. And we are topping them with a dual-layer crunch: a buttery pecan streusel and perfectly toasted marshmallows. It’s creamy, crunchy, sweet, and savory all at once.
Whether you call them sweet potatoes or yams (we’ll get into that later!), this dish is guaranteed to be the first one scraped clean.
Let’s get cooking on the most beloved side dish of the season!
Why You’ll Love This Recipe
- Roasting vs. Boiling: Most recipes have you boil the potatoes, which adds water and dilutes the flavor. We roast them in their skins, locking in the flavor and creating a fluffier, denser mash.
- The “Best of Both Worlds” Topping: Can’t decide between pecans or marshmallows? You don’t have to! We layer a brown sugar pecan crumble underneath the marshmallows for a surprise crunch in every bite.
- Not Too Sweet: By using maple syrup instead of corn syrup, we get a richer, more complex sweetness that doesn’t taste artificial.
- Make-Ahead Friendly: You can prep the entire casserole 2 days in advance and just bake it on Thanksgiving day.
- Silky Smooth: Whipping the potatoes with a splash of cream (or milk) ensures a luxurious, velvety texture that melts in your mouth.
Ingredients
Here is your grocery list for sweet potato perfection.
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweet Potatoes | 4 lbs | Look for “Garnet” or “Jewel” yams (orange flesh). Scrub them clean! |
| Butter | 1/2 cup (1 stick) | Melted. Divide this between the filling and the topping. |
| Brown Sugar | 1/2 cup | Packed. Used for the filling and the topping. |
| Maple Syrup | 1/4 cup | Pure maple syrup adds an earthy, autumnal flavor. |
| Vanilla Extract | 2 tsp | Use the good stuff! It makes it taste like dessert. |
| Cinnamon | 1 tsp | Ground. Plus a pinch of nutmeg if you like. |
| Eggs | 2 large | Essential for binding the filling and making it fluffy (like a soufflé). |
| Heavy Cream | 1/4 cup | Or whole milk. Makes the mash extra creamy. |
| Salt | 1 tsp | Crucial to balance the sugar. |
| Pecans | 1 cup | Chopped. For the crunchy streusel layer. |
| Flour | 1/3 cup | All-purpose. Helps bind the pecan topping. |
| Marshmallows | 1 bag (10 oz) | Mini marshmallows melt more evenly than the big ones. |
Step-by-Step Instructions
1. Roast the Potatoes
Preheat oven to 400°F (200°C). Poke holes in the raw sweet potatoes with a fork. Place them on a foil-lined baking sheet (they ooze sticky juice!). Roast for 45–60 minutes until they are very soft and squishy.
Make Ahead Tip: You can do this step up to 3 days in advance. Store the roasted potatoes in the fridge.
2. Mash the Filling
Slice the cooled potatoes open and scoop the orange flesh into a large mixing bowl. Discard the skins.
Add 1/4 cup of the melted butter, 1/4 cup brown sugar, maple syrup, vanilla, cinnamon, heavy cream, eggs, and salt.
Use a hand mixer or potato masher to whip the mixture until completely smooth and fluffy.
Spread the mixture evenly into a greased 9×13 baking dish.
3. Make the Pecan Streusel
In a small bowl, combine the chopped pecans, flour, the remaining 1/4 cup brown sugar, and the remaining 1/4 cup melted butter. Mix with a fork until it looks like wet sand.
Sprinkle this crunchy mixture evenly over the sweet potato base.
4. Bake (Stage 1)
Lower the oven temperature to 350°F (175°C). Bake the casserole uncovered for 25–30 minutes. This cooks the eggs and sets the streusel.
5. The Marshmallow Finale (Stage 2)
Remove the dish from the oven. Sprinkle the mini marshmallows generously over the top of the pecan layer.
Return to the oven for 5–10 minutes. Watch closely! You want the marshmallows puffed and golden brown, not burnt.
Chef’s Tip: If you like charred marshmallows, turn on the broiler for the last minute—but don’t walk away!
6. Serve
Let the casserole cool for at least 10–15 minutes before serving. This allows the filling to set so it’s not too runny when you scoop it.
Tips for Success
- Temperature Matters: Make sure your roasted potatoes have cooled slightly before adding the eggs, or you might accidentally scramble them!
- Yams vs. Sweet Potatoes: In US grocery stores, the orange-fleshed tubers are often labeled “Yams” (even though true yams are white and starchy). Buy the orange “Garnet” or “Jewel” ones for this recipe. Avoid the white/yellow sweet potatoes—they aren’t sweet enough.
- Texture Check: If your potatoes seem very fibrous or stringy after mashing, give them a quick blitz in a food processor to smooth them out.
- Don’t Overfill: The marshmallows will puff up significantly in the oven. Make sure your baking dish isn’t filled to the very brim, or you’ll have a marshmallow lava spill on the oven floor.
- Nut-Free Option: If you have nut allergies, simply skip the pecan streusel layer. You can mix some crushed cornflakes with butter and brown sugar for a crunch alternative.
Variations & Substitutions
- Bourbon Pecan: Add 2 tablespoons of bourbon to the sweet potato filling for a boozy, sophisticated kick.
- Savory Twist: Skip the marshmallows and sugar. Mash the potatoes with butter, rosemary, and roasted garlic, then top with parmesan cheese.
- Coconut Crunch: Add shredded sweetened coconut to the pecan topping for a tropical texture.
- Gluten-Free: Use almond flour or gluten-free 1:1 flour in the pecan topping.
- Vegan: Use vegan butter (Miyoko’s is great), flax eggs (or skip eggs for a denser mash), and vegan marshmallows (Dandies brand).
What to Serve With It
Obviously, this belongs on a Thanksgiving plate, but it pairs well with:
- Roast Turkey: The sweetness complements the savory bird perfectly.
- Glazed Ham: Sweet potatoes + salty ham = heaven.
- Green Beans: The fresh crunch of green beans balances the soft casserole.
- Cornbread: A classic Southern pairing.
Storage & Reheating
- Fridge: Store leftovers in an airtight container (or cover the dish with foil) for up to 4 days.
- Freezing: You can freeze the baked casserole (without marshmallows) for up to 2 months. Thaw in the fridge overnight, add fresh marshmallows, and reheat.
- Reheating: Reheat individual portions in the microwave. To reheat the whole pan, cover with foil and bake at 350°F for 20 minutes, then uncover for 5 minutes to re-crisp the marshmallows.
Nutrition Facts
Here is the estimated nutritional breakdown per serving (makes 12 servings).
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 4g |
| Carbohydrates | 52g |
| Fat | 12g |
| Saturated Fat | 5g |
| Fiber | 4g |
| Sugar | 30g |
| Vitamin A | 200% DV |
Dietary Note: Vegetarian. High in Vitamin A.
Common Mistakes to Avoid
- Boiling the Potatoes: Seriously, don’t do it. The flavor gets watered down and the texture becomes loose. Roasting is the only way.
- Adding Marshmallows Too Early: If you put the marshmallows on at the beginning, they will burn into black charcoal before the potatoes are hot. Always add them in the last 10 minutes.
- Forgetting the Salt: Sweet dishes need salt to make the flavors pop. Without it, the casserole tastes flat and overly sugary.
FAQ
Can I use canned yams?
You can (use two 29oz cans, drained), but the texture will be softer and the flavor less rich. If you do, reduce the added sugar in the filling since canned yams are often packed in syrup.
Can I prepare this the day before?
Yes! Prepare the potato filling and spread it in the dish. Store the pecan topping in a ziplock bag. On Thanksgiving day, sprinkle the topping on and bake as directed.
Why are my sweet potatoes runny?
This usually happens if they were boiled (too much water) or if you didn’t use eggs to bind the mixture. Roasting solves the water issue!
Can I make this in a Slow Cooker?
Yes. Mash the cooked potatoes with the ingredients (skip the eggs) and keep warm in the slow cooker. Top with marshmallows right before serving—the lid heat will melt them (but won’t brown them).
Conclusion
This Thanksgiving Sweet Potato Casserole is the kind of dish that memories are made of. It’s comfort food at its finest—warm, sweet, buttery, and topped with that irresistible marshmallow crunch. It’s a recipe that demands a second helping, no matter how full you are.
So preheat that oven and get roasting. Your holiday table—and your guests—deserve the best.
If you are planning your Thanksgiving menu, don’t forget my Thanksgiving Leftovers Casserole and my Thanksgiving-Flavored Turkey Burgers to round out the feast!
Thanksgiving Sweet Potatoes
Indulge in the decadent and comforting flavors of classic Thanksgiving sweet potatoes topped with marshmallows. This dish combines the natural sweetness of sweet potatoes with a hint of cinnamon and a delightful marshmallow topping, creating a perfect side for your holiday feast.
Ingredients
- Sweet Potatoes
- Butter
- Brown Sugar
- Cinnamon
- Marshmallows
Directions
- Preheat the oven to 375°F (190°C).
- Peel and slice the sweet potatoes into rounds or cubes.
- In a saucepan, melt butter and brown sugar over low heat until combined.
- Add cinnamon to the butter mixture and stir well.
- Place the sweet potatoes in a baking dish and pour the butter mixture over them, ensuring they are coated evenly.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, top the sweet potatoes with marshmallows, and bake for an additional 15 minutes or until the marshmallows are golden brown.
- Serve hot and enjoy!
