Easy Sweet Potato Casserole
You know and love sweet potato casserole. Here's how to make it even easier.
Serves8 to 10
Prep25 minutes
Cook30 minutes
Sweet potato casserole is one of the most popular Thanksgiving side dishes for a reason: It serves up the vegetable in a creamy, sweet, and decadent way, and as we pile it onto our plates, it makes us feel like a kid again. Unfortunately, it’s often overthought and over-complicated, riddled with too many unnecessary steps and ingredients (I’m guilty of it, too, although this classic, meringue-topped version is delish).
This year, we’re presenting you with the absolute easiest five-ingredient sweet potato casserole. In less than an hour (and with barely any dishes to wash), you’ll be rewarded with buttery mashed sweet potatoes piled under a layer of creamy, tender-crisp marshmallows.
Trust me: why make it more complicated than it needs to be? Here’s what you’ll need to make the best sweet potato casserole for the holidays.
Why You’ll Love It
- It’s the easiest recipe. Sweet potato casserole needs only a handful of ingredients – sweet potatoes, brown sugar, spices, and marshmallows – to make it shine.
- You can prep it ahead of time. You can whip up the sweet potato mixture and refrigerate it for up to three days in advance, but leave the marshmallows off until you’re ready to bake on Thanksgiving day.
Key Ingredients in Sweet Potato Casserole
- Sweet potatoes: You’ll need 3 pounds of sweet potatoes (about 12 small or 6 large).
- Light brown sugar: Light brown sugar provides the perfect amount of sweetness.
- Unsalted butter: Use unsalted batter for the casserole, plus more for the baking dish.
- Pumpkin pie spice: Use store-bought or homemade pumpkin pie spice.
- Mini marshmallows: Minis make for a more even layer of marshmallow across the top of the casserole. Plus they melt, brown, and crisp perfectly in the time it takes the casserole to bake.
How to Make Sweet Potato Casserole
- Bring a large pot of water to a boil. Fill a large pot with at least 4 quarts of water and bring to a boil over medium-high heat.
- Heat the oven to 375°F. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9×9-inch square baking dish or other 2-quart casserole dish with butter; set aside.
- Boil the sweet potatoes until tender. Add the sweet potatoes to the boiling water and then reduce heat to medium. Simmer until completely tender, about 25 minutes.
- Drain the sweet potatoes and mash. Drain the sweet potatoes, then transfer them to a large bowl. Add the brown sugar, butter, pumpkin pie spice, and salt. Using a potato masher, mash to desired consistency, folding in the sugar and butter as you go.
- Top with mini marshmallows and bake. Transfer the mashed sweet potatoes to the prepared baking dish and smooth into an even layer. Sprinkle with the mini marshmallows. Bake until the top is golden-brown and crisp, 20 to 25 minutes.
Helpful Swaps
- Canned sweet potatoes: Use 2 (29-ounce) cans sweet potatoes in light syrup. Drain the sweet potatoes but don’t rinse — we want some but not all of the syrup. Microwave the sweet potatoes in a large bowl on HIGH for 4 minutes, stirring halfway through, then continue with the recipe beginning at step 4, using 1/3 cup packed light brown sugar, 3 tablespoons unsalted butter, 1 1/2 teaspoons pumpkin pie spice, and 3/4 teaspoon kosher salt. Keep the same amount of marshmallows for topping.
- Spices: If you don’t already have pumpkin pie spice, you can stick with a teaspoon of ground cinnamon for that classic sweet potato casserole flavor.
Make-Ahead and Storage Tips
- Make ahead: The casserole can be prepared without the marshmallows, covered, and refrigerated for up to 3 days. Let sit at room temperature for 30 minutes before topping with the marshmallows and baking.
- Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
What to Serve with Sweet Potato Casserole
Sweet Potato Casserole Recipe
You know and love sweet potato casserole. Here's how to make it even easier.
Prep time 25 minutes
Cook time 30 minutes
Serves 8 to 10
Nutritional Info
Ingredients
- 3 pounds
sweet potatoes (about 12 small or 6 large), peeled and cut into large pieces
- 1/2 cup
packed light brown sugar
- 2 tablespoons
unsalted butter, plus more for the baking dish
- 1 teaspoon
- 1/2 teaspoon
kosher salt
- 2 cups
mini marshmallows
Instructions
Fill a large pot with at least 4 quarts of water and bring to a boil over medium-high heat.
Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x9-inch square baking dish or other 2-quart casserole dish with butter; set aside.
Add 3 pounds peeled and cut sweet potatoes to the boiling water and then reduce heat to medium. Simmer until completely tender, about 25 minutes.
Drain the sweet potatoes, then transfer them to a large bowl. Add 1/2 cup packed light brown sugar, 2 tablespoons unsalted butter, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon kosher salt. Using a potato masher, mash to desired consistency, folding in the sugar and butter as you go.
Transfer the mashed sweet potatoes to the prepared baking dish and smooth into an even layer. Sprinkle with 2 cups mini marshmallows. Bake until the top is golden-brown and crisp, 20 to 25 minutes.
Recipe Notes
Make ahead: The casserole can be prepared without the marshmallows, covered, and refrigerated for up to 3 days. Let sit at room temperature for 30 minutes before topping with the marshmallows and baking.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.