Growing up I was an extremely picky eater and avoided many foods until adulthood. Over the years I’ve gradually discovered flavors I missed out on—one of my favorites now is sweet potatoes. I often roast them simply with olive oil and rosemary, but during the holidays I love turning them into a rich, comforting sweet potato casserole that works as both a side dish and a lightly sweet finish to the meal.
This Candied Sweet Potato Casserole combines tender sweet potatoes and pumpkin with a buttery, pecan-and-marshmallow topping. It’s easy to prepare ahead of time and reheats well, making it a convenient and crowd-pleasing addition to Thanksgiving or Christmas menus.
Candied Sweet Potato Casserole
Ingredients
- 4 cups fresh sweet potatoes, peeled and cubed
- 2 cups pumpkin (small), peeled, seeds removed and cubed
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened, plus 3 tablespoons reserved
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1 1/2 cups mini marshmallows
Instructions
- Preheat the oven to 325°F (163°C). Lightly coat a casserole dish with nonstick spray or butter.
- Place the peeled and cubed sweet potatoes and pumpkin in a large saucepan. Cover with water, bring to a simmer, and cook until the pieces are tender when pierced with a fork. Drain well and transfer to a large mixing bowl.
- Add the granulated sugar, beaten eggs, salt, 4 tablespoons of softened butter, milk, and vanilla extract to the sweet potato and pumpkin mixture. Mash or beat until mostly smooth but still slightly textured, then taste and adjust sweetness if desired.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, cut the remaining 3 tablespoons of butter into the chopped pecans, brown sugar and flour until the mixture is crumbly. Stir in the mini marshmallows so they are distributed throughout the topping.
- Sprinkle the pecan and marshmallow topping evenly over the sweet potato layer.
- Bake in the preheated oven for about 30 minutes, until the topping is golden and the casserole is heated through. If the marshmallows are browning too quickly, tent loosely with foil for the last few minutes.
- Remove from the oven, let cool for 5–10 minutes to set, then serve warm.
Serving suggestions and tips
- This casserole pairs well with roasted meats, gravy, and other classic holiday sides. The sweet and buttery topping complements savory dishes and adds a nostalgic touch to the table.
- For a nuttier crunch, toast the pecans lightly before mixing them into the topping. To reduce sweetness, use less brown sugar or omit the marshmallows and replace with additional pecans and a cinnamon-spiced streusel.
- To make ahead: assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking straight from chilled.
- Leftovers keep well in the refrigerator for 3–4 days. Reheat covered in a 350°F (175°C) oven until warmed through, or microwave individual portions on medium power.
What’s your favorite Thanksgiving side dish?
Candied Sweet Potato Casserole
Ingredients
- 4 cups fresh sweet potatoes, peeled and cubed
- 2 cups pumpkin, peeled and cubed
- 1/2 cup granulated sugar
- 2 eggs, beaten
- 1/2 tsp salt
- 4 tbsp unsalted butter softened + 3 tbsp set aside
- 1/2 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/3 cup flour
- 1 1/2 cups mini marshmallows
Instructions
- Preheat oven to 325°F (163°C). Prep casserole dish with nonstick spray.
- Cook peeled and cubed sweet potatoes and pumpkin in boiling water until tender. Drain and set aside.
- Combine cooked vegetables with sugar, eggs, salt, 4 tbsp butter, milk and vanilla in a large bowl and mix until smooth.
- Transfer mixture to a baking dish and spread evenly.
- In another bowl, cut remaining butter into the pecans, brown sugar and flour to form a crumbly topping, then fold in the marshmallows.
- Sprinkle the topping over the sweet potato mixture.
- Bake for about 30 minutes until the topping is golden and the casserole is hot throughout.
- Allow to cool slightly before serving.
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