Sweet Potato Casserole: The Thanksgiving Classic

This Sweet Potato Casserole has been an absolute favorite at our family's Thanksgiving table for a decade.

Quick Tip: You can pre-cook the sweet potatoes up to a few days beforehand to lessen your workload on the big day. Roast them at 350 F for approximately 1.5 hours, until they're tender, and then refrigerate. If it's more convenient, canned sweet potatoes can be substituted.


Sweet Potato Base:

  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature, plus additional for greasing
  • 3 pounds roasted sweet potatoes
  • 1/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • Kosher salt, to taste


  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons unsalted butter, cubed and chilled
  • 1/2 cup chopped pecans
  • 1 cup mini marshmallows, plus additional as needed


  1. Preheat the oven to 350 F (175 C) and grease a 2-quart baking dish with softened butter.
  2. Spoon out all the flesh from the sweet potatoes and transfer it to a large bowl. Mash until smooth, then add the butter, milk, and sugars. Mix well.
  3. Incorporate the eggs into the sweet potato mixture and adjust the taste with salt.
  4. Next, prepare the topping. Mix together the brown sugar, flour, and butter in a large bowl. Use a pastry cutter or fork to blend the ingredients, ensuring the butter is evenly distributed.
  5. Transfer the sweet potato mixture to the baking dish and sprinkle with the prepared topping. Scatter pecans on top.
  6. Bake for about 30 minutes or until the top turns golden and bubbly.
  7. Top the casserole with a layer of marshmallows and return to the oven. Bake for about 5 minutes more, or until the marshmallows expand and brown.
  8. Serve immediately and enjoy the savory sweetness!