Classic Sweet Potato Casserole topped with crunchy brown sugar streusel and gooey marshmallows.
Or if you’re short on oven space, try my Crockpot Sweet Potato Casserole.
My Fave Sweet Potato Casserole Recipe
If you’ve followed me for a while, it’s no secret that Sweet Potato Casserole is my all-time favorite Thanksgiving side. I’m obsessed with sweet potatoes—roasted, baked, in burrito bowls… I just can’t get enough of them!
So, of course, I had to make sure this casserole was just right. After lots of testing, I’m sure it’s the best sweet potato casserole!
Most recipes stick to either a streusel or marshmallow topping, but I couldn’t choose just one. This version has both, so everyone gets their favorite!
Quick Tip
I love using both streusel and marshmallow toppings, but it’s totally fine to choose just one and cover the whole casserole with it.
Ingredients
Here’s what you’ll need to make Sweet Potato Casserole from scratch:
- Sweet Potatoes: Pick firm Garnet or Jewel for the sweetest flavor.
- Orange Juice: Fresh juice adds a bright, fresh flavor.
- Heavy Cream: Makes the casserole rich, smooth, and indulgent tasting.
- Butter: Unsalted butter keeps the saltiness in check.
- Brown Sugar: Adds a caramel-like sweetness to the dish.
- Cinnamon & Nutmeg: These warm spices bring extra flavor.
- Vanilla: Enhances the sweetness and pulls all the flavors together.
- Salt: Balances the sweetness.
- Flour: Creates a crumbly topping.
- Mini Marshmallows: Use a fresh, soft bag for the best melt.
How To Make Sweet Potato Casserole
- Bake Potatoes: Preheat to 350°F, pierce potatoes, and bake 60-90 minutes. Let cool, then slice.
- Make Potato Base: Scoop out flesh and mash, mix with other ingredients, and spread sweet potato mixture in a greased dish.
- Make Streusel: Mix butter, flour, sugar, cinnamon, and salt until clumpy.
- Bake Casserole: Add streusel on top and bake 35-45 minutes until golden.
- Add Marshmallows: Top with marshmallows and bake 4-8 minutes until melted. Serve warm.
Recipe Tips
- Cook Potatoes Fully: Make sure the sweet potatoes are soft and tender before mashing.
- Smooth Texture: Use a hand mixer to fully mash the sweet potatoes for a smoother base.
- Watch Marshmallows: Keep an eye on them—they melt fast and can burn easily.
- Don’t Press the Streusel: Lightly sprinkle the streusel on top instead of pressing it down, so it stays crunchy.
- Serve Warm: Serve right after baking for the best texture and flavor.
How To Make Sweet Potato Casserole Ahead Of Time
You can prep the sweet potato base 2 days ahead and the topping 4 days ahead. Store them separately and add the topping just before baking. I don’t recommend baking it in advance.
Storage
How To Store Sweet Potato Casserole
Leftovers can stay in the refrigerator for 3-5 days. For best results, remove the topping before storing and add a fresh layer when reheating.
How To Freeze Sweet Potato Casserole
You can freeze the sweet potato base, just without the toppings. Let it cool, wrap it tightly with plastic, and freeze for up to one month.
More Holiday Side Dishes
- Roasted Brussels Sprouts with a crispy topping
- Winter Fruit Salad using seasonal fruits
- Thanksgiving Dressing with fresh herbs
- Cranberry Sauce made from scratch
- Green Bean Casserole with a homemade cream base
Sweet Potato Casserole
Equipment
- Casserole dish 9 x 13-inch
- Sheet pan
- Aluminum foil
- Hand mixer or stand mixer
Ingredients
Sweet Potato Base
- 4 pounds sweet potatoes about 6 large, 5-3/4 cups when mashed
- 1 orange
- 2/3 cup heavy cream
- 4 tablespoons unsalted butter melted and cooled
- 1/3 cup light brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1-1/4 teaspoons vanilla extract
- 1 teaspoon salt
Topping
- 6 tablespoons unsalted butter melted and cooled
- 1 cup flour
- 1/2 cup light brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1-1/2 cups mini marshmallows
Instructions
- Preheat oven to 350°F and grease a 9×13-inch ceramic pan. Scrub sweet potatoes and pierce them all over with a fork (do not peel). Place them on a foil-lined sheet pan and bake 60–90 minutes until very tender. Remove from oven, slice in half, and let cool.
- Scoop out the flesh from the cooled sweet potatoes (mash into measuring cups to get 5-3/4 cups) and place in a large bowl. Add 1/4 cup orange juice, cream, melted butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Mix with a hand mixer or stand mixer until smooth. Spread the mixture evenly into the prepared baking dish.
- To make streusel, combine melted butter, flour, brown sugar, cinnamon, and salt in a bowl. Stir, then knead with your hands until clumps form. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
- Sprinkle the streusel over the sweet potato base in rows. You should use all of it. Bake 35–45 minutes until the topping is set and golden brown. Add marshmallows between rows of streusel. Bake another 4–8 minutes until marshmallows are melty and lightly golden. Watch closely. Serve warm.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!! I’ve used your recipe exclusively for sweet potato casserole and it seems different this year. Am I making this up in my head?
Hey! I did adjust the recipe a bit! It’s delicious though and I can’t recommend it enough!
Can’t wait to try this sweet potato casserole! We are bringing it to a Friendsgiving.
By any chance, did you have another sweet potato casserole where egg went into the sweet potatoes and pecans were in the strudel? I have made a sweet potato casserole for years now and I only have your recipe saved but seems different from what I made before.
Hey, I sent you an email! Thanks!
Did this recipe change?! It’s been my tried and true sweet potato recipe for as long as I can remember, but I don’t remember there being orange in it before.. am I on the wrong blog?!
Hey Amanda, I just emailed you!
Same here, it didn’t contain orange. Both my daughter and I have both made this for a few years now. And I believe the topping previously contained pecans.
This is the best sweet potato casserole that I’ve ever made and taste it is delicious. I will make it again for Thanksgiving and Christmas Day. I love it.
I am thrilled to hear this! Thanks Michael! 🙂
Made this last year and it was a hit from everyone who tried it at 2 different family dinners and a work party. Even picky set-in-their-ways adults liked it and went back for seconds! I was so happy that finally something I made for my in-laws’ Thanksgiving dinner was liked and actually eaten by everyone, it only took me 10 years!
Yay! So thrilled to hear this was a hit! Thanks so much for the comment Kelsey 🙂
So I’m making this ahead tonight! I’ve got the potatoes cooking in the oven- but just want to double check. I just assemble the potato part of the casserole tonight right? No more baking?
Or do I bake it tonight and then rebake it tomorrow?
Hi I am making this tomorrow and I was wondering using canned yams how much would you use .Help!!!!¡
I’m sorry Hannah, I’ve never made this with canned yams so I really don’t have any idea how much and what other changes you’d need to make. I’d stick to fresh sweet potatoes if you’re able!
Layering the pecan crumble AND marshmallows is an awesome idea! 🙂
Thanks Denae! 🙂