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Sweet Potato Casserole

Sweet Potato Casserole Recipe: Whisk together sugar, flour, and spices, add mashed sweet potatoes and cream, top with marshmallows and pecans, and bake until golden! Try now!

This Sweet Potato Casserole is a sweet and savory masterpiece that’s sure to impress. With its silky smooth mashed sweet potatoes, crunchy pecans, and fluffy marshmallows, it’s a perfect combination of textures and flavors that will leave everyone asking for seconds.

Ready Time

1 hrs 30 mins


9 servings


  • 2 large sweet potatoes, baked and mashed
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup marshmallows
  • 1 cup chopped pecans


Preheat your oven to 350°F (180°C). In a large bowl, whisk together the sugar, flour, salt, cinnamon, nutmeg, and ginger.

Add the melted butter, heavy cream, eggs, and vanilla extract to the bowl, whisking until smooth.

Stir in the mashed sweet potatoes until well combined. Pour the mixture into a 9×13-inch baking dish.

Sprinkle the marshmallows and chopped pecans evenly over the top of the sweet potato mixture.

Bake for 45-50 minutes, or until the marshmallows are golden brown and the casserole is set. Remove from the oven and let cool for a few minutes before serving.

Serve warm, and get ready for the oohs and aahs from your family and friends!


To ensure perfectly baked sweet potatoes, bake them at 400°F (200°C) for about an hour, or until they’re soft when pierced with a fork.

Let them cool before mashing.

For an extra crunchy pecan topping, sprinkle a few extra pecans on top of the casserole before baking.

Don’t overmix the sweet potato mixture, as this can make it gluey.

Stop whisking once everything is just combined.

The casserole will still be slightly jiggly when removed from the oven, but it’ll set as it cools.

If you’re not a fan of nuts, simply omit the pecans or substitute with an extra 1/2 cup of marshmallows.

Prepare the sweet potato mixture ahead of time and store it in the fridge for up to a day, then assemble and bake when ready.

Marshmallows can be toasted with a kitchen torch for an extra-golden glaze, if desired.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 4g
  • Sugars: 20g
  • Protein: 4g
Sweet Potato Casserole
Sweet Potato Casserole

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