Sweet potato casserole is the ultimate side dish to share during the holidays. The creaminess from the potatoes is the perfect contrast to the crunchy candied nut topping. My kids love the toasted marshmallows, but you can easily omit that part if you like.
Recipe Science
- Gradually increasing oven heat when baking sweet potatoes converts starches to maltose between 135ºF and 170ºF, enhancing sweetness and caramel flavors.
- As the cereal nut topping bakes, the sugars crystallize, caramelizing the candied nuts and making them crunchy.
- Use mini marshmallows to avoid overpowering the dish. Bake for 10 minutes to create a perfectly roasted, s’mores-like layer.
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“This is delicious! I made it without the marshmallows and it was the perfect level of sweetness for my family. The rice crispy cereal in the topping gave it such a great crunch! Thank you for another fantastic recipe.”—Susan
Why It Works
My family always requests this sweet potato casserole recipe during Thanksgiving and Christmas. No matter how good the turkey or main course is, this orange side dish gets the biggest smiles and compliments. It’s sweet and savory, allowing for a little prelude to dessert.
I start by roasting the potatoes using a cold-start method to elevate the natural sweetness. A baked candied nut topping covers the surface, followed by a blanket of toasted marshmallows. One bite delivers fluffy potatoes, extreme crunch, and a sticky s’mores-like texture.
Ingredients You’ll Need
- Potatoes: Select orange-fleshed sweet potatoes of similar size and shape. I base this recipe on my baked sweet potato recipe.
- Dairy: Add heavy whipping cream to the masked sweet potatoes. The fat from the dairy adds a luscious and rich texture.
- Flavoring: Cinnamon, nutmeg, and vanilla extract add warm baked notes and bold spices without overpowering the potato’s earthy taste.
- Cereal Topping: Roughly chopped pecans are combined with crispy rice cereal, cinnamon, salt, light brown sugar, and melted butter. The hollow cereal grains add a wonderful crunch. Trust me, don’t leave it out!
- Marshmallows: To make a sweet potato casserole for marshmallows, purchase mini marshmallows to sprinkle on top.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This sweet potato casserole recipe is easy to customize! Try these delicious options:
- Sweet Potato Substitutes: Other types of sweet potatoes, like white-fleshed Murasaki or Hannah, can be used. Try purple Okinawa sweet potatoes or stokes. They will be slightly drier in texture, so add more water or cream if needed.
- Spices: Add cardamom, allspice, cloves, or ginger. Try pumpkin pie spice or apple pie spice for a blend.
- Nut Swaps: Try walnuts, cashews, or almonds. Pepitas or roasted pumpkin seeds add a delightful crunch.
- Sweetener: For a stronger molasses taste, try dark brown sugar, honey, maple syrup, coconut sugar, or granulated sugar.
- Make it Dairy-Free: Use canned coconut cream or milk instead of heavy cream for richness. Also, use margarine or plant-based butter instead of butter.
- Cereal: Instead of rice crispy cereal, try Chex or cornflakes for a different texture.
How to Make Sweet Potato Casserole
Step 1: Prepare the Potatoes
Start by washing and patting your sweet potatoes dry. Wrap each in foil to lock in moisture and place them on a foil-lined sheet pan for easy cleanup. Transfer the pan to the middle rack of the oven.
Step 2: Bake the Potatoes
I start the potatoes in a cold oven and then bake at 375ºF (191ºC) until soft and tender. The slower heat-up process helps the potatoes cook evenly, allowing the natural sugars to develop. Depending on size and shape, the process takes about 90 minutes for the spuds to tenderize.
Step 3: Make the Potato Puree
Process the baked sweet potatoes in a food processor to create a smooth texture. The large blade easily breaks down the fibers, and the whipping motion makes the mixture light instead of dense. Alternatively, you can use a countertop blender. Depending on the size of your equipment, you may want to work in batches.
Experimentation Encouraged: If working by hand, use a potato masher to break up the flesh; it will give a chunkier texture. Whisk the sweet potato mixture to lighten it up.
Step 4: Add the Seasonings
Add heavy cream, vanilla extract, cinnamon, and nutmeg to the food processor. Process on low speed until the mixture is smooth and well-combined. This step ensures a creamy, flavorful base for your casserole.
Step 5: Place in Casserole Dish
Transfer the whipped sweet potato puree to a baking dish. For a generous layer of puree and just the right topping thickness, I recommend a casserole dish 11×8 inches or 9×9 inches. You can use a larger container; however, the sweet potato-to-topping ratio will differ and taste sweeter.
Step 6: Make Candied Nut Topping
Mix chopped pecans, crispy rice cereal, cinnamon, salt, and brown sugar in a medium bowl. Pour in the melted butter and stir until everything is evenly coated, creating a crunchy, flavorful topping for your sweet potato casserole.
Step 7: Bake the Topping
Spread the nut topping evenly over the sweet potato mixture in your casserole dish. Bake at 350°F (177ºC) on a sheet pan for 30 minutes until the top is golden brown and the filling bubbles around the edges. This baking process not only crisps up the topping but also melts the flavors together, resulting in a deliciously caramelized finish.
Ingredient Chemistry: The sugars will harden and crystalize as the topping bakes. The candied nuts will become more caramel in flavor and crunchy—like the irresistible surface of my pecan pie recipe.
Step 8: Toast the Marshmallows
You might find that the pecan topping is sweet enough, but toasted marshmallows will certainly wow the crowd. Use the smaller mini marshmallow size so it doesn’t overwhelm the dish.
Add the marshmallows on top and bake for about 10 minutes. The goal is to create a roasted smores-like melted layer. If you time it correctly, this part tastes best straight from the oven while still being crisp and gooey!
Frequently Asked Questions
The main difference between yams vs. sweet potatoes is that yams are tubers and sweet potatoes are roots. Yams have white flesh and bark-like skin, while sweet potatoes have orange flesh and thin skin. Sweet potatoes are more commonly found in grocery stores.
Baking sweet potatoes is better for a casserole because it helps concentrate their natural sugars, giving them a sweeter, richer flavor. Boiling can make them watery, which can dilute the taste and texture. Baking also helps develop that perfect creamy consistency you want for a casserole.
The gradual increase in heat and extended cook time allow more starches to convert to a simple sugar called maltose. The enzyme conversion of the scratch begins at 135ºF (57ºC0) and stops at 170ºF (77ºC). This process naturally bumps up the sweetness level. This technique provides the casserole’s foundation, creates caramel-like notes, and enhances the dish’s flavor.
You can bake and mash the sweet potatoes up to 3 days in advance. You can even add the cream and spices, but it may lose some airiness as it’s stored and the spuds packed together. You can combine the dry ingredients for the candied nut topping up to 2 days before. Mix in the melted butter when ready to bake.
To store sweet potato casserole, let it cool completely, then cover and refrigerate for up to 5 days. To reheat, warm small portions of the leftovers in the microwave until heated.
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If you tried this Sweet Potato Casserole Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Sweet Potato Casserole
Ingredients
- 4 pounds sweet potatoes
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon, divided
- ¼ teaspoon nutmeg
- 1 cup pecans, coarsely chopped
- 1 cup rice crispy cereal
- ¼ teaspoon kosher salt
- ⅔ cups light brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 cups mini marshmallows
Instructions
- Prepare the Potatoes – Wash and dry sweet potatoes, then individually wrap them in foil. Place on a sheet pan lined with foil. Transfer to the center position of a cold oven.
- Bake the Potatoes – Heat the oven to 375ºF (191ºC). Bake for 1 hour, then flip over to cook evenly. Bake until they can be easily pierced in the center with a knife, about 15 to 30 minutes.
- Make the Potato Puree – Cool the sweet potatoes until they are easy to handle. Peel and transfer to a food processor or blender. Puree on high speed until relatively smooth, scraping the container as needed, about 1 minute. Alternatively, crush it with a potato masher for a chunkier texture.
- Add the Seasonings – Add heavy cream, vanilla extract, ½ teaspoon cinnamon, and nutmeg to the food processor. Use a spoon to mix the ingredients, allowing the cream to move to the container's bottom. Process on low speed until smooth, about 1 to 2 minutes.
- Place in Casserole Dish – Transfer the whipped potatoes into an 11×8-inch or 9×9-inch casserole dish and spread out evenly. Reduce oven temperature to 350°F (177ºC).
- Make Candied Nut Topping – In a medium bowl, combine chopped pecans, crispy rice cereal, ½ teaspoon cinnamon, ¼ teaspoon salt, and brown sugar. Add melted butter and stir to combine.
- Bake the Topping – Evenly spread the topping over the sweet potatoes. Place the casserole dish on a baking sheet and bake until golden brown and bubbling, about 25 to 30 minutes.
- Toast the Marshmallows – Remove the casserole from the oven. Sprinkle the marshmallows on top. Bake until the surface is lightly browned and slightly melted, about 5 to 10 minutes. Serve warm.
Recipe Video
Notes
- Make-Ahead: The baked sweet potatoes and the dried nut mix can be stored in an airtight container for up to 3 days. Bake the pecan topping and marshmallows the day of serving.
- Storing and Reheating: The casserole can be cooled completely, covered, and refrigerated for up to 5 days. Reheat small portions in the microwave until warmed through.
- Make It Dairy Free: Substitute heavy cream for canned coconut cream or coconut milk. Substitute butter for coconut oil, margarine, or plant-based butter.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Susan says
This is delicious! I made it without the marshmallows and it was the perfect level of sweetness for my family. The rice crispy cereal in the topping gave it such a great crunch! Thank you for another fantastic recipe.
Jessica Gavin says
You’re welcome, Susan! I love the rice crispy crunch, so good! Happy thanksgiving!
Megan Rowlinson says
Can I cook the potatoes per your mashed sweet potato recipe instead of baking the sweet potatoes for this casserole? It would save me so much time! 🙂
Jessica Gavin says
Yes, you can definitely make mashed sweet potatoes instead of baking them to save time.