Sweet potato casserole sits somewhere between side dish and dessert. Sweet potatoes are mashed with butter, evaporated milk and cinnamon, spread in a dish and baked under a layer of marshmallows until golden and gooey.
Sweet potatoes are inexpensive in the fall, and three pounds is enough for ten servings. The rest of the ingredients are basics, so this is an easy dish to add without stretching the holiday budget.
You can assemble it a day ahead and add the marshmallows right before it goes in the oven.
Ingredients and Swaps
- Sweet potatoes: Three pounds is about 4 large or 6 medium. Canned sweet potatoes or yams, drained, save time. Use three 15-ounce cans and skip the boiling.
- Evaporated milk: Makes the mash creamy. Regular milk or half-and-half work too.
- Sugar: Sweet potatoes are already sweet, so the sugar is optional. Brown sugar or maple syrup add a deeper flavor.
- Marshmallows: Mini marshmallows cover the top evenly. For a topping that’s less sweet, see the pecan option below.
Tips for a Smooth, Fluffy Casserole
- Cut even chunks. One-inch cubes cook through in 15–20 minutes.
- Drain well. Let the potatoes sit in the colander for a minute so the mash isn’t watery.
- Mash while hot. Hot sweet potatoes mash smoothly and absorb the butter and milk.
- Watch the marshmallows. They go from golden to burnt quickly. Stay near the oven for the last few minutes.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $4.73 from Walmart, $3.52 from ALDI · Per Serving – $0.35 to $0.47
Sweet Potato Casserole
Ingredients
Method
- Preheat the oven to 375°F. Butter a 2-quart or 9×13-inch baking dish.
- Put the sweet potatoes in a large pot, cover with water and bring to a boil. Cook for 15–20 minutes, until very tender. Drain well.
- Mash the sweet potatoes with the butter, evaporated milk, brown sugar, cinnamon and salt until smooth.
- Spread the mixture in the baking dish and top with the marshmallows.
- Bake for 12–15 minutes, until the marshmallows are puffed and golden.
Notes
- Add ½ cup of chopped pecans under or over the marshmallows for crunch.
- For a less sweet version, skip the sugar and use the pecan topping.
- A teaspoon of vanilla or a pinch of nutmeg adds extra flavor.
Pecan Topping Option
For a crunchy topping in place of the marshmallows, mix ½ cup of chopped pecans, ¼ cup of brown sugar, ¼ cup of flour and 2 tablespoons of melted butter. Sprinkle it over the sweet potatoes and bake for 20–25 minutes, until golden. Or do half and half and please everyone.
Make-Ahead, Storage and Reheating
- Make ahead: Spread the mashed sweet potatoes in the dish, cover and refrigerate for up to 2 days. Bake covered at 375°F for 20 minutes to heat through, then add the marshmallows and bake until golden.
- Refrigerate: Leftovers keep for 3–4 days.
- Reheat: Warm at 325°F for 20–25 minutes, covering loosely with foil if the top browns too much.
- Freeze: Freeze the mash without the topping for up to 2 months.
You might also like: Creamy Mashed Potatoes and Cornbread Sausage Stuffing.
Sweet Potato Casserole Questions
Can I bake the sweet potatoes in place of boiling?
Yes. Prick whole sweet potatoes and bake at 400°F for 45–60 minutes, until soft, then scoop out the flesh. Baking gives a deeper, sweeter flavor.
Are yams and sweet potatoes the same?
In most American grocery stores, yes. The orange-fleshed vegetables labeled yams are sweet potatoes.
Is this a side or a dessert?
It’s served as a side, right next to the turkey. Nobody will stop you from having it for dessert.
