Savory Quick and Easy Holiday Sweet Potato Casserole with marshmallows and pecans is a delicious side dish. The recipe makes up in about 10 minutes and turns out amazing every time. Holidays will never be the same with this sweet potato casserole recipe.
Sweet Potato Casserole – An Easy Side Dish
I tend to be on the picky side when it comes to food. I wish I weren’t, but it’s true. And, for years, I didn’t eat sweet potatoes. But, after I tried this dish–reluctantly–I fell in love and can’t get enough.
I got this recipe from my sister-in-law and boy was I thankful for it, and I promise you will be, too.
The holidays just don’t seem complete if this casserole recipe isn’t on the table.
Sweet potato casserole is quick and easy. I also like it because you can make part of it the day before Thanksgiving or Christmas (or both) so you’re not in the kitchen all day.
Recipe and printable instructions are at the end of the post.
Drain the juice off of the canned yams and add them to a large bowl. Canned yams and sweet potatoes are the same thing, but a variety of the sweet potato. You can bake your sweet potatoes first, if you’d like, or used the canned ones.
I like using canned because it’s quicker and easier, especially around the holidays. I get the biggest can available. The 40-ounce can is enough to feed quite a few people.
I used my Kitchenaid mixer for this recipe. I love being able to throw everything in and mix it up easily.
Pour the sugar on top of the yams.
Next, add the eggs to the bowl.
Milk is the next ingredient in the list. Pour it right in.
Finally, add the butter, salt, and vanilla to the bowl.
Mix everything together well. I try to get all the lumps out, but a few are fine.
Once you have the first part mixed up, grease a 9″ x 9″ casserole dish and pour the mix into the dish.
Stop here if you’d like to save it until the next day.
One of my favorite things about this dish is that you can prepare it up to this point and put it in the fridge to finish the next day.
Cover it with Saran Wrap and put it in the fridge. You can pull it out the next day, add the topping, bake it, and you’re ready to go. It makes for less time in the kitchen on Thanksgiving or Christmas day.
When you’re ready, you can go on to the next step.
Add some brown sugar to a bowl for the topping.
Pour in some flour.
Finally, add the pecans and melted butter. Mix everything together until the pecans are covered. You can almost smell it can’t you? Soooo good. It’s the perfect topping.
Sprinkle the topping all over the sweet potato mixture. Bake for 40-45 minutes. This is such an easy sweet potato casserole recipe. It only takes a few minutes to make and leaves such a great impression on all your guests. They will be begging for more.
Now for the best part… (drumroll)
Once you bake the sweet potato casserole, sprinkle the marshmallows on top.
I buy the mini marshmallows, but any size will do. I use about half a bag of marshmallows and spread them over the top.
(The hard part is keeping them away from the kids so they don’t eat all of them before I can even top the sweet potatoes).
When you cook them, start off with five minutes. There’s nothing worse than burnt marshmallows, except on s’mores, and then it’s doable.
But, on your sweet potato casserole, you don’t want them burnt (but, lets be real, I would eat burnt ones, too). Keep checking often. Don’t get sidetracked. Believe me, they can burn super fast–speaking from experience.
The marshmallows may deflate a bit after they sit for a few minutes, but they won’t taste any less AMAZING!
This size will feed about six adults. It’s sweet, and filling. If you have more than six people, you can easily double the recipe.
My brother-in-law didn’t like marshmallows (whaaat?), so I left them off of his little section, and he still loved the recipe.
- 1-40 oz. can yams (drained)
- 1/2 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/2 tsp. salt
- 1/3 stick melted butter
- 1 tsp. vanilla
- 1 cup brown sugar
- 1/2 cup flour
- 1/3 stick melted butter
- 1 cup chopped pecans
- 6 oz. marshmallows
Preheat oven to 350-degrees. Grease 9" x 9" pan
- Drain liquid off of yams.
- In a large bowl, add yams, sugar, eggs, milk, salt, melted butter, and vanilla.
- Mix until well blended.
- Pour into casserole dish.
- In a small bowl, add brown sugar, flour, pecans, and melted butter. Mix with a fork and top sweet potatoes.
- Cook for 40-45 minutes.
- Add marshmallows on top and cook for 5 minutes. If not done, cook in 1 minute increments until marshmallows are a light golden brown.
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Serving Size:1/4 cup
Amount Per Serving:Calories: 433 Total Fat: 19.2g Saturated Fat: 4.8g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 42mg Sodium: 394mg Carbohydrates: 65.9g Fiber: 2g Sugar: 50g Protein: 5g
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