This Sweet Potato Casserole is a comforting, crowd-pleasing dish that balances natural sweetness with warm spices.
Packed with fiber-rich sweet potatoes and healthy fats from butter and pecans, it’s both satisfying and nourishing.
Easy to prepare and perfect for everyday meals or holiday gatherings, this casserole is a wholesome choice that’s indulgent yet balanced.
Fiber-Rich Sweet Potato Casserole
Equipment
- 13×9-inch casserole dish, 1
- Baking Sheet (1)
- Foil, as needed
- Large mixing bowl (1)
- Small Mixing Bowl – 1
- Potato masher or fork (1)
- Measuring Cups and Spoons
Ingredients
Filling:
- 3 1/2 lb sweet potatoes
- 1/2 cup unsalted butter melted (plus extra for greasing)
- 1/2 cup heavy cream
- 1/3 cup light brown sugar
- 3 large eggs
- 1 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup chopped pecans
- 1/4 cup unsalted butter melted
- 2 cups mini marshmallows divided
Instructions
- Preheat and Prepare for Roasting: Begin by preheating your oven to 425°F (220°C). While the oven warms, line a large baking sheet with aluminum foil to make cleanup easier and prevent sticking. This step ensures your sweet potatoes roast evenly and develop a naturally sweet, tender texture without burning.
- Pierce and Roast Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Using a sharp knife, pierce each sweet potato two to three times on top. This allows steam to escape during roasting, preventing any bursting. Arrange the sweet potatoes on the prepared baking sheet. Loosely cover them with foil to retain moisture while still allowing some browning. Roast in the preheated oven for 50–60 minutes, or until the potatoes are completely soft when pierced with a fork.
- Cool and Peel Sweet Potatoes: Remove the sweet potatoes from the oven and let them cool for at least 10–15 minutes, or until they are safe to handle. Once cooled, peel away the skins. You can either slice them in half and scoop out the flesh or use your fingers for a more hands-on approach. Place the peeled sweet potato flesh into a large mixing bowl for mashing.
- Mash and Flavor the Filling: To the bowl of roasted sweet potatoes, add 1/2 cup melted butter, 1/2 cup heavy cream, and 1/3 cup light brown sugar. Crack in three large eggs, then sprinkle in 1 1/4 teaspoons salt, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper if you like a hint of heat. Using a potato masher, mix until smooth and creamy. For a more rustic texture, leave a few small lumps—this adds character and bite to the casserole. Taste the mixture and adjust seasoning if desired.
- Prepare the Casserole Dish: Lower the oven temperature to 375°F (190°C). Generously butter a 13×9-inch casserole dish to prevent sticking and add a subtle richness to the edges of the casserole. Transfer the sweet potato filling into the dish, spreading it evenly with a spatula. Smooth the top so that the topping will sit nicely and bake uniformly.
- Mix the Streusel Topping: In a small mixing bowl, combine 1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir in 1 cup chopped pecans and 1/4 cup melted butter. Mix thoroughly until the ingredients form a crumbly, clumpy texture—the classic streusel consistency. This topping adds a crunchy, nutty contrast to the creamy sweet potato filling.
- Add the Marshmallow Layer: Evenly sprinkle 1 cup of mini marshmallows over the sweet potato filling. The marshmallows will melt slightly during baking, creating a sweet, gooey layer underneath the crunchy streusel. This layering ensures every bite has a perfect balance of creamy, sweet, and crunchy textures.
- Top with Streusel and Bake: Carefully sprinkle the prepared streusel topping over the marshmallow layer, ensuring it covers the surface completely. Place the casserole in the oven and bake for 25 minutes. During this time, the sweet potatoes will continue to heat through, the marshmallows will soften, and the streusel will turn golden brown, releasing a nutty aroma.
- Add Final Marshmallow Layer: After 25 minutes, remove the casserole from the oven. Sprinkle the remaining 1 cup of mini marshmallows evenly over the top. Return the dish to the oven for another 10–15 minutes, or until the marshmallows are golden brown, puffed, and lightly toasted. The casserole should be bubbly around the edges, signaling that it’s fully heated and ready to serve.
- Cool and Serve: Once baked, allow the casserole to cool for 5–10 minutes before serving. This resting time helps the filling set slightly, making it easier to scoop. Serve warm as a satisfying side dish for breakfast, brunch, or dinner, and enjoy the perfect balance of creamy, sweet, and crunchy textures in every bite.
Notes
- Choose sweet potatoes that are firm, evenly shaped, and free from blemishes for uniform roasting.
- Roasting sweet potatoes with the skin on helps retain natural moisture and sweetness.
- For a spicier twist, slightly increase the smoked paprika or cayenne, but balance carefully to not overpower the natural sweetness.
- Mini marshmallows melt more evenly than large ones, giving the casserole a soft, creamy layer beneath the crunchy topping.
- This casserole can be prepared a day ahead; just keep it covered in the refrigerator and add marshmallows before baking for best results.
Chef’s Secrets for Perfect Flavor
To achieve a rich and balanced casserole, always mash the sweet potatoes while they are still slightly warm.
This helps them absorb the butter, cream, and spices more effectively, creating a velvety texture.
Don’t skip the smoked paprika—it adds a subtle, smoky depth that complements the sweetness.
When making the streusel, mix until clumps form; too fine a mix will bake flat and lack crunch.
For extra flavor, lightly toast the pecans in a dry pan before adding them—they’ll release more aroma and give a nutty, roasted taste.
Serving Suggestions for Every Occasion
Sweet Potato Casserole is versatile and works beautifully as a side dish for both casual weeknight meals and festive holiday spreads.
Pair it with roasted poultry, glazed ham, or a hearty vegetable main course.
For brunch, serve a small portion alongside scrambled eggs and fresh fruit.
Garnishing with a few extra pecans or a light dusting of cinnamon before serving adds a professional touch.
Leftovers also taste delicious when warmed slightly and topped with a scoop of vanilla ice cream for dessert.
Storage Tips for Longer Freshness
To store, cover the casserole tightly with aluminum foil or an airtight lid and refrigerate for up to 4–5 days.
Reheat gently in a 350°F (175°C) oven until warmed through to preserve the creamy texture and prevent the marshmallows from burning.
The topping can become softer when stored, so you may sprinkle a few extra marshmallows on top before reheating.
This casserole also freezes well: wrap tightly in foil, freeze for up to 2 months, and thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
1. Can I make this casserole vegan?
Yes! Substitute butter with plant-based margarine, use a non-dairy cream such as coconut or oat cream, and replace eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).
Keep the marshmallows vegan-friendly to maintain the classic texture.
2. Can I prepare it ahead of time?
Absolutely! You can make the filling and streusel a day in advance, store separately in the fridge, and assemble right before baking.
This ensures the marshmallows stay fresh and the topping stays crisp.
3. Can I use other nuts instead of pecans?
Yes, walnuts, almonds, or hazelnuts work well. Toasting them lightly before adding to the streusel enhances flavor and crunch.
Avoid nuts that are too soft or oily, as they may make the topping soggy.
4. How do I prevent marshmallows from burning?
Place the casserole in the oven at the recommended temperature and add the final marshmallow layer towards the end of baking.
Keep an eye on them, and if they brown too quickly, cover loosely with foil until done.
5. Can this recipe be made gluten-free?
Yes! Simply replace the all-purpose flour in the streusel with a gluten-free flour blend or almond flour.
The texture may be slightly different but still maintains the sweet crunch on top of the creamy sweet potatoes.
