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Toasted and baked sweet potato casserole with marshmallows.
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5 from 1 vote

How to Make the Best Holiday Sweet Potato Casserole

The holidays are coming up and we all know what that means: time to start thinking about our favorite family recipes! One of the most popular dishes at Thanksgiving dinner is Sweet Potato Casserole. You can't go wrong with this delicious, classic dish. It's easy to make and it tastes so good you'll want seconds (and thirds).
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: candied sweet potato, sweet potato, sweet potato casserole
Servings: 10 people
Calories: 266cal
Cost: $5


  • 11 x 9 casserole dish
  • 6- quart pan
  • knife
  • Cutting board
  • Vegetable peeler



  • Wash sweet potatoes well to remove any dirt or dark spots. Peel away the skin using a potato peeler. Cube the sweet potatoes carefully with a knife on a cutting board. Cut into uniform sized pieces so they cook evenly in boiling water until fork tender–approximately 25 minutes depending upon thickness of slices).
  • Drain well then return to pan and mash with butter, sugar, and spices; add enough milk or cream to reach desired consistency. We needed 1/2 cup. Add mixture to your 9 x 13 casserole dish. Top with marshmallows and additional brown sugar.
  • Bake at 350 degrees F. for 15 minutes or until marshmallows are golden brown. Serve right away.


Nutritional values may vary and are meant to be a guide.
Store any leftovers in the refrigerator in an airtight container for up to 4 days. Marshmallow topping does not hold up well, but this still tastes good for up to 4 days. You could always add more marshmallows to refresh the dish. 


Serving: 1portion | Calories: 266cal | Carbohydrates: 53g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 161mg | Potassium: 721mg | Fiber: 6g | Sugar: 20g | Vitamin A: 29102IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 1mg