This Quick Sweet Potato Casserole is the perfect holiday side dish, bringing together creamy mashed sweet potatoes and a golden marshmallow topping that everyone at the table loves. Whether you’re cooking for Thanksgiving, Christmas, or a simple family dinner, this easy recipe delivers comforting, familiar flavors with minimal prep time. The best part? You can make it using canned yams or fresh sweet potatoes—whatever you have on hand.
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Why You’ll Love This Quick Sweet Potato Casserole
If you need a holiday dish that is quick, reliable, and universally loved, this casserole checks every box. Here’s why it stands out:
- Fast & beginner-friendly: With canned yams, prep takes just minutes.
- Perfect for the holidays: Warm, cozy, sweet, and nostalgic—ideal for Thanksgiving or Christmas spreads.
- Creamy & crunchy: Smooth sweet potato base topped with gooey marshmallows and crunchy pecans.
- Flexible ingredients: Works with canned or fresh sweet potatoes, flavored sugars, or your favorite nuts.
- Family favorite: Kid-friendly, crowd-pleasing, and comforting in every bite.
Ingredients for Quick Sweet Potato Casserole
Sweet Potato Base
- 2 cans (about 30 oz total) canned yams, drained
OR 4–5 fresh sweet potatoes, peeled, boiled, and mashed - ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- 1 large egg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- 8 oz mini marshmallows
- ¼ cup chopped pecans (or walnuts/almonds; optional)
Ingredient Notes (Substitutions & Healthy Swaps)
- Fresh vs. canned: Fresh sweet potatoes have deeper flavor and lower sugar. Canned yams make the recipe extra fast and smooth.
- Natural sweeteners: Replace brown sugar with maple syrup for a richer, more complex sweetness.
- Nut alternatives: Pecans add crunch, but walnuts or almonds also work. Leave nuts out for nut-free households.
- Egg-free option: Substitute the egg with 2–3 tablespoons of milk or non-dairy milk—it helps with moisture and texture.
- Dairy-free: Swap butter for vegan butter or coconut oil (use refined coconut oil if you don’t want coconut flavor).
- No marshmallows? Try a pecan crumble topping, oat streusel, or a drizzle of maple syrup after baking.
This recipe naturally contains no pork and no alcohol, so it remains family-friendly and suitable for all guests.
Step-by-Step Instructions
Step 1 – Prepare the Sweet Potatoes
If using canned yams, drain them well. If using fresh sweet potatoes, peel, chop, and boil them for about 20 minutes until very soft. Mash until smooth and creamy.
Step 2 – Mix the Base Ingredients
In a large bowl, combine mashed sweet potatoes with melted butter, brown sugar, egg, cinnamon, and salt. Stir until well blended and smooth. Taste and adjust sweetness based on preference.
Step 3 – Fill and Bake
Preheat the oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased baking dish. Bake for about 30 minutes, or until the edges begin to set and the casserole is heated through.
Step 4 – Add Toppings and Broil
Remove the dish from the oven. Scatter mini marshmallows over the top, then sprinkle chopped pecans. Switch the oven to broil and return the dish for 1–2 minutes, watching very closely. When the marshmallows are golden and melted, remove from the oven immediately.
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Quick Sweet Potato Casserole: Perfect Holiday Side
- Total Time: 40 minutes
- Yield: 8 servings
Description
Creamy, comforting sweet potato casserole topped with toasted marshmallows — an easy, family-friendly holiday side dish ready in minutes.
Ingredients
- 2 cans (about 30 oz) canned yams, drained OR 4–5 fresh sweet potatoes, peeled, boiled, and mashed
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 large egg
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 8 oz mini marshmallows
- 1/4 cup chopped pecans (optional)
Instructions
- Prepare sweet potatoes: drain canned yams or peel, chop, and boil fresh sweet potatoes until very soft; mash until smooth.
- Mix base: combine mashed sweet potatoes with melted butter, brown sugar, egg, cinnamon, and salt until smooth; taste and adjust sweetness.
- Fill and bake: preheat oven to 350°F (175°C), spread mixture in a greased baking dish, bake 30 minutes until heated through.
- Add toppings and broil: remove from oven, top with mini marshmallows and pecans, broil 1–2 minutes until golden and melted, watching closely.
Notes
Watch the broiler carefully; mash canned yams well; use a shallow baking dish for even heating; prepare the base ahead if desired and add toppings later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Pro Tips for Success
- Watch the broiler constantly: Marshmallows brown fast—1–2 minutes can turn into too much quickly.
- Smash canned yams well: They can be slightly fibrous; mash thoroughly for the smoothest texture.
- Taste before adding sugar: Canned yams vary in sweetness, so adjust sugar based on preference.
- Use a shallow baking dish: This helps heat the casserole evenly and makes browning the top easier.
- Make ahead: Prepare the base up to a day ahead. Add marshmallows only before baking.
Flavor Variations
- Maple Pecan Version: Replace brown sugar with pure maple syrup and add a pinch of nutmeg.
- Crunchy Streusel Topping: Mix oats, butter, brown sugar, and flour to make a crumbly topping instead of marshmallows.
- Orange Sweet Potato Casserole: Add 2 tablespoons orange juice and some zest for a citrusy twist.
- Coconut Twist: Sprinkle shredded coconut under the marshmallows or mix into the base.
Serving Suggestions
Serve this casserole warm as a side dish with:
- Roast chicken, turkey, or baked chicken thighs
- Green beans, roasted Brussels sprouts, or sautéed greens
- Mashed potatoes or stuffing
- Holiday salads or cranberry sauce
Its sweetness pairs especially well with savory sides and roasted meats.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze the sweet potato base without marshmallows for up to 2 months. Add toppings after thawing.
- Reheat: Warm in the oven at 300°F until heated through. Broil marshmallows again to restore texture, if desired.
Nutrition Facts (Per Serving)
Estimated for 8 servings
| Nutrient | Amount |
|---|---|
| Calories | 275 |
| Protein | 3g |
| Carbs | 42g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 160mg |
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FAQ About Sweet Potato Casserole
Can I make this casserole ahead of time?
Yes! You can prepare the sweet potato mixture 24 hours in advance. Refrigerate it covered, then bake right before serving. Add marshmallows and pecans only at the end to keep them from sinking or melting prematurely.
Can I use fresh sweet potatoes instead of canned?
Absolutely. Fresh sweet potatoes give a richer, more natural flavor. Just peel, chop, and boil until very soft, then mash and use exactly as you would canned yams.
Why is there an egg in this casserole?
The egg helps bind the mixture so it bakes into a firm yet creamy texture. You can leave it out for an egg-free version—just add a splash of milk to compensate for moisture.
What can I use instead of marshmallows?
Try a pecan crumble, oat streusel, crushed cornflakes, or simply drizzle maple syrup over the baked casserole. Each topping creates a different texture and flavor.
How do I keep the marshmallows from burning?
Broil on the lowest setting if possible, and keep the oven door slightly ajar so you can watch closely. One minute can be the difference between golden and burnt.
Final Thoughts
This Quick Sweet Potato Casserole brings together everything we love about holiday comfort food—creamy sweet potatoes, warm spices, and perfectly toasted marshmallows. It’s easy enough for weeknights but impressive enough for Thanksgiving or Christmas dinner. With simple ingredients and customizable flavors, this casserole is sure to become a family favorite year after year.For more inspiration, check out this Hearty Italian Sausage & White Bean Soup or explore more on Pinterest for your next meal idea!