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Creamy Maple Sweet Potato Casserole

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This creamy maple sweet potato casserole is a nostalgic, crowd-pleasing Thanksgiving side featuring velvety sweet potatoes, rich maple syrup, crunchy pecans, and a golden layer of toasted marshmallows. It’s easy to make, irresistibly delicious, and perfect for holiday gatherings or cozy dinners.

Ingredients

Scale
  • 4 large sweet potatoes (about 2.5 lbs), peeled and cut into chunks
  • 1/3 cup pure maple syrup
  • 1/4 cup brown sugar, packed
  • 1/2 cup heavy cream or half-and-half (or coconut cream for dairy-free)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp salt
  • 1 1/2 cups mini marshmallows
  • 1/2 cup chopped pecans (toast for extra flavor)
  • 2 tbsp brown sugar (optional, for topping)
  • 2 tbsp unsalted butter, melted (for topping)

Instructions

  1. Peel and chop sweet potatoes into 2-inch chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer until fork-tender (15-20 minutes). Drain well.
  2. Transfer drained sweet potatoes to a large mixing bowl. While warm, add melted butter, heavy cream, maple syrup, brown sugar, vanilla, cinnamon, and salt. Mash until mostly smooth or use a hand mixer for extra creaminess. Let cool 5 minutes, then beat in eggs until well incorporated.
  3. Preheat oven to 350°F. Lightly butter or spray a 9×13-inch baking dish. Spoon sweet potato mixture into dish and smooth into an even layer.
  4. In a small bowl, mix chopped pecans, brown sugar, and melted butter. Sprinkle evenly over sweet potato layer. Top with mini marshmallows in a single layer. Cover loosely with foil if worried about burning.
  5. Bake uncovered (or with foil for first 20 minutes, then remove) for 30-35 minutes, until marshmallows are golden and pecans toasted. Casserole should be bubbling at the edges.
  6. Let cool at least 10 minutes before serving to set. Marshmallows will firm up and sweet potato base will hold its shape.

Notes

Mash sweet potatoes while hot for best texture. Toast pecans for deeper flavor. Cover with foil if marshmallows brown too quickly. For dairy-free, use coconut cream and vegan butter; for nut-free, skip pecans or use pumpkin seeds. Taste sweet potato mix before baking to adjust sweetness. Can be made ahead and baked before serving.

Nutrition

Keywords: sweet potato casserole, Thanksgiving side, maple syrup, marshmallows, pecans, holiday recipe, comfort food, gluten-free, easy casserole

Find it online: https://yumyep.com/creamy-maple-sweet-potato-casserole-recipe-easy-thanksgiving-side-with-toasted-marshmallows-and-pecans/