Easy Sweet Potato Casserole

8 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
5.0/5 (1)
Holiday meals are extra special with this sweet potato dish featuring layers of tender sweet potatoes, brown sugar, pineapple, pecans, and toasted marshmallows. A classic Southern side that’s perfect for Thanksgiving and Christmas tables.

Ingredients

8 servings
  • 3-4 fresh sweet potatoes, peeled and boiled
  • 1 (20 oz) can of crushed pineapple (in heavy syrup)
  • 1 cup brown sugar
  • 1 cup pecans
  • 1 cup marshmallows

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Butter a 9x13 inch casserole dish.
  2. Slice the boiled sweet potatoes into one to one-half inch thick slices and layer in the buttered casserole dish. Sprinkle pecans over the sweet potato layers.
  3. In a separate bowl mix together the brown sugar and crushed pineapple (with syrup), stirring until the sugar has dissolved. Pour evenly over the layered sweet potatoes and pecans.
  4. Bake uncovered at 350 degrees F for 1 hour. In the last few minutes of cooking (about 3-5 minutes before done), top the dish with marshmallows and continue baking until marshmallows are golden and toasted.

Common Problems and Solutions

Q: Why are my sweet potatoes mushy in the casserole?

A: Don't over-boil the sweet potatoes during the initial cooking. They should be fork-tender but still hold their shape when sliced, as they'll continue cooking in the oven for an hour.

Q: Can I make this ahead of time?

A: Yes, assemble the casserole without the marshmallows, cover and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator, and add marshmallows in the last 3-5 minutes as directed.

Tips and Techniques

Watch the marshmallows closely in the final minutes—they can go from perfectly golden to burnt very quickly. If your oven runs hot, you can also broil them for just 1-2 minutes at the end for a beautiful golden top.

Ingredient Substitutions

  • fresh sweet potatoes: 2 (29 oz) cans of cut sweet potatoes, drained
  • crushed pineapple in heavy syrup: crushed pineapple in juice plus 2-3 tablespoons extra brown sugar
  • pecans: walnuts or chopped almonds

Equipment Needed

  • 9x13 inch casserole dish
  • Large pot for boiling sweet potatoes
  • Mixing bowl
  • Knife and cutting board

Historical Context

Sweet potato casseroles topped with marshmallows became popular in the American South in the early 1900s after marshmallows became commercially available. Louisiana cooks added their own twist with local pecans and sweet tropical pineapple.