I love how this dish strikes a beautiful balance between savory and sweet. The mashed sweet potatoes are smooth and creamy, flavored with warm spices and just the right amount of maple and brown sugar. The pecans add a satisfying crunch, while the marshmallows (if I choose to use them) give that nostalgic, dessert-like finish that everyone at the table looks forward to. Plus, it’s simple to make, naturally gluten-free, and can easily be prepped ahead for a stress-free holiday meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes
Pure maple syrup
Unsalted butter, melted
Brown sugar
Ground cinnamon
Ground nutmeg
Chopped pecans
Mini marshmallows (optional)
Directions
I start by preheating the oven to 350°F (175°C) and coating a 9×13-inch baking dish with nonstick cooking spray.
I place the peeled and chopped sweet potatoes in a large pot, cover them with water, and bring to a boil. I let them cook for 15–20 minutes until they’re fork-tender.
Once drained and slightly cooled, I mash the sweet potatoes in a large mixing bowl until smooth.
I stir in the melted butter, maple syrup, brown sugar, cinnamon, nutmeg, and a pinch of salt, mixing until everything is fully combined.
I spread the mashed mixture evenly into the prepared baking dish, smoothing the top with a spatula.
I sprinkle chopped pecans over the surface and, if I want that extra gooey goodness, I top it off with mini marshmallows.
I bake the casserole for 25 to 30 minutes, until it’s heated through and golden on top. If the marshmallows are browning too quickly, I loosely tent with foil.
Servings and Timing
This recipe yields 8 servings and takes about 55 minutes total—25 minutes to prep and 30 minutes to bake. It’s perfect for Thanksgiving or any festive meal that needs a comforting, sweet-savory side dish.
Variations
I sometimes add a splash of vanilla extract or orange zest to brighten the flavor.
For a healthier twist, I reduce the brown sugar or skip the marshmallows altogether.
I’ve used chopped walnuts instead of pecans for a different kind of crunch.
To make it dairy-free, I swap the butter with coconut oil or vegan butter.
For added richness, I mix in a little cream cheese or Greek yogurt with the mashed sweet potatoes.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat portions in the microwave or oven until warm. If I’m making this ahead, I prep the casserole without the marshmallows, cover it, and refrigerate. Then I add the marshmallows just before baking.
FAQs
Can I make this casserole ahead of time?
Yes, I prepare the mashed sweet potato mixture and assemble the dish (without marshmallows), then cover and refrigerate it for up to 24 hours. Just add the marshmallows right before baking.
Are marshmallows necessary?
Not at all! I often make this without marshmallows when I want a less sweet version. The maple syrup and brown sugar already add plenty of flavor.
Can I use canned sweet potatoes?
I prefer fresh sweet potatoes for the best texture and flavor, but in a pinch, canned sweet potatoes (drained and mashed) can work. I just reduce the added sugar slightly.
What can I use instead of pecans?
Chopped walnuts, sliced almonds, or even sunflower seeds are great alternatives if I’m out of pecans or cooking for someone with allergies.
Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. I just double-check the labels on the maple syrup and marshmallows to be sure.
Conclusion
This Maple Sweet Potato Casserole is a must-have on my Thanksgiving table. It’s easy to prepare, deeply comforting, and brings together so many textures and flavors in one cozy dish. Whether I serve it with or without marshmallows, it’s always one of the first things to disappear at dinner.
