This Old-Fashioned Sweet Potato Casserole is made with tender sweet potatoes, brown sugar, butter, and a golden marshmallow topping. This easy candied sweet potato casserole is a family favorite and the perfect addition to any Thanksgiving or Christmas dinner!
What makes this sweet potato casserole a little different is the secret ingredient: a pinch of cumin! It adds just a little something extra to the buttery brown sugar glaze and marshmallow topping. My family loves this recipe, and it’s become a holiday staple at our table!
Planning your Thanksgiving menu? Be sure to try my Loaded Mashed Potatoes, Campbell’s Green Bean Casserole, Old-Fashioned Stuffing, and Simple Gravy too!
Quick Look: Old Fashioned Sweet Potato Casserole
- Prep Time: 10 minutes
- Servings: 10
- Ingredients: Simple, budget-friendly ingredients including sweet potatoes, butter, brown sugar, and mini marshmallows.
- What Makes It Special: Tender, diced sweet potatoes with a buttery brown sugar glaze, golden marshmallow topping, and a pinch of cumin for a sweet and savory flavor.
- Perfect For: A classic holiday side dish for Thanksgiving or Christmas.
- Make Ahead: Prepare the sweet potato mixture up to 24 hours in advance and refrigerate until ready to assemble and bake.
SUMMARIZE & SAVE THIS CONTENT ON
Add me as a trusted Google source.Jump to:
Candied sweet potatoes were part of our Thanksgiving tradition growing up so I was very excited to try this casserole. It was absolutely delicious and I cannot wait to make it again for the crowd!
Ingredient Notes
Here are a few helpful notes about the ingredients. See the recipe card below for the full ingredient list and measurements.
SWEET POTATO FILLING
- Butter: I use unsalted butter, but salted butter works too. Just reduce the added salt slightly.
- Sweet Potatoes: Fresh sweet potatoes work best for this recipe. Peel and dice them into similar-sized pieces so they cook evenly. For another easy side dish, try my Cinnamon and Honey Sweet Potatoes.
- Brown Sugar: I prefer dark brown sugar for its rich molasses flavor, but light brown sugar works too.
TOPPING
- Marshmallows: Mini marshmallows work best for an even topping, but you can also use large marshmallows cut in half.
- Egg White: Helps bind the brown sugar and marshmallow topping together.
- Cumin: My secret ingredient! Just a pinch adds a little extra flavor without overpowering the sweetness.
Substitutions & Variations
This recipe is easy to customize! Here are a few ways to make this sweet potato casserole your own.
- Spices: Add ground cinnamon, nutmeg, ginger, or pumpkin pie spice for extra warm flavor.
- Pecan Topping: Add up to 1 cup of chopped pecans to the sweet potato mixture or marshmallow topping for a little crunch. Chopped walnuts work too!
- Mashed Sweet Potatoes: Prefer a smoother casserole? Mash the sweet potatoes once tender instead of leaving them diced. For those same sweet and savory flavors in a baked potato, try my Texas Roadhouse Loaded Sweet Potatoes.
- Canned Sweet Potatoes: Fresh sweet potatoes work best, but canned may be an option if you’re short on time. Since they’re already cooked, the cooking method and liquid will need adjusting.
- Vanilla Extract: Add 1-2 teaspoons of vanilla extract to the marshmallow topping for extra flavor.
How to Make Sweet Potato Casserole
Making this old fashioned sweet potato casserole is easy! Here’s a quick overview of the steps. See the recipe card below for full instructions.
Step 1: Preheat oven to 450°F. Melt butter in a large pot or Dutch oven over medium heat. Add the peeled and diced sweet potatoes, brown sugar, water, salt, and pepper. Bring to a simmer, then cover and reduce heat to medium-low.
Step 2: Cook, stirring often, until the sweet potatoes are fork-tender, about 45-60 minutes. Remove the lid and increase heat to medium-high. Keeping the sweet potatoes in the pot, simmer for about 5 minutes, until the brown sugar mixture reduces to a thick glaze.
Step 3: Meanwhile, combine the mini marshmallows, brown sugar, egg white, salt, and cumin in a medium mixing bowl. Set aside.
Step 4: Transfer the sweet potato mixture to a prepared 9×13-inch baking dish, spreading it into an even layer.
Step 5: Spread the marshmallow topping evenly over the sweet potato mixture.
Step 6: Bake at 450°F for 10-15 minutes, or until the marshmallow topping is golden brown.
Helpful Tips
- Don’t Overcook the Potatoes: Cook until fork-tender, but not mushy. You want the sweet potatoes to hold their shape in the casserole.
- Let the Glaze Thicken: Keep the sweet potatoes in the pot while the brown sugar mixture reduces. This creates a thick, buttery glaze instead of a watery casserole.
- Watch the Marshmallows: Keep an eye on the casserole during the final 10-15 minutes of baking. The marshmallow topping can brown quickly at 450°F.
Storage, Reheating, and Make-Ahead
- Refrigerator: Allow leftovers to cool, then cover tightly or transfer to an airtight container. Refrigerate for up to 5 days.
- Freezer: Store cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftovers in a baking dish at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven works best for the marshmallow topping.
- Make-Ahead: Prepare the sweet potato mixture up to 24 hours in advance and refrigerate covered. Keep the marshmallow topping separate, then assemble and bake when ready. If baking straight from the refrigerator, allow a few extra minutes.
Sweet Potato Casserole Recipe FAQs
Too much liquid can prevent the brown sugar mixture from thickening properly. Make sure the sauce reduces to a thick glaze before transferring everything to the baking dish.
Yes! In most U.S. grocery stores, the orange-fleshed vegetables labeled as yams are actually sweet potatoes. Both names are commonly used for similar holiday dishes, although true yams are a different vegetable with a starchier texture.
More Side Dish Recipes to Try
For a holiday menu, serve this alongside my Hash Brown Potato Bake for both sweet and savory potato options. My Jiffy Cornbread Casserole is another easy Thanksgiving side dish that always fits right in!
Did you love this recipe? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Old-Fashioned Candied Sweet Potato Casserole
Video
Ingredients
SWEET POTATO FILLING
- 8 tablespoon unsalted butter, cut into chunks
- 5 lbs sweet potatoes, peeled and diced
- 1 cup brown sugar
- ½ cup water
- 1 ½ teaspoon salt
- ½ teaspoon pepper
TOPPING
- 4 cups mini marshmallows
- ½ cup brown sugar
- 1 egg white, lightly beaten
- ⅛ teaspoon salt
- 1 pinch cumin
Instructions
- Preheat oven to 450°F. Melt butter in a large Dutch oven over medium heat.
- Add the peeled and diced sweet potatoes, brown sugar, water, salt, and pepper. Bring to a simmer, then cover and reduce heat to medium-low.
- Cook, stirring often, until the sweet potatoes are fork-tender, about 45-60 minutes.
- Remove the lid and increase heat to medium-high. Keeping the sweet potatoes in the pot, bring the sauce to a rapid simmer. Cook for about 5 minutes, until the brown sugar mixture reduces to a thick glaze.
- Meanwhile, combine the mini marshmallows, brown sugar, lightly beaten egg white, salt, and cumin in a medium mixing bowl. Set aside.
- Transfer the sweet potato mixture, including the glaze, to a prepared 9×13-inch baking dish.
- Spread the marshmallow topping evenly over the sweet potatoes.
- Bake for 10-15 minutes, or until the marshmallow topping is golden brown.
Notes
- Sweet Potatoes: Cut into evenly sized pieces so they cook at the same rate. Cook until fork-tender, but not mushy.
- Brown Sugar: I prefer dark brown sugar for its richer molasses flavor, but light brown sugar works too.
- Glaze: Keep the sweet potatoes in the pot while the sauce reduces. The liquid should thicken into a buttery glaze before transferring to the baking dish.
- Make Ahead: Prepare the sweet potato mixture up to 24 hours in advance and refrigerate covered. Keep the topping separate until ready to assemble and bake.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Reheat at 350°F until heated through.
- Cooking Time: Cooking time varies depending on the size of the sweet potato pieces. Allow approximately 70-90 minutes total.
Nutrition
Tammy says
Candied sweet potatoes were part of our Thanksgiving tradition growing up so I was very excited to try this casserole. It was absolutely delicious and I cannot wait to make it again for the crowd!
Kristin Hayes says
Glad you enjoyed this recipe as much as my family does!
Andrew G Chambers says
I made this for3 Thanksgiving for the church and now fast forward to X-Mass and have 6 orders for different people in the church and the can I ask for 2 or 3 pans for new years eve
Kristin Hayes says
Love hearing this! So glad you enjoyed!!
Catalina says
I made this for dinner and it tasted just like my grandma’s. The topping browned beautifully and the filling was smooth and creamy!
Kristin Hayes says
So glad you enjoyed! Thanks for the great feedback!
regina says
THANK YOU FOR THIS RECIPE- WHEN MY MOTHER DIE- ONE OF MY NEIGHBOR-BROUGTH THIS OVER TO US. WHICH WAS A SUPRISE- BECAUSE WE WERE NOT ON THE BEST TERM, (SHE WAS TOO BOSSIE,) WE LOVED IT, AND NEVER FOUND THE RECIPE-ALL OTHER RECIPE HAD MASHED SWEET POTATOES.
Kristin Hayes says
So glad you enjoy this recipe! It’s a tried and true family favorite for sure!
Amy says
Such a timeless holiday side! The brown sugar and marshmallow topping looks so cozy, and that little hint of cumin makes it extra special.
Kristin Hayes says
Soooo delicious!! Glad you enjoyed!
Terri says
This reminds me so much of the sweet potato casserole my grandmother used to make. It’s going to be a permanent treat in my rotation!
Kristin Hayes says
Such a classic! The sweet topping on the savory filling is my favorite part! Glad you enjoy too!!
Maria says
YUMMO! There’s nothing better than good old-fashioned sweet potato casserole. This looks really good.
Kristin Hayes says
Such a classic recipe during the Holidays!
Beth says
This was so good. I made a test run last night before the holidays, and it was a big hit. It’s going on the table this season!
Kristin Hayes says
Yay!! Love hearing this! Glad you enjoyed! Such a sweet and savory dish!
Karen McAlhaney says
Am I missing the video. Would love to get a link to video. The topping and the main dish are confusing to me.
Kristin says
The video loads at the top of the recipe, right after the video ad. Here is the YouTube link as well though, https://youtu.be/qB2Mg5YeH8c
Deb Hornbaker says
Michael Holbrook.. There is a “how to” video above the photo of the plated Casserole I was a bit confused also.
Michael Holbrook says
This sounds like an awesome recipe but it’s so confusing, can’t tell filling from topping..the cooking process of the potatoes..do you take them out of the pot to cook down glaze then return to pot..thanks..
Kristin says
Thanks for pointing that out! Sometimes what I hear to myself in my head versus reading are two different things, lol! I will tweak them so its easier to understand!