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Overhead shot of a freshly baked loaded sweet potato casserole recipe topped with golden marshmallows and pecans on a white kitchen counter, looking homemade and comforting.

Loaded Sweet Potato Casserole Recipe

This Loaded Sweet Potato Casserole Recipe is the ultimate holiday comfort dish — creamy mashed sweet potatoes topped with a crunchy pecan streusel and golden marshmallows. Easy to make ahead, it’s perfect for Thanksgiving, Christmas, or any cozy family dinner.
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Course: Holiday Recipe, Side Dish
Cuisine: American, Southern
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 Servings
Calories: 390kcal
Cost: $12

Equipment

  • 1 9x13 inch baking dish Glass or ceramic recommended for even heat
  • 1 Large mixing bowl At least 4-quart capacity
  • 1 Potato masher or electric mixer For smooth texture
  • 1 Large stockpot For boiling sweet potatoes
  • 1 set Measuring cups and spoons Accurate ingredient ratios
  • 1 Rubber spatula To spread mixture evenly
  • 1 Aluminum foil To cover if over-browning

Ingredients

Main Ingredients

  • 4 pounds Sweet potatoes Boiled until tender (about 5–6 large)
  • ½ cup Unsalted butter Melted, adds richness
  • ½ cup Whole milk Or heavy cream for creaminess
  • ¾ cup Light brown sugar Packed
  • 2 large Eggs Beaten, helps bind mixture
  • 1 teaspoon Vanilla extract Adds warmth and flavor
  • 1 teaspoon Ground cinnamon Classic fall spice
  • ½ teaspoon Ground nutmeg Enhances flavor
  • ½ teaspoon Salt Balances sweetness

For the Streusel Topping

  • 1 cup Chopped pecans Toasted for extra flavor
  • ⅓ cup All-purpose flour Gluten-free option if needed
  • ⅓ cup Brown sugar For the streusel topping
  • 3 tablespoon Butter Melted and cooled for topping
  • 2 cups Mini marshmallows Or large marshmallows cut in half

Instructions

  • Wash, peel, and cut sweet potatoes into 2-inch chunks. Boil until fork-tender, drain, and let dry for 2–3 minutes.
  • Mash the sweet potatoes with butter, milk, and brown sugar until smooth. Add eggs, vanilla, cinnamon, nutmeg, and salt. Mix well.
  • Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
  • Combine pecans, flour, brown sugar, and melted butter to make the streusel. Sprinkle evenly on top.
  • Bake uncovered at 350°F for 25 minutes. Add marshmallows and bake 10–15 more minutes until golden. Let rest 10 minutes before serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 390kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 580mg | Fiber: 5g | Sugar: 25g | Vitamin A: 18000IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 1.4mg