15 Creamy Sweet Potato Casserole Recipes

Sweet potato casserole is the Thanksgiving side everyone fights over — creamy, caramel-sweet, and crowned with either torched marshmallows or buttery streusel. These 15 recipes cover every camp in the great topping debate.

Pick your topping team — marshmallow or streusel — and dig in.

1. Classic Sweet Potato Casserole with Marshmallows

The nostalgic icon — silky spiced sweet potatoes under a toasted marshmallow cloud.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 3 cups mini marshmallows

Instructions

1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Boil the sweet potatoes 15-18 minutes until very tender; drain.
3. Mash with the melted butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Spread in the baking dish.
5. Bake 25 minutes.
6. Top with marshmallows and bake 5-8 minutes more until toasted.

2. Pecan Streusel Sweet Potato Casserole

Buttery pecan crunch over velvety sweet potatoes — team streusel forever.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup chopped pecans
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/3 cup butter, melted

Instructions

1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Boil and mash the sweet potatoes with butter, brown sugar, eggs, vanilla, cinnamon, and salt.
3. Spread in the baking dish.
4. Mix the pecans, flour, brown sugar, and melted butter into a crumble.
5. Sprinkle the streusel evenly over the top.
6. Bake 30-35 minutes until golden and bubbly.

3. Maple Bourbon Sweet Potato Casserole

A splash of bourbon adds grown-up warmth to this holiday classic.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 1/4 cup bourbon
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 3 cups mini marshmallows

Instructions

1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Boil the sweet potatoes until tender; drain.
3. Mash with butter, brown sugar, bourbon, eggs, vanilla, and cinnamon.
4. Spread in the baking dish and bake 25 minutes.
5. Top with marshmallows.
6. Bake 5-8 minutes more until toasted and golden.

4. Savory Parmesan Sweet Potato Casserole

No sugar, all savory — garlicky, cheesy, and dangerously good.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter
• 1 cup grated Parmesan
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Boil the sweet potatoes until tender; drain.
3. Mash with butter, cream, garlic, thyme, salt, and pepper.
4. Fold in half the Parmesan.
5. Spread in the dish and top with remaining Parmesan.
6. Bake 25-30 minutes until golden and bubbly.

5. Coconut Sweet Potato Casserole

Tropical coconut in two forms makes this casserole extra luscious.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/2 cup coconut milk
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 cup sweetened shredded coconut

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Boil the sweet potatoes until tender; drain.
3. Mash with coconut oil, brown sugar, coconut milk, eggs, vanilla, and cinnamon.
4. Fold in half the shredded coconut.
5. Spread in the dish and top with remaining coconut.
6. Bake 30 minutes until the top is toasted.

6. Brown Butter Sweet Potato Casserole

Nutty brown butter elevates every single bite to gourmet status.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, browned
• 1/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup chopped pecans

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Brown the butter in a skillet over medium heat until nutty and golden, about 5 minutes.
3. Boil the sweet potatoes until tender; drain.
4. Mash with the brown butter, brown sugar, eggs, vanilla, cinnamon, and nutmeg.
5. Spread in the dish and top with pecans.
6. Bake 30 minutes until set and golden.

7. Apple & Sweet Potato Casserole

Tart apples tucked into sweet potatoes with a crunchy granola top.

Ingredients

• 3 lbs sweet potatoes, peeled and cubed
• 2 apples, peeled and diced
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup granola

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Boil the sweet potatoes until tender; drain.
3. Mash with butter, brown sugar, eggs, cinnamon, and salt.
4. Fold in the diced apples.
5. Spread in the dish and top with granola.
6. Bake 30 minutes until golden.

8. Ginger-Spiced Sweet Potato Casserole

Fresh ginger adds a bright, warming zing to the classic.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 1 tbsp fresh ginger, grated
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 2 cups mini marshmallows

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Boil the sweet potatoes until tender; drain.
3. Mash with butter, brown sugar, ginger, eggs, vanilla, and cinnamon.
4. Spread in the baking dish and bake 25 minutes.
5. Top with marshmallows.
6. Bake 5-8 minutes more until toasted.

9. Slow Cooker Sweet Potato Casserole

Frees up the oven on the big day — just as creamy and delicious.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 cups mini marshmallows

Instructions

1. Boil the sweet potatoes until tender; drain.
2. Mash with butter, brown sugar, eggs, vanilla, cinnamon, and salt.
3. Transfer to a greased slow cooker.
4. Cook on LOW 3-4 hours.
5. Top with marshmallows in the last 15 minutes.
6. Serve directly from the slow cooker.

10. Mini Sweet Potato Casseroles

Individual ramekins of joy — perfect portions, adorable presentation.

Ingredients

• 2 lbs sweet potatoes, peeled and cubed
• 1/4 cup butter, melted
• 3 tbsp brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1/4 tsp cinnamon
• 1 cup mini marshmallows

Instructions

1. Heat the oven to 375°F and grease 6 ramekins.
2. Boil the sweet potatoes until tender; drain.
3. Mash with butter, brown sugar, egg, vanilla, and cinnamon.
4. Divide among the ramekins.
5. Bake 20 minutes.
6. Top each with marshmallows and bake 5 minutes more until toasted.

11. Orange & Honey Sweet Potato Casserole

Bright citrus and floral honey lighten up the traditional richness.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup honey
• 1/4 cup orange juice
• 1 tbsp orange zest
• 2 eggs
• 1/2 tsp cinnamon
• 1 cup chopped pecans

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Boil the sweet potatoes until tender; drain.
3. Mash with butter, honey, orange juice, zest, eggs, and cinnamon.
4. Spread in the dish and top with pecans.
5. Bake 30 minutes until set and golden.
6. Serve warm.

12. Chocolate Chip Sweet Potato Casserole

Melty chocolate pockets in spiced sweet potato — dessert disguised as a side.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 cup chocolate chips

Instructions

1. Heat the oven to 375°F and grease a baking dish.
2. Boil the sweet potatoes until tender; drain.
3. Mash with butter, brown sugar, eggs, vanilla, and cinnamon.
4. Fold in the chocolate chips.
5. Spread in the baking dish.
6. Bake 30 minutes until set; serve warm.

13. Praline Sweet Potato Casserole

Silky sweet potatoes under a buttery brown-sugar pecan praline crunch.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 1 cup chopped pecans
• 1/3 cup flour
• 1/3 cup brown sugar
• 1/4 cup cold butter, cubed

Instructions

1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Boil the sweet potatoes until tender; drain and mash with the melted butter, brown sugar, eggs, vanilla, and salt.
3. Spread in the dish.
4. Rub the pecans, flour, brown sugar, and cold butter into a crumbly topping; scatter over the top.
5. Bake 30-35 minutes until golden and bubbling at the edges.

14. Meringue-Topped Sweet Potato Casserole

Spiced sweet potato filling crowned with billowy torched marshmallow meringue.

Ingredients

• 4 lbs sweet potatoes, peeled and cubed
• 1/2 cup butter, softened
• 1/3 cup brown sugar
• 2 eggs
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 4 egg whites
• 1/2 cup sugar
• 1/4 tsp cream of tartar

Instructions

1. Heat the oven to 375°F; boil and drain the sweet potatoes.
2. Mash with the butter, brown sugar, eggs, cinnamon, nutmeg, and salt; spread in a greased dish.
3. Bake 20 minutes.
4. Beat the egg whites with cream of tartar until foamy; gradually add sugar and beat to stiff peaks.
5. Spread the meringue over the hot filling and broil 2-3 minutes until torched and golden.

15. Savory Rosemary Sweet Potato Gratin

Thin-sliced sweet potatoes baked in cream with garlic and rosemary — no sugar in sight.

Ingredients

• 3 lbs sweet potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup grated Gruyère cheese

Instructions

1. Heat the oven to 375°F and grease a 9×13-inch baking dish.
2. Warm the cream with the garlic, rosemary, salt, and pepper until steaming.
3. Layer the sweet potato slices in the dish, pouring cream between layers.
4. Top with Gruyère, cover with foil, and bake 40 minutes.
5. Uncover and bake 20 minutes more until golden and bubbling; rest 15 minutes.