Sweet Potato Casserole: 16 Thanksgiving Versions That End the Marshmallow vs Pecan Fight

Sweet potato casserole starts the same friendly argument at almost every Thanksgiving table: marshmallows or pecans? Searches for a sweet potato casserole recipe are a Breakout on Google this fall, and searches for the marshmallow version have doubled. So this year, why choose? Below you will find both classics, a half and half dish that keeps the peace, and toppings nobody at the table has seen yet, like cornflake crunch, coconut pecan, gingersnap and toasted meringue. There are also slow cooker and make ahead versions to free your oven, a savory gratin and a way to use the leftovers. Pick your side..

Sweet Potato Casserole: Half Marshmallow, Half Pecan

Marshmallows or pecans? Every family has a side, so make both in one dish. Spread the creamy filling in a 9×13 pan, cover one half with pecan streusel and bake. In the last few minutes, cover the other half with mini marshmallows so they puff and turn golden. Now everybody is happy, and the leftovers come in two flavors. Which side of the dish would you scoop from first..

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Pecan half: 1/2 cup brown sugar, 3 tbsp flour, 3 tbsp butter, 1/2 cup pecans. Marshmallow half: 2 cups mini marshmallows

How to make it: 1. Roast and mash the sweet potatoes, then beat in the butter, sugar, eggs, milk, vanilla, cinnamon and salt. 2. Spread in a buttered 9×13 dish. 3. Sprinkle the pecan streusel over one half. 4. Bake at 350 F for 25 minutes. 5. Cover the other half with marshmallows and bake 5 to 8 minutes more.

Start Here: Roast the Sweet Potatoes, Do Not Boil Them

The secret to a great sweet potato casserole is roasting the potatoes whole instead of boiling them. Roasting concentrates the natural sugars and gives the filling a deeper, almost caramel flavor, and it is less watery. Just poke them, set them on a lined pan and let the oven do the work. Have you always boiled yours?

You will need: 4 lb sweet potatoes (about 6 medium), a lined baking sheet, a fork

How to make it: 1. Heat the oven to 400 F. 2. Scrub the potatoes and poke each one a few times with a fork. 3. Roast on a lined pan for 50 to 60 minutes, until very soft. 4. Cool 10 minutes. 5. Slip off the skins and mash the flesh until smooth.

Classic Marshmallow Sweet Potato Casserole

This is the version many of us grew up with: a creamy, lightly spiced sweet potato base under a blanket of toasted marshmallows. Kids love it, and the golden tops look great on the table. Add the marshmallows only for the last few minutes so they puff and brown without burning. Team marshmallow, are you here?

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt, 1 bag (10 oz) mini marshmallows

How to make it: 1. Beat the mashed sweet potatoes with butter, sugar, eggs, milk, vanilla, cinnamon and salt. 2. Spread in a buttered 9×13 dish. 3. Bake at 350 F for 25 minutes. 4. Cover the top with marshmallows. 5. Bake 5 to 8 minutes more, until golden.

Brown Sugar Pecan Streusel Sweet Potato Casserole

The other half of the family wants crunch, and this topping delivers. Brown sugar, flour, butter and lots of chopped pecans bake into a crisp, buttery streusel over the creamy filling. The Yummy Sweet Potato Casserole on Allrecipes, with more than 4,000 ratings, uses this kind of pecan crumble. Pecan or marshmallow: which side are you on?

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Topping: 1 cup brown sugar, 1/3 cup flour, 1/3 cup melted butter, 1 cup chopped pecans

How to make it: 1. Make the filling and spread it in a buttered 9×13 dish. 2. Mix brown sugar, flour and melted butter, then stir in the pecans. 3. Sprinkle the topping evenly over the filling. 4. Bake at 350 F for 30 to 35 minutes. 5. Let it rest 10 minutes before serving.

Cornflake and Pecan Crunch Topping

Crushed cornflakes tossed with butter, brown sugar and pecans make a topping that stays crunchy even after the casserole sits on the buffet. It is an old church supper trick, and it is great for anyone who finds marshmallows too sweet. The crunch against the creamy filling is the best part.

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Topping: 2 cups cornflakes lightly crushed, 1/2 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup melted butter

How to make it: 1. Make the filling and spread it in a buttered dish. 2. Toss the cornflakes, pecans, sugar and butter together. 3. Spread over the filling. 4. Bake at 350 F for 25 to 30 minutes. 5. Serve warm while the topping is crisp.

Slow Cooker Sweet Potato Casserole That Frees the Oven

On Thanksgiving the oven is the busiest spot in the house, so let the slow cooker make the sweet potato casserole. Cubed raw sweet potatoes cook soft with butter and brown sugar, then you mash them right in the pot and add the pecan topping. Keep it on warm until dinner. Is your oven always full on Thanksgiving? For more ways to free up the oven, see our air fryer holiday recipes.

You will need: 4 lb sweet potatoes peeled and cubed, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup cream, 1 tsp cinnamon, 1/2 tsp salt, 1 cup candied pecans

How to make it: 1. Put the sweet potatoes, butter and sugar in a slow cooker. 2. Cook on high 4 hours or low 6 to 7 hours, until very soft. 3. Mash with the cream, cinnamon and salt. 4. Top with candied pecans. 5. Hold on warm up to 2 hours.

Make Ahead Sweet Potato Casserole: Assemble Tuesday, Bake Thursday

Make the filling up to two days early, spread it in the dish, cover and chill. Keep the topping in a separate container so it stays crisp. On Thanksgiving, let the dish sit out for 30 minutes, add the topping and bake. It is one less thing to do on the busiest cooking day of the year. Thanksgiving is November 26.

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt, topping of your choice in a separate container

How to make it: 1. Make the filling and spread it in a buttered baking dish. 2. Cover tightly and refrigerate up to 2 days. 3. Take it out 30 minutes before baking. 4. Add the topping. 5. Bake at 350 F for 40 to 45 minutes, since it starts cold.

Maple Orange Sweet Potato Casserole

Real maple syrup and fresh orange zest make this casserole taste bright and less heavy than the classic. Use orange juice in place of some of the milk, and finish with a drizzle of maple syrup and a few toasted pecans. It is a grown up twist that still feels like Thanksgiving. Would you try orange in your sweet potatoes?

You will need: 4 lb roasted sweet potatoes mashed, 1/3 cup maple syrup, 4 tbsp butter, 1/3 cup orange juice, 1 tbsp orange zest, 2 eggs, 1/2 tsp cinnamon, 1/2 tsp salt, extra maple syrup and pecans

How to make it: 1. Beat the mashed sweet potatoes with maple syrup, butter, juice, zest, eggs, cinnamon and salt. 2. Spread in a buttered dish. 3. Bake at 350 F for 30 minutes. 4. Scatter pecans over the top. 5. Drizzle with maple syrup before serving.

Coconut Pecan Topping Like a Southern Cake

Shredded coconut, pecans and brown sugar bake into a golden, chewy topping that tastes a little like the frosting on a Southern coconut cake. The coconut toasts in the oven and smells amazing. Ask the coconut fans at your table to bring this one to the potluck. Coconut: love it or leave it?

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Topping: 1 cup sweetened shredded coconut, 3/4 cup chopped pecans, 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup melted butter

How to make it: 1. Make the filling and spread it in a buttered dish. 2. Mix the topping ingredients until crumbly. 3. Sprinkle over the filling. 4. Bake at 350 F for 30 minutes, until the coconut is golden. 5. Cool 10 minutes before serving.

Gingersnap Crumble Sweet Potato Casserole

Crushed gingersnap cookies mixed with butter make a spicy, crunchy topping in about two minutes. The warm ginger goes perfectly with sweet potatoes and is a nice surprise for guests who think they have tried every sweet potato casserole. Keep the cookies in big crumbs for the best crunch.

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Topping: 2 cups gingersnap cookies coarsely crushed, 4 tbsp melted butter, 2 tbsp brown sugar

How to make it: 1. Make the filling and spread it in a buttered dish. 2. Toss the cookie crumbs with butter and sugar. 3. Sprinkle over the filling. 4. Bake at 350 F for 25 to 30 minutes. 5. Watch the last 5 minutes so the cookies do not get too dark.

Savory Sweet Potato Gratin With Parmesan and Thyme

Not everyone wants a sweet side next to the turkey. Thin slices of sweet potato layered with garlic cream, Parmesan and fresh thyme bake into a golden, bubbly gratin. It is the sweet potato casserole for the savory crowd, and it pairs beautifully with ham. Sweet or savory: which would you serve?

You will need: 3 lb sweet potatoes peeled and thinly sliced, 1 1/2 cups heavy cream, 2 cloves garlic, 1 tsp fresh thyme, 1 tsp salt, 1/2 tsp pepper, 1 cup grated Parmesan

How to make it: 1. Warm the cream with garlic, thyme, salt and pepper. 2. Layer the sweet potato slices in a buttered dish, adding cream and Parmesan between layers. 3. Cover with foil and bake at 375 F for 40 minutes. 4. Uncover, add the last of the cheese and bake 20 minutes more. 5. Rest 10 minutes.

Sweet Potato Casserole Cups in a Muffin Tin

Bake the casserole in a muffin tin and every guest gets a neat little portion with plenty of topping. They are perfect for a buffet, a Friendsgiving or a kids table, and there are no messy scoops. Top half with marshmallows and half with pecans so everyone gets their favorite. Do you like individual servings?

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt, 1 cup mini marshmallows, 1/2 cup pecan streusel, paper liners

How to make it: 1. Line a 12 cup muffin tin with liners. 2. Make the filling and spoon it into the cups. 3. Top half with streusel and bake at 350 F for 20 minutes. 4. Add marshmallows to the other half and bake 5 minutes more. 5. Cool 5 minutes before lifting out.

Toasted Meringue Topping, the Fancy Version

A fluffy meringue piped over the filling and toasted golden looks like a showpiece and tastes like a marshmallow cloud. It is made from just egg whites and sugar, so it is lighter than a bag of marshmallows. Brown it under the broiler for a minute and watch it closely. Is this the one that would win at your table?

You will need: 4 lb sweet potatoes, 1/2 cup melted butter, 1/2 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/2 tsp salt. Meringue: 4 egg whites, 1/2 cup sugar, 1/4 tsp cream of tartar

How to make it: 1. Bake the filling at 350 F for 25 minutes. 2. Beat the egg whites and cream of tartar to soft peaks. 3. Add sugar slowly and beat to stiff, glossy peaks. 4. Spread or pipe over the hot filling. 5. Bake 8 to 10 minutes more, or broil 1 minute, until golden.

Lighter Sweet Potato Casserole With Greek Yogurt

Want something a little lighter? Greek yogurt adds creaminess and a bit of protein in place of some of the butter and milk, and the natural sweetness of roasted sweet potatoes means you can cut the sugar. A thin oat and pecan crumble keeps the crunch. Many people do not notice the swap.

You will need: 4 lb roasted sweet potatoes mashed, 3/4 cup plain Greek yogurt, 2 tbsp butter, 2 tbsp maple syrup, 1 egg, 1 tsp cinnamon, 1/2 tsp salt. Topping: 1/2 cup oats, 1/4 cup pecans, 1 tbsp maple syrup, 1 tbsp butter

How to make it: 1. Mix the sweet potatoes, yogurt, butter, maple syrup, egg, cinnamon and salt. 2. Spread in a lightly buttered dish. 3. Mix the oats, pecans, maple and butter. 4. Sprinkle over the top. 5. Bake at 350 F for 30 minutes.

Brown Butter and Sage Mashed Sweet Potatoes

If you want the flavor without the casserole, this simple side is ready in 30 minutes. Butter cooked until nutty and golden, with crispy sage leaves, gets poured over a bowl of mashed sweet potatoes. A pinch of salt and black pepper keeps it from tasting like dessert. Have you ever cooked with brown butter?

You will need: 3 lb sweet potatoes, 6 tbsp butter, 10 fresh sage leaves, 1/2 tsp salt, black pepper, a splash of milk

How to make it: 1. Roast or steam the sweet potatoes until soft and mash with milk and salt. 2. Melt the butter in a pan over medium heat. 3. Add sage and cook until the butter turns golden brown and smells nutty, about 4 minutes. 4. Pour the butter and crispy sage over the potatoes. 5. Finish with pepper.

Leftover Sweet Potato Casserole Pancakes

The day after Thanksgiving, stir a cup of leftover sweet potato casserole into pancake batter. The pancakes turn soft, orange and lightly spiced, and any bits of pecan or marshmallow make them even better. Serve with maple syrup and a little butter. Who gets the last pancake at your house?

You will need: 1 cup leftover sweet potato casserole, 1 1/2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt, 1 1/4 cups milk, 1 egg, 2 tbsp melted butter

How to make it: 1. Whisk the dry ingredients in a bowl. 2. Whisk the leftover casserole with milk, egg and butter. 3. Stir the wet into the dry until just mixed. 4. Cook 1/4 cup scoops on a buttered griddle over medium heat. 5. Flip when bubbles form and serve with maple syrup.