Name: Irresistible Pioneer Woman Sweet Potato Casserole for 12 People
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 4 cups mashed sweet potatoes (about 4–5 large); 1/2 cup granulated sugar; 2 eggs, beaten; 1/2 cup whole milk; 1/4 cup melted butter; 1 tsp vanilla extract; 1/2 tsp cinnamon; Pinch of salt; 1/2 cup chopped pecans; 1/4 cup brown sugar; 2 tbsp all-purpose flour; 2 tbsp melted butter; 1 cup mini marshmallows

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Nothing says “holiday table” like the first spoonful of that creamy, dreamy sweet potato casserole with its crackly pecan topping and gooey marshmallow crown. It’s the dish my family fights over every Thanksgiving—yes, fights. My aunt once “accidentally” dropped an extra scoop onto her plate while no one was looking. That’s the power of this Pioneer Woman-inspired recipe: it turns polite holiday gatherings into slightly chaotic, marshmallow-fueled lovefests.

This isn’t just any sweet potato bake. It’s the ultimate Southern comfort food with roots deeper than Grandma’s pecan tree. The secret? A velvety base whipped smoother than your aunt’s famous gravy, topped with a sweet-crunchy layer that shatters like autumn leaves underfoot. When those mini marshmallows melt into golden puddles on top? Pure holiday magic.

I’ve been making this exact version for a decade—ever since my cousin smuggled a still-warm dish into our car after Thanksgiving at her in-laws’. One bite and I demanded the recipe. Now it’s our non-negotiable holiday tradition, the dish my kids request in July. Pro tip: make extra. You’ll want leftovers for breakfast with a dollop of whipped cream (don’t judge me).

Why You’ll Love This Pioneer Woman Sweet Potato Casserole

Listen, I know you’ve got a million things to do during the holidays—which is exactly why this casserole is your new best friend. Here’s why it’s a total game-changer:

It practically makes itself – Mash some sweet potatoes, stir in a few pantry staples, and boom. Even my 12-year-old can prep this without setting off the smoke alarm.
The flavor combo is unreal – Creamy sweet potatoes, crunchy pecans, and those melty marshmallows create a texture party in every bite. It’s like dessert disguised as a side dish (shh…our secret).
You can cheat time – Whip it up the night before, stash it in the fridge, and just pop it in the oven when guests arrive. Instant “I slaved all day” credibility.
It makes everyone happy – Picky kids? Check. Foodie relatives? Check. That one uncle who “doesn’t like vegetables”? He’ll ask for thirds.

Trust me, this is the dish people will beg you to bring every year. Just don’t blame me when they start hiding extra portions in their purses.

Ingredients for Pioneer Woman Sweet Potato Casserole

Okay, let’s gather the good stuff! You probably have most of these ingredients in your pantry already – that’s the beauty of this recipe. Just promise me one thing: no canned sweet potato goop. We’re using the real deal here. Fresh sweet potatoes make all the difference in texture and flavor. Here’s exactly what you’ll need:

4 cups mashed sweet potatoes (about 4–5 large ones) – peel ’em, cube ’em, and boil until fork-tender
1/2 cup granulated sugar – I use regular white sugar, but you could swap half with brown sugar if you’re feeling fancy
2 eggs, beaten – take these bad boys out of the fridge at least 30 minutes before mixing
1/2 cup whole milk – trust me, the extra fat makes the casserole extra creamy
1/4 cup melted butter – unsalted, please! And let it cool slightly before adding
1 tsp vanilla extract – the good stuff, not that imitation vanilla junk
1/2 tsp cinnamon – just enough to whisper “holidays” without overpowering
Pinch of salt – balances all that sweetness beautifully

Now for the part that makes this casserole legendary – the topping:

1/2 cup chopped pecans – toast them first for extra crunch if you’ve got 5 extra minutes
1/4 cup packed brown sugar – dark brown sugar gives it that molasses depth
2 tbsp all-purpose flour – helps thicken the topping so it’s not runny
2 tbsp melted butter – binds all the topping goodness together
1 cup mini marshmallows – the tiny ones melt more evenly than big marshmallows

See? Nothing too crazy. Just simple, honest ingredients that come together to create pure holiday magic. Now let’s get mixing!

Equipment You’ll Need

This recipe doesn’t need any fancy gadgets—just the basics from your kitchen. Here’s what to grab:

A trusty 9×13-inch baking dish (glass or ceramic works best)
One large mixing bowl for the sweet potato base
A small bowl for the topping mixture
A potato masher or fork for smooth potatoes
A wooden spoon (or your favorite mixing spoon)

That’s it! Now let’s make some magic happen.

How to Make Pioneer Woman Sweet Potato Casserole

Alright, let’s get down to business! This casserole comes together so easily, but I’ve got a few tricks up my sleeve to make sure yours turns out perfect. Follow these steps, and you’ll have everyone at the table begging for seconds.

Preparing the Sweet Potato Base

First things first – preheat that oven to 350°F (175°C). Now let’s make that creamy dreamy base that’ll have people swooning.

In your large mixing bowl, add the mashed sweet potatoes. Make sure they’re nice and smooth – no big lumps! I like to run my potato masher through them one last time just to be sure.
Add the granulated sugar, beaten eggs, milk, and slightly cooled melted butter. Pro tip: if your butter’s too hot, it might scramble those eggs – yuck! Test it by touching the butter – it should feel warm, not hot.
Now for the flavor makers – vanilla extract, cinnamon, and that pinch of salt. Stir everything together until it’s completely combined and silky smooth. I use a wooden spoon and go in circles around the bowl – it’s almost therapeutic!
Pour this heavenly mixture into your greased 9×13-inch baking dish. Use a spatula to spread it out evenly. Don’t worry if it looks a bit loose – it’ll firm up beautifully in the oven.

Making the Pecan-Marshmallow Topping

This is where the magic happens, friends! That perfect sweet-crunchy topping that makes this casserole legendary.

Grab your small bowl and mix together the chopped pecans (toasted if you’re fancy), brown sugar, and flour. Stir it up good so everything’s evenly distributed.
Drizzle in the melted butter and mix until all the dry ingredients are coated. It should look like wet sand – clumpy but still loose.
Now, sprinkle this mixture evenly over your sweet potato base. I like to use my fingers to break up any big clumps as I go. Try to cover the whole surface – nobody wants a topping-free bite!
Finally, scatter those mini marshmallows on top. Don’t dump them all in one spot – give them some space to melt and get golden. About a marshmallow every square inch does the trick.

Baking and Serving

Almost there! Now we just need to let the oven work its magic.

Slide your casserole into the preheated oven. Bake for 25-30 minutes. You’ll know it’s ready when the edges are bubbly and the marshmallows turn that perfect golden brown color. Watch closely after 20 minutes – those marshmallows go from perfect to burned fast!
When it’s done, take it out and let it cool for at least 10 minutes before serving. I know, I know – the temptation is real! But letting it set means you’ll get perfect slices instead of sweet potato soup.
For extra pizzazz, sprinkle with a little extra cinnamon or some chopped pecans right before serving. Or go wild and add a drizzle of caramel sauce – I won’t tell!

There you have it – the easiest, most crowd-pleasing sweet potato casserole you’ll ever make. Now try not to eat the whole pan yourself!

Tips for the Best Pioneer Woman Sweet Potato Casserole

Want to take your casserole from good to “can I get this recipe?” amazing? Here are my tried-and-true secrets:

Toast those pecans! Just 5 minutes in a dry skillet unlocks a nutty depth that’ll make your topping sing.
Taste your sweet potatoes before adding sugar – some are naturally sweeter than others. You might need less sugar than the recipe says.
Evaporated milk magic: Swap the whole milk for evaporated milk if you want an extra-rich, custardy texture.
Broiler finish: If your marshmallows aren’t golden enough after baking, pop it under the broiler for 30 seconds (but watch like a hawk!).
The make-ahead MVP: Prep everything but the topping the night before. Add topping and marshmallows right before baking.

These little tweaks? They’re what turn holiday good into holiday legendary.

Make-Ahead and Storage Instructions

Here’s the best part—this casserole practically begs to be made ahead! Here’s how to work smarter, not harder:

Night-before magic: Prep the sweet potato base, cover tightly, and refrigerate overnight. The flavors actually get better! Just add the topping and marshmallows right before baking (cold dishes need 5 extra minutes in the oven).
Leftover love: Store cooled leftovers in the fridge for up to 3 days. Reheat individual portions in the microwave (30 seconds) or the whole dish covered with foil at 325°F until warmed through—about 15 minutes.
Freezer hack: Freeze before adding marshmallows. Thaw overnight in the fridge, then top and bake as directed. The pecans stay crunchier this way!

No scrambling on holiday morning—just sweet potato serenity.

Pioneer Woman Sweet Potato Casserole Variations

Listen, I love the classic version, but sometimes you gotta mix things up! Here are my favorite ways to play with this recipe when I’m feeling adventurous:

Bourbon-spiked sophistication: Add 2 tablespoons of good bourbon to the sweet potato mixture for grown-up flavor. The alcohol cooks off, leaving just warmth and complexity.
Streusel swap: Not a marshmallow fan? Make a crumb topping with oats, flour, brown sugar, and butter instead. It’s like sweet potato coffee cake!
Citrus twist: Stir in some orange zest with the vanilla for a bright, fresh note that cuts through the richness.

The beauty of this recipe? It’s like your favorite sweater – cozy as-is, but easy to dress up when the mood strikes!

Nutritional Information

Okay, let’s be real—this is holiday food, not health food. But if you’re curious (or need to justify that third helping to your fitness tracker), here’s the breakdown for one serving of this glorious casserole:

Calories: About 320
Fat: 12g (6g saturated)
Carbs: 45g
Fiber: 3g
Sugar: 25g
Protein: 4g

Now, a little disclaimer: These numbers can vary depending on your exact ingredients. Used extra marshmallows? Obviously it’ll be sweeter. Skipped the pecans? Fewer calories but less crunch. That’s just science.

My philosophy? Holidays are for enjoying the good stuff. Just balance it out with some green beans at dinner and maybe take an extra lap around the block. Or don’t—I won’t tell!

Frequently Asked Questions

I’ve made this sweet potato casserole more times than I can count, and over the years, I’ve gotten all sorts of questions about it. Here are the ones that pop up most often—along with my tried-and-true answers!

Can I use canned sweet potatoes instead of fresh?

Okay, I’ll be honest—I strongly prefer fresh. Canned sweet potatoes can make the casserole a bit mushy and often have that syrupy sweetness that throws off the balance. But in a pinch? Drain them really well, pat them dry with paper towels, and reduce the added sugar by about 1/4 cup. It won’t be quite the same, but it’ll do!

How do I keep the marshmallows from burning?

Ah, the eternal struggle! Here’s my trick: bake the casserole without marshmallows for the first 20 minutes. Then pull it out, add the marshmallows, and bake just 5-7 minutes more until they’re golden. If they’re still not toasted enough, hit it with the broiler for 30 seconds max—and don’t walk away! Those little guys go from golden to charcoal in a heartbeat.

Can I make this without nuts for allergies?

Absolutely! Just leave out the pecans—the topping will still have that sweet crunch from the brown sugar and flour. For extra texture, try sprinkling crushed cornflakes or granola on top instead. (Bonus: kids usually go nuts—pun intended—for the extra crunch!)

Why is my casserole watery?

Usually, this happens if the sweet potatoes weren’t drained well after boiling or if you used canned ones with too much liquid. Next time, after mashing, let them sit in the colander for 5 minutes to release excess moisture. If it’s already in the dish looking soupy? Sprinkle a tablespoon of flour over the top and gently stir it in before adding the topping—it’ll help thicken things up as it bakes.

Can I freeze leftovers?

You can, but fair warning: the marshmallows turn weirdly chewy after thawing. If you know you’ll have leftovers, freeze individual portions before baking (just the base and topping, no marshmallows). When the craving hits, thaw overnight in the fridge, add fresh marshmallows, and bake as usual. Tastes just-made every time!

Got more questions? Drop them in the comments below—I love helping troubleshoot holiday kitchen dramas! And if you’ve made this casserole, share your pics and tweaks. Did you add bourbon? Swap in a streusel swap? Spill your secrets!

Irresistible Pioneer Woman Sweet Potato Casserole for 12 People