Loaded Sweet Potato Casserole is a beloved side dish that brings a new twist to your holiday table. With the perfect combination of marshmallows and pecan streusel, this recipe will make your Thanksgiving, Christmas, and Easter meals even more special!
Why You’ll Love This Recipe
Our family has made Loaded Sweet Potato Casserole a staple at every special occasion. Some of us prefer marshmallows on top, while others love pecan streusel. So, to please everyone, I decided to load it up with both toppings. The result? Pure happiness all around!
Adding cream cheese to the filling takes this classic dish to the next level. It adds extra creaminess and incredible flavor, making the casserole a perfect balance of sweet, savory, and crunchy. The combination of spices like cinnamon and cloves also gives it that cozy autumn taste we all crave.
Sweet Potato Casserole pairs perfectly with Brown Sugar Spiral Ham and is always served alongside our new and improved Skillet Green Bean Casserole. While you’ll find many sweet potato recipes out there, including the famous one from Ruth Chris restaurant, this will be the only recipe you’ll ever need!
- Sweet potatoes (or yams) – the base of deliciousness
- Cream cheese – adds more creaminess than you can imagine!
- Butter – because everything’s better with butter
- Ground cinnamon – the perfect spice
- Ground cloves – to kick it up a notch
- Brown sugar – adds sweetness
- Egg – binds the filling together
- Vanilla extract – provides an extra layer of flavor
- Chopped pecans – crunchy and yummy
- Brown sugar – to sweeten things up
- All-purpose flour – creates the streusel effect
- Butter – binds the topping together
- Mini marshmallows – an extra added bonus!
See quantities in the recipe card below.
To make your prep easier, you can use a can of pre-peeled sweet potatoes or yams. Drain them and add to a mixing bowl. Beat until creamy. Then, add cream cheese and beat until creamy again. Next, incorporate butter, brown sugar, cinnamon, ground cloves, vanilla extract, and a beaten egg.
Mix well and fold the filling into an 8×11 casserole dish. I recommend using a pretty piece of pottery for this recipe, especially when it’s made for the holidays.
In a separate bowl, combine pecans, brown sugar, flour, and butter. Mix with your hands until crumbly, creating the streusel topping. Sprinkle the streusel over the sweet potato filling, and then fill any gaps with mini marshmallows. Bake at 350 degrees for 30 minutes or until the marshmallows start to brown.
Keep an eye on the casserole while it bakes to prevent the marshmallows from burning. Once it’s ready, you’ll be greeted by a sweet candy aroma mixed with the delightful scent of cinnamon and pecans.
Allow the casserole to set for about 15 minutes before serving. You can prepare it ahead of time and keep it in the fridge until you’re ready to bake. If you choose to make it ahead, leave out the streusel and marshmallows until just before baking.
Be sure to try my other recipes that pair well with Sweet Potato Casserole, such as Grilled Pork Tenderloin, Creamed Corn, and Cornbread Biscuit Dressing.
More Holiday Recipes
If you’re looking for more delightful holiday recipes, give these favorites a try:
- Vidalia Onion Casserole
- Cranberry Pecan Salad
- Broccoli Cheese Casserole
- The Best Squash Casserole
- Wild Rice Salad
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