27 Sweet Potato Casserole Recipes to Make Holidays Extra Cozy: Savory, Sweet, and Irresistible

Sweet potato casserole recipes have a way of making any table feel cozy and complete. From classic marshmallow toppings to savory scalloped layers, every version brings its own kind of comfort. These recipes go beyond the usual: some are creamy and nutty, others have spiced or maple-glazed twists, and a few lean fully into the savory side. It’s a mix of make-ahead favorites, vegan ideas, and elegant new takes that prove sweet potatoes can do a lot more than you think.

Savory and Unexpected Sweet Potato Bakes

These bakes trade marshmallows for herbs, cheese, and flavors you don’t expect from sweet potatoes. Think golden scalloped layers with thyme cream sauce or cozy casseroles baked with Gruyère and garlic. Each one feels hearty, comforting, and a little more refined than the traditional sweet potato casserole, a perfect side for weeknight dinners or holiday gatherings.

Savory Sweet Potato Casserole With Caramelized Onions And Herbs

This savory sweet potato casserole with caramelized onions and herbs is the ultimate comfort dish for your holiday table or cozy Sunday dinner. Instead of the usual sweetness, it leans into earthy, aromatic flavors – thinly sliced sweet potatoes layered with golden caramelized onions, fresh rosemary, thyme, and sage, all baked together until tender with crisp edges. It’s a warm, rustic side that pairs beautifully with roast chicken, lentil loaf, or even a simple green salad.

Ingredients

• 3 medium sweet potatoes, peeled and thinly sliced
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste
• ½ cup heavy cream (or half-and-half)
• ¼ cup grated Parmesan (optional for topping)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat olive oil and butter over medium heat. Add the onions and cook slowly for 15-20 minutes until deep golden and caramelized.
3. Lightly grease a round ceramic baking dish, then layer half of the sweet potatoes, sprinkle with herbs, salt, and pepper, and spread half the onions over the top.
4. Repeat with the remaining potatoes and onions. Pour the cream evenly over the layers, sprinkle Parmesan, and cover tightly with foil.
5. Bake for 30 minutes, then uncover and continue baking for another 20 minutes, until the top is golden and bubbling. Let it rest for 10 minutes before serving.

Savory Sweet Potato and Scalloped Potato Bake with Gruyère

This savory sweet potato and scalloped potato bake with Gruyère is a rich, comforting twist on the classic gratin. Thin layers of Yukon gold and sweet potatoes melt together in a creamy sauce infused with garlic and thyme, finished with nutty Gruyère that bakes to a bubbling, golden crust. It’s elegant enough for holiday gatherings yet simple enough for weeknight comfort, the perfect bridge between rustic and refined.

Ingredients

• 2 medium sweet potatoes, peeled and thinly sliced
• 2 medium Yukon gold potatoes, peeled and thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¾ cup grated Gruyère cheese (plus extra for topping)
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F and lightly butter a ceramic baking dish.
2. In a small saucepan, heat butter and olive oil, then sauté garlic briefly until fragrant. Stir in the cream, thyme, salt, and pepper, and remove from heat.
3. Arrange alternating layers of sweet potato and Yukon gold slices in the dish, spooning a bit of the warm cream mixture over each layer.
4. Sprinkle with Gruyère between layers and finish with a generous topping of cheese.
5. Cover with foil and bake for 35 minutes, then uncover and bake for another 20-25 minutes until the top is golden, bubbling, and crisp around the edges. Let stand 10 minutes before serving.

Savory Sweet Potato Casserole with Lentils and Kale

This savory sweet potato casserole with lentils and kale is the kind of comfort food that feels both hearty and nourishing. Tender slices of sweet potato bake together with earthy green lentils and wilted kale in a creamy sauce. The flavors come together in a rustic, one-dish meal that’s cozy enough for fall dinners but satisfying any time of year, an easy way to turn everyday ingredients into something special.

Ingredients

• 2 medium sweet potatoes, peeled and thinly sliced
• 1 cup cooked green or brown lentils
• 2 cups chopped kale, stems removed
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• ½ teaspoon each of smoked paprika and dried thyme
• Salt and pepper to taste
• ½ cup vegetable broth
• ½ cup shredded cheese (optional, mozzarella or Gruyère)

Instructions

1. Preheat oven to 375°F and lightly oil a ceramic baking dish.
2. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until soft. Add lentils, paprika, thyme, salt, and pepper, stirring for 2 minutes.
3. Layer half the sweet potato slices in the dish, spread half of the lentil mixture, and add a handful of kale. Repeat the layers, finishing with sweet potatoes on top.
4. Pour vegetable broth evenly over the dish, sprinkle cheese if using, and cover with foil.
5. Bake for 30 minutes, uncover, and bake 15-20 minutes more until golden and bubbling at the edges. Let it stand for 10 minutes before serving warm.

Sweet Potato Casserole Made with Greek Yogurt and Oats

This sweet potato casserole made with Greek yogurt and oats takes a cozy classic and gives it a wholesome twist. The creamy sweet potato base gets its richness from Greek yogurt, while a golden oat crumble adds a satisfying crunch on top. Lightly sweetened and beautifully textured, it’s a warm and comforting dish that works just as well for brunch as it does alongside a holiday spread.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 2 tablespoons maple syrup or brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ½ cup Greek yogurt
• ¼ teaspoon salt
• For the Oat Topping:
  • ½ cup rolled oats
  • ¼ cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted

Instructions

1. Preheat oven to 375°F.
2. Boil sweet potatoes until tender, then mash them in a large bowl with butter, maple syrup, cinnamon, vanilla, Greek yogurt, and salt until smooth. Spread the mixture evenly into a greased baking dish.
3. In a separate bowl, mix oats, flour, brown sugar, and melted butter until crumbly. Sprinkle the oat mixture over the sweet potato base.
4. Bake for 25-30 minutes until the top is golden and crisp. Let cool slightly, then drizzle with extra Greek yogurt before serving warm.

Sweet Potato Casserole with Oat Pecan Streusel

This sweet potato casserole with oat pecan streusel is the ultimate blend of creamy and crunchy comfort. A smooth, buttery sweet potato base is layered under a crisp topping made with oats, brown sugar, and toasted pecans for a little caramelized crunch in every bite. It’s a cozy bake that brings the warmth of fall flavors to any table, perfect for holidays or a weekend treat.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• For the Streusel Topping:
  • ½ cup rolled oats
  • ¼ cup chopped pecans
  • ¼ cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 375°F and lightly grease a baking dish.
2. Boil the sweet potatoes until tender, then mash them with butter, brown sugar, cinnamon, nutmeg, vanilla, and salt until smooth. Spread the mixture evenly in the dish.
3. In a bowl, combine oats, pecans, flour, brown sugar, and melted butter until crumbly. Sprinkle the streusel evenly over the top.
4. Bake for 25-30 minutes until the topping is golden brown and crisp. Let cool slightly before serving warm.

Vegan Sweet Potato Casserole Ideas

These vegan sweet potato casserole recipes are simple, rich, and satisfying without any dairy or eggs. Coconut milk adds creaminess, maple syrup brings warmth, and toasted nuts or spiced cashew cream finish things off beautifully. Every bite is sweet, smooth, and completely plant-based; proof that comfort food doesn’t need butter to taste indulgent.

Vegan Sweet Potato Casserole with Crunchy Maple Pecan Crust

This vegan sweet potato casserole with crunchy maple pecan crust delivers everything you love about the classic, no dairy or eggs required. The creamy mashed sweet potatoes are blended with a hint of maple and warm spice, then finished with a caramelized pecan-oat topping that bakes up crisp and fragrant. It’s an easy, make-ahead holiday side that feels indulgent but plant-based through and through.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons coconut oil or vegan butter
• 2 tablespoons pure maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Maple Pecan Crust:
  • ½ cup chopped pecans
  • ½ cup rolled oats
  • 2 tablespoons brown sugar
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup

Instructions

1. Preheat oven to 375°F.
2. Boil sweet potatoes until tender, drain, and mash with coconut oil, maple syrup, cinnamon, nutmeg, vanilla, and salt until smooth. Spread into a lightly greased baking dish.
3. In a bowl, combine pecans, oats, brown sugar, coconut oil, and maple syrup; stir until coated. Sprinkle mixture evenly over the mashed potatoes.
4. Bake 25-30 minutes until the topping is crisp and golden. Cool slightly before serving.

Vegan Sweet Potato Casserole with Almond Butter

This vegan sweet potato casserole with almond butter takes dessert-style comfort food to a new level. Creamy mashed sweet potatoes meet a silky almond butter topping, finished with a sprinkle of chopped pecans for crunch. It’s decadent yet dairy-free, making it an elegant plant-based dish for both weeknight indulgence and holiday gatherings.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons coconut oil or vegan butter
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Almond Butter Swirl:
  • ¼ cup almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut milk or plant-based milk
  • 2 tablespoons chopped pecans

Instructions

1. Preheat oven to 375°F.
2. Boil sweet potatoes until tender, then mash with coconut oil, maple syrup, cinnamon, nutmeg, vanilla, and salt until smooth. Spread evenly into a lightly greased baking dish.
3. In a small bowl, whisk almond butter, maple syrup, and coconut milk until smooth. Spoon over the casserole, then gently swirl with a knife.
4. Sprinkle pecans on top. Bake for 25-30 minutes until the edges are lightly golden and the topping is set. Cool slightly before serving warm.

Vegan Sweet Potato Casserole with Toasted Coconut Crumble

This vegan sweet potato casserole with toasted coconut crumble brings a touch of tropical warmth to a classic holiday favorite. The creamy, sweet potato base is naturally rich and sweet, while the crisp topping of coconut, brown sugar, and oats adds a buttery crunch with every bite. It’s simple, plant-based, and stunning enough to steal the spotlight at any table.

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons coconut oil or vegan butter
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Coconut Crumble:
  • ½ cup rolled oats
  • ¼ cup shredded coconut (toasted or untoasted before baking)
  • ¼ cup flour
  • 2 tablespoons brown sugar
  • 2 tablespoons coconut oil, melted

Instructions

1. Preheat oven to 375°F.
2. Boil sweet potatoes until tender, then mash with coconut oil, maple syrup, cinnamon, vanilla, and salt until smooth. Spread mixture evenly in a lightly greased baking dish.
3. In a separate bowl, combine oats, shredded coconut, flour, brown sugar, and melted coconut oil until crumbly. Sprinkle evenly over the sweet potato base.
4. Bake for 25-30 minutes until the topping is golden and lightly toasted. Let cool slightly before serving warm.

Sweet Potato Casserole with Spiced Cashew Cream Sauce

This sweet potato casserole with spiced cashew cream sauce turns a comforting classic into a luxuriously dairy-free dish. Smooth mashed sweet potatoes are baked until golden, then drizzled with a creamy cashew sauce infused with cinnamon and nutmeg. The result is cozy, subtly spiced, and elegant enough to serve at any fall gathering or holiday dinner, a true crowd-pleaser that happens to be vegan.

Ingredients

• For the base:
  • 3 medium sweet potatoes, peeled and cubed
  • 2 tablespoons coconut oil (or olive oil)
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For the crunchy topping:
  • ⅓ cup finely chopped cashews
  • 2 tablespoons rolled oats
  • 2 tablespoons brown sugar (or coconut sugar)
  • 1 tablespoon melted coconut oil
  • Pinch of cinnamon and salt
• For the spiced cashew cream:
  • ½ cup raw cashews (soaked in hot water for 20 minutes)
  • ¼ cup unsweetened almond milk
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg and salt

Instructions

1. Preheat oven to 375°F.
2. Boil or steam sweet potatoes until fork-tender. Mash with coconut oil, maple syrup, cinnamon, nutmeg, vanilla, and salt until smooth. Spread evenly in the baking dish.
3. In a small bowl, combine chopped cashews, oats, brown sugar, melted coconut oil, cinnamon, and salt. Sprinkle evenly over the sweet potato layer. Bake uncovered for 25-30 minutes, until the topping is golden and crisp.
4. Drain soaked cashews and blend with almond milk, maple syrup, cinnamon, nutmeg, and salt until silky and pourable.
5. Serve warm, drizzled generously with the spiced cashew cream and topped with a few extra cashews.

Creative Leftover Transformations You’ll Actually Crave

Leftover sweet potato casserole doesn’t have to sit forgotten in the fridge. These clever ideas turn yesterday’s dish into something new and irresistible. From muffin-style breakfast bakes and streusel-topped bites to sweet-savory casseroles reinvented with nuts, syrup, or a splash of cream. Each recipe transforms simple leftovers into a crave-worthy creation that tastes intentionally made, not repurposed. Perfect for post-holiday mornings or cozy brunches.

Leftover Sweet Potato Casserole Breakfast Bake

Turn holiday leftovers into a cozy breakfast with this leftover sweet potato casserole breakfast bake. It transforms yesterday’s side dish into a warm, lightly sweet morning treat with golden edges, a soft center, and just the right hint of cinnamon. Serve it with a drizzle of maple syrup and a hot cup of coffee for the easiest, most satisfying morning after the feast.

Ingredients

• 2 cups leftover sweet potato casserole
• 2 eggs
• ¼ cup milk (or non-dairy milk)
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons chopped pecans or walnuts

Instructions

1. Preheat oven to 350°F. Lightly grease a small baking dish.
2. In a bowl, mix the leftover sweet potato casserole with eggs, milk, maple syrup, cinnamon, and nutmeg until combined. Spread evenly into the dish and sprinkle with nuts.
3. Bake for 25-30 minutes until the top is set and lightly golden. Cool slightly, then serve warm with an extra drizzle of maple syrup or a spoonful of yogurt.

Leftover Sweet Potato Casserole Muffins with Crumb Top

These leftover sweet potato casserole muffins are a cozy way to give your holiday leftovers new life. Soft, tender, and lightly spiced, they turn yesterday’s casserole into bakery-style muffins with a buttery cinnamon crumble on top. Perfect for breakfast or afternoon coffee, they taste like a sweet memory of the feast that just ended.

Ingredients

• 1 ½ cups leftover sweet potato casserole
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¼ cup brown sugar
• ¼ cup melted butter
• 2 eggs
• 1 teaspoon vanilla extract
• For the Crumb Topping:
  • ¼ cup flour
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • Pinch of cinnamon

Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine the leftover sweet potato casserole with brown sugar, melted butter, eggs, and vanilla until smooth.
3. Add dry ingredients and stir gently until just combined. Divide the batter among 12 muffin cups.
4. In a small bowl, mix flour, brown sugar, butter, and cinnamon to form crumbs, then sprinkle over each muffin.
5. Bake for 18-20 minutes until golden and set. Cool slightly before serving.

Leftover Mashed Sweet Potato Casserole with Spiced Walnuts

This leftover mashed sweet potato casserole with spiced walnuts turns simple leftovers into something irresistible. Creamy mashed sweet potatoes are baked again with a caramelized walnut topping spiced with cinnamon and nutmeg, creating a warm, slightly crunchy finish. It’s quick, cozy, and the perfect way to give your holiday sides a brand-new life the next day.

Ingredients

• 2 cups leftover mashed sweet potatoes
• 1 tablespoon maple syrup or brown sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt
• For the Spiced Walnut Topping:
  • ½ cup chopped walnuts
  • 1 tablespoon butter or coconut oil, melted
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • Pinch of cayenne

Instructions

1. Preheat oven to 350°F.
2. Spread the leftover mashed sweet potatoes evenly into a small baking dish, then stir in maple syrup, cinnamon, nutmeg, and salt.
3. In a bowl, toss walnuts with melted butter, maple syrup, cinnamon, and cayenne. Spoon the walnut mixture evenly over the sweet potatoes.
4. Bake for 20-25 minutes until warmed through and the topping is fragrant and slightly caramelized. Serve warm with a drizzle of maple syrup if desired.

Crockpot and Make-Ahead Holiday Comforts

When oven space runs short and prep time is tight, these slow-cooked and make-ahead sweet potato casserole recipes come to the rescue. Designed for effortless entertaining, they deliver all the creamy, buttery comfort you expect without the last-minute stress. You’ll find rich bourbon glazes, maple chai toppings, and melt-in-your-mouth layers that stay perfectly warm in the crockpot. Ideal for Thanksgiving or Christmas when you want your sides to practically cook themselves.

Crockpot Sweet Potato Casserole with Cinnamon Pecans

This crockpot sweet potato casserole with cinnamon pecans brings all the cozy flavor of the holidays with almost no effort. Creamy mashed sweet potatoes slow-cooked to perfection are finished with a warm, buttery cinnamon-pecan topping that’s caramelized and crisp. It’s the kind of set-it-and-forget-it side dish that fills the kitchen with sweet, toasty aromas and makes serving time stress-free.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• ¼ cup butter, melted
• ¼ cup maple syrup or brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Cinnamon Pecan Topping:
  • 1 cup chopped pecans
  • 2 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon

Instructions

1. Add cubed sweet potatoes to the crockpot with melted butter, maple syrup, cinnamon, nutmeg, vanilla, and salt.
2. Cover and cook on high for 3-4 hours or until soft. Mash directly in the crockpot until creamy.
3. In a small bowl, combine pecans, melted butter, brown sugar, and cinnamon, then sprinkle evenly over the sweet potatoes.
4. Cover again and cook for another 30-40 minutes until the topping is lightly caramelized. Serve warm.

Crockpot Savory Sweet Potato Casserole with Parmesan Crust

This crockpot savory sweet potato casserole with parmesan crust brings a comforting, herby twist to the classic holiday side. Layers of tender sweet potatoes cook slowly with cream, garlic, and herbs, then finish under a golden, cheesy crust that’s crisp and aromatic. It’s a cozy balance of creamy and crunchy, the kind of side dish that earns a spot on every cold-weather table.

Ingredients

• 3 large sweet potatoes, peeled and thinly sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon dried thyme (plus extra for garnish)
• Salt and pepper to taste
• ½ cup heavy cream
• ¼ cup grated parmesan cheese (for layering)
• For the Parmesan Crust:
  • ¼ cup grated parmesan cheese
  • 2 tablespoons breadcrumbs or panko
  • 1 teaspoon olive oil

Instructions

1. Lightly grease the crockpot insert with olive oil. Layer sliced sweet potatoes evenly, sprinkling each layer with garlic, thyme, pepper, salt, and a light dusting of parmesan. Pour the cream evenly over the top.
2. In a small bowl, mix the remaining parmesan, breadcrumbs, and olive oil to create the crust. Spread this mixture over the top of the casserole.
3. Cover and cook on high for 3-4 hours or until the sweet potatoes are tender. Remove the lid during the last 20-30 minutes to help the crust crisp slightly, or briefly broil if transferring to an oven-safe dish. Garnish with fresh thyme before serving.

Crockpot Sweet Potato and Apple Casserole with Cinnamon Butter

This crockpot sweet potato and apple casserole is what cozy weekends are made of. Layers of tender sweet potatoes and caramelized apples slow-cook together until they’re buttery and fragrant, all tied together with a rich cinnamon glaze. It’s the perfect side for brunch, holiday dinners, or even dessert, simple, sweet, and filled with fall flavor.

Ingredients

• 3 large sweet potatoes, peeled and sliced into rounds
• 2 apples, peeled, cored, and sliced
• 3 tablespoons melted butter
• 3 tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• Pinch of salt
• For the Cinnamon Butter Glaze:
  • 2 tablespoons butter
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon

Instructions

1. Lightly grease the crockpot. Layer sweet potatoes and apples, alternating until all are used.
2. In a bowl, whisk together melted butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Pour evenly over the layers.
3. Cover and cook on low for 5-6 hours or until the sweet potatoes are tender and the sauce is thickened.
4. For the glaze, melt butter in a small saucepan, stir in maple syrup and cinnamon, and drizzle over the casserole before serving.

Crockpot Sweet Potato Casserole with Maple Chai Glaze

This crockpot sweet potato casserole with maple chai glaze brings together cozy spices and creamy sweetness in every bite. The slow-cooked sweet potatoes absorb the warmth of cinnamon, ginger, and cardamom, while the glossy maple chai glaze adds a rich, aromatic finish. It’s the ultimate comfort side, soothing, spiced, and perfect for your fall or winter table.

Ingredients

• For the sweet potato base:
  • 3 large sweet potatoes, peeled and cubed
  • 2 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • ½ teaspoon each of cinnamon, ground ginger, and cardamom
  • Pinch of salt
• For the brown sugar crumble topping:
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour (or almond flour)
  • 2 tablespoons butter, softened
  • ¼ teaspoon cinnamon
  • 2 tablespoons chopped pecans or walnuts
• For the maple chai glaze:
  • ¼ cup maple syrup
  • 2 tablespoons butter
  • 1 tablespoon brewed strong chai tea
  • Pinch of cinnamon and nutmeg

Instructions

1. Add cubed sweet potatoes, butter, maple syrup, cinnamon, ginger, cardamom, and salt to the crockpot. Stir to coat evenly.
2. Cover and cook on high for 3-4 hours, until fork-tender. Once soft, lightly mash the sweet potatoes in the crockpot, leaving some texture.
3. In a small bowl, combine brown sugar, flour, butter, cinnamon, and nuts. Mix with a fork until crumbly. Sprinkle this mixture evenly over the mashed sweet potatoes in the crockpot.
4. Cover the crockpot lid slightly ajar and cook on high for 20-30 minutes, allowing the topping to set and become slightly crisp.
5. In a small saucepan, melt butter, then whisk in maple syrup, brewed chai, cinnamon, and nutmeg until smooth and glossy.
6. Spoon the casserole onto plates and drizzle generously with the warm maple chai glaze. Serve warm.

Classic Marshmallow and Nut-Topped Favorites

You can’t talk about sweet potato casserole without the classics: the ones piled high with toasted marshmallows, buttery pecans, and brown sugar crusts that taste like dessert and nostalgia in one bite. These recipes keep that golden, gooey top everyone fights over while adding delicious twists like bourbon, maple, or candied nut toppings. They’re familiar, cozy, and just sweet enough to remind you why this casserole has earned its permanent spot on the holiday table.

Classic Baked Sweet Potato Casserole with Toasted Marshmallows

This classic baked sweet potato casserole with toasted marshmallows is the kind of nostalgic side dish that never goes out of style. Fluffy mashed sweet potatoes are lightly sweetened, topped with a layer of gooey, golden-brown marshmallows, and baked until perfectly caramelized. It’s that irresistible blend of creamy, sweet, and toasty, a true holiday favorite.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• ¼ cup butter, melted
• ¼ cup brown sugar
• 2 tablespoons milk
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 cups mini marshmallows

Instructions

1. Preheat oven to 375°F.
2. Boil sweet potatoes until soft, then mash until smooth. Stir in butter, brown sugar, milk, cinnamon, vanilla, and salt. Spread the mixture evenly into a lightly greased baking dish.
3. Top with marshmallows and bake for 15-20 minutes until the tops are golden and lightly toasted. Let cool slightly before serving warm.

Sweet Potato Casserole with Marshmallow (Canned Yams Shortcut)

This sweet potato casserole with marshmallow with canned yams is proof that holiday magic doesn’t need to take all day. Using canned yams as the base, it comes together in minutes but tastes just like the classic. A buttery brown sugar crumb and perfectly toasted marshmallows add that nostalgic flavor everyone loves, quick, cozy, and completely crowd-pleasing.

Ingredients

• 1 (29 oz) can of canned yams, drained
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Pinch of salt
• For the Topping:
  • 2 tablespoons butter, melted
  • ¼ cup brown sugar
  • ¼ cup flour
  • ¼ cup mini marshmallows

Instructions

1. Preheat oven to 375°F.
2. Mash canned yams in a mixing bowl with melted butter, brown sugar, cinnamon, nutmeg, vanilla, and salt. Spread into a greased baking dish.
3. In a small bowl, mix butter, brown sugar, and flour until crumbly. Sprinkle over the top, then add marshmallows evenly across the surface.
4. Bake for 20-25 minutes until marshmallows are toasted and the filling is bubbling. Serve warm.

Sweet Potato Casserole with Brown Butter and Candied Pecans

This sweet potato casserole with brown butter and candied pecans is the kind of side dish that steals the spotlight. Creamy sweet potatoes meet the nutty richness of brown butter and a crunchy pecan topping that’s caramelized to perfection. It’s simple enough for a weeknight dinner but elegant enough for the holiday table.

Ingredients

• For the Casserole:
  • 3 large sweet potatoes (about 2 lbs), peeled and cubed
  • 2 tablespoons butter, browned
  • ¼ cup milk
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • Pinch of salt
• For the Candied Pecan Topping:
  • 2 tablespoons butter, browned
  • ¼ cup brown sugar
  • 1 tablespoon maple syrup
  • 1 cup chopped pecans

Instructions

1. Preheat oven to 375°F.
2. Boil or bake sweet potatoes until tender, then mash with brown butter, milk, brown sugar, cinnamon, vanilla, and salt until smooth. Spread mixture evenly in a greased baking dish.
3. In a small saucepan, combine brown butter, brown sugar, and maple syrup over medium heat. Add the pecans and cook for 2-3 minutes until glossy.
4. Spoon the mixture evenly over the sweet potatoes. Bake uncovered for 20-25 minutes, until bubbly and golden. Let cool slightly before serving.

Sweet Potato Casserole with Maple Marshmallow Swirl

This sweet potato casserole with maple marshmallow swirl is a cozy upgrade to the classic. Fluffy sweet potatoes are layered with rich maple syrup and topped with beautifully toasted marshmallow peaks that melt into every bite. It’s that irresistible balance of creamy, caramelized, and sweet that makes every spoonful feel like dessert.

Ingredients

• For the casserole:
  • 3 large sweet potatoes (about 2 lbs), peeled and cubed
  • 3 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
• For the maple marshmallow swirl:
  • 1 ½ cups mini marshmallows (or 12 large marshmallows, halved)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon butter

Instructions

1. Preheat oven to 375°F.
2. Boil or roast the sweet potatoes until soft, then mash with butter, maple syrup, brown sugar, cinnamon, salt, and vanilla until smooth. Spread evenly in a greased baking dish. Bake uncovered for 20 minutes.
3. Add mini marshmallows, maple syrup, and butter to a microwave-safe bowl. Microwave in 15-second bursts, stirring each time, until just partially melted, about 30-40 seconds total. You want the marshmallows soft and stretchy, not fully liquid. This creates the thick, wavy layer.
4. Spoon dollops of the marshmallow mixture over the hot casserole. Use the back of a spoon to gently swirl and spread it, creating rippled peaks (don’t flatten it). The maple syrup helps the topping caramelize evenly and hold its shape.
5. Broil on the top oven rack for 1-2 minutes, watching closely, until golden brown with dark, toasty ridges. Remove immediately once evenly browned. Cool slightly before serving so the marshmallow layer sets but stays gooey underneath.

Sweet Potato Casserole with Bourbon Marshmallow Topping

This sweet potato casserole with bourbon marshmallow topping is a festive twist on the classic. Silky mashed sweet potatoes are layered with buttery brown sugar and finished with a fluffy marshmallow topping infused with a hint of bourbon. As it bakes, the marshmallows caramelize into golden perfection, creating a gooey, toasty finish that’s both nostalgic and grown-up at the same time.

Ingredients

• For the casserole:
  • 3 large sweet potatoes (about 2 lbs), peeled and cubed
  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Pinch of salt
• For the bourbon caramel sauce:
  • 3 tablespoons butter
  • ¼ cup brown sugar, packed
  • 2 tablespoons maple syrup
  • 1 tablespoon bourbon
  • 2 tablespoons heavy cream
  • Pinch of salt
• For the topping: 1 ½ cups mini marshmallows

Instructions

1. Preheat oven to 375°F.
2. Boil or roast the sweet potatoes until tender, then mash them with butter, brown sugar, heavy cream, vanilla, cinnamon, and salt until creamy. Spread evenly into a greased baking dish.
3. In a small saucepan over medium heat, melt butter and brown sugar together. Stir in maple syrup and salt. Once bubbling, whisk in bourbon and cream. Simmer for 1-2 minutes until thickened and glossy. Remove from heat.
4. Drizzle half of the bourbon caramel sauce over the mashed sweet potatoes, spreading gently. Top evenly with mini marshmallows.
5. Bake for 20-25 minutes, until the marshmallows are puffed and golden. For a toasted finish, broil for 30 seconds while keeping a close eye on it. Drizzle the remaining warm bourbon caramel sauce over the top before serving.

Sweet Potato and Nutmeg Casserole with Brown Sugar Crust

This sweet potato and nutmeg casserole with brown sugar crust is pure comfort with a hint of sophistication. Creamy mashed sweet potatoes are infused with warm nutmeg and topped with a buttery brown sugar crumble that bakes into a crisp, caramelized layer. It’s a nostalgic holiday side that feels as cozy as it looks, soft inside, golden and crackly on top.

Ingredients

• For the Casserole:
  • 3 large sweet potatoes (about 2 lbs), peeled and cubed
  • 3 tablespoons unsalted butter
  • ¼ cup brown sugar
  • ¼ cup milk or cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • Pinch of salt
• For the Brown Sugar Crust:
  • ½ cup brown sugar
  • 2 tablespoons melted butter
  • 2 tablespoons flour
  • ¼ teaspoon nutmeg

Instructions

1. Preheat oven to 375°F.
2. Boil or roast sweet potatoes until fork-tender, then mash them with butter, brown sugar, milk, vanilla, nutmeg, cinnamon, and salt until smooth. Spread evenly in a greased baking dish.
3. In a small bowl, mix brown sugar, flour, butter, and nutmeg, then sprinkle over the top.
4. Bake for 25-30 minutes until golden and bubbling at the edges. Let it rest for a few minutes before serving warm.

Scalloped, Spiced, and Surprisingly Elegant Twists

These casseroles take sweet potatoes in a more refined direction: layered like gratin, kissed with cream and herbs, or spiced just enough to make you pause between bites. Think warm ginger-walnut crumble, thyme-infused scalloped stacks, and cranberry-pecan streusel finishes that feel as pretty as they taste. Perfect for when you want a side dish that looks effortlessly elegant but still feels like home-style comfort.

Spiced Sweet Potato and Walnut Casserole with Ginger Glaze

This spiced sweet potato and walnut casserole with ginger glaze brings a cozy twist to a holiday favorite. Warm spices blend into velvety sweet potatoes, while the toasted walnuts add crunch and depth. A glossy ginger glaze drizzled over the top gives every bite a sweet, aromatic finish that feels both festive and unexpected.

Ingredients

• For the Casserole:
  • 3 large sweet potatoes (about 2 lbs), peeled and cubed
  • 2 tablespoons butter
  • ¼ cup brown sugar
  • ½ teaspoon each of ground ginger and cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • ¼ cup milk
• For the Topping:
  • ½ cup chopped walnuts, toasted
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
• For the Ginger Glaze:
  • 2 tablespoons maple syrup
  • 1 tablespoon melted butter
  • ½ teaspoon grated fresh ginger
  • ¼ teaspoon cinnamon

Instructions

1. Preheat oven to 375°F.
2. Boil sweet potatoes until fork-tender, then mash with butter, brown sugar, ginger, cinnamon, nutmeg, salt, and milk until creamy. Spread in a greased baking dish.
3. Combine topping ingredients and sprinkle over the casserole. Bake for 25-30 minutes until golden and slightly crisp.
4. In a small saucepan, warm the glaze ingredients and drizzle over the casserole just before serving.

Scalloped Sweet Potatoes with Cheddar and Thyme Cream Sauce

These scalloped sweet potatoes with cheddar and thyme cream sauce are an irresistible twist on a comfort classic. Thin layers of tender sweet potatoes bake in a velvety cheddar sauce infused with thyme, creating a golden, bubbling casserole that’s rich yet perfectly balanced. It’s an elegant side that pairs beautifully with any holiday spread.

Ingredients

• 2 lbs sweet potatoes, peeled and thinly sliced
• 1 tablespoon butter (for greasing)
• 1 ½ cups shredded sharp cheddar cheese
• 1 ½ cups heavy cream
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (plus more for garnish)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F and lightly butter a medium baking dish.
2. In a small saucepan, heat the cream with garlic, thyme, salt, and pepper until warm but not boiling.
3. Arrange half the sweet potato slices in the dish, pour half the cream mixture over them, and sprinkle with half the cheddar. Repeat the layers, finishing with cheese on top.
4. Cover with foil and bake for 30 minutes, then uncover and bake 20-25 minutes more, until golden and bubbly. Let cool slightly before serving.

Sweet Potato and Nut Casserole with Vanilla Cream

This sweet potato and nut casserole with vanilla bean cream is the perfect mix of cozy and elegant. Roasted sweet potatoes are layered with a buttery nut crumble, then finished with a silky vanilla bean cream sauce that adds a hint of warmth and sweetness. It’s a crowd-pleasing side or dessert-style casserole that feels special without being fussy.

Ingredients

• For the Casserole:
  • 2 lbs sweet potatoes, peeled and cubed
  • 2 tablespoons butter, melted
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped mixed nuts (pecans, walnuts, or cashews)
• For the Vanilla Bean Cream:
  • ½ cup heavy cream
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla bean paste (or extract)

Instructions

1. Preheat the oven to 375°F and grease a medium baking dish.
2. Toss the sweet potatoes with butter, brown sugar, cinnamon, and nutmeg, then spread evenly in the dish.
3. Sprinkle chopped nuts over the top and bake uncovered for 35-40 minutes, until tender and lightly caramelized.
4. Meanwhile, heat the cream, butter, and vanilla bean paste in a small saucepan until just warmed. Drizzle the vanilla bean cream over the baked casserole before serving.

Sweet Potato Scalloped Casserole with Creamy Garlic Sauce

This sweet potato scalloped casserole with creamy garlic sauce is comfort food at its most elegant. Thin slices of tender sweet potatoes are layered with a rich, garlicky cream sauce and baked until bubbling and golden. Each bite melts together with fragrant herbs and velvety sauce, a dish that feels both rustic and refined.

Ingredients

• 2 lbs sweet potatoes, peeled and thinly sliced
• 1 tablespoon butter, for greasing the dish
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup milk
• ¾ cup heavy cream
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves
• ½ cup grated Parmesan or Gruyère cheese

Instructions

1. Preheat the oven to 375°F and lightly grease a medium baking dish with butter.
2. In a saucepan, melt butter over medium heat, then stir in garlic and flour to make a light roux. Gradually whisk in milk and cream until smooth, then season with salt, pepper, and thyme.
3. Layer the sweet potato slices in the dish, pouring some sauce between each layer.
4. Top with cheese and bake uncovered for 40-45 minutes, until bubbly and golden on top. Let it rest for 10 minutes before serving.

Baked Sweet Potato Casserole with Cranberry Pecan Streusel

This baked sweet potato casserole with cranberry pecan streusel is a fresh, festive take on a holiday classic. The soft, creamy sweet potatoes form the perfect base for a crisp topping made of buttery pecans, tart cranberries, and a hint of cinnamon. It’s a colorful, cozy dish that brings the perfect balance of sweet, nutty, and tangy flavors to your table.

Ingredients

• For the Sweet Potato Base:
  • 3 large sweet potatoes, peeled and cubed
  • 2 tablespoons butter, melted
  • ¼ cup milk
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
• For the Cranberry Pecan Streusel:
  • ½ cup chopped pecans
  • ¼ cup dried cranberries
  • 2 tablespoons brown sugar
  • 1 tablespoon flour
  • 1 tablespoon melted butter
  • ¼ teaspoon cinnamon

Instructions

1. Preheat oven to 375°F and lightly grease a small baking dish.
2. Boil or steam sweet potatoes until tender, then mash with butter, milk, brown sugar, cinnamon, and salt until smooth. Spread into the prepared dish.
3. In a small bowl, mix the streusel ingredients until crumbly, then sprinkle evenly on top.
4. Bake for 25-30 minutes, until golden and bubbling. Let cool slightly before serving warm.