The BEST Sweet Potato Casserole Recipe. The perfect side dish for your Thanksgiving feast -- or any meal throughout the year.
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The Best Sweet Potato Casserole

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 -10 servings
Author Live Laugh Rowe


  • 2 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 3 pounds sweet potatoes
  • 1 lemon sliced and seeded
  • 1/2 cup chopped pecans
  • 1 bag large marshmallows


  • Preheat the oven to 350 degrees. Melt the butter in a large pot. Stir in the brown sugar and 1/2 cup water. Bring to a boil, reduce heat to medium and simmer, stirring, until reduced and thickened. Approximately 10 minutes.
  • Bring a large pot of water to a boil. Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1" pieces or keep long quarters, making sure the pieces aren't too thick.
  • Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
  • Drain the potatoes and place in a greased 2-1/2 quart baking dish.
  • Pour the syrup over the potatoes, making sure to cover all the potatoes.
  • Place the lemon slices on top of the potatoes.
  • Bake 30-35 minutes or until the potatoes are fork-tender. Spoon the syrup over the potatoes 2-3 times during the baking time.
  • Remove from the oven, discard the lemon slices and stir in the pecans.
  • Turn the oven up to 400 degrees, top with marshmallows and place back in the oven. Cook until marshmallows puff and turn brown, approximately 10 minutes.