Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

Thanksgiving Side Dishes

Sweet Potato Casserole is one of our favorite side dishes for Thanksgiving dinner! It’s great because it can double as a side, or as a dessert. This classic version is easy to make and bursting full of flavor!

There are a lot of different things that compete for attention during a Thanksgiving meal– you want all your dishes to compliment each other and be able to mix on your plate. As a side dish, sweet potatoes is a great item for the fall– they’re in season, and they can be flavored however you want!

Classic Sweet Potato Casserole

Sweet Potatoes

Sweet potatoes are just like regular potatoes: bland. And actually, we made these with yams, not sweet potatoes. They’re fairly interchangeable, but if you want that deep orange color, yams will give it to you.

Either way, they need a lot of help in the flavor department. That’s where Chef Shamy Cinnamon Brown Sugar Honey Butter comes in! It provides a gentle sweetness with a kick of cinnamon.

From there, the ingredients are pretty simple: brown sugar for flavor, flour to thicken, eggs to set it firm, cream for creaminess (haha), pecans for crunch, and pumpkin pie spice for a hint of classic fall flavor!

Classic Sweet Potato Casserole


There are a couple of different ways to make a sweet potato casserole– some recipe have a crunchy pecan topping. But we’ve got classic here: marshmallows.

Marshmallows are a great sweet topping, made even better by toasting them a little and adding some more pecans to the top.

This recipe is so delicious, and so simple to make, it’ll become a staple on your Thanksgiving table!


Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

Recipe by Chef ShamyCourse: Sides


Prep time




Cooking time




  • 2 ½ lbs (about 4 medium) sweet potatoes

  • 4 T Chef Shamy Cinnamon Brown Sugar Butter

  • ⅓ cup brown sugar

  • ⅓ cup flour

  • 2 eggs

  • 1 cup cream

  • 1 ½ cup pecan halves, divided

  • ½ tsp pumpkin pie spice

  • 2 cups mini marshmallows


  • Preheat oven to 400° F. Poke sweet potatoes a few times with a fork, then bake for 40-50 minutes until tender.
  • Lower oven temperature to 375° F.
  • Allow to cool for 30 minutes, then peel.
  • In a large mixing bowl, add peeled sweet potatoes, Cinnamon Honey Butter (at room temperature), brown sugar, flour, eggs, cream, 1 cup of pecans, and pumpkin pie spice. Stir to combine, until completely mixed.
  • Pour mixture into a greased 9×13 pan. Bake at 375° for 30 minutes. Spread marshmallows and remaining pecans on top, and bake an addition 5-10 minutes, or until marshmallows are golden brown.
  • Serve.