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Cracker Barrel Sweet Potato Casserole

Helen T. Patterson
Cracker Barrel’s Sweet Potato Casserole is a beloved Southern dish that’s perfect for family gatherings, holidays, or any occasion.
This recipe combines velvety mashed sweet potatoes with a rich and sweet topping of marshmallows and crunchy pecans, creating a delightful balance of textures and flavors.
The casserole is easy to prepare, can be made ahead of time, and is sure to become a staple in your kitchen.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Side Dish
Cuisine American, Southern
Servings 10 servings
Calories 300 kcal

Equipment

  • 1 9x13-inch baking dish
  • 1 Large pot (for boiling sweet potatoes)
  • 1 Potato masher or hand mixer
  • 1 mixing bowl
  • 1 Small bowl (for topping)
  • 1 Whisk or spoon (for mixing)

Ingredients
  

For the Sweet Potato Mixture:

  • 4 cups Sweet potatoes about 3-4 medium sweet potatoes, peeled and chopped
  • 1/2 cup Unsalted butter softened
  • 3/4 cup Brown sugar packed
  • 1/4 cup Whole milk or dairy-free milk
  • 2 Large eggs beaten
  • 1 teaspoon Vanilla extract

For the Topping:

  • 1/2 cup Brown sugar packed
  • 1/2 cup Pecans chopped (optional)
  • 2 cups Mini marshmallows or large marshmallows, halved

Instructions
 

Prepare the Sweet Potatoes:

  • Peel and chop the sweet potatoes into chunks.
    In a large pot, bring water to a boil and cook the sweet potatoes for about 15-20 minutes, or until fork-tender.
    Drain and let them cool slightly before mashing.

Mash the Sweet Potatoes:

  • Transfer the cooked sweet potatoes to a large bowl.
    Mash them with a potato masher or use a hand mixer for a smoother consistency.
    Add the softened butter, brown sugar, milk, eggs, and vanilla extract. Mix until smooth and well combined.
    Taste and adjust sweetness if necessary.

Make the Topping:

  • In a small bowl, mix the brown sugar and chopped pecans (if using).
    This will form the crunchy topping.

Assemble the Casserole:

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
    Spoon the mashed sweet potato mixture into the dish and spread evenly.

Add the Topping:

  • Sprinkle the brown sugar and pecan mixture evenly over the sweet potatoes.
    Then, layer the mini marshmallows on top.

Bake:

  • Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is heated through.
    If you prefer a golden, crispy marshmallow topping, switch the oven to broil for the last 1-2 minutes (watch carefully to avoid burning).

Serve and Enjoy:

  • Let the casserole cool slightly before serving.
    Serve warm and enjoy the sweet, comforting flavors of this classic Southern dish!

Notes

  • Make Ahead: You can prepare this casserole a day ahead and refrigerate it until ready to bake. If baking from cold, you may need to add an additional 10-15 minutes to the cook time.
  • Freezing: This casserole can be frozen before baking. Wrap it tightly with plastic wrap and aluminum foil, then bake from frozen for about 50-60 minutes. You can also thaw it overnight in the refrigerator before baking.
  • Pecan Alternatives: If you’re allergic to nuts or prefer a different flavor, you can skip the pecans or use a streusel topping made with oats or crushed graham crackers.
  • Cinnamon & Nutmeg: For added flavor, consider adding 1/2 teaspoon of cinnamon or nutmeg to the sweet potato mixture for a cozy, spiced note.
Keyword Cracker Barrel Sweet Potato Casserole