I'm Definitely Making Ree Drummond's Sweet Potato Casserole for Thanksgiving

I’m a firm believer that the sides are the real stars of Thanksgiving. Load me up with mac and cheese, mashed potatoes (topped with gravy, of course), stuffing, green bean casserole, and a massive scoop of sweet potato casserole, and I’m happy as a clam. That's why I take my side dish recipes very seriously—they have to be exceptional if they’re going to be my main source of sustenance on a day entirely dedicated to eating—and I’m not even a vegetarian.

When I stumbled across Ree Drummond’s legendary sweet potato casserole, I was skeptical about trying it before Thanksgiving. Could it really be good enough to unseat my go-to version with its glossy, candied pecans and marshmallows? It turns out, I’m really glad I gave it a test run. Not only is it ultra craveable—with not one but two toppings (and yes, you need both!)—it’s surprisingly simple to make, meaning you won’t be sweating over yet another complicated dish when the big day arrives.

How To Make Ree Drummond’s Sweet Potato Casserole

Most sweet potato casserole recipes start by peeling and chopping what feels like a small mountain of sweet potatoes. Ree skips that step entirely, and I love her for it. Instead, she recommends roasting the potatoes whole at 425°F for about an hour, or until soft, with the skins still on. Mine took closer to an hour and a half—probably because I picked the biggest spuds in the store. The recipe is still foolproof. Just keep checking until they’re tender enough that a knife slides in cleanly.

Once they’re soft and pudding-like inside, let them cool and peel off the skins—they slip right off. Then, in a large bowl, mash the sweet potatoes and mix them with three eggs. Just make sure the potatoes have cooled enough that the eggs don’t scramble. I let mine rest overnight, but an hour will do if you’re pressed for time.

Her recipe calls for 1/2 cup of heavy cream instead of milk, which makes the texture both lighter and richer. To the mashed sweet potatoes, you’ll also add melted butter, brown sugar, smoked paprika, cayenne pepper, and cinnamon, which add warmth and a subtle touch of spice.

The real magic happens with the topping—or rather, toppings. The first layer is a nutty crumble made with melted butter, brown sugar, flour, cinnamon, pecans, and a pinch of salt. It’s reminiscent of the best apple crisp topping, just without oats.

The second is a scattering of mini marshmallows that caramelize beautifully in the oven. At first, I thought the double topping might be overkill—surely I didn’t need both? But trust me: You need both. The sweet potatoes themselves aren’t overly sugary, so the marshmallows add little bursts of toasted sweetness while the crumble brings that perfect crunch.

The perfect bite has both types of topping: a little crunch of the roasted marshmallow, the saltiness of the pecan crumble, and the creamy sweet potato on the bottom. It’s the kind of side that’ll have guests asking for seconds (and the recipe). Sorry, candied pecan casserole—you’ve officially been replaced.