Sweet Potato Casserole Recipe

Sweet potato casserole is a holiday classic, loved for its creamy sweet potato base and irresistible crunchy pecan topping. This dish strikes the perfect balance between sweet and savory, making it a must-have for Thanksgiving and Christmas dinners. Whether you’re hosting a festive gathering or looking to elevate a weeknight meal, this recipe will delight every palate at the table.

Ingredients

For the Sweet Potato Filling:

  • 4 large sweet potatoes (about 4 cups mashed)
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 2 large eggs, beaten
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • Pinch of salt

For the Pecan Topping:

  • 1 cup chopped pecans
  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • ⅓ cup unsalted butter, melted

Optional Topping Variation:

  • 2 cups mini marshmallows (for a marshmallow topping)

Preparation

 

Step 1: Prepare the Sweet Potatoes

  1. Peel and cube the sweet potatoes.
  2. Boil the sweet potato cubes in a large pot of water for 15-20 minutes or until fork-tender.
  3. Drain and mash the sweet potatoes until smooth.

Step 2: Make the Sweet Potato Filling

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
  3. Mix until the ingredients are well incorporated and creamy.

Step 3: Prepare the Pecan Topping

  1. In a medium bowl, combine chopped pecans, brown sugar, flour, and melted butter.
  2. Stir until the mixture forms a crumbly topping.

Step 4: Assemble the Casserole

  1. Grease a 9×13-inch baking dish.
  2. Spread the sweet potato mixture evenly in the dish.
  3. Sprinkle the pecan topping evenly over the sweet potato layer.

Step 5: Bake the Casserole

  1. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
  2. If adding marshmallows, sprinkle them on top during the last 10 minutes of baking until melted and lightly browned.

Variation

  • Nut-Free Option: Replace pecans with oats for a crunchy topping that’s allergy-friendly.
  • Spiced Sweet Potato: Add a teaspoon of pumpkin spice blend to the filling for a warming flavor.
  • Savory Twist: Reduce the sugar in the filling and topping, and add a sprinkle of shredded Parmesan cheese for a savory version.

Cooking Note

  • Ensure the sweet potatoes are mashed to a smooth consistency for a creamy base.
  • The pecan topping can be made ahead and stored in the fridge for up to 24 hours before use.
  • To save time, canned sweet potatoes (drained) can replace fresh ones, but the flavor will be slightly different.

Serving Suggestions

  • Serve as a side dish with roasted turkey, glazed ham, or chicken.
  • Pair with other holiday favorites like green bean casserole or cranberry sauce for a complete festive meal.

Tips

  1. For an ultra-smooth filling, use a hand mixer or food processor to mash the sweet potatoes.
  2. Adjust the sweetness to your preference by reducing or increasing the sugar in the filling.
  3. For an extra crunch, sprinkle additional pecans on top of the marshmallow layer.
  4. To prevent the topping from over-browning, cover the casserole with foil for the first 15 minutes of baking.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (Per Serving)

  • Calories: 310
  • Protein: 3g
  • Sodium: 120mg

FAQs

Q: Can I make this casserole ahead of time?
A: Yes, you can prepare the filling and topping separately a day in advance. Assemble just before baking.

Q: Can I freeze sweet potato casserole?
A: Absolutely! Assemble the casserole without the topping, wrap it tightly, and freeze. Add the topping and bake fresh.

Q: What can I substitute for pecans?
A: Walnuts or almonds work well, or use rolled oats for a nut-free option.

Q: Is this dish gluten-free?
A: Substitute the all-purpose flour in the topping with almond flour or gluten-free flour.

Conclusion

Sweet potato casserole is a timeless dish that combines nostalgia with incredible flavors. Its creamy base and crunchy topping make it a hit at any table, ensuring your holidays are both delicious and memorable. Try this recipe for a stress-free and crowd-pleasing addition to your holiday menu.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sweet Potato Casserole Recipe


  • Author: Diana Carrozza
  • Total Time: 50 minutes

Description

Sweet potato casserole is a timeless dish that combines nostalgia with incredible flavors. Its creamy base and crunchy topping make it a hit at any table, ensuring your holidays are both delicious and memorable. Try this recipe for a stress-free and crowd-pleasing addition to your holiday menu.


Ingredients

Scale

For the Sweet Potato Filling:

  • 4 large sweet potatoes (about 4 cups mashed)
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 2 large eggs, beaten
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (optional)
  • Pinch of salt

For the Pecan Topping:

  • 1 cup chopped pecans
  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • ⅓ cup unsalted butter, melted

Optional Topping Variation:

  • 2 cups mini marshmallows (for a marshmallow topping)

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Peel and cube the sweet potatoes.
  2. Boil the sweet potato cubes in a large pot of water for 15-20 minutes or until fork-tender.
  3. Drain and mash the sweet potatoes until smooth.

Step 2: Make the Sweet Potato Filling

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
  3. Mix until the ingredients are well incorporated and creamy.

Step 3: Prepare the Pecan Topping

  1. In a medium bowl, combine chopped pecans, brown sugar, flour, and melted butter.
  2. Stir until the mixture forms a crumbly topping.

Step 4: Assemble the Casserole

  1. Grease a 9×13-inch baking dish.
  2. Spread the sweet potato mixture evenly in the dish.
  3. Sprinkle the pecan topping evenly over the sweet potato layer.

Step 5: Bake the Casserole

  1. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
  2. If adding marshmallows, sprinkle them on top during the last 10 minutes of baking until melted and lightly browned.

Notes

  • Ensure the sweet potatoes are mashed to a smooth consistency for a creamy base.
  • The pecan topping can be made ahead and stored in the fridge for up to 24 hours before use.
  • To save time, canned sweet potatoes (drained) can replace fresh ones, but the flavor will be slightly different.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Leave a Comment

Recipe rating