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
- Peel and cube the sweet potatoes.
- Boil the sweet potato cubes in a large pot of water for 15-20 minutes or until fork-tender.
- Drain and mash the sweet potatoes until smooth.
Step 2: Make the Sweet Potato Filling
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Mix until the ingredients are well incorporated and creamy.
Step 3: Prepare the Pecan Topping
- In a medium bowl, combine chopped pecans, brown sugar, flour, and melted butter.
- Stir until the mixture forms a crumbly topping.
Step 4: Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Spread the sweet potato mixture evenly in the dish.
- Sprinkle the pecan topping evenly over the sweet potato layer.
Step 5: Bake the Casserole
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
- 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
- For an ultra-smooth filling, use a hand mixer or food processor to mash the sweet potatoes.
- Adjust the sweetness to your preference by reducing or increasing the sugar in the filling.
- For an extra crunch, sprinkle additional pecans on top of the marshmallow layer.
- 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.
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Sweet Potato Casserole Recipe
- Total Time: 50 minutes
Description
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)
Instructions
Step 1: Prepare the Sweet Potatoes
- Peel and cube the sweet potatoes.
- Boil the sweet potato cubes in a large pot of water for 15-20 minutes or until fork-tender.
- Drain and mash the sweet potatoes until smooth.
Step 2: Make the Sweet Potato Filling
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed sweet potatoes, melted butter, sugar, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
- Mix until the ingredients are well incorporated and creamy.
Step 3: Prepare the Pecan Topping
- In a medium bowl, combine chopped pecans, brown sugar, flour, and melted butter.
- Stir until the mixture forms a crumbly topping.
Step 4: Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Spread the sweet potato mixture evenly in the dish.
- Sprinkle the pecan topping evenly over the sweet potato layer.
Step 5: Bake the Casserole
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
- 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