sweet potato casserole recipe
The Best sweet potato casserole recipe
What I love most about this recipe is how it balances sweetness with a little crunch, thanks to the pecan or marshmallow topping (depending on how indulgent I’m feeling). Sweet potatoes are packed with fiber, vitamins, and antioxidants, so I don’t feel guilty about serving it often. Plus, it reheats beautifully, which means leftovers are just as good the next day. Whether it’s a cozy family dinner or a potluck with friends, this casserole always feels like a treat without being overly complicated.
Classic Sweet Potato Casserole
A comforting and sweet side dish featuring tender sweet potatoes topped with a crunchy pecan and brown sugar topping. Perfect for holiday gatherings or a cozy family dinner.
🥘Ingredients
- 4 cups mashed sweet potatoes (about 4 medium sweet potatoes, peeled and boiled)
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk (or evaporated milk for creamier texture)
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans
- 1/2 tsp ground cinnamon
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. -
2
Peel and dice the sweet potatoes into 1-inch cubes. Boil them in a large pot of salted water for 15-20 minutes, or until fork-tender. Drain and mash until smooth. -
3
In a large mixing bowl, combine the mashed sweet potatoes, melted butter, brown sugar, granulated sugar, milk, beaten eggs, vanilla extract, salt, cinnamon, and nutmeg. Whisk until fully combined and smooth. -
4
Transfer the sweet potato mixture into the prepared baking dish and spread it evenly. -
5
In a separate bowl, prepare the topping by combining the flour, brown sugar, cold cubed butter, chopped pecans, and cinnamon. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. -
6
Sprinkle the topping evenly over the sweet potato mixture in the baking dish. -
7
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. -
8
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with extra pecans or a drizzle of caramel if desired.
🔧Equipment
- Large pot for boiling sweet potatoes
- Mixing bowls (2)
- Whisk
- 9×13-inch baking dish
- Fork or potato masher
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sweet Potato Casserole Works
❓ Frequently Asked Questions About Sweet Potato Casserole
1. Can I make sweet potato casserole ahead of time?
Yes! You can prepare the sweet potato casserole up to two days in advance. Assemble the casserole (without baking) and store it covered in the refrigerator. When ready to serve, bake as directed, adding a few extra minutes if needed since it will be cold.
2. Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes work well and save time. Drain them thoroughly and mash them before mixing with the other ingredients. Use about 3–4 cups of mashed canned sweet potatoes for a standard 9×13-inch casserole.
3. How do I store leftovers, and how long will they last?
Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
4. Can I freeze sweet potato casserole?
Yes, you can freeze it before or after baking. For unbaked casserole, assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. For baked casserole, cool completely, portion, and freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) until heated through.
5. What can I use as a substitute for pecans in the topping?
If you don’t have pecans or prefer a different texture, try walnuts, almonds, or even crushed cornflakes for crunch. For a nut-free option, use oats, crushed graham crackers, or mini marshmallows (though the flavor will differ slightly).
