Sweet Potato Casserole

Looking for a dish that perfectly balances cozy sweetness and buttery crunch? This sweet potato casserole is a holiday classic that never disappoints. Creamy mashed sweet potatoes meet a golden, nutty pecan topping — creating a dessert-like side dish that’s comforting, elegant, and irresistibly delicious. Whether you’re serving it at Thanksgiving, Christmas, or a Sunday family dinner, it’s the kind of recipe that makes guests ask for seconds (and the recipe!).

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple Ingredients, Big Flavor – Made with pantry staples like butter, sugar, and pecans, yet tastes gourmet.
• Perfect Holiday Side – The creamy-sweet filling and crunchy topping pair beautifully with turkey, ham, or roast chicken.
• Easy to Prepare – A few basic steps, minimal prep, and no fancy tools required.
• Crowd-Pleaser – Even those who “don’t like sweet potatoes” will fall in love with this one.
• Warm, Comforting, and Nostalgic – Each bite feels like a hug from home.

Ingredients Needed

For the Sweet Potato Base

• 4 cups sweet potatoes, peeled and cubed
• 2 large eggs, lightly beaten
• ½ cup granulated sugar
• ½ cup milk (whole or evaporated for richer flavor)
• 4 tablespoons unsalted butter, softened
• ½ teaspoon vanilla extract
• ½ teaspoon salt

For the Pecan Topping

• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons unsalted butter, softened
• ½ cup chopped pecans

💡 Tip: Toast the pecans for a few minutes in a dry skillet — it deepens their flavor and adds extra crunch.

How to Make Sweet Potato Casserole

Step 1: Preheat and Prep

Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

Step 2: Cook the Sweet Potatoes

Place the cubed sweet potatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat.
Cook until fork-tender, about 10–15 minutes. Drain thoroughly to remove excess water — this helps the casserole set properly.

Step 3: Mash and Mix the Base

Transfer the hot sweet potatoes to a large mixing bowl. Mash until smooth using a fork or potato masher.
Add in the beaten eggs and stir to combine. Then mix in sugar, milk, butter, vanilla, and salt.
Blend until smooth and creamy — the mixture should be thick but pourable. Pour into the prepared baking dish and spread evenly.

Step 4: Prepare the Topping

In a medium bowl, combine brown sugar and flour. Cut in the butter with a pastry cutter or fork until the mixture looks crumbly, like coarse sand. Stir in the chopped pecans.
💡 Tip: Don’t overmix — a slightly uneven texture ensures a crisp topping.

Step 5: Assemble and Bake

Sprinkle the pecan mixture evenly over the sweet potato base.
Bake for 25–30 minutes, or until the topping is golden and slightly crisp.
Let it cool for 10 minutes before serving to allow the layers to set and the flavors to meld beautifully.

Serving and Storage Tips

• To Serve: Serve warm as a side dish or even as a dessert. A dollop of whipped cream or a drizzle of maple syrup makes it extra special.
• Storage: Cover leftovers tightly and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave for 30–45 seconds, or reheat the whole dish in a 300°F oven until heated through.
• Freezing: Assemble the casserole (without baking), cover tightly, and freeze up to 1 month. Thaw overnight in the fridge, then bake as directed.

Helpful Notes

• Make-Ahead Tip: Prepare the base and topping separately, refrigerate overnight, and assemble just before baking.
• Nut-Free Option: Swap pecans for crushed cornflakes or rolled oats mixed with a bit of brown sugar and butter.
• Flavor Upgrade: Add a pinch of cinnamon or nutmeg to the sweet potato mixture for a warm, spiced flavor.
• Texture Tip: For extra creaminess, mix in a splash of heavy cream or mash the potatoes with an electric mixer.

Conclusion

This sweet potato casserole combines everything you love about comfort food — creamy, sweet, buttery, and delightfully crunchy. It’s a timeless recipe that brings warmth to every table and guarantees compliments from every guest.

If you tried this recipe, leave a star rating and comment below — I’d love to hear your thoughts!
Don’t forget to share it on Pinterest or Facebook so others can enjoy it too.

👉 What’s your favorite way to top a sweet potato casserole — marshmallows, pecans, or both? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use canned sweet potatoes instead of fresh?

Yes! Drain them well and mash before mixing. The flavor will be slightly sweeter, so you might want to reduce the sugar by a couple of tablespoons.

Can I make this casserole ahead of time?

Absolutely. Prepare the casserole (without baking), cover, and refrigerate for up to 24 hours. Add the topping just before baking.

Is this recipe gluten-free?

To make it gluten-free, replace the all-purpose flour in the topping with almond flour or a 1:1 gluten-free blend.

Why is my topping soggy?

If the topping becomes soggy, it’s usually due to too much butter or covering the casserole while it’s still hot. Let it cool uncovered for a crisp texture.

Can I add marshmallows?

Definitely! Sprinkle mini marshmallows on top during the last 10 minutes of baking for a gooey, golden finish.