Sweet Potato Casserole

Save this recipe on:

Velvety, naturally sweet, and topped with a golden pecan crunch, Sweet Potato Casserole is a soul-warming dish that tastes like fall in every bite. The creamy base melts on your tongue, while the nutty topping adds just the right amount of texture and richness. Whether you’re prepping for Thanksgiving or craving a cozy side dish on a chilly day, this casserole never fails to steal the spotlight.

The warmth of cinnamon and the earthy sweetness of sweet potatoes are beautifully balanced in this recipe. The casserole is elevated by a luscious layer of buttery pecans and a kiss of brown sugar, making it as much a dessert as a side. This dish brings back nostalgic holiday memories while inviting new ones to be made—perfect for gatherings or even just a comforting weeknight dinner.

---

Ingredients for Sweet Potato Casserole

• 4 large sweet potatoes (about 3 ½ to 4 cups mashed)
• ½ cup granulated sugar
• 2 large eggs
• ⅓ cup unsalted butter, melted
• ½ cup whole milk (or half and half for a richer flavor)
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the Pecan Topping:

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• ⅓ cup unsalted butter, softened
• 1 cup chopped pecans
• Optional: fresh sage leaves for garnish

---

Step 1: Prep the Sweet Potatoes

Begin by peeling and chopping the sweet potatoes into chunks. Boil them in a large pot of water until fork-tender, about 15–20 minutes. Drain thoroughly and transfer them to a large mixing bowl. Mash the sweet potatoes until smooth—you can use a potato masher or hand mixer for an ultra-creamy texture.

---

Step 2: Make the Filling

To the mashed sweet potatoes, add the granulated sugar, eggs, melted butter, milk, vanilla extract, cinnamon, and salt. Mix until all ingredients are well incorporated and the filling is creamy and uniform. Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.

---

Step 3: Prepare the Topping

In a separate bowl, mix together the brown sugar and flour. Cut in the softened butter using a fork or pastry cutter until crumbly. Stir in the chopped pecans for a delightful crunch. Sprinkle this mixture evenly over the sweet potato filling.

---

Step 4: Bake the Casserole

Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 30–35 minutes, or until the top is golden and bubbling slightly at the edges. If desired, garnish with a few fresh sage leaves for a touch of color and aroma.

---

Step 5: Serve and Enjoy

Let the casserole rest for about 5–10 minutes before serving. The filling will settle slightly, and the topping will crisp up even more as it cools. Serve warm, and prepare for compliments!

---

Storage Instructions

Leftover Sweet Potato Casserole stores beautifully, making it an ideal make-ahead dish for holidays or meal prep.

• Refrigerator: Once cooled, cover the casserole tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 4–5 days.
• Freezer: You can also freeze the baked casserole (without toppings) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the fridge and add fresh topping before reheating.
• Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F (163°C) until heated through, about 20–25 minutes.

---

Estimated Nutrition (Per Serving – based on 8 servings)

• Calories: 330
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 130mg
• Carbohydrates: 40g
• Fiber: 4g
• Sugar: 20g
• Protein: 4g

Note: Nutritional values are approximate and can vary depending on specific ingredients used.

---

Frequently Asked Questions

What’s the best type of sweet potato to use?

Go for orange-fleshed varieties like Garnet or Jewel—they’re naturally sweeter and have a creamy texture when cooked.

Can I make this casserole ahead of time?

Yes! Prepare the filling and topping separately, store them in the fridge, then assemble and bake the day of serving.

Can I use canned sweet potatoes?

Absolutely, just make sure they’re drained well and not packed in syrup. About 3½–4 cups mashed is perfect.

How do I make it dairy-free?

Substitute the butter with coconut oil or plant-based butter, and use almond or oat milk instead of dairy milk.

Is this sweet enough to serve as dessert?

It can be! The natural sweetness of the potatoes plus the sugary pecan topping makes it feel like a lighter, wholesome dessert option.

What can I use instead of pecans?

Chopped walnuts or almonds are great alternatives. For a nut-free version, try sunflower or pumpkin seeds for crunch.

Can I add marshmallows on top?

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

How can I make this recipe healthier?

Cut back on the sugar, use low-fat milk, and reduce the butter slightly. It’s still comforting and full of flavor!

---

Print

Save this recipe on: