If you’ve ever wished for a sweet potato side dish that’s cozy, comforting, and downright crowd-pleasing, then you’re going to love this Sweet Potato Casserole Recipe. I absolutely love how this turns out every time—the creamy mashed sweet potatoes with that perfectly crunchy, buttery pecan topping is just the right balance of sweet and savory. Whether it’s a holiday feast or a weeknight treat, you’ll find that this recipe becomes a new favorite in your cooking rotation!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything you need, making this casserole easy to whip up anytime.
- Perfect Texture: Creamy sweet potatoes mingle with a crunchy pecan topping for the ideal cozy contrast.
- Make-Ahead Friendly: Prep it in advance to save time on busy days or holiday celebrations.
- Loved by Everyone: From my family to friends, this recipe always gets compliments and repeat requests.
Ingredients You’ll Need
For this Sweet Potato Casserole Recipe, the ingredients work beautifully together to balance sweet, creamy, and crunchy elements. When shopping, aim for large, fresh sweet potatoes and high-quality pecans to elevate your dish even more.
- Sweet Potatoes: Choose firm, smooth sweet potatoes with bright orange flesh for the best flavor and texture.
- Eggs: These help bind the casserole and add richness, so make sure they’re fresh.
- Evaporated Milk: It adds creaminess without making the dish too runny; you can substitute cream or half and half if needed.
- Vanilla Extract: This little touch enhances the sweetness and rounds out the flavors.
- Granulated Sugar: Just enough sweetness to complement the natural sugars in the yams.
- Salt: A pinch balances all the sweetness and brings out flavor.
- Butter: Used melted in the potatoes and also in the topping for richness and flavor.
- Flour (for topping): This helps create the crumbly texture in the pecan topping.
- Light Brown Sugar: Adds a deep, caramel-like sweetness that’s essential for the topping.
- Pecans: Chopped for crunch, they give the casserole character and a nutty depth.
Variations
I love how this Sweet Potato Casserole Recipe invites a bit of creativity. You can easily personalize it to suit your family’s taste or dietary needs. Here are some fun tweaks I’ve tried or want to try next time!
- Marshmallow Topping: When I first tried swapping the pecan topping for miniature marshmallows, my family went crazy for it—just pop the marshmallows on top and bake until golden and puffy.
- Nut-Free Version: For my friends with nut allergies, I’ve replaced pecans with rolled oats for a nice texture without the risk.
- Spiced Sweet Potato: Adding cinnamon, nutmeg, or even a pinch of ginger to the sweet potatoes adds a warming spice note that’s perfect for fall.
- Gluten-Free Option: Use a gluten-free flour blend in the topping mix and you’re good to go without compromising on texture.
How to Make Sweet Potato Casserole Recipe
Step 1: Cook the Sweet Potatoes Just Right
The secret to creamy sweet potatoes starts with cooking them carefully. Place whole sweet potatoes in a large pot and add enough water to cover them about halfway—this keeps them from getting waterlogged while cooking evenly. Bring the water to a boil, then reduce to a medium simmer and cover. It can take anywhere from 20 to 40 minutes, depending on their size. You’ll want to check by poking with a fork—when they feel tender but not mushy, they’re ready.
Step 2: Peel and Mash Perfectly
Drain the potatoes and let them cool enough to handle before peeling off the skins. I like to do this while they’re still warm, but not hot, to keep things moving. Toss the peeled potatoes into a large mixing bowl. Then add eggs, evaporated milk, vanilla extract, sugar, salt, and melted butter. Start mashing with a potato masher, then switch to an electric mixer on low speed for about 45 seconds to get that silky smooth texture we want—no lumps here!
Step 3: Make and Add the Topping
Mix the flour, brown sugar, and chopped pecans in a bowl. With some cold butter, use a fork or pastry blender to cut it into the dry ingredients until the topping resembles coarse crumbs. This is the golden crunchy layer that you and your guests will love. Sprinkle it generously on top of your sweet potato mixture that you’ve already poured into a greased casserole dish (anything around 8×11″, 9×13″, or even a deep 10″ pie dish works great).
Step 4: Bake Until Bubbling and Golden
Bake the casserole at 350°F for 35 to 40 minutes, until the topping is golden and crunchy, and the sweet potatoes are heated through and slightly puffed. You’ll know it’s done when the edges bubble up a bit and the topping smells buttery and delicious. Be sure to let it cool just a little before serving so everyone can enjoy those layers without burning their tongues!
Pro Tips for Making Sweet Potato Casserole Recipe
- Even Cooking: Choose sweet potatoes of similar size for even cooking; no one likes a casserole with lumps of uncooked potato.
- Mashing Matters: Use an electric mixer after hand-mashing for the perfect creamy consistency—don’t overbeat or it might get gummy.
- Topping Texture: Keep your butter cold before mixing into the topping to get those beautiful crumbly clusters instead of a paste.
- Avoid Sogginess: Don’t add too much liquid to your sweet potato mixture; it should be thick enough to hold the topping without it sinking in.
How to Serve Sweet Potato Casserole Recipe
Garnishes
Personally, I love to let the pecan topping shine, but sometimes I garnish with a sprinkle of cinnamon or a few fresh thyme leaves for a subtle herbaceous note. If I’m feeling fancy, a dollop of whipped cream cheese frosting on the side is a fun, unexpected add-on that makes this dish almost dessert-like.
Side Dishes
This sweet potato casserole pairs wonderfully with roasted turkey, glazed ham, or grilled chicken. For veggies, I always serve it with sautéed green beans or a crisp, fresh salad to balance that richness. It’s a real crowd-pleaser at holiday dinners and works just as well alongside your everyday meals too.
Creative Ways to Present
For special occasions, I like to bake the casserole in small individual ramekins — it not only looks elegant but makes serving a breeze. Another fun idea is swirling in some fresh cranberries before baking for a pop of color and tartness that cuts through the sweetness. Just imagine the smiles around the table!
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge, where it keeps well for up to 4-5 days. The flavors actually mellow and improve after a day or two! Just cover tightly to keep that topping crisp-ish and prevent the casserole from drying out.
Freezing
If you want to freeze this Sweet Potato Casserole Recipe, I recommend freezing it before baking. Prepare the sweet potato mixture and assembly as usual, then cover tightly with plastic wrap and foil. It freezes beautifully for up to two months. When ready to bake, thaw overnight in the fridge and add fresh topping before baking.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F oven for about 20 minutes or until heated through. Removing the foil for the last 5 minutes brings back the topping’s crispiness beautifully. Avoid microwaving when possible, as it can make the topping soggy.
FAQs
-
Can I use canned sweet potatoes for this Sweet Potato Casserole Recipe?
While you can, fresh sweet potatoes yield the best texture and flavor. Canned sweet potatoes might be more watery or too soft, which could affect the consistency of your casserole. If you do use canned, drain well and adjust the liquid in the recipe to avoid sogginess.
-
What can I substitute for pecans if I have a nut allergy?
A great alternative is rolled oats, which provide a nice texture in the topping without nuts. You might also try seeds like pumpkin or sunflower seeds if you like a bit of crunch.
-
Can I make the Sweet Potato Casserole Recipe vegan?
Yes! You can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use plant-based milk instead of evaporated milk, and swap butter for vegan butter or coconut oil. Keep in mind it might alter the flavor and texture slightly, but it’s still delicious.
-
How do I keep the topping from burning?
If your topping browns too quickly, cover the casserole loosely with foil during baking and remove it toward the end to let the topping crisp up without burning.
Final Thoughts
This Sweet Potato Casserole Recipe is one of those timeless dishes that brings people together and feels like a warm hug on a plate. I’ve tried so many variations over the years, but this version always hits the sweet spot for my family and friends. I hope you’ll give it a try and enjoy it as much as we do—it’s a simple but special way to elevate sweet potatoes beyond basic side dishes. Trust me, once you make it, you’ll find yourself reaching for this recipe again and again!
Print
Sweet Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sweet Potato Casserole is a comforting and delicious side dish perfect for holiday meals or family dinners. Made with smooth mashed sweet potatoes blended with eggs, evaporated milk, butter, and vanilla, then topped with a crunchy pecan and brown sugar streusel, and baked to golden perfection. The topping can be swapped for marshmallows for a sweeter twist. Easy to make ahead and store, this casserole offers a perfect balance of creamy, sweet, and nutty flavors.
Ingredients
Sweet Potato Mixture
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- 1/2 cup evaporated milk (or substitute cream or half and half)
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup butter, melted
Topping
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans, chopped
Instructions
- Cook Potatoes: Place the sweet potatoes in a large pot and add enough water to cover them just over halfway, about 3-4 inches. Bring to a boil, then reduce to a medium simmer and cover. Cook for 20-40 minutes, until the sweet potatoes are tender when pierced with a fork but not mushy.
- Peel Potatoes: Drain the water and transfer the sweet potatoes to a plate or cutting board to cool slightly. Once cool enough to handle, peel off the skins and place the peeled sweet potatoes in a large mixing bowl.
- Mix Ingredients: Add the eggs, evaporated milk, vanilla extract, granulated sugar, salt, and melted butter to the sweet potatoes. Mash everything together starting with a potato masher, then use an electric mixer on low speed for about 45 seconds to achieve a smooth, creamy mixture.
- Prepare Baking Dish: Lightly grease a casserole dish approximately 8×11”, 9×13”, or a deep 10” pie dish. Pour the sweet potato mixture into the dish and smooth the top evenly.
- Make Topping: In a separate bowl, combine the flour, light brown sugar, and chopped pecans. Add the butter and cut it into the mixture using a fork or pastry blender until fully combined and crumbly. Evenly sprinkle this topping over the sweet potato mixture.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 35-40 minutes or until the topping is golden and bubbly.
- Store Leftovers: Cool any leftovers and store in the refrigerator for 4-5 days.
Notes
- Marshmallow Topping: For a different topping, substitute the pecan streusel with a layer of miniature marshmallows. Bake for about 25 minutes or until marshmallows are puffed and golden brown.
- Nut Allergy: If you have a nut allergy, omit the pecans or replace them with ½ cup rolled oats for added texture.
- Make-Ahead: Prepare the sweet potato filling and place it in the casserole dish 1-2 days in advance. Prepare the topping separately and refrigerate it. Add the topping just before baking.
Nutrition
- Serving Size: 1/15 of casserole
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg
