Sweet Potato Casserole Recipe: A Comforting Classic

I’ve included some videos below for those who prefer to watch rather than read.

If you’re looking for an easy and delicious side dish, sweet potato casserole is a fantastic choice. This recipe combines creamy sweet potatoes with a crunchy brown sugar and pecan topping, making it perfect for Thanksgiving or any occasion.

Whether you’ve gathered for a holiday feast or a cozy family dinner, this dish stands out. You can prepare it ahead of time, and it only takes about 35 minutes to bake. Plus, the addition of vanilla and a touch of butter elevates the flavors, making the casserole both creamy and flavorful.

You’ll find every bite to be a delightful mix of sweet and nutty goodness. So go ahead, explore this comforting and crowd-pleasing recipe!

Exact Ingredients (+ Possible Substitutes)

Sweet Potatoes

• 4 cups mashed sweet potatoes
  You can substitute with yams.

Sweeteners

• 1/2 cup brown sugar
  Optional: swap with white sugar, honey, or maple syrup.

Fats

• 1/4 cup melted butter
  Can use margarine or coconut oil instead.

Liquid

• 1/2 cup milk
  Substitutes: almond milk, soy milk, or half-and-half.

Binders

• 2 large eggs
  Use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) if you need a vegan option.

Flavor Enhancers

• 
  

  1 tsp vanilla extract
  No direct substitute, but a little maple syrup can add a different flavor.

  
  
• 
  

  1/2 tsp salt
  Adjust according to taste.

  
  

Topping Ingredients

• 
  

  1/2 cup brown sugar
  Can also use white sugar or a mix.

  
  
• 
  

  1/3 cup all-purpose flour
  Gluten-free flour works well too.

  
  
• 
  

  1/3 cup melted butter
  Margarine or coconut oil is fine here as well.

  
  
• 
  

  1 cup chopped pecans
  Walnuts or a nut-free option like sunflower seeds can be used.

  
  

This list includes the key ingredients and some helpful substitutes so you can make the casserole just how you like it. Enjoy your cooking!

Instructions

1. 
   

   Preheat Your Oven: Set your oven to 350°F (177°C).

   
   
2. 
   

   Prepare Sweet Potatoes: Peel and cut 4-5 sweet potatoes into chunks. Place them in a medium saucepan, cover with water, and cook over medium-high heat until tender, about 10-15 minutes. Drain the water.

   
   
3. 
   

   Mash Sweet Potatoes: Transfer the cooked sweet potatoes to a large bowl. Add 1/2 cup of sugar, 2 eggs, 1/2 cup of melted butter, 1 teaspoon of vanilla extract, and 1/2 cup of milk. Mash until smooth.

   
   
4. 
   

   Assemble the Casserole: Pour the mashed sweet potato mixture into a greased 9×13-inch baking dish.

   
   
5. 
   

   Make the Topping: In a medium bowl, combine 1 cup of brown sugar, 1/2 cup of flour, and 1/3 cup of melted butter. Stir until the mixture clumps together. Add 1 cup of chopped pecans and mix well.

   
   
6. 
   

   Add the Topping: Sprinkle the topping evenly over the sweet potato mixture in the baking dish.

   
   
7. 
   

   Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the topping is golden brown and crispy.

   
   
8. 
   

   Cool and Serve: Let the casserole cool for a few minutes before serving. Enjoy your sweet potato casserole!

   
   

Tips:

• Store leftovers in the refrigerator for up to 4-5 days.
• You can make this dish a day ahead and reheat it before serving.

Tips, Tricks & Storing

Use Fresh Ingredients: Fresh sweet potatoes are key. Avoid canned ones if you want the best texture and flavor.

Proper Baking: Pierce the sweet potatoes with a fork before baking to allow steam to escape. Bake until fork tender, usually about one hour at 375°F.

Eggs as a Binder: Eggs help keep the casserole together. Use 2-3 large eggs for every 3-4 cups of mashed sweet potato.

Streusel Topping: For a crunchy top, mix brown sugar and flour. Add chopped pecans for an extra crunch.

Making it Ahead: You can prepare the casserole a day before. Store it in the fridge, and just bake it before serving.

Storing Leftovers

Refrigeration: Let the casserole cool completely. Transfer it to an airtight container and refrigerate. It can last for up to 3-4 days in the fridge.

Freezing: For longer storage, freeze the casserole. Wrap it tightly with plastic wrap and then foil. It can be frozen for up to 2 months.

Reheating: To reheat, thaw the frozen casserole in the fridge overnight. Reheat in the oven at 350°F until warmed through, about 20-25 minutes.

Recipe Variations & Serving Suggestions

Sweet Potato Casserole is a versatile dish that can be tweaked in many ways. Try these variations to mix things up:

Nut-Free Version: Skip the pecans and use oat or coconut streusel for a crunchy topping.

Sugar-Free: Use natural sweeteners like honey or maple syrup instead of white sugar.

Vegan: Replace eggs with flaxseeds, use plant-based milk, and swap butter with coconut oil.

Marshmallow Fan: Add mini marshmallows on top and let them melt to a golden-brown finish.

Spices: Enhance flavor with cinnamon, nutmeg, or ginger mixed into the sweet potatoes.

Add Fruits: Mix in pineapple chunks or cranberries for a fruity twist.

Here are some serving suggestions:

Main Course: Pair with roasted chicken or turkey for a hearty meal.

Potluck Favorite: It’s a crowd-pleaser at family gatherings and holiday dinners.

Leftovers: Reheat and serve with breakfast eggs or as a side for lunch.

Try these ideas to make your sweet potato casserole unique and perfectly suited to your taste!