Why You’ll Love Yummy Sweet Potato Casserole Recipe
-
The sweet potatoes deliver a rich, velvety texture that feels indulgent yet familiar.
-
The pecan‑topped crunch creates a delightful contrast to the smooth base layer.
-
It’s simple to prepare — mash the potatoes, mix, add topping, bake — yet yields a dish that feels special.
-
Makes enough to serve a crowd (about 12 servings), so it’s ideal for gatherings.
-
It adapts well: you can tweak the topping, add spices, or even make ahead to fit your schedule.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet Potatoes:
4 cups peeled, cubed sweet potatoes
2 large eggs, beaten
½ cup white sugar
½ cup milk
4 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon salt
Pecan Topping:
½ cup packed brown sugar
⅓ cup all‑purpose flour
3 tablespoons butter, softened
½ cup chopped pecans
Directions
-
Preheat your oven to 325°F (165°C).
-
Place sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, about 10–15 minutes. Drain and transfer to a large bowl.
-
Mash the sweet potatoes. Stir in the beaten eggs, sugar, milk, butter, vanilla, and salt. Mix until smooth and pour the mixture into a 9×13-inch baking dish.
-
In a separate bowl, combine brown sugar and flour. Cut in the softened butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
-
Sprinkle the pecan topping evenly over the sweet potato mixture.
-
Bake for about 30 minutes or until the topping is lightly browned.
-
Serve warm.
Servings and timing
Yield: 12 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Variations
-
Add a teaspoon of ground cinnamon and ¼ teaspoon nutmeg for extra warmth.
-
Use heavy cream instead of milk for a richer result.
-
Combine walnuts with pecans for added crunch.
-
Swap in plant-based butter and milk to make it vegetarian.
-
Stir mini marshmallows into the casserole just before serving for added sweetness.
-
Bake individual portions in ramekins for a personal touch.
Storage/Reheating
-
Cool completely before storing. Refrigerate in an airtight container for up to 3–5 days.
-
Reheat in the oven at 350°F (175°C), covered with foil, for 20–25 minutes or until warmed through.
-
To freeze, bake the sweet potato layer only. Cool completely, wrap tightly in foil, and freeze for up to 3 months. Add topping and bake when ready to serve.
FAQs
What kind of sweet potatoes should I use?
Firm, orange-fleshed sweet potatoes are best. Avoid ones with soft spots or wrinkles.
Can I make this ahead of time?
Yes. Prepare the filling and topping separately, refrigerate, then assemble and bake when needed.
Can I skip the pecan topping?
Yes, though you’ll miss the crunch. Try oats or breadcrumbs for a different texture.
Is it okay to use different nuts?
Yes. Walnuts, almonds, or a nut mix all work well.
Can I make it gluten‑free?
Yes. Substitute the all-purpose flour with a gluten-free blend.
What if I don’t have a 9×13‑inch dish?
Use two smaller dishes or a square pan. Adjust baking time accordingly.
Can I add marshmallows on top?
Absolutely. Add mini marshmallows in the last 5–10 minutes of baking.
How can I make the filling super smooth?
Use a food processor or immersion blender instead of a fork.
Can I reduce the sugar or fat content?
Yes. Cut back on sugar or use lower-fat milk and butter, though it may affect richness.
Can this serve as a dessert rather than a side dish?
Yes. Its sweet flavor and topping make it suitable as a dessert.
Conclusion
This sweet potato casserole brings together creamy, comforting layers and a crisp, nutty topping — perfect for holidays or hearty dinners. Easy to prepare, endlessly adaptable, and always a crowd-pleaser, it’s a side dish you’ll want to serve again and again.
