Sweet Potato Casserole is that kind of dish that feels like a warm hug. I’ve been making it for years, and it’s always a hit during the holidays.
The creamy sweet potatoes mixed with brown sugar and butter create the perfect balance of sweet and savory, and the crunchy pecan topping takes it over the top.
I first made this for a Thanksgiving potluck, and it disappeared so fast that everyone was asking for the recipe.
What I love most is how easy it is to make ahead—just prep it the day before, refrigerate, and bake when you’re ready.
For extra flavor, try adding a splash of maple syrup or swapping the pecans for walnuts.
Why You’ll Be Hooked?
- A Family Favorite: I’ve been making this for years, and it’s always a hit during the holidays. It’s a dish that brings everyone together.
- Perfect Balance: The sweet and savory combination makes this casserole irresistible without being overly sweet.
- Easy to Make Ahead: Prep it the day before and bake it fresh when you’re ready.
- Crowd-Pleaser: Even picky eaters love this casserole—it’s comforting, satisfying, and so flavorful.
- Versatile: It’s a side dish that works just as well at Thanksgiving as it does at a casual Sunday dinner.
Sweet Potato Casserole Recipe
Sweet Potato Casserole is a comforting side dish made with creamy mashed sweet potatoes, warm spices, and a crunchy pecan topping. It’s the perfect mix of sweet and savory, making it a holiday favorite!
Equipment
- Large pot
- Mixing bowl
- Potato masher or hand mixer
- Baking dish (9×13-inch)
- Spatula or spoon
Ingredients
- 3 pounds sweet potatoes peeled and cut into cubes
- ½ cup brown sugar packed
- ⅓ cup butter softened
- ½ teaspoon vanilla extract
- ¾ cup chopped pecans divided
- ¼ teaspoon cinnamon or to taste
- salt and black pepper to taste
- 2 cups miniature marshmallows
Instructions
- Boil sweet potatoes – Peel and chop sweet potatoes. Boil in a large pot until tender, about 15-20 minutes. Drain well.
- Mash – In a mixing bowl, mash the sweet potatoes until smooth.
- Mix ingredients – Stir in butter, brown sugar, eggs, milk, vanilla extract, and cinnamon until creamy.
- Prepare topping – In a small bowl, mix chopped pecans, brown sugar, flour, and melted butter.
- Assemble – Spread the sweet potato mixture into a greased baking dish.
- Add topping – Sprinkle the pecan mixture evenly over the top.
- Bake – Bake at 350°F (175°C) for 25-30 minutes until golden and bubbly.
- Serve – Let it cool slightly before serving. Enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 188kcal |
| Carbohydrates | 28g |
| Potassium | 316mg |
| Fat | 12g |
| Sodium | 87mg |
| Fiber | 3g |
Tips for Sweet Potato Casserole:
- Use Roasted Sweet Potatoes – For a deeper flavor, roast the sweet potatoes instead of boiling them. It enhances their natural sweetness.
- Make Ahead – You can prepare the casserole a day in advance. Store it covered in the fridge, then bake it before serving.
- Balancing Sweetness – If you prefer it less sweet, reduce the brown sugar or skip the marshmallows.
- Crunchy Topping – For extra crunch, toast the pecans before adding them to the topping.
- Smooth Texture – For an extra creamy consistency, use a hand mixer to mash the sweet potatoes.
