Sweet Potato Casserole
A Thanksgiving Must-Have 🦃
Imagine this: creamy, dreamy sweet potatoes topped with a buttery, crunchy pecan topping. It’s the kind of dish that makes everyone go back for seconds—and maybe thirds. Whether you’re hosting or bringing a side, this sweet potato casserole is always a showstopper.
Why I Love This Recipe: This recipe brings all the comfort of classic sweet potato casserole but with just the right balance of sweetness and texture. It’s easy to prepare, and you can even make it ahead—so Thanksgiving Day feels a little less hectic.
Ingredients
For the Sweet Potato Base:
- 4 large sweet potatoes (about 3 pounds), peeled and cubed
- 1/2 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1/4 cup milk (or almond milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the Pecan Topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter, melted
- 1 cup chopped pecans
Optional Add-Ins:
- Mini marshmallows for a classic twist
How to Make It
- Cook the Sweet Potatoes:
- Place cubed sweet potatoes in a large pot.
- Cover with water, bring to a boil, and cook until fork-tender (about 15–20 minutes).
- Drain and let cool slightly.
- Mash the Potatoes:
- Mash the sweet potatoes in a large bowl until smooth.
- Stir in melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Mix until creamy and well combined.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
- Make the Topping:
- In a small bowl, mix together brown sugar, flour, melted butter, and chopped pecans until crumbly.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake:
- Bake uncovered for 25–30 minutes, or until the topping is golden brown and crisp.
- Optional Marshmallow Topping:
- If you’re adding marshmallows, sprinkle them over the casserole during the last 5 minutes of baking.
Pro Tips
- Make Ahead: Prepare the casserole up to the baking step, cover it, and refrigerate for up to 2 days. Bring to room temperature before baking.
- Smooth vs. Chunky: For extra texture, mash your sweet potatoes lightly instead of making them completely smooth.
- Nut-Free Option: Replace pecans with rolled oats for a crunchy topping without nuts.
- Add a Twist: Mix in a pinch of nutmeg or ground ginger for extra warmth.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe dish for up to 1 month. Thaw overnight in the fridge and reheat before serving.
Tools For This Recipe
- Large pot
- Potato masher or hand mixer
- Large mixing bowl
- 9×13-inch baking dish
- Spatula
FAQs
Can I use canned sweet potatoes? Yes! Drain them well, and you’ll need about 4 cups of mashed sweet potatoes.
How can I make this dairy-free? Use almond milk or coconut milk, and swap the butter for a plant-based alternative.
What’s the best way to reheat it? Cover with foil and warm in the oven at 350°F for about 15–20 minutes. Remove the foil for the last few minutes to crisp up the topping.
Thanksgiving isn’t complete without this sweet potato casserole. It’s warm, comforting, and so easy to make—it’ll quickly become a family favorite. Let me know how it turns out for you! 😊
