Recipe
This sweet potato casserole is the kind of dish that turns first-time tasters into lifelong fans—I’ve lost count of how many times I’ve made it, and every single time, it disappears before the meal is even over.
The secret? A buttery, brown sugar-kissed pecan topping that crackles with crunch over a layer of velvety, spiced sweet potatoes so smooth, they practically melt on your fork.
It’s the perfect balance of cozy and decadent, like a hug in dessert form. And here’s the best part: it’s easier than you think.
Whether you’re a holiday table veteran or just craving something soul-warming, this recipe is your ticket to a side dish (or let’s be honest, dessert) that’ll have everyone asking for seconds. Trust me, once you try it, there’s no going back.
Ingredients
For a standout sweet potato casserole, the ingredients matter—each plays a role in creating that perfect blend of creamy, sweet, and slightly crunchy textures. Here’s what you’ll need to make this classic dish shine:
- Sweet Potatoes (3 lbs): Roast or boil them for maximum natural sweetness. Opt for fresh over canned for a richer, more authentic flavor.
- Unsalted Butter (½ cup, melted): Adds richness and balances the sweetness. Salted butter can be used, but adjust added salt accordingly.
- Granulated Sugar (½ cup): Enhances the natural sweetness of the potatoes. Brown sugar can be swapped for a deeper, caramel-like flavor.
- Milk (½ cup): Whole milk works best for creaminess, but half-and-half or even coconut milk can add a luxurious twist.
- Eggs (2 large): Essential for binding the casserole and giving it a soufflé-like texture.
- Vanilla Extract (1 tsp): A splash elevates the overall flavor profile—don’t skip it!
- Salt (½ tsp): Balances the sweetness and enhances all the flavors.
For the topping:
- Brown Sugar (1 cup): Creates that irresistible caramelized crust. Light or dark brown sugar both work, but dark adds more molasses depth.
- Chopped Pecans (1 cup): Adds crunch and nuttiness. Walnuts or almonds can be substituted if preferred.
- All-Purpose Flour (⅓ cup): Helps the topping hold together and form a crumbly crust.
- Unsalted Butter (⅓ cup, melted): Makes the topping rich and golden.
Pro Tip: For an extra indulgent touch, sprinkle mini marshmallows over the topping before baking for a gooey, melty finish.
How to Make the Best Sweet Potato Casserole Instructions
- Spread the mixture into the prepared dish – Smooth the top with a spatula for even baking. If it’s too thick, add a splash more milk to loosen it.
- Prepare the topping – Mix pecans, flour, brown sugar, melted butter, and a pinch of salt until crumbly.
For extra crunch, toast the pecans first.
– Sprinkle the topping evenly over the sweet potato layer – Press lightly so it adheres but stays crumbly.
Don’t overmix—clumps add texture.
– Bake for 25-30 minutes – The topping should be golden and the edges bubbly.
If it browns too quickly, tent with foil.
– Let it rest for 10 minutes before serving – This helps the casserole set and makes slicing cleaner.
Serve warm for the best flavor and texture.
– Store leftovers covered in the fridge for up to 4 days – Reheat in the oven (not microwave) to keep the topping crisp.
Freeze for longer storage, but the topping may soften.
Nutrition
Sweet potato casserole is a nutritious dish packed with vitamins and minerals. Below is the nutritional information per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 20 mg |
| Sodium | 180 mg |
| Total Carbs | 40 g |
| Dietary Fiber | 4 g |
| Sugars | 20 g |
| Protein | 3 g |
| Vitamin A | 200% DV |
| Vitamin C | 15% DV |
| Calcium | 6% DV |
| Iron | 4% DV |
Chef Tips
When I make sweet potato casserole, I always guarantee the potatoes are evenly mashed to avoid lumps, as they can affect the texture of the dish. I roast the sweet potatoes instead of boiling them to enhance their natural sweetness.
Adding a splash of cream or milk secures a creamy consistency. For the topping, I mix brown sugar with pecans for a perfect crunch. Bake until golden for ultimate flavor.
Frequently Asked Questions
Can I Use Canned Sweet Potatoes Instead?
Yes, you can use canned sweet potatoes—I’ve done it before when I’m short on time. Just drain and mash them well. They’re softer than fresh, so adjust your recipe’s liquid and baking time slightly.
How Do I Store Leftovers Properly?
I store leftovers in an airtight container and keep them in the fridge for up to four days. If I need them longer, I freeze them; they’ll stay good for a couple of months that way.
Can I Make This Ahead of Time?
Yes, I can make it ahead of time. I’ll prepare the casserole, cover it tightly, and refrigerate it up to two days before baking. If I add toppings, I’ll wait to add them just before baking.
What Can I Substitute for Marshmallows?
I’d skip marshmallows and use a crunchy pecan or walnut topping instead. You could also try brown sugar with butter for caramelized sweetness or even whipped cream for a lighter finish. It’s all about your taste!
Is This Recipe Suitable for Freezing?
Yes, I can freeze this recipe. After baking and cooling, I’d wrap it tightly in foil or store it in an airtight container. When ready to eat, I’d thaw in the fridge and reheat in the oven.
