Hey there, fellow home cooks! I’m thrilled to share one of my family’s absolute favorite holiday dishes with you—Sweet Potato Casserole. In our house, it’s not Thanksgiving without a generous helping of this sweet and savory treat sitting alongside the turkey and cranberry sauce.
Now, I know what you’re thinking: “Sweet potato casserole? Isn’t that just mashed sweet potatoes with marshmallows?” Believe me, this is much more than your run-of-the-mill side dish. Over the years, I’ve perfected this recipe, and I’m confident once you try it, you’ll want it as a permanent fixture on your family’s celebration menu too.
What makes this casserole so special is the luscious mashed sweet potatoes complemented by a crunchy pecan topping. When I first made it, I hadn’t expected such a hit. But now, relatives start calling weeks in advance to make sure I’ll be bringing it. It’s just one of those dishes that feels like a warm hug on a plate.
Trust me, this recipe is straightforward. It doesn’t require any fancy skills or hard-to-find ingredients. Just a little time and love in the kitchen, and you can create a dish that resonates comfort and joy. So, if you’re ready to make a casserole that’ll have your entire family smiling from ear to ear, roll up your sleeves and let’s get started!
How to Make Best Ever Sweet Potato Casserole
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Ingredients
- 4 pounds sweet potatoes, cut into large pieces
- 2 large eggs
- 1/4 cup softened butter
- 1/2 cup milk (unsweetened cashew milk preferred)
- 1/2 cup packed light brown sugar
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon cinnamon (optional)
- 5 tablespoons melted butter
- 2/3 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt, to taste
- 1 cup pecan halves
Directions
- Start by cutting the sweet potatoes into large chunks and placing them in a big pot. Fill the pot with water to cover the potatoes, then bring to a boil. Cook until they’re tender when pierced with a fork. Drain and transfer to a mixing bowl.
- Heat your oven to 350°F, then prepare your baking dish (2.5 to 3-quart or 9×13-inch) by spraying it lightly with cooking spray.
- In the mixing bowl with the sweet potatoes, beat in the eggs, softened butter, milk, both sugars, vanilla, salt, and optional spices using an electric mixer. Blend until the mixture is smooth and creamy.
- Spoon the sweet potato blend into the prepared dish, use a spatula to smooth out the top, and set it aside.
- To prepare the pecan topping, melt the butter in a microwave-safe bowl. Combine it with the brown sugar, flour, and salt until it forms moist crumbs. Add pecans and mix well.
- Disperse the pecan topping evenly over the sweet potato mixture.
- Bake for about 45 minutes or until the top achieves a light golden hue and the edges are set. Check the casserole starting around 30 minutes if you made it in advance, as it might need more time.
- Serve warm. Store any leftovers in an airtight container kept in the fridge for up to one week. This sweet potato casserole is sure to become a family classic!
Storing Suggestion
Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to a week. To reheat, cover and warm in a preheated oven to ensure even heating throughout. You can also microwave individual portions for a quick, comforting treat.
Cooking Tips
For a creamier texture, beat the sweet potato mixture longer until airy. If you’re gluten-free, switch to almond flour or gluten-free all-purpose flour for the topping. Consider adding a pinch of ginger for a more complex spice blend without overwhelming the other flavors.
Serving Suggestions
The casserole pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like treat. It’s also lovely alongside savory dishes such as roasted turkey or glazed ham and a side of your favorite greens or a fresh, crisp salad.
Ingredient Substitutions
If cashew milk isn’t to your liking, use regular milk or your preferred plant-based milk. For those avoiding sugar, try a natural sweetener like maple syrup or honey, adjusting to taste. Pecans can be swapped with walnuts if preferred or more convenient.
Seasonal Variations
In the fall, enhance the seasonal flavors by adding roasted butternut squash to the sweet potato base. In summer, fresh peaches can be incorporated for a sweet contrast in the topping. In winter, cranberries provide a tart pop when mixed into the topping.
Allergen Information
This recipe may contain nuts, dairy, and eggs. For nut allergies, the pecans can be omitted or replaced with sunflower seeds. A dairy-free version can be achieved by using vegan butter and plant-based milk. Substitute eggs with flaxseed meal mixed with water for a vegan option.
FAQ
Can I make this sweet potato casserole ahead of time?
Absolutely! Prepare the entire casserole and cover it tightly before refrigerating. When you’re ready to bake, remove it from the fridge and let it come to room temperature before placing it in the preheated oven. You might need to add a little more baking time if it’s chilled.
What’s the best way to mash the sweet potatoes?
Mash the sweet potatoes using a hand masher for a rustic texture, or use an electric mixer for a smoother consistency. If you want ultra-creamy sweet potatoes, a potato ricer or food processor can be used, though these are optional and depend on your texture preference.
Can I freeze leftover sweet potato casserole?
You can freeze the casserole, though it’s best if freshly baked or refrigerated first. Allow it to cool completely, then portion it into freezer-safe containers. It will keep for up to three months. Thaw overnight in the fridge and reheat thoroughly before serving.
Is there a way to make this casserole sweeter?
For a sweeter casserole, increase the brown sugar in the filling or add a handful of mini marshmallows on top during the last 10 minutes of baking. This adds a delicious caramelized layer, perfect for those with a sweeter tooth while maintaining the casserole’s classic charm.
How can I make the pecan topping more crunchy?
To achieve a crunchier topping, bake the pecan mixture separately on a tray until crispy, then sprinkle it on the casserole before serving. Alternately, you can add a sprinkle of oats to the topping mixture for an added crunch and texture.
Is it necessary to add the spices?
While the spices like nutmeg and cinnamon are optional, they enhance the flavor profile significantly. However, if there’s anyone in your family who isn’t fond of spices, they can be omitted without impacting the dish’s overall quality and mouthfeel.
Best Ever Sweet Potato Casserole
Ingredients
- 4 pounds sweet potatoes cut into large pieces and boiled
- 2 large eggs
- 1/4 cup butter softened
- 1/2 cup milk preferably unsweetened cashew milk
- 1/2 cup packed light brown sugar
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon ground nutmeg optional
- 1/4 teaspoon cinnamon optional
- 5 tablespoons butter melted
- 2/3 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt adjust to taste
- 1 cup pecan halves
Instructions
- Start by placing the sweet potato chunks in a large pot, covering them with water, and bringing to a boil. Cook until they’re tender enough to be pierced with a fork. Drain the potatoes and transfer them to a big bowl.
- Preheat your oven to 350°F and lightly spray a 2.5 to 3-quart baking dish or a 9x13-inch pan with cooking spray; set it aside.
- In the bowl with the sweet potatoes, mix in the eggs, softened butter, milk, both sugars, vanilla, salt, and the optional spices. Use an electric mixer on medium-high speed until everything is well combined and fluffy.
- Pour the sweet potato mixture into your prepared baking dish, smoothing the top with a spatula, and set aside.
- For the pecan topping, melt the butter in a large microwave-safe bowl for about 1 minute. Then, stir in the brown sugar, flour, and salt until you get moist crumbs. Toss in the pecans to mix everything together.
- Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake for about 45 minutes, or until the top is lightly golden and the edges are set. If you made this ahead, it might take a bit longer. Start checking at the 30-minute mark.
- Serve it warm! If you have leftovers, they’ll keep well in an airtight container in the fridge for up to a week.
