Sweet potato casserole is a classic side dish that graces the table during Thanksgiving and other festive occasions. This beloved dish combines the natural sweetness of roasted sweet potatoes with a buttery, creamy filling and a crunchy, caramelized topping. The contrast between the smooth, velvety base and the sweet, nutty topping makes this casserole a crowd favorite. Whether you prefer it with a traditional pecan topping or a fun marshmallow twist, this dish is guaranteed to be the star of your holiday meal and now let’s cooking our Sweet Potato Casserole Recipe.
Ingredients
Sweet Potato Filling:
- 4 large sweet potatoes (about 2 pounds)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 cup whole milk (or half-and-half)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping:
Pecan Topping (Traditional)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 3/4 cup chopped pecans
Marshmallow Topping (Optional)
- 2 cups mini marshmallows
Instructions
1: Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C).
- Wash and peel the sweet potatoes, then cut them into large chunks.
- Place the sweet potato chunks in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15–20 minutes.
- Drain the potatoes thoroughly, then return them to the pot.
2: Make the Filling
- Using a potato masher or electric mixer, mash the sweet potatoes until smooth.
- Add melted butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix until well combined and creamy.
- Taste and adjust sweetness or spices, if needed.
3: Assemble the Casserole
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Spread the sweet potato mixture evenly into the dish.
4: Prepare the Topping
For the Pecan Topping:
- In a medium bowl, mix flour, brown sugar, and softened butter until crumbly.
- Stir in the chopped pecans.
- Sprinkle the pecan mixture evenly over the sweet potato filling.
For the Marshmallow Topping:
- Alternatively, spread the mini marshmallows evenly over the filling.
5: Bake the Casserole
- Bake the casserole in the preheated oven for 25–30 minutes, or until the topping is golden brown and the filling is heated through.
- If using marshmallows, bake for 20 minutes, then switch to broil for 1–2 minutes to lightly toast the marshmallows (watch closely to avoid burning).
6: Serve and Enjoy
Let the casserole cool for 5–10 minutes before serving. It’s best served warm alongside other holiday favorites!
Tips
- Make It Ahead: Prepare the sweet potato filling and topping separately, then refrigerate. Assemble and bake just before serving.
- Control Sweetness: If you prefer a less sweet version, reduce the sugar in the filling and topping slightly.
- Use Fresh Sweet Potatoes: Fresh sweet potatoes yield better flavor and texture than canned ones.
- Double the Recipe: For larger gatherings, double the recipe and use a bigger baking dish.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Freezer: You can freeze the assembled casserole (without the marshmallow topping) for up to 2 months. Thaw overnight in the fridge, add the topping, and bake.
Variations
- Coconut Twist: Add shredded coconut to the topping for a tropical flair.
- Gluten-Free: Use gluten-free flour for the pecan topping.
- Vegan: Substitute coconut milk for dairy milk, vegan butter, and a flaxseed egg (1 tablespoon flaxseed + 3 tablespoons water) for the eggs.
- Crunchy Cereal Topping: Mix crushed cornflakes with the pecan topping for an extra-crispy texture.
Nutrition Details (Per Serving; serves 8)
- Calories: 310
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 4g
- Sugars: 25g
- Protein: 4g
- Vitamin A: 200% of the daily value
FAQ
1. Is it better to boil or bake sweet potatoes for a casserole?
Whether to boil or bake sweet potatoes for a casserole depends on the texture, flavor, and overall result you’re aiming for. Both methods have their advantages, and the « better » choice depends on your personal preference and time constraints.
2.Why does sweet potato casserole get watery?
Sweet potato casserole can become watery for several reasons, often related to the preparation or cooking process. Understanding these factors can help you avoid a runny casserole and achieve a creamy, cohesive dish.
3. Can I make this casserole vegan?
Absolutely! Swap the milk, butter, and eggs for plant-based alternatives, and use a vegan marshmallow topping if desired.
4. Is it better with pecans or marshmallows?
It’s personal preference! Pecans add crunch, while marshmallows bring a gooey sweetness. Try both for a split topping to please everyone!