Sweet Potato Casserole: The Ultimate Holiday Side Dish
Looking for a side dish that will steal the show? This Sweet Potato Casserole is it!
With its creamy, flavorful filling and irresistible brown sugar pecan topping, it’s the perfect balance of comfort and sweetness.
Whether it’s Thanksgiving or any family gathering, this casserole will be the star of the table—easy to make, but guaranteed to impress!
For the Sweet Potato Casserole
- Sweet Potatoes – The star of the dish! Use orange-fleshed sweet potatoes (yams) for the best texture and flavor.
- Eggs – Helps bind the casserole together and gives it a rich, smooth texture.
- Evaporated Milk – Adds creaminess without being too heavy. You can substitute with cream or half-and-half.
- Vanilla Extract – Enhances the natural sweetness of the potatoes.
- Granulated Sugar – Just enough to bring out the sweetness without overpowering the dish.
- Salt – A small amount balances the sweetness and enhances the flavors.
- Butter – Melted butter adds richness and depth of flavor.
For the Brown Sugar Pecan Topping
- Butter – Helps create a crunchy, caramelized topping.
- All-Purpose Flour – Adds structure and texture to the topping.
- Brown Sugar – Provides a deep, molasses-like sweetness that pairs perfectly with the pecans.
- Pecans – Adds a nutty crunch to contrast the soft, creamy sweet potatoes.
Sweet Potato Casserole with Brown Sugar Pecan Topping
Looking for a dish that’s guaranteed to wow your guests this Thanksgiving? This Sweet Potato Casserole is the perfect balance of creamy, flavorful sweet potatoes and a crunchy, sweet pecan topping.
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Servings: 15
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Ingredients:
For the Casserole:
- 4-5 large sweet potatoes (orange yams)
- 3 large eggs
- 1/2 cup evaporated milk (or substitute with cream or half-and-half)
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup butter, melted
For the Topping:
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 1 cup light brown sugar
- 1 cup pecans, chopped
Instructions:
- Cook the Sweet Potatoes:
Peel and chop the sweet potatoes into large chunks. Place them in a large pot and cover with water, ensuring the water level is about halfway up the potatoes. Bring to a boil, then reduce the heat to medium and let simmer, covered, for 20-40 minutes. Cook until the potatoes are tender when pierced with a fork (but avoid overcooking them to a mushy consistency). - Peel and Mash:
Drain the cooked potatoes and let them cool slightly. Once cool enough to handle, peel off the skins and place the flesh in a large mixing bowl. Mash the sweet potatoes until smooth. - Mix the Casserole:
Add the eggs, evaporated milk, vanilla extract, sugar, salt, and melted butter to the mashed sweet potatoes. Use a potato masher to blend, then switch to an electric mixer on low speed for 45 seconds to make the mixture smooth and creamy. - Prepare the Topping:
In a separate bowl, combine the flour, brown sugar, and chopped pecans. Cut the butter into the mixture using a fork or pastry blender until the topping is crumbly and well-combined. - Assemble:
Lightly grease a casserole dish (8x11", 9x13", or a deep dish pie pan work well). Pour the sweet potato mixture into the dish, spreading it evenly. Sprinkle the prepared topping over the casserole. - Bake:
Preheat your oven to 350°F (175°C). Bake the casserole for 35-40 minutes, until the topping is golden and the casserole is heated through. - Serve & Store:
Let it cool for a few minutes before serving. Leftovers can be stored in the fridge for 4-5 days.
Notes:
- Marshmallow Topping Option: For a more traditional twist, replace the pecan topping with a layer of mini marshmallows. Bake for about 25 minutes, until the marshmallows are puffy and golden.
- Nut-Free Option: If you have nut allergies, omit the pecans and consider adding ½ cup of rolled oats for texture.
- Make-Ahead Instructions: You can prep the casserole a day or two in advance. Simply assemble the sweet potato mixture in your baking dish and store the topping separately. Add the topping right before baking.
- Freezing Instructions: Prepare the casserole fully, but do not bake it. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temperature for 30 minutes before baking.
Nutrition
Calories: 286kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 5g |Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 197mg | Potassium: 396mg | Fiber: 3g | Sugar: 26g | Vitamin A: 13106IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
- Can I make this ahead of time?
Absolutely! Assemble the casserole up to two days in advance. Store the filling and topping separately in the fridge, then sprinkle on the topping and bake when you’re ready. - Can I use canned sweet potatoes instead of fresh ones?
Yep! Just drain them well before mashing. Fresh sweet potatoes have a bit more texture and flavor, but canned ones make things super easy. - How do I know when it’s done baking?
Look for a golden-brown topping and bubbling edges—about 35-40 minutes at 350°F (175°C). If the center is hot and set, you’re good to go! - Can I freeze this casserole?
Yes! Assemble the casserole without baking, wrap it tightly, and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight, then bake as directed. - How do I get the crunchiest topping?
Make sure your butter is well incorporated into the flour and sugar for the best crumbly texture. Also, baking it uncovered will give you that perfect golden crunch!
