This Sweet Potato Casserole is a celebration of cozy comfort and vibrant flavors, perfect for any gathering or weeknight treat. Velvety mashed sweet potatoes are layered with a buttery, crunchy pecan topping, creating a delightful contrast of textures. The natural sweetness of the potatoes shines, balanced by warm spices and a hint of vanilla, making every bite irresistible. Ready in just an hour, it’s a fuss-free dish that feels indulgent yet wholesome.
Packed with nutrients like vitamin A and fiber, this casserole is as nourishing as it is delicious. The golden, caramelized topping adds a satisfying crunch, while the creamy base melts in your mouth. Whether served as a side or dessert, it’s a crowd-pleaser that brings warmth and joy to the table. Perfect for holidays or everyday meals, this recipe is a must-try for anyone who loves a touch of sweetness with their savory.
Ingredients for Sweet Potato Casserole
- Sweet Potato Mixture:
- 6 sweet potatoes, peeled and cubed (about 2-3 inches in size)
- ¾ cup granulated sugar (can substitute with brown sugar for a deeper flavor)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, beaten (room temperature works best)
- ¼ cup unsalted butter, melted (can use salted butter, but reduce added salt)
- Brown Sugar Topping:
- 1 cup brown sugar, packed
- ⅓ cup all-purpose flour
- 1 cup chopped pecans (substitute with walnuts or omit for nut-free option)
- 3 Tablespoons unsalted butter, melted
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready when you need it.
- Cook the sweet potatoes: Place the peeled and cubed sweet potatoes in a large pot. Fill with water until the potatoes are completely submerged. Bring to a boil and cook for 20-30 minutes, or until the potatoes are tender when pierced with a fork.
- Drain and mash: Drain the water from the pot. Add the sugar, salt, vanilla extract, beaten eggs, and melted butter to the sweet potatoes. Mash by hand or use a hand mixer to beat until the mixture is well combined and almost smooth.
- Prepare the baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the sweet potato mixture into the dish, spreading it evenly.
- Make the topping: In a small bowl, combine the brown sugar, flour, chopped pecans, and melted butter. Mix until the ingredients are evenly distributed and crumbly.
- Add the topping: Sprinkle the brown sugar topping evenly over the sweet potato mixture.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the topping is golden brown and the sweet potatoes are heated through completely.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy warm as a side dish or dessert!
Perfect Pairings: Serving Suggestions
This Sweet Potato Casserole is a versatile side dish that pairs beautifully with roasted turkey, honey-glazed ham, or grilled chicken. For a cozy holiday meal, serve it alongside green bean casserole and cranberry sauce. If you’re craving a sweet and savory combo, try it with a dollop of whipped cream or a scoop of vanilla ice cream for dessert!
Make It Ahead: Storage and Reheating Tips
You can prepare this casserole a day in advance! Assemble the sweet potato mixture and topping separately, cover tightly, and refrigerate. When ready to bake, sprinkle the topping and pop it in the oven. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F for 15-20 minutes or in the microwave for 1-2 minutes until warmed through.
Mix It Up: Recipe Variations
Customize this casserole to suit your taste! Swap pecans for walnuts or omit nuts entirely for a nut-free version. For a richer flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture. If you prefer a creamier texture, substitute heavy cream or coconut milk for the melted butter. For a crunchy twist, mix crushed graham crackers or cornflakes into the topping.
Time-Saving Hacks
To cut down on prep time, use pre-chopped sweet potatoes or cook them in the microwave instead of boiling. Simply pierce the potatoes with a fork, microwave for 8-10 minutes, then scoop out the flesh. For the topping, use a food processor to quickly combine the ingredients. These small tweaks can save you precious minutes without sacrificing flavor!
Sweet Potato Casserole
Ingredients
Sweet Potato Mixture
- 6 sweet potatoes, peeled and cubed
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- ¼ cup butter, melted
Brown Sugar Topping
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- 3 Tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F. Peel and cube sweet potatoes and place in a large pot. Fill with water until potatoes are completely submerged.
- Bring to a boil and boil for 20-30 minutes or until sweet potatoes are tender. Drain water.
- Add sugar, salt, vanilla, eggs and butter to the pot of drained sweet potatoes.
- Mash potatoes by hand or use a hand mixer to beat until well combined and almost smooth.
- Pour mixture into a greased 9×13-inch baking dish.
- In a small bowl, combine brown sugar, flour, pecans and butter to make topping.
- Sprinkle topping on top of sweet potato mixture.
- Bake for 30 minutes or until topping is golden brown and sweet potatoes are heated through completely.