Sweet Potato Casserole is a heartwarming dish that combines creamy mashed sweet potatoes with a crispy, buttery pecan topping. This American classic is perfect for cozy dinners and festive gatherings, delivering comforting flavors that feel like home.
The balance of natural sweetness from the potatoes and the rich crunch of brown sugar pecan crumble makes each bite satisfying and unforgettable. Let this easy casserole bring warmth to your table and delight your family and friends.
- Deliciously creamy sweet potatoes with a satisfying crunchy pecan topping.
- Simple to prepare with few ingredients and minimal cooking time.
- Perfect side dish or centerpiece for holiday dinners and everyday meals.
Ingredients
- Sweet Potatoes: Four cups of peeled, evenly cubed sweet potatoes, providing a naturally sweet and creamy base.
- Large Eggs: Two eggs beaten, adding structure and richness to the mashed potatoes.
- White Sugar: Half a cup, to enhance the natural sweetness while maintaining balance.
- Milk: Half a cup for added moisture and smooth texture in the mash.
- Butter: Four tablespoons softened, enriching the casserole with a creamy, luscious flavor.
- Vanilla Extract: Half a teaspoon, offering a subtle, warm sweetness that complements the dish.
- Salt: Half a teaspoon to enhance all the flavors and balance the sweetness.
- Brown Sugar: Half a cup, used in the topping for a caramelized, deep sweetness and crispness.
- All-Purpose Flour: One-third cup in the topping to bind the crumble and give it structure.
- Butter (Topping): Three tablespoons softened to bind the crumble and add richness.
- Chopped Pecans: Half a cup for crunchy texture and nutty flavor in the topping.
Instructions
- Boil Sweet Potatoes Until Tender
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Place the peeled and cubed sweet potatoes in a large pot of boiling water. Cook them until fork-tender, roughly 15-20 minutes, ensuring they blend smoothly when mashed.
- Mash Sweet Potatoes and Mix Ingredients
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Drain the cooked potatoes well, then mash them while still warm for easy blending. Incorporate beaten eggs, sugar, milk, softened butter, vanilla extract, and salt, mixing until the texture is uniform and creamy.
- Prepare Baking Dish
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Grease a 9×13-inch baking dish to prevent sticking. Pour the sweet potato mixture evenly into the dish, spreading it out smoothly for an even layer before adding the topping.
- Make the Pecan Crumble Topping
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Combine brown sugar, all-purpose flour, softened butter, and chopped pecans in a bowl. Use your fingers or a pastry cutter to blend until crumbly and evenly mixed, ready to sprinkle over the sweet potato base.
- Bake the Casserole
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Sprinkle the pecan crumble topping evenly over the mashed potatoes. Bake at 325°F (163°C) for 30 minutes until the topping is golden brown and crisp, infusing the casserole with warm, nutty flavors.
- Cool Slightly and Serve
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Allow the casserole to cool for a few minutes after baking. This helps the texture set, making it easier to serve and enhancing the melding of flavors.
- Using warm sweet potatoes for mashing ensures a smooth, creamy consistency without lumps.
- The pecan topping can be mixed by hand or with a pastry cutter depending on your preferred texture.
- Feel free to add cinnamon or nutmeg to the mash for a spiced variation.
Storage Tips
Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F, covered with foil to prevent drying out.
Serving Suggestions
This casserole pairs perfectly with roasted turkey, grilled chicken, or as a hearty side to your favorite vegetarian dishes. Serve warm to enjoy the melty sweet potatoes and crunchy pecan topping at their best.
- For extra smooth mashed sweet potatoes, use a potato ricer or food mill before mixing.
- Toast the pecans lightly before adding to the topping to intensify their flavor.
- If you like a crispier topping, broil the casserole for the last 2-3 minutes, watching closely to avoid burning.
FAQs
- Can I prepare this casserole ahead of time?
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Yes, you can prepare the mashed sweet potatoes and topping separately up to a day ahead, then assemble and bake before serving.
- Can I substitute milk with a dairy-free alternative?
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Absolutely, almond, soy, or oat milk work well in this recipe without affecting the flavor significantly.
- What can I use instead of pecans?
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Walnuts or almonds make great substitutes if you’re allergic or prefer a different nut flavor.
- Is this casserole gluten-free?
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This recipe contains all-purpose flour in the topping, which is not gluten-free. Substitute with gluten-free flour to make it safe.
- Can I add spices to the sweet potato mixture?
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Yes, cinnamon, nutmeg, or pumpkin pie spice are popular additions that bring warmth and depth to the flavors.
- How long does this dish keep after baking?
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Best enjoyed within 3-4 days when refrigerated properly; always reheat thoroughly before serving.
Sweet Potato Casserole
Equipment
- 1 9x13 baking dish
- 1 pot for boiling sweet potatoes
- 1 mixer or potato masher
- 1 pastry cutter or fingers for mixing topping
Ingredients
- 4 cups peeled and cubed sweet potatoes
- 2 large eggs beaten
- ½ cup white sugar
- ½ cup milk
- 4 tablespoons butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 3 tablespoons butter softened
- ½ cup chopped pecans
Instructions
- Boil peeled and cubed sweet potatoes until tender, then drain well.
- Mash sweet potatoes while still warm and mix in the beaten eggs, sugar, milk, softened butter, vanilla extract, and salt until smooth and creamy.
- Grease a 9x13 baking dish and pour the sweet potato mixture evenly into it.
- Combine the brown sugar, all-purpose flour, softened butter, and chopped pecans to form the topping.
- Sprinkle the topping evenly over the sweet potato base.
- Bake in a preheated oven at 325°F for 30 minutes.
- Allow to cool slightly before serving for best texture.
Notes
- Mash sweet potatoes while warm for easier blending.
- Use a pastry cutter or fingers to mix topping.
- Optional: add cinnamon or nutmeg for extra spice.
- Store leftovers refrigerated, reheat covered at 350°F.
