This is, without a doubt, The BEST Sweet Potato Casserole recipe you’ll ever try! It’s a classic Thanksgiving side dish that’s taken to the next level with a crunchy, buttery brown sugar pecan topping. I love the combination of the creamy, sweet potato filling and the crisp, nutty topping – it’s a perfect balance of flavors and textures. This casserole is always a huge hit at holiday gatherings, and it’s surprisingly easy to make. Get ready for a side dish that might just steal the show!
Why You’ll Love This Sweet Potato Casserole
- Classic Comfort Food: This casserole is a beloved holiday tradition for a reason – it’s warm, comforting, and incredibly delicious.
- Sweet and Savory: The combination of sweet potatoes, brown sugar, and spices is perfectly balanced by the salty pecans.
- Crunchy Topping: The brown sugar pecan topping adds a delightful crunch that contrasts beautifully with the creamy filling.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Make-Ahead Friendly: You can prepare the casserole ahead of time and bake it just before serving.
Ingredients for The BEST Sweet Potato Casserole
Here’s what you’ll need to make this show-stopping side dish. The full list with measurements is in the recipe card below.
Brown Sugar Topping
- Light brown sugar (Sweetener)
- All-purpose flour (Dry Ingredient)
- Ground cinnamon (Spice)
- Salted butter, softened (Fat)
- Chopped pecans (Nuts)
Casserole
- Prebaked sweet potatoes (Vegetable)
- Granulated sugar (Sweetener)
- Large eggs (Binder)
- Unsalted butter, slightly melted (Fat)
- Evaporated milk (can use milk or cream) (Dairy)
- Vanilla extract (Flavoring)
- Kosher salt (Seasoning)
Optional Topping
- Mini marshmallows
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Sweet Potato Casserole as is, but here are a few ideas for variations:
- Marshmallow Topping: For a classic sweet potato casserole, top with mini marshmallows during the last few minutes of baking.
- Different Nuts: Use walnuts, almonds, or a mix of nuts instead of pecans.
- Add Spices: Add a pinch of nutmeg, allspice, or ginger to the sweet potato filling for a warmer flavor.
- Orange Zest: Add some orange zest to the filling for a bright, citrusy note.
- Bourbon: Add a splash of bourbon to the filling for a grown-up twist.
How to Make The BEST Sweet Potato Casserole
Let me show you how to make this incredible Sweet Potato Casserole:
Preheat Oven
- First, I preheat my oven to 325°F (160°C).
Make the Brown Sugar Pecan Topping
- In a medium bowl, I mix together the brown sugar, flour, cinnamon, and softened butter with a fork or pastry cutter. I sometimes find it easiest to just use my hands to create a nice, crumbly mixture.
- Then, I stir in the chopped pecans.
Prepare the Sweet Potato Filling
- I scoop the flesh from the pre-baked sweet potatoes into a large bowl and mash it with a potato masher. You should have about 3 cups of mashed sweet potato.
- I stir in the granulated sugar, eggs, melted butter, evaporated milk, vanilla extract, and salt until everything is smooth and well combined.
Assemble and Bake
- I spread the sweet potato filling evenly in a 9×13-inch baking dish (or an 11×8-inch baking dish for a thicker casserole).
- I sprinkle the pecan topping evenly over the sweet potatoes.
- I bake for 25 to 30 minutes, or until the topping is lightly browned and caramelized.
Optional Marshmallow Topping
- If I’m adding marshmallows, I sprinkle them over the top during the last few minutes of baking and broil for 2 minutes, or until they’re golden brown and gooey. I watch very carefully to make sure they don’t burn!
Tips and Tricks for the PERFECT Sweet Potato Casserole
Here are my secrets for making this casserole truly the best:
- Bake the Sweet Potatoes Ahead: Baking the sweet potatoes ahead of time makes this recipe even easier. You can bake them a day or two in advance and store them in the refrigerator.
- Use Room Temperature Ingredients: Using room temperature eggs and slightly melted butter helps the ingredients combine more easily.
- Don’t Overmix the Filling: Overmixing can make the filling tough. Mix just until everything is combined.
- Watch the Topping: Keep an eye on the topping during baking to make sure it doesn’t burn.
How to Serve
This Sweet Potato Casserole is a classic side dish for:
- Thanksgiving Dinner: A must-have for your Thanksgiving feast.
- Christmas Dinner: Perfect for your Christmas dinner table.
- Holiday Meals: A delicious addition to any holiday meal.
- Potlucks: A guaranteed crowd-pleaser at potlucks and gatherings.
Make Ahead and Storage
You can assemble the casserole (without the topping) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Add the topping and bake just before serving. Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
FAQs about The BEST Sweet Potato Casserole
- Can I use canned sweet potatoes?
- While fresh sweet potatoes are best, you can use canned sweet potatoes in a pinch. Drain them well and mash them before using.
- Can I make this without the nuts?
- Yes, you can omit the pecans or substitute them with another type of nut.
- Can I freeze this casserole?
- Yes.
Enjoy this incredibly delicious and comforting The BEST Sweet Potato Casserole! It’s a holiday classic that’s sure to become a family favorite.
Print
The BEST Sweet Potato Casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8–10 1x
- Category: Side Dish
- Cuisine: American, Southern
Description
This Sweet Potato Casserole is a classic holiday side dish with a creamy, sweet potato base and a delicious brown sugar pecan topping. It’s the perfect combination of textures and flavors!
Ingredients
Scale
For the Brown Sugar Pecan Topping:
- 1/2 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter, softened
- 1/2 cup chopped pecans
For the Casserole:
- 5 medium-large sweet potatoes, pre-baked (see notes for instructions)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, slightly melted
- 1/3 cup evaporated milk (or regular milk or heavy cream)
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Optional: 1 1/2 cups mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Make Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Cut in the softened salted butter using a fork, pastry blender, or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans. Set aside.
- Prepare Sweet Potato Mixture: Scoop the flesh from the 5 pre-baked sweet potatoes into a large bowl. Mash with a potato masher until smooth (you should have about 3 cups of mashed sweet potato).
- Combine Ingredients: Add the granulated sugar, eggs, melted unsalted butter, evaporated milk (or milk/cream), vanilla extract, and salt to the mashed sweet potatoes. Stir until well combined and smooth.
- Assemble Casserole: Spread the sweet potato mixture evenly in a 9×13-inch baking dish (or an 11×8-inch dish for a thicker casserole).
- Add Topping: Sprinkle the brown sugar pecan topping evenly over the sweet potato mixture.
- Bake: Bake for 25-30 minutes, or until the topping is lightly browned and caramelized.
- Add Marshmallows (Optional): If using marshmallows, remove the casserole from the oven after the initial baking time. Sprinkle the marshmallows evenly over the top. Return the casserole to the oven and broil for 2 minutes, or until the marshmallows are golden brown and gooey. Watch carefully to prevent burning.
- Serve
Notes
- Pre-Baked Sweet Potatoes: To pre-bake the sweet potatoes, pierce them several times with a fork and bake them at 400°F (200°C) for 45-60 minutes, or until tender. Let them cool slightly before scooping out the flesh. Alternatively, you can microwave the sweet potatoes until tender.
- Topping: The topping can be made ahead of time and stored in the refrigerator until ready to use.
- Make-Ahead: You can assemble the casserole (without the topping) a day ahead of time and store it, covered, in the refrigerator. Add the topping just before baking.
- Serving Suggestions: This sweet potato casserole is a classic Thanksgiving and Christmas side dish, but it’s delicious any time of year.
- Storage: Keep in the fridge for up to 4 days.