Easy Sweet Potato Casserole

Why You’ll Love This Recipe

This easy sweet potato casserole is a perfect side dish for holiday dinners or any time you crave a comforting, sweet, and nutty treat. Made with creamy mashed sweet potatoes, a hint of cinnamon, and a crunchy pecan topping, this dish is sure to be a crowd-pleaser. It’s simple to prepare, packed with flavor, and can be made ahead of time.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (peeled and diced)
• Butter (melted)
• Brown sugar
• Eggs
• Milk
• Vanilla extract
• Ground cinnamon
• Salt
• Chopped pecans
• All-purpose flour
• Maple syrup (optional, for extra sweetness)

Directions

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Boil the diced sweet potatoes in a large pot until fork-tender, about 15-20 minutes.
3. Drain and mash the sweet potatoes until smooth.
4. In a bowl, mix the mashed sweet potatoes with melted butter, brown sugar, eggs, milk, vanilla extract, cinnamon, and salt.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. In a separate bowl, mix the chopped pecans, flour, and additional brown sugar. Stir in melted butter until combined.
7. Sprinkle the pecan topping evenly over the sweet potato mixture.
8. Bake for 25-30 minutes until the topping is golden and crispy.
9. Remove from the oven, let cool slightly, and serve warm.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Marshmallow Topping: Swap the pecan topping for mini marshmallows for a gooey, sweet finish.
• Vegan Option: Use dairy-free butter, a plant-based milk alternative, and replace eggs with flax eggs.
• Nut-Free Version: Skip the pecans and use an oat-based crumble topping instead.
• Spiced Flavor: Add nutmeg, ginger, or cloves for extra warmth.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the casserole before baking for up to 2 months. Thaw overnight in the fridge before baking.
• Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave individual portions until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare it a day in advance, cover, and refrigerate before baking.

Can I use canned sweet potatoes?

Yes, but make sure to drain them well before mashing.

How do I make it less sweet?

Reduce the brown sugar in the filling and topping to your preference.

Can I use a different nut topping?

Yes, walnuts or almonds work well as substitutes for pecans.

Can I use a food processor to mash the sweet potatoes?

Yes, but be careful not to over-process, as it can make them too gummy.

What size baking dish should I use?

A 9×13-inch dish works best, but a smaller dish will result in a thicker casserole.

Can I make this in a slow cooker?

Yes, cook on low for 4-6 hours and add the topping just before serving.

How do I prevent the topping from burning?

If the topping browns too quickly, cover loosely with foil while baking.

Can I add a crunchy oat topping?

Yes, mix oats with butter and brown sugar for a crisp alternative.

Is this dish gluten-free?

Yes, simply replace all-purpose flour with a gluten-free flour blend.

Conclusion

Easy sweet potato casserole is a warm, comforting dish that’s perfect for holidays or any cozy meal. Whether you prefer a crunchy pecan topping or a marshmallow layer, this recipe is versatile, delicious, and sure to impress your family and guests!

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