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.
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
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Boil the diced sweet potatoes in a large pot until fork-tender, about 15-20 minutes.
- Drain and mash the sweet potatoes until smooth.
- In a bowl, mix the mashed sweet potatoes with melted butter, brown sugar, eggs, milk, vanilla extract, cinnamon, and salt.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a separate bowl, mix the chopped pecans, flour, and additional brown sugar. Stir in melted butter until combined.
- Sprinkle the pecan topping evenly over the sweet potato mixture.
- Bake for 25-30 minutes until the topping is golden and crispy.
- 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!
PrintEasy Sweet Potato Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic sweet potato casserole is creamy, lightly spiced, and topped with a crunchy pecan streusel. It’s an easy-to-make side dish that’s a holiday favorite, but so delicious you’ll want to make it year-round!
Ingredients
- For the Sweet Potato Base:
- 3 cups mashed sweet potatoes (about 3-4 medium sweet potatoes)
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- For the Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup chopped pecans
- 3 tbsp unsalted butter, melted
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Sweet Potato Mixture: In a large bowl, mix together the mashed sweet potatoes, melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt until smooth. Pour into the prepared baking dish.
- Make the Topping: In a small bowl, combine brown sugar, flour, pecans, and melted butter. Mix until crumbly.
- Assemble & Bake: Sprinkle the topping evenly over the sweet potato mixture. Bake for 25-30 minutes, until the topping is golden and slightly crisp.
- Serve & Enjoy: Let cool slightly before serving.
Notes
- Marshmallow Option: If you prefer a marshmallow topping, replace the streusel with mini marshmallows and bake until golden brown (about 5 minutes).
- Make Ahead: Assemble the casserole a day ahead and refrigerate. Bake when ready to serve.
- Lighter Version: Use half the butter and swap brown sugar for maple syrup.
Nutrition
- Calories: 310
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 55mg
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