This sweet potato casserole is warm and comforting, with creamy mashed sweet potatoes topped with crunchy sugary pecans. It’s perfect for any holiday dinner!
I love how the mix of sweet and crunchy makes each bite a treat. Plus, it’s a great way to sneak in some veggies without anyone noticing! 🥰
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish! I like to use garnet or jewel sweet potatoes for their natural sweetness. If you’re in a pinch, canned sweet potatoes (not syrupy) can work too, just drain them well and mash.
Granulated Sugar: This adds sweetness but can be replaced with brown sugar for a deeper flavor. Honey or maple syrup are also good alternatives, although I recommend reducing the amount slightly to avoid making it too watery.
Pecans: They give a nice crunch to the topping. If you have nut allergies, try using sunflower seeds or oats instead. Both will still create a great texture!
Butter: Unsalted is preferred for better flavor control. If you’re going dairy-free, use coconut oil or a dairy-free butter substitute.
How Do I Achieve the Perfectly Creamy Sweet Potato Base?
The key to a smooth sweet potato casserole is how you prepare your sweet potatoes. After boiling them, be sure to mash them well. You can use a potato masher or a mix of a ricer for an ultra-smooth texture.
- Boil until fork-tender, about 15-20 minutes.
- Drain and let them steam off to remove excess water.
- Mash thoroughly, mixing in the other ingredients until creamy.
A tip I love to share is to make the sweet potato mixture a little in advance. This lets the flavors meld beautifully before it goes into the oven!
Sweet Potato Casserole
Ingredients You’ll Need:
- For the Sweet Potato Mixture:
- 4 cups mashed sweet potatoes (about 3 large sweet potatoes)
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Topping:
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 1/2 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This sweet potato casserole takes about 20 minutes to prepare and approximately 30-35 minutes to bake, making the total time around 1 hour. It’s a simple dish that brings warmth and flavor to your table!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Grab a 9×13-inch casserole dish or something similar, and grease it lightly to prevent sticking.
2. Prepare the Sweet Potatoes:
Next, peel your sweet potatoes and chop them into large chunks. Boil them in a pot of water for about 15-20 minutes, or until they are tender when pierced with a fork. Drain the potatoes and mash them until smooth. Let them cool for a bit while you gather the other ingredients.
3. Mix the Sweet Potato Base:
In a large mixing bowl, take those mashed sweet potatoes and add in the granulated sugar, beaten eggs, melted butter, milk, vanilla extract, and salt. Mix everything together until it’s creamy and fluffy. This is where all the magic starts!
4. Assemble the Casserole:
Now pour the sweet potato mixture into your greased casserole dish, spreading it out evenly. Just look at that beautiful orange color! 😍
5. Make the Topping:
In another bowl, prepare the topping by combining the flour, brown sugar, melted butter, chopped pecans, and ground cinnamon (if you’re using it). Mix until it looks crumbly and delicious. This topping is going to add a wonderful crunch!
6. Add the Topping:
Sprinkle that crunchy goodness evenly over the sweet potato layer in the casserole dish. Don’t be shy – it’s going to be amazing!
7. Bake to Perfection:
Pop your casserole into the oven and bake it for 30-35 minutes. Keep an eye on it, and you’ll know it’s done when the topping is golden brown and crunchy. Your kitchen will smell heavenly!
8. Serve and Enjoy:
Once it’s done, take it out and let it cool for a few minutes before diving in. This casserole is best enjoyed warm and can be a delightful side dish or even a dessert! Enjoy every bite of this comforting goodness!
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
Yes, you can! Just make sure to drain them well and mash them thoroughly to eliminate any excess moisture. This can save you some prep time and is a great alternative when fresh sweet potatoes aren’t available.
What If I Don’t Have Pecans?
No problem! You can substitute pecans with walnuts, almonds, or even sunflower seeds for a nut-free option. They’ll still add a nice texture and crunch to the topping!
Can I Make This Casserole in Advance?
Absolutely! You can prepare the sweet potato mixture and the topping ahead of time. Just keep them separate and store in the fridge for up to 24 hours. When ready to bake, assemble and pop it in the oven directly – no need to let it come to room temperature first!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through. You might want to add a splash of milk to keep it creamy!
