Sweet Potato Casserole Recipe

Make a creamy sweet potato casserole with a crunchy pecan topping, perfect for Thanksgiving, Christmas, or any holiday dinner. This easy recipe features tender mashed sweet potatoes, a buttery brown sugar crumble, and bakes to golden perfection for a classic side dish everyone loves.

Ingredients

For the filling:

• 4–5 large sweet potatoes (orange yams)
• 3 large eggs
• ½ cup evaporated milk (or cream, or half-and-half)
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ½ teaspoon salt
• ¼ cup butter, melted

For the topping:

• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup light brown sugar
• 1 cup pecans, chopped

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Instructions

1. Cook the sweet potatoes: Place the sweet potatoes in a large pot and add enough water to cover them a little more than halfway (3–4 inches). Bring to a boil, then reduce to a simmer, cover, and cook until tender when pierced with a fork, about 20–40 minutes depending on size. Do not overcook to the point of mushy.
2. Peel and mash: Drain the water and let the potatoes cool slightly. Peel off the skins and transfer the potatoes to a large mixing bowl.
3. Prepare the filling: Add the eggs, evaporated milk, vanilla, sugar, salt, and melted butter to the potatoes. Mash until smooth, starting with a potato masher and finishing with an electric mixer on low speed for about 45 seconds.
4. Assemble: Pour the sweet potato mixture into a lightly greased casserole dish (8×11″, 9×13″, or a deep 10″ pie dish all work).
5. Make the topping: In a bowl, combine flour, brown sugar, and pecans. Cut in the butter with a fork or pastry blender until crumbly. Sprinkle evenly over the sweet potato filling.
6. Bake: Bake at 350°F (175°C) for 35–40 minutes, until the topping is golden and crisp.
7. Store: Refrigerate leftovers for 4–5 days.

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Tips

• Cook the potatoes whole with skins on for the best flavor and less watery texture.
• Use an electric mixer briefly to achieve a creamy filling, but avoid overmixing.
• For a make-ahead option, prepare the filling and topping separately, refrigerate, then assemble and bake before serving.

Variations and Substitutions

• Nut-free: Omit pecans and replace with rolled oats or crushed graham crackers for a crunchy topping.
• Marshmallow topping: Swap the pecan topping with mini marshmallows for a classic holiday version.
• Healthier version: Reduce sugar in the filling or use maple syrup instead.
• Vegan option: Substitute eggs with flax eggs, butter with coconut oil or vegan butter, and non-dairy milk for evaporated milk.

FAQs

Can I make this ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake just before serving.

Can I freeze sweet potato casserole?
Yes, it freezes well before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

Why is my casserole runny?
Overcooked potatoes can hold too much water. Boil until just fork-tender and drain well.

Serving Suggestions

• Serve as a holiday side dish alongside turkey, ham, or roast chicken.
• Pair with roasted vegetables and green bean casserole for a complete festive spread.
• Add as a sweet-savory side to barbecue dinners.

Why You’ll Love This Recipe

This sweet potato casserole combines creamy, lightly sweetened potatoes with a buttery pecan topping that bakes up golden and crunchy. It’s a comforting dish that’s easy to prepare, make-ahead friendly, and always a favorite on holiday tables.