Sweet Potato Casserole

Let’s be honest. Most Thanksgiving side dishes are just vehicles for gravy. This one is different. This sweet potato casserole is a vegetable dish that secretly wants to be a pie. It’s so good, it might just start a friendly argument over the last spoonful.

This sweet potato casserole recipe is the best sweet potato casserole because it’s simple. We top creamy sweet potatoes with a crunchy pecan streusel. The result is a perfect balance of sweet and savory. It is a star among all thanksgiving side dishes.

Prep Time
20 minutes

Cook Time
45 minutes

Servings
8 people

Nutrition Information Per Serving
Calories: 380
Fat: 12g
Carbohydrates: 65g
Protein: 4g

Ingredients

For the Sweet Potato Filling

• 3 cups cooked sweet potato, mashed
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 tablespoons butter, softened

For the Pecan Topping

• 1 cup brown sugar, packed
• 1/3 cup all-purpose flour
• 4 tablespoons butter, chilled and cubed
• 1 cup chopped pecans

How to Make Sweet Potato Casserole

1. Prepare the Sweet Potatoes
First, cook your sweet potatoes. You can bake them or boil them.

To bake, pierce three large sweet potatoes with a fork.
Bake them at 400°F for one hour.
Let them cool.
Then remove the skins.

To boil, peel and cube the potatoes.
Boil them for 15 minutes until they are soft.
Drain the water well.
Mash the cooked potatoes until they are smooth.

2. Make the Filling
Set your oven to 350°F.
In a large bowl, combine the mashed sweet potatoes and the softened butter. Mix them well.
Add the granulated sugar, milk, eggs, vanilla extract, and salt. Stir everything until it is smooth and creamy.
Pour this mixture into a medium-sized baking dish. Spread it into an even layer.

3. Make the Topping
In a separate bowl, mix the brown sugar and flour.
Add the chilled, cubed butter. Use a fork or your fingers to mix it. Combine until the mixture looks like coarse crumbs.
Stir in the chopped pecans.
Sprinkle this topping evenly over the sweet potato mixture.

4. Bake the Casserole
Place the baking dish in your preheated oven.
Bake for 45 minutes. The topping will become bubbly and brown.
Let the casserole cool for 10 minutes before you serve it. This step prevents everyone from burning their tongues.

FAQ

Can you make sweet potato casserole ahead of time?
Yes.

• Assemble the entire dish.
• Cover it tightly with plastic wrap.
• Refrigerate it for up to two days.
• When you are ready, bake it cold.
• Add 10-15 minutes to the baking time.

Can you freeze sweet potato casserole?
Yes. This dish freezes well.

• Bake the casserole first.
• Let it cool completely.
• Wrap the whole dish in both plastic wrap and foil.
• Freeze it for up to three months.
• Thaw it in the refrigerator overnight.
• Reheat it in a 350°F oven until it is warm.

A Final Thought

This dish is a champion of Thanksgiving Recipes. It proves that the best side dishes are both easy to make and impossible to forget. Enjoy your meal, and may your casserole be the first to disappear!

Continue to Content

Sweet Potato Casserole

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Creamy, spiced sweet potato filling beneath a crackling, buttery pecan crust. This dish offers a perfect contrast of smooth velvet and sugary crunch in every single bite. It’s the irresistible side that tastes like dessert.

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Ingredients

For the Sweet Potato Filling

• 3 cups cooked sweet potato, mashed
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 tablespoons butter, softened

For the Pecan Topping

• 1 cup brown sugar, packed
• 1/3 cup all-purpose flour
• 4 tablespoons butter, chilled and cubed
• 1 cup chopped pecans

Instructions

**Cook Potatoes**
Bake 3 potatoes at 400°F for 1 hour (pierce first). Or boil peeled, cubed potatoes for 15 mins until soft. Cool, remove skins if baked, then mash until smooth.
**Make Filling**
Heat oven to 350°F. Mix mashed potatoes with softened butter. Add sugar, milk, eggs, vanilla, and salt. Stir until creamy. Spread into a baking dish.
**Add Topping**
Mix brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. Sprinkle over filling.
**Bake**
Bake 45 minutes until topping is golden and bubbly. Cool 10 minutes before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 380Total Fat: 12gCarbohydrates: 65gProtein: 4g