Sweet Potato Casserole Recipe

This Sweet Potato Casserole Recipe is a creamy and sweet recipe, which features fresh sweet potatoes and a buttery pecan topping. It’s the perfect holiday side dish, ready in about 1 hour.

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Sweet Potato Casserole Recipe Ingredients

The Potato Base

• 4 medium to large sweet potatoes, peeled and chopped
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 2 large eggs, beaten
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup milk
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, softened

The Pecan Topping

• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 3 tbsp butter

How To Make Sweet Potato Casserole Recipe

1. Boil the potatoes: Peel the sweet potatoes and chop them into uniform cubes (about 1 inch). Place them in a large pot of salted water. Bring to a boil and cook until they are fork-tender, about 15 to 20 minutes. Drain thoroughly in a colander.
2. Mash and mix: Return the potatoes to the pot or a large mixing bowl. Mash them until they reach your desired consistency (smooth-ish). Add the white sugar, brown sugar, beaten eggs, cinnamon, nutmeg, salt, milk, vanilla extract, and softened butter. Mix well until combined and creamy.
3. Prep the dish: Preheat your oven to 175°C (350°F). Grease a medium casserole dish (9×9 or similar) with butter or cooking spray. Spread the sweet potato mixture evenly into the dish.
4. Make the topping: In a small saucepan or skillet, melt the 3 tablespoons of butter and 1/4 cup brown sugar together. Stir constantly until combined and the mixture smells unreal (caramelized).
5. Assemble: Sprinkle the chopped pecans evenly over the top of the sweet potato mash. Pour the hot buttery brown sugar syrup all over the pecans.
6. Bake: Pop the dish into the oven for about 30 minutes. The casserole is done when it is heated through, golden, and a little bubbly around the edges.

Recipe Tips

• Boiling vs. Roasting: While boiling is faster, you can roast the sweet potatoes whole in their skins at 400°F for an hour for a deeper, caramelized flavor. Peel them after they cool slightly.
• The Egg Temper: To prevent the eggs from scrambling when added to the hot potatoes, make sure the potatoes have cooled slightly, or mix the eggs with the milk first before pouring them into the mash.
• Topping Texture: This recipe uses a poured butter/sugar glaze which creates a sticky, candy-like praline coating on the pecans. If you prefer a dry crumble, you would typically cut cold butter into flour and sugar.
• Smoothness: For a rustic texture, use a hand masher. For a silky, souffle-like texture, use a food processor or hand mixer to whip the potatoes.
• Marshmallows: It’s a classic debate. If you are “Team Marshmallow,” simply top the casserole with mini marshmallows during the last 10 minutes of baking until they are toasted and gooey.

What To Serve With Sweet Potato Casserole Recipe

This dish is a staple on holiday tables, often blurring the line between side dish and dessert.

• Roast Turkey with gravy
• Honey Glazed Ham
• Green Bean Casserole
• Cornbread Stuffing

How To Store Sweet Potato Casserole Recipe

• Refrigerate: Store leftovers covered tightly with foil or plastic wrap in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat individual portions in the microwave, or cover the dish with foil and reheat in a 350°F oven for 20 minutes until warm.
• Freeze: You can freeze the unbaked casserole (without the topping) for up to 3 months. Thaw in the fridge overnight, add the topping fresh, and bake.

Sweet Potato Casserole Recipe Nutrition Facts

• Calories: 350
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrates: 48g
• Dietary Fiber: 4g
• Sugar: 28g
• Protein: 4g

Nutrition information is estimated per serving (based on 8 servings).

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