Are you looking for a delicious and easy Sweet Potato Casserole Recipe? This creamy, crunchy, sweet, and savory dish is a must-have for Thanksgiving or any family dinner. With its rich flavors and simple preparation, this recipe is guaranteed to impress everyone at the table.
Why You’ll Love This Sweet Potato Casserole Recipe
This classic Sweet Potato Casserole Recipe combines the natural sweetness of sweet potatoes with a buttery pecan crumble topping. It’s versatile enough to customize to your taste, whether you love a marshmallow topping or prefer adding warming spices like cinnamon or nutmeg. The recipe can also be prepared ahead of time, making it perfect for busy holidays.
Ingredients
For the Sweet Potato Mixture:
- 3 lbs (1.4 kg) sweet potatoes, peeled and cubed
- 1/4 cup (55 g) brown sugar (adjust to taste)
- 1/4 cup (60 g) butter, melted (brown butter optional)
- 1/4 cup (60 ml) milk or cream
- 1 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract (or substitute with bourbon for a unique twist)
For the Pecan Topping:
- 1 cup (220 g) brown sugar
- 1/4 cup (30 g) all-purpose flour
- 1 tsp cinnamon (optional: add a pinch of nutmeg or allspice)
- 1/4 cup (60 g) melted butter (brown butter optional)
- 1 cup (100 g) pecans, chopped
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat your oven to 375°F (190°C).
- Peel and cube the sweet potatoes into 1-inch chunks. Boil them in salted water until fork-tender (about 15–20 minutes). Alternatively, you can roast the sweet potatoes at 425°F (218°C) for 30 minutes for a deeper caramelized flavor.
- Drain the boiled sweet potatoes. If desired, return them to the pot over medium heat for a few minutes to remove excess moisture.
Step 2: Mash and Mix
- Mash the sweet potatoes until smooth (a fork or masher works well).
- Stir in brown sugar, melted butter, milk or cream, salt, eggs, and vanilla extract. Mix until well combined.
Step 3: Assemble the Casserole
- Lightly butter a 9×13-inch casserole dish.
- Spread the sweet potato mixture evenly into the dish.
Step 4: Make the Pecan Topping
- In a medium bowl, combine brown sugar, flour, and cinnamon. Mix well.
- Stir in the melted butter until the mixture forms a crumbly texture.
- Add the chopped pecans and mix to combine.
Step 5: Top and Bake
- Sprinkle the pecan crumble evenly over the sweet potato layer.
- Bake for 25–30 minutes at 375°F (190°C) until the topping is golden and crisp.
- If adding marshmallows, layer them on top during the last 5 minutes of baking.
Tips for Success
- Make Ahead: Prepare the casserole up to 2 days in advance. Store the sweet potato base and crumble topping separately in the fridge. Assemble and bake fresh on the day of serving.
- Freezing: Freeze the assembled casserole (unbaked or baked) for up to 3 months. Thaw overnight in the fridge and bring to room temperature before baking or reheating.
- Customizations: Add warming spices, use brown butter for a nutty flavor, or substitute pecans with walnuts for a twist.
Frequently Asked Questions
Can I make this Sweet Potato Casserole Recipe without eggs?
Yes! Eggs are used to bind the mixture, but you can omit them for a softer, slightly looser texture.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through.
This Sweet Potato Casserole Recipe is the perfect addition to your Thanksgiving menu or any festive gathering. With its balance of creamy sweet potatoes and crunchy pecan topping, it’s sure to be a crowd-pleaser!
Make it your own and enjoy the ultimate comfort food dish this season.
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