There’s something deeply comforting about a bubbling Sweet Potato Casserole fresh from the oven. In my own kitchen, after three rounds of testing I discovered that cutting the potatoes into uniform 1-inch cubes ensures each bite turns tender yet retains a gentle bite. In the first test I under-seasoned the mash, the second I braved a pecan overload, and the third time, with just the right balance, the aroma of nutty toasted pecans and fragrant steam made my whole house pause.
Why You’ll Love Sweet Potato Casserole Recipe
- Silky-smooth mash enriched by melted butter and warm spices.
- Pecan streusel that crackles against a soft potato base.
- Make-ahead friendly for holiday dinners or weeknight comfort.
- Rooted in Thanksgiving tradition yet flexible with modern twists.
A Little Background
My first taste of this dish came on a crisp autumn evening, and I’ve been refining it ever since. Over the years I’ve learned that the dish’s Southern roots celebrate both sweet and savory notes. When I tested it in spring, that bright cinnamon scent still felt right at home alongside tender green beans on the table.
Key Ingredients for Sweet Potato Casserole
- Sweet potatoes (3 lbs): yields about 6 cups mashed; peel and cube evenly for quick roasting.
- Unsalted butter (½ cup melted): enriches the mash; can swap half for browned butter if you like.
- Milk (½ cup whole): adds silkiness; sub oat or almond milk for a dairy-free version.
- Brown sugar (⅓ cup packed): balances earthiness; light or dark both work.
- Chopped pecans (1 cup): for crunch; walnuts or almonds also taste great.
How to Make Sweet Potato Casserole
- Preheat oven to 400°F. Spread 3 lbs cubed sweet potatoes on a foil-lined baking sheet and roast 45 minutes until tender and releasing fragrant steam.
- In a large bowl, mash potatoes with ½ cup melted butter, ½ cup milk, ⅓ cup brown sugar, 2 beaten eggs, 1 tsp vanilla, ½ tsp cinnamon, and ¼ tsp salt until silky smooth and warm to the touch.
- Transfer mash into a greased 9×13-inch dish, smoothing the top with a rubber spatula to create an even layer—this helps the topping adhere.
- Combine ½ cup brown sugar, ⅓ cup flour, 4 Tbsp melted butter, and 1 cup pecans in a bowl until crumbly. Sprinkle over casserole and bake at 350°F for 25–30 minutes until golden edges appear and gentle bubbling shows at the sides.
Pro Tips & Troubleshooting
- Slice cubes to uniform size—Personal testing note: consistent 1-inch cuts roasted evenly every time.
- For a crispier topping, chill streusel 10 minutes before baking to prevent early melting.
- Mix in a pinch of nutmeg or ginger for a seasonal kick without overpowering sweetness.
- Want a smaller batch? Halve ingredients and bake in an 8×8-inch pan, reducing bake time by 5–7 minutes.
Storage & Make-Ahead Guide
Let the casserole cool uncovered for up to 30 minutes, then cover and refrigerate within 2 hours of baking. Store in the fridge for 3–4 days or freeze portions up to 2 months. When reheating, cover loosely with foil and warm at 325°F until heated through to 165°F. Personal testing note: cooling on the counter before covering locks in moisture and keeps the topping crispier.
Serving Suggestions
Pair this casserole with roasted turkey or glazed ham for a holiday spread. Spoon alongside steamed green beans or a crisp salad to balance the richness. For a cozy treat, top a single-serving ramekin with a dollop of whipped cream or a scoop of vanilla ice cream.
Frequently Asked Questions
- How do I make sweet potato casserole ahead of time? — Assemble the mash and streusel separately, refrigerate both up to a day, then top and bake before serving.
- Can I use canned sweet potatoes for sweet potato casserole? — Yes, drain well and mash canned spuds, but reduce added milk by a few tablespoons to avoid excess moisture.
- Can I freeze sweet potato casserole? — Store in freezer-safe containers up to 2 months; thaw overnight in the fridge and reheat at 325°F until warm.
- How do I prevent sweet potato casserole from getting watery? — Drain cooked potatoes thoroughly, mash when still warm, and don’t overmix with liquid ingredients.
- What makes a good topping for sweet potato casserole? — A blend of brown sugar, cold butter, flour, and chopped nuts yields that signature crunchy streusel.
- Is it safe to reheat sweet potato casserole? — Yes, cover loosely and reheat to an internal temperature of 165°F, checking with a food thermometer.
Final Thoughts
This Sweet Potato Casserole has become my go-to side for gatherings big and small. The contrast of a glossy, tender mash under a crackling pecan crust always draws praise. I can’t wait to hear how your version turned out—drop a comment or share a photo!
More Recipes You’ll Love
- Sweet Potato Pie – a creamy classic to balance your savory spread
- Sweet Potato Pie Bars – portable spiced squares perfect for potlucks
- Sweet Potato Breakfast with Eggs – a hearty morning twist with roasted sweet potatoes
Sweet Potato Casserole
Ingredients
Potato Mixture
- 3 lb sweet potatoes peeled and cubed
- 0.5 cup unsalted butter melted
- 0.5 cup milk
- 0.333 cup packed brown sugar
- 2 large eggs lightly beaten
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
Streusel Topping
- 0.333 cup all-purpose flour
- 0.5 cup brown sugar
- 4 Tbsp unsalted butter melted
- 1 cup chopped pecans
Instructions
Potato Mixture
- Preheat oven to 400°F (200°C). Spread sweet potatoes on a foil-lined baking sheet and roast 45–50 minutes until tender and fragrant.3 lb sweet potatoes
- Drain any excess liquid. In a large bowl, mash roasted potatoes with melted butter, milk, brown sugar, eggs, vanilla, cinnamon, and salt until smooth and creamy.3 lb sweet potatoes, 0.5 cup unsalted butter, 0.5 cup milk, 0.333 cup packed brown sugar, 2 large eggs, 1 tsp vanilla extract, 0.5 tsp ground cinnamon, 0.25 tsp salt
- Transfer the mash to a greased 9×13-inch baking dish, smoothing the top.
Streusel Topping
- In a bowl, combine flour, brown sugar, melted butter, and pecans until crumbly. Sprinkle evenly over the sweet potato layer.0.333 cup all-purpose flour, 0.5 cup brown sugar, 4 Tbsp unsalted butter
- Bake at 350°F (175°C) for 20–25 minutes until the topping is golden and the casserole is bubbling around the edges.