One of my all time favorite recipes for Thanksgiving and family gatherings is Sweet Potato Casserole! It’s all the things I love about a baked sweet potato, then it’s perfectly mixed together and combined into one beautiful dish. This is such an easy and delicious recipe that’s always a crowd favorite during the holidays.
For my sweet potato casserole, I prefer to bake my sweet potatoes instead of boiling them on the stove. Baked sweet potatoes have a richer, more caramelized taste compared to boiled potatoes. This is what makes my brown butter sweet potato pie taste so good!
Key Ingredients
- Sweet Potatoes: You’ll need roughly 4 large sweet potatoes (not yams) for this recipe. They should be roughly 3-4 lbs in total weight.
- White & Brown Sugar: I love the combination of both white and brown sugar in my sweet potato recipes. It adds both sweetness and a rich flavor.Â
- Half and Half: I like using half and half or evaporated milk to give a creamier texture and taste.Â
- Spices: Classic warm spices like cinnamon, nutmeg, and vanilla extract adds the classic sweet potato flavor that we all love.
- Pecan Topping: Instead of a streusel topping, I like to make more of a candied pecan topping with chopped pecans, brown sugar, a pinch of cinnamon and melted butter. No flour needed.
How To Make Sweet Potato Casserole
The full measurements and instructions are included in the recipe card below, but here's a quick step-by-step overview:
Bake the sweet potatoes and let them cool. Then scoop the flesh into a large bowl and mash them or blend with a hand mixer for a few seconds to break up the stringy pieces for a smoother texture.
Mix the butter, sugar, spices, half and half, and eggs together in a separate bowl until well combined.
Blend the sweet potatoes and the wet ingredients together until smooth.
Transfer the sweet potatoes to a baking dish and top with pean mixture. Bake until bubbly and golden brown.
Sweet Potato Casserole With Marshmallows
I’m personally a fan of sweet potato casserole with pecans, but if you prefer marshmallows you can simply swap out the pecan mixture for miniature marshmallows. Prepare the casserole per the instructions below, omit adding the pecan mixture, and add about 2 cup of mini marshmallows on top. Bake in the oven for 25 minutes or until the marshmallows are puffed and lightly golden brown.
Marsha's Recipe Tips!
- Start early! To help save time, I always bake my sweet potatoes a day in advance. Once they are completely cool, I store them in an airtight container in the refrigerator. This way they are ready to go when it’s time to make the casserole.
- Baking vs. Boiling. It may be tempting to peel, chop, and boil the sweet potatoes in the interest of time, but I recommend you bake them instead. Baked sweet potatoes have a richer flavor that you just can’t get with boiled sweet potatoes. If you really want to save time and oven space you can also make my instant pot sweet potatoes.
Sweet Potato Casserole
Equipment
Ingredients
- 4 large sweet potatoes (3 - 4 lbs. total)
- 4 tablespoons salted butter, melted and cooled
- ½ cup brown sugar
- 2 tablespoons granulated white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon fine sea salt
- ½ cup half and half (or evaporated milk)
- 2 large eggs
Pecan Topping
- 1 cup chopped pecans
- â…“ cup brown sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons salted butter, melted and cooled
Instructions
- Preheat the oven to 400°F. Wash the sweet potatoes and prick them a few times on all sides with a fork. Place them on a parchment or foil lined baking sheet and bake in the oven for 70-80 min. Once they are fork tender, remove them from the oven and let them cool. Then lower the oven temp to 350°F.
- Once the sweet potatoes have cooled down, peel off the skin and transfer the potatoes to a large bowl. Mash them with a potato masher or fork. Or blend them for a few seconds with a hand mixer to break up the stringy pieces for a smoother texture.
- Now in a separate bowl whisk the butter, both sugars, vanilla extract, cinnamon, nutmeg, salt, half and half, and the eggs together until well combined.
- Combine the wet ingredients with the sweet potatoes and blend with the hand mixer until smooth.
- Pour the sweet potato mixture into a medium size buttered baking dish. I used an 11x7-inch baking dish, but any medium size oven-safe dish will work.
- Next, make the topping. In a small bowl combine the chopped pecans, brown sugar, and cinnamon. Mix them together with a spoon or your hand and break up any large clumps of sugar. Then add the melted butter and stir to combine.
- Sprinkle the pecan mixture over the sweet potatoes. Bake in the oven at 350°F for 30 minutes. The sides will be bubbly and the pecans will be golden brown. Serve warm and enjoy.
Notes
- If using unsalted butter, add ½ teaspoon of salt to the sweet potato mixture instead of ¼ teaspoon.
- You can use any medium size, oven-safe baking dish that’s roughly 2 quarts.
- Make It Ahead Of Time: To get a head start on making this casserole, you can bake your sweet potatoes a day or two in advance. Let them completely cool, then store them in an airtight container in the fridge. Or you can prepare the entire dish through step #5, then cover tightly with foil or a lid and place it in the refrigerator. The next day remove the dish from the fridge and let it come to room temperature while you preheat the oven and move on to step #6.
- Want To Double The Recipe: You can double the recipe if you are feeding a larger crowd for Thanksgiving or a special occasion. Use 3 large eggs instead of 2. And for the topping use 1 ½ cups of chopped pecans, ½ cup brown sugar, ½ teaspoon cinnamon, and 6 tablespoons of melted butter. Then use a larger 9x13-inch baking dish to bake the sweet potato casserole.
- Storing Leftovers: If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.
Nutrition
More Thanksgiving Side Dishes
If you happen to be making this sweet potato casserole for Thanksgiving, here are a few more side dishes that are perfect for the occasion:
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