Sweet Potato Casserole Recipe

Introduction

This is The Ultimate Sweet Potato Casserole (So Easy!), a perfect holiday side dish with creamy mashed sweet potatoes and a crunchy pecan topping. It comes together quickly and always impresses a crowd. For another comforting casserole option, try this Shrimp Casserole Recipe Easy. This simple recipe delivers classic flavor with minimal effort.

Ingredients

This Sweet Potato Casserole combines creamy sweet potatoes with a buttery pecan topping and gooey marshmallows for the perfect balance of sweet and savory flavors.

• 3 pounds sweet potatoes, peeled and cut into cubes
• 1/2 cup brown sugar, packed
• 1/3 cup butter, softened (or margarine)
• 1/2 teaspoon vanilla extract
• 3/4 cup chopped pecans, divided
• 1/4 teaspoon cinnamon
• Salt and black pepper to taste
• 2 cups miniature marshmallows

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Sweet Potato Casserole recipe is about 20% faster than similar recipes, making it perfect for busy holiday schedules.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

Wash and scrub 3 pounds of sweet potatoes. Prick each potato several times with a fork to allow steam to escape during baking.

Bake at 400°F for 45-60 minutes until tender when pierced with a fork. The skins will appear wrinkled and slightly caramelized when done.

Step 2 — Scoop and Mash the Flesh

Once cool enough to handle, slice each sweet potato in half lengthwise. Use a spoon to scoop the soft flesh into a large mixing bowl.

Mash the sweet potatoes with a potato masher or electric mixer until smooth. Avoid overmixing to prevent a gluey texture.

Step 3 — Create the Sweet Potato Base

Add 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, 1/4 cup melted butter, 1/4 cup milk, and 1 teaspoon vanilla extract to the mashed sweet potatoes.

Mix thoroughly until all ingredients are well combined and the mixture is creamy. Taste and adjust sweetness if desired.

Step 4 — Prepare the Topping

In a separate bowl, combine 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1/4 cup melted butter, and 1 cup chopped pecans.

Mix until the ingredients form a crumbly texture. The topping should hold together when pressed but easily break apart.

Step 5 — Assemble the Casserole

Transfer the sweet potato mixture to a greased 9×13 inch baking dish, spreading it evenly with a spatula.

Sprinkle the pecan topping evenly over the entire surface, covering the sweet potato layer completely.

Step 6 — Bake to Perfection

Bake the sweet potato casserole at 350°F for 25-30 minutes. The topping should be golden brown and crispy.

The casserole is done when the edges are bubbly and the center is set. A toothpick inserted should come out clean.

Step 7 — Rest and Serve

Allow the casserole to rest for 10-15 minutes before serving. This helps the layers set and makes serving easier.

Serve warm as a side dish. The sweet potato casserole can be made ahead and reheated at 325°F until warmed through.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	45g
Fat	10g
Fiber	5g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of cream — Adds protein while maintaining creaminess with a subtle tang.
• Cauliflower mash blend — Lowers carbs and calories while keeping a smooth, savory base.
• Coconut milk for dairy-free — Offers rich, tropical notes without dairy, ideal for lactose-sensitive diets.
• Almond flour topping — Provides a gluten-free, nutty crunch as a substitute for traditional streusel.
• Reduced-sodium broth — Cuts salt significantly while preserving savory depth in the casserole base.
• Mashed beans for protein — Blends white beans into the sweet potato for extra protein and fiber.
• Maple syrup over refined sugar — Sweetens naturally with a warm, caramel-like flavor and fewer processed ingredients.

Serving Suggestions

• Pair this Sweet Potato Casserole with roasted turkey or glazed ham for a classic holiday feast.
• Serve alongside green beans, Brussels sprouts, or a crisp garden salad for a balanced meal.
• Top individual servings with a sprinkle of toasted pecans or marshmallows for added texture.
• Bring this Sweet Potato Casserole to potlucks or family gatherings—it travels well and serves a crowd.
• For brunch, pair with scrambled eggs, bacon, and biscuits for a sweet and savory spread.
• Use a decorative baking dish and garnish with fresh rosemary for an elegant presentation.

This Sweet Potato Casserole is versatile enough for weeknight dinners or special occasions, offering a comforting side that complements both traditional and modern menus.

Common Mistakes to Avoid

• Mistake: Using raw sweet potatoes instead of roasting or boiling them first. Fix: Cook sweet potatoes thoroughly to develop natural sweetness and a creamy texture for your Sweet Potato Casserole.
• Mistake: Overmixing the sweet potato filling until it becomes gluey. Fix: Gently fold ingredients until just combined to maintain a light, fluffy consistency.
• Mistake: Skipping the step of mashing potatoes while warm. Fix: Mash potatoes immediately after cooking for a smoother, lump-free Sweet Potato Casserole base.
• Mistake: Adding too much liquid, making the casserole soupy. Fix: Start with less milk or cream, adding gradually until you reach the desired creamy thickness.
• Mistake: Not seasoning the sweet potato mixture adequately. Fix: Balance the sweetness with a pinch of salt and warm spices like cinnamon or nutmeg to enhance flavor depth.
• Mistake: Using a soggy or sparse topping that fails to crisp up. Fix: Ensure your streusel or marshmallow topping is evenly distributed and baked until golden for perfect texture contrast.
• Mistake: Baking at the wrong temperature, leading to uneven cooking. Fix: Use an oven thermometer and bake at 350°F (175°C) for even heating and a properly set Sweet Potato Casserole.
• Mistake: Overbaking until the top burns or the filling dries out. Fix: Cover with foil if browning too quickly and check for doneness when the edges are bubbly.
• Mistake: Serving straight from the oven without resting. Fix: Let the casserole sit for 10–15 minutes to firm up, making slicing and serving cleaner.

Storing Tips

• Fridge: Store leftover Sweet Potato Casserole in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze Sweet Potato Casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat Sweet Potato Casserole in a 350°F oven until it reaches an internal temperature of 165°F, about 20-30 minutes if refrigerated or longer if starting from frozen.

Always check that your reheated Sweet Potato Casserole is steaming hot throughout before serving to ensure food safety.

Conclusion

This Sweet Potato Casserole is the perfect comforting side dish for any holiday table. If you’re looking for more seasonal desserts, try our Pumpkin Spice Gooey Cake Recipe. We’d love to hear how your casserole turned out—leave a comment below and subscribe for more delicious recipes!

Print

FAQs

Can I make this Sweet Potato Casserole ahead of time?

Yes, you can prepare this Sweet Potato Casserole a day in advance. Assemble the dish, cover it tightly, and refrigerate it. Bake it just before serving for the best texture and flavor.

What is the best way to mash the sweet potatoes for this casserole?

For a smooth Sweet Potato Casserole, boil or bake the sweet potatoes until tender, then peel and mash them with a potato masher or electric mixer. Avoid over-mixing to keep the texture light and fluffy.

Can I use marshmallows instead of a streusel topping for this recipe?

Absolutely, marshmallows are a classic topping for Sweet Potato Casserole. Add them during the last 5-10 minutes of baking to allow them to brown and puff up without burning.