Introduction

This is The Ultimate Sweet Potato Casserole recipe, delivering incredible flavor with minimal effort. The creamy sweet potato base pairs perfectly with a crunchy pecan topping for a classic holiday side dish. For another easy dessert option, try this Pumpkin Spice Gooey Cake Recipe. This simple casserole comes together quickly and is sure to become a family favorite.

Ingredients

This classic sweet potato casserole recipe combines creamy mashed sweet potatoes with a buttery pecan topping and gooey toasted marshmallows for the perfect balance of sweet and savory flavors.

• 3 pounds sweet potatoes, peeled and cut into cubes
• ½ cup brown sugar, packed
• ⅓ cup butter, softened
• ½ teaspoon vanilla extract
• ¾ cup chopped pecans, divided
• ¼ teaspoon cinnamon, or to taste
• 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.

Step-by-Step Instructions

Step 1 — Prepare the Sweet Potatoes

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

Bake at 400°F for 45–60 minutes, or until tender when pierced with a fork. The skins will be slightly wrinkled when done.

Step 2 — Scoop and Mash the Flesh

Let the sweet potatoes cool until safe to handle, then slice them in half lengthwise. Scoop the soft flesh into a large mixing bowl, discarding the skins.

Mash the sweet potatoes with a potato masher or electric mixer until smooth. For extra creaminess, you can add ¼ cup of melted butter during mashing.

Step 3 — Combine the Base Ingredients

To the mashed sweet potatoes, add ½ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, ½ cup milk, and 1 teaspoon vanilla extract. Mix until fully incorporated.

Season with ½ teaspoon cinnamon and ¼ teaspoon nutmeg for warm spice notes. The mixture should be smooth and pourable.

Step 4 — Transfer to Baking Dish

Grease a 9×13-inch baking dish with butter or non-stick spray. Pour the sweet potato mixture into the dish and spread evenly with a spatula.

Tap the dish lightly on the counter to remove any air bubbles and create a level surface for the topping.

Step 5 — Make the Topping

In a medium bowl, combine 1 cup light brown sugar, ½ cup all-purpose flour, and ½ cup chopped pecans. Mix with a fork to break up any sugar lumps.

Add ⅓ cup melted butter and stir until the mixture resembles coarse crumbs. For extra crunch, you can add ¼ cup old-fashioned oats.

Step 6 — Add the Topping and Bake

Sprinkle the crumb topping evenly over the sweet potato base. Don’t press down—keep it loose for maximum texture.

Bake at 350°F for 25–30 minutes, until the topping is golden brown and the edges are bubbly. The center should be set when gently jiggled.

Step 7 — Cool and Serve

Let the sweet potato casserole cool for 15–20 minutes before serving. This allows the filling to set properly for cleaner slices.

Serve warm as a side dish. Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.

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 heavy cream — Adds protein while maintaining creaminess with a slight tang.
• Cauliflower mash blended with sweet potatoes — Lowers carbs and calories while keeping a smooth texture.
• Coconut milk instead of dairy — Creates a rich, dairy-free version with subtle tropical notes.
• Almond flour topping instead of wheat flour — Provides a gluten-free, nutty crunch to the streusel.
• Reduced-sodium broth and unsalted butter — Cuts sodium significantly without sacrificing savory depth.
• Maple syrup or monk fruit instead of brown sugar — Offers natural sweetness with lower glycemic impact.
• Pecans or walnuts instead of marshmallows — Adds healthy fats and crunch with less sugar.

Serving Suggestions

• Pair this Sweet Potato Casserole Recipe with roasted turkey or glazed ham for a classic holiday feast.
• Serve alongside green beans almondine and cranberry sauce for a balanced Thanksgiving plate.
• Enjoy as a comforting side with grilled chicken or pork chops for a cozy family dinner.
• Bring this Sweet Potato Casserole to potlucks or church suppers—it travels well and serves a crowd.
• Top individual portions with extra pecans and a drizzle of maple syrup for elegant plating.
• Create a brunch spread by pairing with quiche, fresh fruit, and mimosas.

For casual gatherings, bake and serve directly from your decorative baking dish to keep the Sweet Potato Casserole warm and inviting throughout the meal.

Common Mistakes to Avoid

• Mistake: Using canned sweet potatoes with syrup. Fix: Roast fresh sweet potatoes to develop natural sweetness and avoid a soggy, overly sweet base.
• Mistake: Overmixing the sweet potato filling. Fix: Gently fold ingredients to maintain a light, fluffy texture rather than a dense, gluey one.
• Mistake: Skipping the step of mashing potatoes while warm. Fix: Mash warm potatoes for a smoother consistency that blends easily with other ingredients.
• Mistake: Adding marshmallows too early. Fix: Top with marshmallows in the last 10-15 minutes of baking to get a golden toast without burning.
• Mistake: Underseasoning the sweet potato mixture. Fix: Balance the sweetness with a pinch of salt and warm spices like cinnamon or nutmeg to enhance flavor depth.
• Mistake: Using a watery filling that doesn’t set. Fix: Drain any excess liquid from cooked potatoes and consider adding an egg to help bind and firm up the casserole.
• Mistake: Baking in a dish that’s too shallow. Fix: Use a deeper casserole dish to prevent bubbling over and ensure even cooking throughout.
• Mistake: Not pre-baking the sweet potato topping separately. Fix: For a crispier streusel or pecans, toast them lightly before sprinkling over the casserole.
• Mistake: Skipping a fat component in the filling. Fix: Incorporate butter or cream for richness, which prevents the dish from tasting dry or starchy.
• Mistake: Overbaking until the top is blackened. Fix: Cover with foil if browning too quickly and bake until just set with a lightly golden top.

Storing Tips

• Fridge: Store leftover sweet potato casserole in an airtight container for up to 5 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat in a 350°F oven until the internal temperature reaches 165°F, about 20–30 minutes for a full casserole.

Always use a food thermometer to ensure your sweet potato casserole recipe reaches a safe temperature before serving leftovers.

Conclusion

This Sweet Potato Casserole Recipe is a guaranteed crowd-pleaser for any holiday table. If you love this comforting side dish, you might also enjoy our Creamy Peanut Caramel Dessert Recipe. Give it a try and let us know your thoughts in the comments below—we’d love to hear how it turned out for you!

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FAQs

Can I make this Sweet Potato Casserole Recipe ahead of time?

Yes, you can prepare this Sweet Potato Casserole Recipe a day in advance. Assemble the dish, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes to the cooking time if needed.

What is the best way to mash the sweet potatoes?

For a smooth texture, 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 Sweet Potato Casserole Recipe from becoming gluey.

Can I use canned sweet potatoes for this recipe?

Yes, canned sweet potatoes work well for convenience. Drain and rinse them thoroughly before mashing. Using fresh sweet potatoes will yield the best flavor for your Sweet Potato Casserole Recipe, but canned is a good time-saver.