To make a delicious sweet potato casserole, you’ll need the following ingredients:
- 4-5 large sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup milk
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, softened
- 1 cup chopped pecans
Make sure to gather all your ingredients before starting the recipe, so you have everything you need on hand.
Here’s how to make a sweet potato casserole:
- Preheat your oven to 375°F (190°C).
- Peel and cube the sweet potatoes into 1-inch pieces.
- Place the sweet potatoes in a large pot of boiling water and cook for 15-20 minutes or until tender. Drain well.
- In a large bowl, mix together the cooked sweet potatoes, softened butter, granulated sugar, brown sugar, milk, beaten eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt.
- Use an electric mixer or potato masher to mash the sweet potato mixture until smooth.
- Transfer the sweet potato mixture to a greased 9×13 inch baking dish.
- If desired, prepare the optional toppings by mixing together the flour, brown sugar, softened butter, and chopped pecans in a separate bowl.
- Sprinkle the topping mixture over the sweet potato mixture in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
Tips for Making the Perfect Casserole
To make sure your sweet potato casserole turns out perfectly, here are a few tips to keep in mind:
- Use fresh sweet potatoes for the best flavor and texture. Avoid canned sweet potatoes, as they tend to be too soft and may have added sugars or preservatives.
- Mash the sweet potatoes until they are completely smooth to ensure a creamy texture.
- Don’t overmix the batter, or the casserole may become gummy or dense.
- Add the topping mixture just before baking to ensure it stays crispy.
- If the topping starts to brown too quickly in the oven, cover the casserole with foil to prevent burning.
- Serve the casserole warm or at room temperature for the best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat in the oven or microwave before serving.
Variations to Try
While traditional sweet potato casserole is delicious on its own, there are several variations you can try to switch things up:
- Marshmallow topping: Instead of the pecan topping, add a layer of mini marshmallows to the top of the casserole before baking. The marshmallows will melt and become golden brown for a sweet and gooey topping.
- Savory version: Skip the sugar and spices and add in chopped herbs, garlic, and cheese for a savory twist on the classic casserole.
- Streusel topping: Mix together flour, brown sugar, oats, and butter to create a crunchy streusel topping.
- Coconut topping: Add shredded coconut to the pecan topping mixture for a tropical twist.
- Maple syrup: Replace the granulated sugar with maple syrup for a richer flavor.
Experiment with different variations until you find your favorite!
Serving and Storing Suggestions
Here are some serving and storing suggestions for sweet potato casserole:
- Serve the casserole as a side dish for Thanksgiving or Christmas dinner, or as a sweet and satisfying dessert.
- Top with whipped cream or vanilla ice cream for an extra special treat.
- Leftovers can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months. To reheat, place in the oven at 350°F (180°C) until heated through.
- If you have leftover pecan topping, use it as a topping for oatmeal or yogurt, or sprinkle it over ice cream.
- For a fun twist, use leftover sweet potato casserole to make waffles or pancakes.