Sweet potato casserole is a classic, comforting dish that perfectly balances the natural sweetness of sweet potatoes with a rich, buttery topping. Often enjoyed during holiday feasts, this dish is a delightful combination of creamy mashed sweet potatoes and a crunchy, caramelized topping. Whether you prefer the traditional pecan crumble or the ever-popular marshmallow topping, this casserole is sure to be a hit at any gathering. The rich flavors, smooth texture, and crisp topping make it an irresistible side dish that pairs well with roasted meats, vegetables, and festive meals.
Ingredients
- 4 large sweet potatoes (about 2 ½ lbs), peeled and cut into chunks
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup heavy cream or milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- ¾ cup chopped pecans
Optional Marshmallow Topping:
- 2 cups mini marshmallows
Instructions
- Prepare the Sweet Potatoes
- Preheat your oven to 350°F (175°C).
- Place the peeled and chopped sweet potatoes in a large pot of water.
- Bring to a boil and cook for about 15-20 minutes or until they are fork-tender.
- Drain the sweet potatoes and transfer them to a large mixing bowl.
- Mash and Mix
- Using a potato masher or hand mixer, mash the sweet potatoes until smooth and creamy.
- Add melted butter, brown sugar, granulated sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Mix well until all ingredients are fully combined and the mixture is smooth.
- Prepare the Baking Dish
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
- Make the Pecan Topping
- In a small bowl, mix the flour, brown sugar, and melted butter until crumbly.
- Stir in the chopped pecans and mix well.
- Add the Topping and Bake
- Evenly sprinkle the pecan crumble topping over the sweet potato mixture.
- Place the dish in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and crisp.
- Optional Marshmallow Topping
- If adding marshmallows, remove the casserole from the oven after 20 minutes of baking.
- Sprinkle mini marshmallows evenly over the top.
- Return to the oven and bake for an additional 5-10 minutes, or until the marshmallows are golden brown and slightly melted.
- Serve and Enjoy
- Let the casserole cool slightly before serving.
- Scoop out generous portions and enjoy the creamy, crunchy, and sweet flavors of this irresistible dish.
Tips for the Best Sweet Potato Casserole
- For extra flavor, roast the sweet potatoes instead of boiling them. Roasting enhances their natural sweetness and adds depth to the dish.
- Use fresh sweet potatoes rather than canned ones for the best texture and taste.
- If you like a more dessert-like casserole, increase the sugar slightly or add a drizzle of maple syrup.
- The casserole can be made a day in advance. Simply prepare the sweet potato mixture and topping separately, then bake before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10-15 minutes before serving.
This sweet potato casserole is the ultimate blend of flavors and textures, making it a perfect side dish for Thanksgiving, Christmas, or any special occasion. Whether topped with crunchy pecans or gooey marshmallows, it’s a dish that will leave everyone coming back for seconds!