Sweet Potato Casserole

Written by on in Dessert, Holidays, Large Plates, Sweets, Uncategorized

This sweet potato casserole is a holiday favorite in my family — and for good reason. Creamy, perfectly sweetened mashed sweet potatoes are topped with a buttery, crunchy pecan topping that adds just the right amount of texture. Every bite is a mix of smooth, rich filling and irresistible caramelized crunch. It’s the ultimate Thanksgiving and Christmas side dish, but it’s so good that we find excuses to make it year-round. Whether you’re serving it alongside a holiday turkey, glazed ham, or even a weeknight roast chicken, this casserole always gets rave reviews.

What makes this recipe so special is how balanced it is — not too sweet, not too heavy, and bursting with natural flavor from the sweet potatoes themselves. I use a touch of cinnamon and vanilla to enhance their warm, cozy flavor, and the pecan streusel topping bakes to golden perfection. Best of all, this recipe is easy to make ahead of time, so it’s perfect for busy holiday cooking. Just assemble the casserole, store it in the fridge, and bake it when you’re ready to serve — no last-minute stress.

Every time I make this sweet potato casserole with pecan topping, my family lines up for seconds (and sometimes thirds). It’s the kind of recipe that turns into a tradition — the one people request every year and ask you to share. If you’re looking for a tried-and-true holiday side dish that’s as beautiful as it is delicious, this is the recipe that will have everyone at the table asking for more.

Sweet Potato Casserole
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Sweet Potato Casserole

Recipe by SamCourse: Dessert, Holidays, Large Plates, Sweets, Uncategorized
Servings

10

servings

Ingredients

  • Sweet Potato Filling

  • 1 lb sweet potatoes

  • 1/2 c brown sugar

  • 1 c milk (any preferred option)

  • 2 eggs

  • 1 tsp vanilla

  • 1 tsp salt

  • 1 jar (13oz) marshmallow cream

  • Optional: 1/2 tsp of cinnamon or mixed spices

  • Topping

  • 1/2 c brown sugar

  • 1/3 c flour

  • 1/2 c pecans/walnuts etc. (finely chopped)

  • 3 Tbsp melted butter

  • Optional: 1/4 tsp of cinnamon or mixed spices

Directions

  • Cooking the Sweet Potatoes
  • Bake or boil, some holidays I have the oven available to bake, and some I only have one burner available. The point is to just cook them so don’t stress this step too much. Alternatively prepare your sweet potatoes a day or two in advance and store it in the fridge so you have less to do later.
  • Baking: Preheat your oven to 375 degrees F. Wash and dry your sweet potatoes, and place them on a foil lined baking sheet to bake for about 1 hour or until fork tender. Scrape the insides of the potatoes into a large bowl and dispose the skins.
  • Boiling: This can vary, but clean and peel your sweet potatoes and boil them in a large pot of water for 30-45 minutes. You can reduce the cook time by cutting your sweet potatoes to boil. (Cutting is not recommended for baking as you can char the potato easily.)
  • Prepare the casserole
  • Preheat the oven to 400 degrees F.
  • Combine the brown sugar, milk, eggs, and vanilla to the cooked sweet potatoes. Use an electric mixer to quickly mash the potatoes and mix the ingredients, or use a fork or potato masher and mash/mix by hand.
  • In a separate bowl, combine the topping ingredients (brown sugar, chopped nuts, flour, and melted butter) and stir until well mixed.
  • Add the sweet potato mixture to a greased 9″ square baking dish and pat it down gently, spread the marshmallow cream evenly on top. (The marshmallow cream will distribute better once placed on the warm sweet potatoes, so relax and trust the process.)
  • Sprinkle on and pack the streusel topping lightly on top of the marshmallow cream.
  • Bake your sweet potatoes for 25-30 minutes until golden brown.
  • Cool slightly and serve.

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