Easy Sweet Potato Casserole

This Easy Sweet Potato Casserole is a classic, comforting side dish perfect for holidays and special gatherings. With smooth, creamy sweet potatoes, a hint of warm spices, and a buttery, crunchy pecan topping, this dish is a must-have for Thanksgiving, Christmas, or any family dinner.

Why You’ll Love This Recipe

• Perfectly Sweet & Creamy: The sweet potatoes are mashed until smooth and balanced with warm spices.
• Crunchy Topping: A rich, buttery pecan topping adds the perfect contrast to the creamy base.
• Easy to Make: Simple ingredients and easy steps make this a foolproof dish.
• Great for Holidays: A crowd-pleaser that pairs well with any holiday meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sweet Potato Mixture:

• Sweet potatoes, peeled and cubed
• Butter, melted
• Brown sugar
• Eggs
• Milk
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

For the Pecan Topping:

• Brown sugar
• Flour
• Butter, melted
• Chopped pecans

Directions

1. Cook the Sweet Potatoes: Boil or bake sweet potatoes until fork-tender. Drain and mash until smooth.
2. Make the Sweet Potato Mixture: In a large bowl, mix mashed sweet potatoes with melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt until well combined.
3. Transfer to Baking Dish: Spread the sweet potato mixture evenly in a greased casserole dish.
4. Prepare the Pecan Topping: In a separate bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
5. Top the Casserole: Sprinkle the pecan mixture evenly over the sweet potatoes.
6. Bake: Preheat oven to 350°F (175°C) and bake for 30-35 minutes until golden and bubbly.
7. Serve: Let cool slightly before serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Marshmallow Topping: Swap the pecan topping for mini marshmallows and bake until golden.
• Nut-Free Version: Omit pecans and use an oat-based crumble instead.
• Make It Lighter: Reduce sugar or use a sugar substitute.
• Spiced Up Flavor: Add a pinch of ginger or allspice for extra warmth.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze before baking for up to 2 months. Thaw and bake as directed.
• Reheating: Warm in the oven at 325°F until heated through.

FAQs

Can I make this casserole ahead of time?

Yes! Assemble it a day ahead, store in the fridge, and bake before serving.

Do I need to peel the sweet potatoes?

Yes, peeling them helps create a smooth texture, but you can leave the skin on for a rustic feel.

Can I use canned sweet potatoes?

Yes, but drain and mash them well before using.

How do I make this dairy-free?

Use coconut milk and dairy-free butter alternatives.

Can I add marshmallows and pecans?

Absolutely! Add marshmallows in the last 10 minutes of baking for the best of both worlds.

What can I serve with sweet potato casserole?

It pairs well with roasted turkey, ham, green beans, and stuffing.

How can I make it less sweet?

Reduce the sugar in both the filling and topping to taste.

Can I use a food processor to mash the sweet potatoes?

Yes, but be careful not to over-process, or they may become gummy.

Can I substitute the pecans?

Yes! Walnuts or almonds work well as alternatives.

Can I bake it in advance and reheat it?

Yes, bake it fully and reheat at 325°F for about 15-20 minutes.

Conclusion

This Easy Sweet Potato Casserole is a delicious, comforting side dish that’s perfect for the holidays or any cozy meal. With a creamy sweet potato base and a crunchy pecan topping, it’s guaranteed to be a crowd favorite. Whether you serve it with marshmallows or keep it classic, this casserole will bring warmth and sweetness to your table!

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6-8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American, Holiday

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Description

This classic sweet potato casserole is rich, creamy, and topped with toasted marshmallows. It’s the perfect side dish for holiday dinners or cozy comfort food cravings!

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Ingredients

Units USM Scale 1x2x3x

For the Sweet Potato Base:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1/2 cup heavy cream (or milk)
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 large eggs

For the Topping:

• 2 cups mini marshmallows
• 1/2 cup chopped pecans (optional)

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Instructions

• Cook the sweet potatoes: Boil cubed sweet potatoes in a large pot of water for 15-20 minutes until fork-tender. Drain and let cool slightly.
• Mash & mix: In a large bowl, mash the sweet potatoes. Stir in brown sugar, melted butter, heavy cream, vanilla, cinnamon, nutmeg, salt, and eggs until smooth.
• Assemble & bake: Transfer the mixture to a greased 9×13-inch baking dish. Bake at 350°F (175°C) for 25 minutes.
• Add toppings: Sprinkle mini marshmallows and pecans over the casserole. Bake for 5-10 more minutes until golden brown and toasted.
• Serve & enjoy!

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Notes

• Swap marshmallows for a brown sugar pecan crumble for a crunchier topping.
• Can be made ahead of time—prepare the base, refrigerate, and bake when ready.
• Store leftovers in the fridge for 3-4 days.