Sweet potato casserole is a classic dish that imparts warmth and comfort to any meal, especially during the holiday season. This recipe combines the natural sweetness of roasted sweet potatoes with the richness of butter, brown sugar, and vanilla, resulting in a creamy and flavorful base. Topped with a crunchy pecan streusel, this casserole offers a delightful contrast of textures that will have everyone returning for another helping.
Whether you’re serving it as a side dish for Thanksgiving or as a comforting treat for a family dinner, this sweet potato casserole is sure to become a family favorite. It’s a crowd-pleaser!
Recipe Variations
Bourbon Sweet Potato Casserole: Add a splash of bourbon to the sweet potato filling mixture. The alcohol will all but disappear, leaving a rich, caramel-like flavor that pairs well with the brown sugar and pecans.
Marshmallow and Pecans: Spread a layer of mini marshmallows over the pecan topping during the last 5 minutes or so of baking.
Maple Pecan: Replace some of the brown sugar in the filling with maple syrup and drizzle maple syrup over the top of the baked casserole.
Cranberry Pecan Topping: Incorporate some dried cranberries into the pecan topping to add a tart and chewy contrast to the sweet, crunchy topping.
What to Serve With Sweet Potato Casserole
- Poultry: It’s the perfect side dish for a holiday roast turkey or Sunday roast chicken. It’s also excellent with fried chicken.
- Ham: A sweet potato casserole complements ham’s salty, smoky flavors beautifully. Serve it with baked ham or ham steaks.
- Pork: Serve the casserole alongside pork tenderloin or a pulled pork meal.
- Beef: Add the dish to a roast beef dinner menu or serve it with steaks.
- Fish and Seafood: The sweet potatoes pair nicely with a fish like salmon. Or choose a milder fish like tilapia.
Make It Ahead
- The day before, cook the sweet potatoes, make the filling, transfer it to the prepared baking dish, cover, and refrigerate.
- Prepare the topping in a small bowl and refrigerate it separately.
- Take the casserole out about 45 minutes before it’s time to bake it.
- Sprinkle with the topping and bake as directed. It might take a bit longer if it is still cold.
Storage
- Refrigerate the cooled sweet potato casserole in an airtight container within 2 hours. Enjoy leftovers within 3 to 4 days.
- For longer storage, the whole casserole or individual portions may be frozen in an airtight container. Label containers with the name and date and freeze for up to 3 months. Defrost in the fridge overnight.
- Reheat sweet potato casserole in a 350 F oven or microwave until hot. The USDA advises a minimum temperature of 165 F for leftover hot foods.
Best Sweet Potato Casserole
Add warmth and flavor to your holiday meal with this delicious sweet potato casserole! Creamy sweet potato filling topped with a crunchy pecan streusel.
- Prep Time: 20 minutes
- Boiling Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Casseroles, Sweet Potatoes
- Method: Bake
- Cuisine: Southern
Ingredients
- 2 1/2 to 3 pounds sweet potatoes
- 1/2 cup (113 grams) butter (softened)
- 3/4 cup (159 grams) brown sugar (light or dark, packed)
- 1/2 teaspoon table salt
- 1/2 cup (113 grams) milk
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- For the Topping
- 1/2 cup (106 grams) brown sugar (light or dark)
- 1/2 cup (64 grams) all-purpose flour
- 1/2 cup (113 grams) butter (cold)
- Pinch table salt
- 1 1/2 cups chopped pecans
Instructions
Cook the Sweet Potatoes: Scrub the sweet potatoes and place them in a large saucepan. Cover with water and bring to a boil. Lower the heat to medium and cover the pan. Cook for 40 to 55 minutes or until they are tender. Drain and let them stand until cool enough to handle. 
Prepare the Oven and Baking Dish: Heat the oven to 375 F and butter a 2 to 2 1/2-quart casserole. 
Peel the Sweet Potatoes: Slip the skins off of the sweet potatoes and place them in a large bowl with 1/2 cup of softened unsalted butter, 3/4 cup of brown sugar, and 1/2 teaspoon of salt. Combine the milk, eggs, and vanilla in a separate small bowl. Whisk until smooth. 
Beat the Sweet Potatoes: Use an immersion blender, whisk, or electric mixer to beat the sweet potato mixture until smooth. Add the egg mixture and whisk until well blended. 
Prepare the Topping: Combine 1/2 cup of brown sugar, 1/2 cup of flour, 1/2 cup of cold butter, and a pinch of salt in a bowl. Using your fingers, work the butter into the flour and sugar mixture to form crumbs. Work the pecans into the crumbs. 
Finish the Dish: Transfer the sweet potato filling to the prepared baking dish and spread it with an offset spatula. Sprinkle the pecan mixture over the filling. 
Bake: Bake the casserole in the preheated oven for 35 to 45 minutes or until the filling is set and the topping is browned. 
