Some dishes don’t just sit on the dinner table — they bring warmth into the room. Sweet Potato Casserole is one of those Southern classics that feels like a hug, especially during the holidays. Its natural sweetness, creamy texture, and golden pecan topping remind me of the same cozy comfort found in a bowl of pumpkin chili or a slow-simmered baked potato soup.
Growing up, this casserole wasn’t just a side dish — it was a tradition. And the best part? It’s incredibly simple to make, leaving you with more time to enjoy good company and good food.
why make this recipe
- Perfect holiday comfort food
- Creamy, sweet, and warmly spiced
- Easy to prepare ahead
- A crowd-pleasing classic
- Pairs beautifully with dishes like spinach lemon risotto
- Customizable with nuts, marshmallows, or fruit
- Great for Thanksgiving or cozy winter dinnerss.
how to make Sweet Potato Casserole
Ingredients:
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup salted butter, softened
- 1/2 cup chopped pecans
- Optional: 1 1/2 cups mini marshmallows
- 4-5 pre-baked sweet potatoes (about 4 cups mashed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, slightly melted
- 1/3 cup evaporated milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Directions:
- Preheat the oven to 325°F (165°C).
- In a bowl, mix brown sugar, flour, cinnamon, and softened butter with a fork or your hands until it becomes crumbly.
- Stir in the chopped pecans and set the mixture aside.
- Scoop the flesh from the pre-baked sweet potatoes into a large bowl and mash until smooth.
- Mix in the granulated sugar, eggs, melted butter, evaporated milk, vanilla extract, and salt. Stir until creamy and well combined.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
- Sprinkle the pecan topping evenly over the top.
- Bake for 25-30 minutes, until the topping is golden brown and caramelized.
- Optional: Add mini marshmallows after baking, then broil for 2 minutes until golden and gooey.
This casserole pairs beautifully with cozy fall recipes like pumpkin curry or warming dishes such as roasted vegetable curry.
how to serve Sweet Potato Casserole
Serve Sweet Potato Casserole warm as a side dish. It pairs perfectly with roasted meats, like turkey or ham. You can also add it to your holiday table as a sweet treat, making it a delightful addition to any meal.
how to store Sweet Potato Casserole
To store Sweet Potato Casserole, let it cool completely and then cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to use an airtight container, and it will last up to 3 months in the freezer.
tips to make Sweet Potato Casserole
- Use freshly mashed sweet potatoes for best flavor
- Pre-baked sweet potatoes mash smoother and faster
- Adjust sugar depending on your sweetness preference
- For creamier texture, add extra evaporated milk
- Try adding apples or cranberries for brightness
- Swap pecans with walnuts for a different crunchtexture, increase the amount of evaporated milk.
variation
For a nut-free version, skip the pecans and top with marshmallows or a brown sugar crumble. You can also add warm spices like nutmeg or ginger to enhance the sweetness naturally.
Learn more about sweet potatoes’ health benefits from Healthline. For nutrient data, check USDA, and for food storage safety, consult
FAQs
1. Can I make Sweet Potato Casserole ahead of time?
Yes, you can prepare the sweet potato mixture a day ahead and store it in the refrigerator. Just assemble it and bake it when you are ready to serve.
2. Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes, but make sure to drain them well and mash them until smooth before mixing with the other ingredients.
3. What can I use instead of evaporated milk?
You can substitute evaporated milk with regular milk or a non-dairy alternative, like almond milk or coconut milk, although the flavor will differ slightly.
Enjoy making Sweet Potato Casserole and delight everyone with this heartfelt dish!
Sweet Potato Casserole
Ingredients
For the Pecan Topping
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup salted butter, softened
- 1/2 cup chopped pecans
For the Sweet Potato Mixture
- 4-5 pieces pre-baked sweet potatoes (about 4 cups mashed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, slightly melted
- 1/3 cup evaporated milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups mini marshmallows Optional for topping
Instructions
Preparation
- Preheat the oven to 325°F (165°C).
- In a bowl, mix brown sugar, flour, cinnamon, and softened butter with a fork or your hands until it becomes crumbly.
- Stir in the chopped pecans and set the mixture aside.
- Scoop the flesh from the pre-baked sweet potatoes into a large bowl and mash until smooth.
- Mix in the granulated sugar, eggs, melted butter, evaporated milk, vanilla extract, and salt. Stir until creamy and well combined.
- Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.
- Sprinkle the pecan topping evenly over the top.
Baking
- Bake for 25-30 minutes, until the topping is golden brown and caramelized.
- Optional: Add mini marshmallows after baking, then broil for 2 minutes until golden and gooey.
Serving
- Serve Sweet Potato Casserole warm as a side dish.