When the leaves turn golden and the air gets crisp, there’s one dish that whispers “holiday gathering”: sweet potato casserole. Imagine tender, richly baked sweet potatoes, warm spices dancing in every bite, and a topping that’s either decadently crunchy or gooey with marshmallows. Let me show you how to make this superstar side dish that’s perfect for Thanksgiving, Christmas, or any time you want comfort with flair.
Table of contents
Why Sweet Potato Casserole Belongs on Your Holiday Table
- Delivers a balance of flavors—sweetness from potatoes and sugar, warmth from cinnamon and nutmeg, richness from butter and eggs.
- Texture contrast makes it memorable: soft, creamy base topped with crunch (pecans, crumble) or pillowy marshmallows.
- Versatile: fits many diets with tweaks (vegan, less sugar, nut‑free, etc.).
- Can be made ahead—freeing up oven space on the big day.
- Pairs beautifully with tart, savory, crisp sides—for example, cranberry sauce, green vegetables, or a light salad. For more festive flavor pairings, try these Maple-Pecan Roasted Sweet Potatoes — they complement the casserole like a dream.
What You’ll Need: Ingredients & Variations
Basic Ingredients (Classic Pecan-Topped Version)
| Component | Ingredients |
|---|---|
| Sweet Potato Filling | Sweet potatoes (baked), white sugar, eggs, salt, unsalted butter, evaporated milk, vanilla extract, cinnamon, ground cloves, nutmeg |
| Crumble Topping | Brown sugar, all‑purpose flour, softened butter, chopped pecans |
Variation Options
- Marshmallow Top: Skip the pecans; when casserole is warm, top with mini marshmallows and broil 3–5 minutes until golden.
- Vegan Version: Replace butter with coconut or vegetable oil; use non‑dairy milk instead of evaporated milk.
- Savory Twist: Omit sugar; add fresh herbs (sage, rosemary), garlic, maybe a mild cheese.
- Candied & Spiced: Candy the potatoes first in sugar syrup; add pumpkin pie spice for extra warmth.
- Goat Cheese & Sage: Mash potatoes with goat cheese and chopped sage for rich, layered flavor.
How to Make Sweet Potato Casserole
Here’s a step‑by‑step recipe that delivers a perfect casserole, every time.
Instructions
- Preheat & Prepare: Preheat oven to 325°F (around 163°C). Grease a 9×13‑inch baking dish.
- Bake Sweet Potatoes: Pierce sweet potatoes with a fork; bake until soft (about 1 hour). Remove skin and mash.
- Mix the Filling: In a large bowl, combine mashed potatoes + white sugar + eggs + salt + butter + evaporated milk + vanilla + cinnamon + cloves + nutmeg. Mix until smooth. Transfer to the baking dish.
- Make the Topping: In another bowl, mix brown sugar + flour. Add softened butter until you get a crumbly texture. Stir in chopped pecans. Spread this crumble over the sweet potato filling.
- Bake Until Golden: Bake for about 30 minutes, until topping is golden brown and crispy around edges.
Serving Tips, Storage & Make‑Ahead
Serving Suggestions
- Garnish with toasted pecans or a sprinkle of cinnamon.
- Pair with homemade cranberry sauce, green vegetables (like roasted Brussels sprouts or green beans), and perhaps mashed potatoes for contrast.
- Or try this sweet-yet-savory Broccoli Raisin Salad — it brings a fresh crunch that balances the creamy casserole beautifully.
- Want even more texture? Add a side of Crispy Country Potatoes for an oven-roasted finish that’s crunchy, golden, and satisfying.
Make Ahead + Storage
- Make ahead options:
• Fully bake, cool, cover, refrigerate; reheat (covered) when needed.
• Or prepare filling & topping separately; refrigerate; assemble and bake on serving day. - Storing: Cool to room temperature. Cover and refrigerate; stays good for 3–5 days.
- Freezing: Use oven‑ and freezer‑safe dish, assemble unbaked, wrap tightly, freeze up to 3 months. Thaw overnight, bake ~20–30 minutes at 350°F.
FAQs
No. Sweet potatoes are root vegetables, naturally sweet and tender. Yams are tubers, more earthy and starchy. They look different and often behave differently when cooked.
Baking is better. Baking brings out the potatoes’ natural sweetness and avoids sogginess. Boiling tends to dilute flavor and adds moisture that can make the casserole runny.
Make sure potatoes are well baked and relatively dry before mixing. Also, bake long enough for the filling to set and the topping to golden. Let it rest a few minutes after baking so moisture evens out.
Nutritional Information & Recipe Stats
| Info | Details |
|---|---|
| Servings | ~12 |
| Prep time | ~30 minutes |
| Cook time | ~1 hour 30 minutes (including baking & prep) |
| Approx calories per serving | ~314 kcal |
| Fat | ~19 g (saturated ~7 g) |
| Cholesterol | ~56 mg |
| Sodium | ~203 mg |
| Carbs | ~34 g (sugars ~20 g, fiber ~3 g) |
| Protein | ~5 g |
Sweet Potato Casserole
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
A festive and comforting sweet potato casserole, featuring creamy spiced filling and a buttery pecan crumble topping. Perfect for holidays or anytime you crave cozy flavors.
Ingredients
- 4 cups baked sweet potatoes, mashed
- 1 cup white sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar (for topping)
- 1/3 cup all-purpose flour
- 1/3 cup softened butter (for topping)
- 1 cup chopped pecans (for topping)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish.
- Pierce sweet potatoes with a fork and bake until soft (about 1 hour). Remove skins and mash.
- In a large bowl, combine mashed sweet potatoes, white sugar, eggs, salt, melted butter, evaporated milk, vanilla, cinnamon, cloves, and nutmeg. Mix until smooth. Spread into baking dish.
- In a separate bowl, mix brown sugar and flour. Cut in softened butter until crumbly. Stir in chopped pecans.
- Sprinkle topping evenly over sweet potato mixture.
- Bake for 30 minutes, or until the top is golden and edges are slightly crispy.
Notes
For a marshmallow topping, skip the crumble and cover with mini marshmallows during the last 5 minutes of baking until golden. Great for prepping ahead and refrigerating overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 20g
- Sodium: 203mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 56mg
Final Thoughts
Sweet potato casserole isn’t just a side dish—it’s holiday magic in a baking dish. With its warm spices, melt‑in‑your‑mouth texture, and options for topping crunch or softness, it has something for everyone. The best part? You can tailor it—go vegan, go classic, or go full marshmallow—but it never loses what makes it so special.
Try this recipe for your next gathering, prep ahead if you need time, pair it with your favorite sides (don’t skip the cranberry sauce!), and watch it vanish first off the table. Happy baking!
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