Sweet Potato Casserole is a dish that transcends seasons, offering comfort and deliciousness no matter the occasion. The creamy sweet potato base delivers a naturally sweet and velvety bite, while the golden, buttery topping adds a satisfying crunch that’s hard to resist. Perfect as a side dish for a cozy family dinner, a potluck favorite, or even a midweek treat, this casserole is versatile and easy to make. Its balanced flavors and hearty appeal make it a go-to recipe for creating meals that bring people together all year long.
Ingredients:
Sweet Potato Filling:
- 4 large sweet potatoes (about 2 pounds)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup milk (whole or evaporated milk for richness)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Topping:
- 3/4 cup chopped pecans or walnuts (optional, but adds a nice crunch)
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1/4 tsp ground cinnamon
- 4 tablespoons unsalted butter, melted
- Pinch of salt
Directions:
1. Prepare the Sweet Potatoes:
- Preheat your oven to 375°F (190°C).
- Wash and peel the sweet potatoes, then cut them into large chunks.
- Boil the sweet potatoes in a large pot of water for about 15-20 minutes, or until they are fork-tender. Drain and allow them to cool slightly.
- Once cooled, mash the sweet potatoes with a potato masher or hand mixer until smooth and creamy. You should have about 4 cups of mashed sweet potatoes.
2. Make the Sweet Potato Filling:
- In a large mixing bowl, combine the mashed sweet potatoes, melted butter, granulated sugar, brown sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Stir well until the mixture is smooth and fully combined.
- Taste the filling and adjust the sweetness or spice to your liking, if needed.
3. Transfer to Baking Dish:
- Grease a 9×13-inch baking dish (or similar size) with butter or cooking spray.
- Pour the sweet potato mixture into the prepared dish, spreading it out evenly.
4. Make the Streusel Topping:
- In a small bowl, combine the chopped pecans (or walnuts), brown sugar, flour, cinnamon, melted butter, and a pinch of salt.
- Stir together until the mixture becomes crumbly and the nuts are evenly coated.
5. Assemble and Bake:
- Sprinkle the streusel topping evenly over the sweet potato filling in the baking dish.
- Bake for 25-30 minutes, or until the top is golden brown and crispy.
5. Serve:
- Allow the casserole to cool for a few minutes before serving. This dish is great warm and will hold up for a few hours at room temperature if you’re serving it at a holiday gathering.
- Optionally, garnish with extra chopped pecans or a drizzle of maple syrup.
Tips and Variations:
- Marshmallow Topping: If you prefer the classic marshmallow topping, simply top the casserole with about 2 cups of mini marshmallows in the last 5-10 minutes of baking. Let them melt and turn golden brown.
- Extra Flavor: Add a tablespoon of orange juice or zest to the filling for a citrusy twist. It enhances the sweet potatoes’ natural flavors.
- Vegan Option: Swap out the butter for vegan butter or coconut oil and use plant-based milk (like almond or coconut milk) in the filling. For the eggs, you can substitute with flax eggs or aquafaba (the liquid from a can of chickpeas) to make it fully vegan.
- Make-Ahead: This casserole can be assembled the night before. Just cover the dish tightly with plastic wrap or foil and refrigerate. Bake the next day as directed, adding a few extra minutes of baking time if it’s chilled.
