Sweet Potato Casserole

You Seriously Need to Try This Sweet Potato Casserole

If there’s one dish my family expects (demands, honestly) every holiday, it’s my sweet potato casserole. I’m not saying I invented it—I think every family probably thinks theirs is the best! But this one? It has seen kitchen disasters, a sugar spill of epic proportions, and the year my nephew hid the marshmallows because he claimed he ‘needed them for science, Auntie.’ Still, no matter how chaotic things get (and they do), this casserole shows up, perfectly golden and slightly singed in that way I actually prefer, right in the middle of our table. So, if you’ve got an hour, a love of carbs, and some sweet potatoes that are begging for a new adventure, you’re in the right spot.

Why My Family (and Maybe Yours) Will Love This

I make this when I want to impress my in-laws—but also when I just need a pick-me-up on a Wednesday. My family goes a bit mad for it because the topping is this crunchy, buttery, brown sugar thing of beauty (try saying that five times fast!) and the inside is super creamy. If you’re like me and have a history of oddly lumpy mashes, relax—sweet potatoes are somehow more forgiving than regular ones. Oh, and if anyone hates marshmallows on top, I totally get it. That’s why I make half with, half without (though let’s be real, the kids pick off the marshmallows before dinner even starts).

What You’ll Need (Plus Some Swaps I Use)

• 3 large sweet potatoes (about 1.5 kg) – sometimes I just grab whatever looks biggest at the store
• 60g (about 4 tablespoons) unsalted butter – I use salted if that’s what’s in the fridge, just skip or adjust the salt later
• 70ml milk – or cream for extra richness (oat milk works fine—my cousin is dairy-free and can always sniff out real milk, though…)
• 100g brown sugar (or white sugar if the brown bag is stuck shut; it happens more than you’d think)
• 2 eggs (my neighbor once swore by duck eggs, but really, any eggs work)
• 1 tsp vanilla (or skip if you forget, like me, half the time)
• Pinch of salt
• Topping: 50g plain flour, 50g butter (cold is best, but not essential), 80g brown sugar, and a handful (like 75g or so) of chopped pecans (or walnuts, or even sunflower seeds if that’s what you’ve got—my grandmother would say ‘use what’s handy’)
• Optional: 1-2 cups mini marshmallows (I go for the classic white, but you do you)

Here’s How I Actually Make It

1. First up, get those sweet potatoes cooked. Scrub ’em, then either boil (takes about 30 mins) or roast (tastes better, 400°F/200°C, about 50 mins but there’s no shame in microwaving if you’re in a hurry—poke holes and zap for 8-10 minutes). Let them cool enough to handle (ha, or burn your fingers like me, oops). Peel ’em and chuck all the flesh in a big mixing bowl. This is where I usually sneak a taste—sweet potatoes are like candy anyway.
2. Mash time. Add the butter—let it melt and coat every bit, then splash in your milk, eggs, sugar, vanilla, and that pinch of salt. Mash it all together. If it’s a bit lumpy, don’t stress; the topping disguises everything. Consistency should be thick but not like concrete. Actually, I find adding an extra splash of milk makes it silkier, but that’s down to taste.
3. Spoon it into your baking dish. I use a 9×13 inch one, but a slightly smaller or larger one works too; don’t get hung up on the exact size.
4. For the topping: In a bowl, smush together the butter (use your fingers if you want—messy but fun), flour, and brown sugar till it’s crumbly. Stir in the pecans. Sprinkle this glorious mess evenly over the potato mix.
5. Bake at 180°C/350°F for about 25 minutes. If you want marshmallows on top, add them after 20 minutes, then finish baking so they’re bronzed and puffy. Seriously, watch close—they go from golden to burnt toast in seconds. Or just skip if that’s not your vibe.
6. Let it cool a little (good luck—my family swarms the dish like seagulls if I turn my back).

A Few Things I’ve Learned Along the Way

• If your topping looks a little clumpy, don’t overthink it. Weird is normal here!
• I once forgot the eggs; it was still edible, but maybe more like a casserole pancake. Still, everyone pretended to like it, bless ’em.
• If your sweet potatoes are really watery, just cook them a smidge longer or add less milk. No need to panic.

Some Wild (and Not-So-Wild) Variations

• Tried using coconut milk instead of regular—surprisingly good!
• I attempted a version with crushed gingersnaps in the topping. It sounded genius, but it was… not. Too sweet, weird texture—maybe don’t bother.
• Adding a bit of orange zest makes it zingy, if you like a citrus kick. But the kids looked at me like I’d lost my marbles, so maybe warn folks first.

What If You Don’t Have a Mixer?

I bash the potatoes with a regular ol’ potato masher, and, failing that, a fork. Honestly, I only bought an electric mixer after 10 years, and I still forget to use it.

How Do I Store the Leftovers?

This keeps for up to 4 days in the fridge, covered (though, honestly, in my house it never lasts more than a day!). You can freeze it, but the topping gets a bit soggy after thawing—still eatable, just not as crisp.

How We Serve It (And My Slightly Odd Quirk)

Serve as a side with roast chicken or turkey; or (confession time) I eat it cold, straight from the container, when no one’s looking. Occasionally, I plop a scoop on pancakes for a weird-but-good brunch situation.

Lessons From My Many Mistakes—Pro Tips

• I once tried baking it at a higher heat to rush things. Bad call. The topping burned and the middle was cold—be patient, it’s worth it.
• Don’t skimp on butter in the topping. It’s the glue (metaphorically) that brings it all together.
• It actually tastes better the next day, if you can resist digging in immediately.

Questions I Get All the Time

• Can I make it ahead of time? Yes! I often prep it the night before, pop it in the fridge, and then just bake on the day. Works a treat.
• Do the marshmallows have to go on? Nope. Some folks think they’re weird on veg, others (like my niece) will stage a protest if I leave them off. Your call.
• Can I use canned sweet potatoes? Yep, I’ve done it when I botched my shopping list. Drain ’em well first. Not quite as tasty, but close in a pinch.
• What should I serve with this? It’s technically a side, but honestly, if you just want to eat it for breakfast, you’ve got my blessing.
• Oh, and if you need a guide on how to pick perfect sweet potatoes, I’ve always found this Bon Appétit article handy.

And if you came here looking for perfectly poetic instructions, sorry, mate—you just got the honest, warts-and-all version.

★★★★★ 4.80 from 15 ratings

Sweet Potato Casserole

yield: 8 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A classic sweet potato casserole with a buttery pecan topping, perfect for holiday gatherings and family dinners. Creamy sweet potatoes are combined with warm spices and topped with a crisp, sweet crumble.

🖨️ Print Pin Recipe

Ingredients

• 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, softened

Instructions

1. 1
   Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. 2
   In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla extract, cinnamon, and salt. Mix until smooth.
3. 3
   Spread the sweet potato mixture evenly into the prepared baking dish.
4. 4
   In a medium bowl, combine chopped pecans, flour, brown sugar, and softened butter. Mix with a fork until crumbly.
5. 5
   Sprinkle the pecan topping evenly over the sweet potato mixture.
6. 6
   Bake for 35-40 minutes, or until the topping is golden brown and the casserole is heated through. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320 caloriescal

Protein: 4gg

Fat: 14gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 47gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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