A comforting and creamy sweet potato casserole topped with a crunchy pecan streusel, perfect for holiday gatherings or a cozy family meal. This dish brings together the sweetness of sweet potatoes and the delightful crunch of pecans, making it a beloved recipe that’s hard to resist.
Ingredients
4 large sweet potatoes, peeled and cubed
1/4 cup milk (or plant-based milk)
2 tablespoons butter (or dairy-free butter)
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt to taste
Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup flour (or gluten-free flour)
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain and return the sweet potatoes to the pot.
Mash the sweet potatoes with a potato masher until smooth. Add the milk, butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is fully combined and creamy.
Transfer the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
In a small bowl, combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Stir until the mixture is crumbly.
Sprinkle the topping evenly over the mashed sweet potatoes.
Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Variations
Vegan Option: I like to swap out regular butter for dairy-free butter and use a plant-based milk to make this casserole vegan-friendly.
Gluten-Free Option: If I need a gluten-free version, I just use gluten-free flour for the topping.
Nut-Free Option: If I want a nut-free version, I can skip the pecans and instead top the casserole with some crushed gluten-free crackers or oats for a crunchy topping.
Storage/Reheating
This casserole stores really well! I typically keep leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, I just place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until it’s warmed through. It can also be frozen for up to 2 months—just make sure to let it cool completely before freezing.
FAQs
Can I make this casserole ahead of time?
Yes, I can prepare the casserole up to the point of baking, then cover it and refrigerate it for up to 2 days. When ready to bake, I simply add a few extra minutes to the cooking time.
Can I use marshmallows instead of the pecan topping?
Absolutely! If I prefer the classic marshmallow topping, I can just add mini marshmallows over the sweet potato mixture and bake until golden brown.
Can I use canned sweet potatoes for this recipe?
While fresh sweet potatoes provide the best texture, I can use canned sweet potatoes as a shortcut. I would drain them well and mash them before proceeding with the recipe.
Is this recipe suitable for a Thanksgiving meal?
Definitely! This casserole is a great addition to any Thanksgiving table. The combination of flavors is sure to be a crowd-pleaser.
How can I make this casserole sweeter?
If I prefer a sweeter casserole, I can add more brown sugar to the sweet potato mixture or even drizzle some maple syrup on top for extra sweetness.
Conclusion
This Easy Sweet Potato Casserole is a dish I always come back to when I want something comforting, flavorful, and easy to prepare. It’s perfect for family meals, holiday gatherings, or anytime I need a dish that everyone will enjoy. The creamy sweet potatoes combined with the crunchy pecan topping make it a hit every time. Plus, it’s easy to make and can be adjusted to suit different dietary preferences. Whether I serve it as a side or dessert, it’s always a favorite!
Recipe:
Print
Easy Sweet Potato Casserole
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting and creamy sweet potato casserole topped with a crunchy pecan streusel, perfect for holiday gatherings or a cozy family meal.
Ingredients
4 large sweet potatoes, peeled and cubed
1/4 cup milk (or plant-based milk)
2 tablespoons butter (or dairy-free butter)
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt to taste
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup flour (or gluten-free flour)
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
- Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes, or until they are tender when pierced with a fork. Drain and return the sweet potatoes to the pot.
- Mash the sweet potatoes with a potato masher until smooth. Add the milk, butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is fully combined and creamy.
- Transfer the sweet potato mixture into the prepared baking dish and smooth the top with a spatula.
- In a small bowl, combine the chopped pecans, brown sugar, flour, melted butter, and cinnamon. Stir until the mixture is crumbly.
- Sprinkle the topping evenly over the mashed sweet potatoes.
- Bake for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
Vegan Option: Use dairy-free butter and plant-based milk to make this casserole vegan-friendly.
Gluten-Free Option: Swap the regular flour for gluten-free flour for a gluten-free version.
Nut-Free Option: Skip the pecans and top the casserole with crushed gluten-free crackers or oats for crunch.
This casserole can be made ahead and refrigerated for up to 2 days before baking.
Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg
