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The BEST Sweet Potato Casserole


Mashed sweet potatoes topped with toasted pecans and a delicious brown sugar crumble. Add in marshmallows to make this sweet potato casserole the ultimate holiday side dish. 

We always make this delicious dish for our Christmas and Thanksgiving menu. It’s a holiday staple and one that family requests each year, along with my cheesy green bean casserolecorn casserole and cranberry sauce.

close up of sweet potato casserole

My husband and I have never been enormous fans of sweet potato casserole. I always filled my plate up with all of the other Thanksgiving side dishes instead. But once we tried this recipe, we have NEVER gone back. This is the BEST sweet potato casserole. Hands down!

My #1 tip when making this dish is to pre-bake the sweet potatoes. It brings out all the top flavors and really takes this casserole up a notch. If you’re in a hurry, you could always boil them or use canned, but I promise it’s super simple to bake them. I usually bake them the night before Thanksgiving and then mix together the casserole in the morning. Then I’ll add the topping right before baking.

baked sweet potato in foil

How to bake sweet potatoes

Baking your sweet potatoes is the key for making the top sweet potato casserole. It brings out such astonishing flavor and makes them tender and caramelized. It’s super simple and my favorite way to cook them.

  1. Preheat oven to 400°F.
  2. Place sweet potatoes on a baking sheet and pierce with a fork. You can wrap them with foil if you prefer.
  3. Bake for 45-60 minutes, or until fork tender.

mixing crumb topping in bowl

How to make sweet potato casserole

Scroll down for the printable recipe.

  1. MIX. Scoop cooked potatoes into a bowl and mash. Add white sugar, eggs, salt, butter, milk and vanilla. Mix together until smooth. Pour into a 9×13″ baking dish (or 11×8″ dish if you’d like your casserole a small thicker).
  2. TOPPING. In separate bowl, mix together the brown sugar, flour, cinnamon and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Then stir in the pecans.
  3. BAKE. Sprinkle the topping over the sweet potatoes and then bake at 325°F for 25-30 minutes.

unbaked sweet potato casserole in baking dish

Toppings

  • Crumb topping: The crumble topping on this casserole is seriously the BEST part, so don’t skip out on it! It pretty much tastes like candied pecans on top of the sweet potatoes and will become your modern favorite after just one bite. It’s made with a mixture of brown sugar, cinnamon, flour, butter and pecans. Just mix it up into crumbles, then sprinkle the mixture on top before baking.
  • Marshmallows: If you want to take the dish up a notch, try adding some mini marshmallows. You can add them during the last few minutes of cooking. All you need to do is sprinkle 1 1/2 cups over the top and broil for 2 minutes, or until golden. Sometimes I’ll even just add them to half of the pan, for those who like them. YUM!

sweet potato casserole with marshmallows

More holiday side dishes:

Course: Side Dish

Cuisine: American

Keyword: Sweet Potato Casserole

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Servings: 12

Calories: 244

Mashed sweet potatoes topped with toasted pecans and a delicious brown sugar crumble. Add in marshmallows to make this sweet potato casserole the ultimate holiday side dish. 

  • 5 sweet potatoes (pre-baked)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • 1/4 cup butter (slightly melted)
  • 1/3 cup evaporated milk (can use milk or cream)
  • 1 teaspoon vanilla extract

Brown Sugar Topping:

  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter (softened)
  • 1/2 cup pecans (chopped)

Optional: 1 1/2 cups mini marshmallows

  • Preheat oven to 325°F. 

  • Scoop cooked potatoes into a bowl and mash. It should be about 3 cups. Add white sugar, eggs, salt, butter, milk and vanilla. Mix together until smooth. Pour into a 9×13″ or 11×8″ baking dish if you’d like it a small thicker. 

  • In separate bowl, mix together the brown sugar, flour, cinnamon and butter with a fork or pastry cutter. You may need to use your hands to create the crumble. Then stir in the pecans. Sprinkle the topping over the sweet potatoes. 

  • Bake for 25-30 minutes, or until the topping is lightly browned and caramelized. 

  • If you’d like to add marshmallows, sprinkle over the top and broil for 2 minutes, or until golden. 

Calories: 244kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 214mg | Potassium: 247mg | Fiber: 2g | Sugar: 20g | Vitamin A: 7980IU | Vitamin C: 1.4mg | Calcium: 53mg | Iron: 0.8mg

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sweet potato casserole in baking dish

jamielyn nye
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Jamielyn Nye

Jamielyn Nye is the creative director and founder of Follow Us. She is also the author of the Follow Us Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.


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