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A delicious Sweet Potato Casserole with toasted marshmallows is the perfect Thanksgiving side dish.

Easy Sweet Potato Casserole

This Sweet Potato Casserole is a creamy and decadent side dish with warm spices and a crunchy pecan streusel topping. It's easy to make and will be a hit at any holiday meal. Roasting the sweet potatoes brings out their natural sweetness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes, peeled and cubed about 6 medium
  • 1/2 cup packed brown sugar for sweet potato base
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar for streusel topping
  • 1/2 cup chopped pecans

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Medium bowl
  • Potato masher or electric mixer
  • Whisk
  • Pastry blender or fingers
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook the sweet potatoes: Boil until fork-tender (about 15-20 minutes) or roast at 400°F (200°C) for about 30-40 minutes.
  3. Mash the sweet potatoes: Drain (if boiled) and transfer to a large bowl. Mash until smooth using a potato masher or an electric mixer.
  4. Add the flavor: Stir in the melted butter, brown sugar, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
  5. Pour into the baking dish: Spread the sweet potato mixture evenly into the prepared baking dish.
  6. Combine the dry ingredients: In a medium bowl, whisk together the flour and brown sugar.
  7. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
  8. Add the pecans: Stir in the chopped pecans.
  9. Sprinkle over the sweet potatoes: Evenly sprinkle the pecan streusel topping over the sweet potato mixture.
  10. Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sweet potato mixture is heated through.
  11. Cool slightly: Let the casserole cool for a few minutes before serving.

Notes

To save time, cook the sweet potatoes a day ahead. For a richer streusel, add a tablespoon or two of maple syrup. Substitute pecans with walnuts or almonds. To make dairy-free, use coconut oil and almond or coconut milk. Skip the streusel and top with mini marshmallows during the last 5-10 minutes of baking for a marshmallow topping. Add a tablespoon of orange zest or a pinch of cayenne pepper for variations.