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A delicious Sweet Potato Casserole with toasted marshmallows sits ready to be served.

Perfect Sweet Potato Casserole

This Sweet Potato Casserole recipe promises a creamy, dreamy, sweet-and-nutty side dish that will become a holiday tradition. Roasting the sweet potatoes enhances their natural sweetness, while a pecan crumble topping adds the perfect textural contrast. It's a symphony of flavors and textures, a dish that's both comforting and exciting.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds sweet potatoes
  • ½ cup unsalted butter, melted
  • ½ cup packed light brown sugar
  • ½ cup milk or heavy cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup chopped pecans
  • ½ cup unsalted butter, cold and cubed

Equipment

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

Method
 

  1. Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place them on a baking sheet and roast for 45-60 minutes, or until they are very soft and easily pierced with a fork.
  2. Let the sweet potatoes cool slightly until you can handle them. Then, peel off the skins.
  3. Place the peeled sweet potatoes in a large bowl and mash them well with a potato masher or an electric mixer. You can leave them slightly chunky or make them completely smooth, depending on your preference.
  4. Add the melted butter, brown sugar, milk (or cream), cinnamon, nutmeg, ginger, vanilla extract, and salt to the mashed sweet potatoes. Mix well until everything is combined and the mixture is smooth and creamy.
  5. In a separate bowl, combine the flour, brown sugar, and chopped pecans. Cut in the cold, cubed butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Pour the sweet potato mixture into a greased 9x13 inch baking dish. Spread it evenly.
  7. Sprinkle the pecan crumble topping evenly over the sweet potato mixture.
  8. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sweet potato casserole is heated through.
  9. Let the casserole cool slightly before serving. This allows the flavors to meld together and the topping to set.

Notes

Roasting the sweet potatoes is recommended for the best flavor. Don't overmix the sweet potato mixture. Adjust the sweetness to your liking. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours, adding the topping right before baking. It can also be frozen for up to 2 months. For variations, consider a marshmallow or coconut pecan topping, or add bourbon to the pecan crumble. A vegan version can be made with vegan butter, plant-based milk, and maple syrup.