This sweet potato casserole is the kind of side that steals the show. It’s silky, lightly spiced, and topped with a crunchy pecan crumble that makes every bite feel like a warm hug. Whether you’re cooking for a holiday dinner or a Sunday meal, this recipe is simple enough for any cook and special enough to make people ask for seconds.
You can prepare it ahead, bake it fresh, and it always tastes like home. If you’ve been looking for a dependable, delicious version, this is the one to bookmark.
Sweet Potato Casserole Recipe – Cozy, Crowd-Pleasing Comfort
Ingredients
Method
- Prep and boil the potatoes: Heat the oven to 350°F (175°C). Peel and cube the sweet potatoes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until very tender, 15–20 minutes. Drain well.
- Mash for a smooth base: Return the potatoes to the warm pot. Let steam off excess moisture for 2 minutes. Add 4 tablespoons butter, brown sugar, maple syrup, 1/2 teaspoon salt, cinnamon, nutmeg, and vanilla. Mash until smooth. Stir in milk or half-and-half, starting with 1/3 cup and adding more if needed for a creamy texture.
- Add eggs for structure: Once the mixture is warm, not hot, stir in the beaten eggs. This helps the casserole set without turning dense. If the potatoes are too hot, let them cool a few minutes before adding the eggs.
- Spread into a dish: Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly into the dish, smoothing the top.
- Make the pecan crumble: In a bowl, mix flour, granulated sugar, a pinch of salt, and the remaining 4 tablespoons melted butter. Stir in chopped pecans. The mixture should look like coarse crumbs.
- Add the topping: Sprinkle the pecan crumble evenly over the sweet potatoes. If using marshmallows, you can either skip the crumble, or use half crumble and add marshmallows in the last 10 minutes so they toast without burning.
- Bake: Bake for 25–30 minutes, until the edges are set and the topping is golden. If adding marshmallows at the end, scatter them on top after 20 minutes and return to the oven for 8–10 minutes, until puffed and lightly browned.
- Rest and serve: Let the casserole rest for 10 minutes before serving. This helps it slice neatly and keeps the texture creamy.
What Makes This Special
This casserole hits that perfect balance of creamy and crunchy. The sweet potatoes are mashed until smooth, lightly sweetened with brown sugar and maple syrup, then lifted with cinnamon and vanilla.
The topping is a buttery pecan crumble with a hint of salt for contrast.
It’s also flexible. You can make it less sweet, go marshmallow-only, or do a hybrid topping if your crowd is divided. And best of all, it reheats beautifully without losing texture, making it ideal for busy hosting days.
Shopping List
- Sweet potatoes: 3 pounds (about 4 large), peeled and cubed
- Unsalted butter: 8 tablespoons (1 stick), divided
- Brown sugar: 1/2 cup, packed
- Maple syrup: 2 tablespoons (pure, if possible)
- Milk or half-and-half: 1/3 to 1/2 cup
- Eggs: 2 large, lightly beaten
- Vanilla extract: 1 1/2 teaspoons
- Cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Kosher salt: 3/4 teaspoon, divided
- Pecans: 1 cup, chopped
- All-purpose flour: 1/2 cup
- Granulated sugar: 1/3 cup
- Mini marshmallows (optional): 1 1/2 to 2 cups
- Cooking spray or extra butter: for greasing the baking dish
How to Make It
- Prep and boil the potatoes: Heat the oven to 350°F (175°C).
Peel and cube the sweet potatoes. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until very tender, 15–20 minutes.
Drain well.
- Mash for a smooth base: Return the potatoes to the warm pot. Let steam off excess moisture for 2 minutes. Add 4 tablespoons butter, brown sugar, maple syrup, 1/2 teaspoon salt, cinnamon, nutmeg, and vanilla.
Mash until smooth. Stir in milk or half-and-half, starting with 1/3 cup and adding more if needed for a creamy texture.
- Add eggs for structure: Once the mixture is warm, not hot, stir in the beaten eggs. This helps the casserole set without turning dense.
If the potatoes are too hot, let them cool a few minutes before adding the eggs.
- Spread into a dish: Grease a 9×13-inch baking dish. Spread the sweet potato mixture evenly into the dish, smoothing the top.
- Make the pecan crumble: In a bowl, mix flour, granulated sugar, a pinch of salt, and the remaining 4 tablespoons melted butter. Stir in chopped pecans.
The mixture should look like coarse crumbs.
- Add the topping: Sprinkle the pecan crumble evenly over the sweet potatoes. If using marshmallows, you can either skip the crumble, or use half crumble and add marshmallows in the last 10 minutes so they toast without burning.
- Bake: Bake for 25–30 minutes, until the edges are set and the topping is golden. If adding marshmallows at the end, scatter them on top after 20 minutes and return to the oven for 8–10 minutes, until puffed and lightly browned.
- Rest and serve: Let the casserole rest for 10 minutes before serving.
This helps it slice neatly and keeps the texture creamy.
How to Store
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through. If topping with marshmallows, add fresh ones before reheating to avoid melting away.
Freeze: Freeze the base without the topping for up to 2 months.
Thaw in the fridge overnight, add the pecan crumble (and marshmallows if you like), and bake as directed.
Make-ahead tip: Assemble the mashed sweet potato base up to 2 days ahead. Keep the topping separate in the fridge to maintain crunch. Add and bake right before serving.
Benefits of This Recipe
- Reliable texture: Eggs help it set, while milk keeps it silky.
It slices well but stays creamy.
- Balanced sweetness: Brown sugar and maple bring warmth without becoming candy-sweet. You can adjust to taste.
- Crunch factor: The pecan topping adds contrast, which makes each bite more satisfying.
- Versatile: Works for Thanksgiving, potlucks, or weeknight comfort alongside roast chicken or pork.
- Make-ahead friendly: You can prep components in advance, which reduces day-of stress.
Common Mistakes to Avoid
- Adding eggs to hot potatoes: If the mash is steaming hot, the eggs can scramble. Let it cool a bit before stirring them in.
- Watery mash: Not draining the potatoes well leads to a thin base.
Let them steam dry in the hot pot for a minute.
- Over-sweetening: Remember the topping and marshmallows add sweetness. Taste the base and adjust before baking.
- Soggy topping: Add the pecan crumble just before baking, and don’t cover tightly while hot; steam softens the crunch.
- Burning marshmallows: Add them toward the end and keep an eye out. They brown fast.
Variations You Can Try
- Marshmallow-only: Skip the pecans and go classic with a full marshmallow blanket.
Add in the final 10 minutes.
- Oat crumble: Replace flour with rolled oats for a heartier, cookie-like topping.
- No eggs: Omit the eggs and bake a bit longer. The casserole will be softer but still tasty. Add 1 tablespoon cornstarch to help it set.
- Spice boost: Add 1/2 teaspoon ground ginger or pumpkin pie spice for a warmer flavor profile.
- Maple-pecan crunch: Swap granulated sugar in the topping for brown sugar and add a drizzle of maple syrup before baking.
- Dairy-free: Use coconut milk or almond milk and a dairy-free butter.
The coconut version adds a lovely, subtle sweetness.
- Savory twist: Reduce the sugar in the base to 2 tablespoons, add a pinch of cayenne, and top with buttered breadcrumbs and Parmesan.
FAQ
Can I bake the sweet potatoes instead of boiling?
Yes. Roasting (400°F for 45–60 minutes) concentrates flavor and reduces water, which makes a richer mash. Scoop the flesh into a bowl and proceed with the recipe, adding a splash more milk if needed.
Do I have to use pecans?
No.
Walnuts work well, and almonds add a nice crunch, too. For a nut-free option, try a streusel made with oats, flour, sugar, butter, and a pinch of salt.
How do I know when it’s done?
The edges should look set, the center should be hot and slightly puffed, and the topping golden. If you inserted a spoon, it would come out with creamy mash, not liquid.
Can I reduce the sugar?
Absolutely.
Cut the brown sugar to 1/4 cup and skip the granulated sugar in the topping. The natural sweetness of the potatoes and maple syrup will still shine.
What’s the best way to reheat leftovers?
Warm in a 325°F oven, uncovered, until heated through. For single servings, a microwave works fine; add a quick minute under the broiler to re-crisp the topping.
Is this gluten-free?
It can be.
Use a 1:1 gluten-free flour blend in the topping, or swap in oats labeled gluten-free. The base is naturally gluten-free.
Can I make it in advance for a holiday meal?
Yes. Make the base up to 2 days ahead and refrigerate.
Add the topping and bake right before serving for the best texture.
What size pan should I use?
A 9×13-inch pan is standard for this amount. For a thicker casserole, use a 9×9-inch pan and add a few extra minutes to the bake time.
In Conclusion
This sweet potato casserole recipe brings cozy flavor and a satisfying crunch with very little fuss. It’s flexible, dependable, and easy to make ahead, which makes it perfect for hosting or simple family dinners.
Keep the sweetness balanced, don’t rush the topping, and you’ll have a side that people remember. Save this one—you’ll come back to it all season long.
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