Sweet Potato Casserole Recipe
Creamy sweet potato casserole with brown sugar and warm cinnamon, finished with a crisp buttery pecan topping.
Contains: Milk · Egg · Wheat · Tree Nuts
This recipe contains milk, egg, wheat and pecans (tree nuts). Readers with food allergies should check the labels of the products they use and manage cross-contact as appropriate.
WHY IT WORKS
Why This Recipe Works
01
Keep the Filling Creamy
Well-drained sweet potatoes mash into a smooth filling without the excess moisture that can make a casserole loose or watery.
02
Balance the Sweetness
A modest amount of brown sugar and warm spice complements the sweet potatoes without making this side dish taste like dessert.
03
Add Crunch on Top
Pecans, flour, brown sugar and melted butter bake into a crisp topping that contrasts with the soft sweet potato filling.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Sweet Potato Filling
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- Pecan Topping
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Method
Tap a step number as you finish it.
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Put the sweet potato chunks in a large pot and cover them with cool water by about 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer.
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Cook the sweet potatoes for 15 to 18 minutes, until a fork slides into the thickest pieces easily.
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Drain the sweet potatoes thoroughly, return them to the warm pot and leave them for about 2 minutes so excess moisture can steam away. Mash with the 3 tablespoons (tbsp) melted butter, 1/4 US cup brown sugar, milk, cinnamon, nutmeg and salt. Let the mixture cool for about 5 minutes.
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Stir the beaten eggs and vanilla into the sweet potato mixture until evenly combined and smooth.
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Heat the oven to 375°F. Spread the sweet potato filling evenly in a 9 by 13-inch baking dish.
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For the topping, combine the pecans, 1/3 US cup brown sugar, flour, cinnamon and salt in a medium bowl. Stir in the 4 tablespoons (tbsp) melted butter until the mixture is evenly moistened and crumbly.
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Scatter the pecan topping evenly over the sweet potato filling without pressing it down.
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Bake for 25 to 30 minutes, until the filling is hot and set through the center, the edges are gently bubbling and the pecan topping is lightly browned.
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Let the casserole rest for 10 minutes before serving so the filling settles slightly and the topping stays crisp.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The casserole is ready when the filling is hot and set through the center, the edges are gently bubbling and the pecan topping is lightly browned.
Make Ahead
Prepare the sweet potato filling and spread it in the baking dish up to 1 day ahead, then cover and refrigerate it. Mix the pecan topping separately and refrigerate it. Add the topping just before baking; a chilled casserole may need 5 to 10 minutes longer in the oven.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace3 tablespoons (tbsp) unsalted butter, melted
With3 tablespoons (tbsp) unsalted plant-based butter, melted
Replace45 grams (g) unsalted butter, melted
With45 grams (g) unsalted plant-based butter, melted
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace1/2 US cup whole milk
With1/2 US cup unsweetened neutral plant milk
Replace120 millilitres (ml) whole milk
With120 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Replace4 tablespoons (tbsp) unsalted butter, melted
With4 tablespoons (tbsp) unsalted plant-based butter, melted
Replace55 grams (g) unsalted butter, melted
With55 grams (g) unsalted plant-based butter, melted
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Make It Gluten-Free
Change the following ingredient:
Replace1/3 US cup all-purpose flour
With1/3 US cup gluten-free all-purpose flour blend
Replace40 grams (g) plain flour
With40 grams (g) gluten-free all-purpose flour blend
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Orange-fleshed sweet potatoes give the filling its familiar color and creamy texture. Drain them thoroughly after boiling and let excess steam escape before mashing so the casserole does not become watery.
Useful Substitutions
Dark brown sugar can replace light brown sugar for a deeper molasses flavor. Chopped walnuts can replace the pecans in the same quantity, although pecans give the topping its intended flavor.
INGREDIENT QUALITY
Quality Note
Drain the sweet potatoes thoroughly and let them steam dry briefly before mashing. Excess water is the main thing that can loosen the filling and dull the contrast with the crisp pecan topping.
SPEND LESS
Cost-Saving Tip
Whole sweet potatoes are a practical alternative to pre-cut prepared potatoes, and pecan pieces can work just as well as whole halves because the nuts are chopped for the topping anyway.
COOKING TIPS
Tips
Cut the Potatoes Evenly
Keep the sweet potato chunks close to the same size so they become tender at roughly the same time and mash smoothly.
Drain Thoroughly
Return the drained potatoes to the warm pot briefly so surface moisture can evaporate before you mash them.
Cool Before Adding Eggs
Let the mashed sweet potato mixture cool for about 5 minutes before stirring in the eggs so the residual heat does not start cooking them.
Watch the Topping
Bake until the pecans are lightly browned and fragrant. If the topping darkens too quickly, loosely cover the dish with foil for the remaining time.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover casserole within 2 hours in a covered container and use it within 3 to 4 days.
Freezing
Cool the casserole completely, portion it into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator; the pecan topping may soften slightly.
Reheat in the Oven
Cover the casserole and warm at 325°F until hot throughout, then uncover for the last few minutes to help the topping crisp again. Reheat leftovers to 165°F in the center.
Reheat in the Microwave
Cover an individual portion and heat in short intervals until hot throughout and the center reaches 165°F. The topping will be softer than when reheated in the oven.
ESTIMATED PER SERVING
Nutrition
1 of 10 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Sweet Potato Casserole FAQs
Should I boil or bake the sweet potatoes?
This recipe boils the sweet potatoes because it is straightforward and gives a soft mash quickly. The important step is draining them very well and letting surface moisture steam away before mashing.
Why can sweet potato casserole turn watery?
Excess water in the potatoes is the most common cause. Cook them only until tender, drain thoroughly and return them to the warm pot briefly so extra moisture can evaporate before you make the filling.
Can I use canned sweet potatoes?
You can, but canned sweet potatoes vary in moisture and may be packed in syrup, so they are not a perfectly predictable one-for-one replacement. Fresh sweet potatoes give this from-scratch version more consistent sweetness and texture.
Can I use walnuts instead of pecans?
Yes. Use the same quantity of roughly chopped walnuts. The topping will still be crisp, although the flavor will be different from the pecan version.
How do I know when the casserole is done?
The filling should be hot and set through the center, with a little bubbling around the edges, and the pecan topping should be lightly browned and fragrant.
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