Thanksgiving is a time for family, friends, and, of course, delicious food. A key ingredient that often graces the holiday table is the humble sweet potato.
This versatile vegetable is a Thanksgiving staple, and there's no better way to enjoy it than in a classic sweet potato casserole. This recipe perfectly blends
the natural sweetness of sweet potatoes with the rich flavors of brown sugar and butter, complemented by a blend of warm spices and topped with a crunchy, nutty streusel that adds texture and flavor to every bite
For more Favorite Sweet Potato Inspired recipes, check out these classics: Sweet Potato Casserole with Marshmallows, Roasted Sweet Potatoes with Honey, Sweet potato biscuits, and Sweet Potato Pie.
How to Make Sweet Potato Casserole
Note: The full instructions are provided in the recipe card below.
- Prepare Pecan Streusel.
- Preheat the Oven.
- Make Sweet Potato Mixture.
- Assemble.
- Bake.
Camila's Tips
- Here are two ways to prepare Sweet Potoes: For baking: preheat to 375°F, poke sweet potatoes with a fork, and bake on a foil-lined pan for about 45 minutes to 1 hour. Cool, then scoop out the pulp.
For Boiling: peel and cut into 1-inch chunks, boil in water (no salt) until soft, about 20-25 minutes. Drain and let them cool.
- Look for firm sweet potatoes with smooth skin - these will have the best flavor and texture.
- Feel free to adjust the spices according to your taste.
- Experiment with toppings like coconut flakes or oat crumbles for added texture.
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Recipe
Easy Sweet Potato Casserole
Thanksgiving just isn't complete without sweet potato in some form. So if you're looking for a way to incorporate this thanksgiving staple into your holiday meal, why not try this classic sweet potato casserole recipe? The combination of brown sugar, butter, and warm spices is sure to make this a mainstay year after year. This recipe for Sweet Potato Casserole can be made ahead of time and refrigerated until ready to bake. It can also be frozen for up to 3 months.
Equipment
Ingredients
For the Sweet Potato Casserole:
- 3 pounds (about 3 or 4 large) sweet potatoes , peeled and cut into 1-inch chunks
- 4 tablespoons (½ stick) unsalted butter , room temperature plus more for buttering the baking dish
- ½ cup light brown sugar , packed
- ¼ teaspoon ground nutmeg , optional
- 1 teaspoon cinnamon , optional
- 2 large eggs , lightly beaten
- ½ teaspoon Kosher Salt
- 1 tablespoon pure vanilla extract or dark rum
- ½ cup evaporated milk or whole milk
For the Pecan Streusel:
- ⅓ cup all-purpose flour
- 1 cup packed light brown sugar
- 1-½ teaspoons ground cinnamon
- 4 tablespoons unsalted butter , room temperature
- 1-½ cups pecans , coarsely chopped
Instructions
For the Pecan Streusel:
- In a medium bowl, whisk together flour, light brown sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
- Stir in chopped toasted pecans. Toasting pecans beforehand enhances their flavor. Freeze the mixture until ready to use to maintain the streusel's texture during baking.
Prepare Sweet Potatoes:
- Set your oven to 350°F and position a rack in the middle for even baking.
- Prick the sweet potatoes with a fork to allow steam to escape during microwaving, preventing any explosive situations. Place the pricked sweet potatoes on a microwave-safe plate and microwave on high (100% power) until they are very soft when squeezed, about 12 to 14 minutes.
- Rotate the plate one-quarter turn every 3 minutes. Let them stand for five minutes. Cut the sweet potatoes lengthwise and either scrape the pulp out of the skin or peel them.
- Beat the sweet potatoes until smooth in a stand mixer for a creamy texture. Incorporate butter, light brown sugar, nutmeg, cinnamon, and vanilla extract to add depth and richness.
- Adjust the sweetness to taste. Beat in the eggs until smooth for a cohesive mixture. Transfer the sweet potato mixture to a baking dish and spread it evenly to create a base. Sprinkle the pecan streusel evenly over the sweet potato layer.
- Bake for 30-40 minutes until the topping is browned, resulting in a beautifully caramelized crust.
Notes
How to Store & Re-heat
After baking the Sweet Potato Casserole, let it cool completely for three to four hours. Then, loosely cover the pie with aluminum foil or plastic wrap before refrigerating for up to three days.
Sweet Potato Casserole is best served at room temperature; however, if you want it warm, reheat it in the microwave for a few seconds until it is heated or at the desired temperature.
Make-Ahead
You can roast and peel potatoes up to 24 hours ahead of time. Before making the casserole, reheat it briefly in the microwave. Sweet Potato Casserole can be made a day ahead and stored, covered with plastic wrap or foil, in the refrigerator for up to three days.
How to Freeze
Wrap the casserole; you can freeze it in the dish you plan to serve it in, cut a piece of parchment to fit the top of the casserole and place it over the sweet potato, then wrap the entire casserole in plastic wrap, and then wrap it in aluminum foil. Freeze the streusel topping separately, make the topping ahead of time, and store the unbaked pieces in a zip-top bag.
It will hold in the freezer if it doesn't touch the sweet potatoes. Before baking, thaw in the refrigerator for 24 hours; follow the recipe instructions.
Nutrition
Nutrition Facts
Easy Sweet Potato Casserole
Amount per Serving
Calories
525
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
76
mg
25
%
Sodium
283
mg
12
%
Potassium
747
mg
21
%
Carbohydrates
76
g
25
%
Fiber
7
g
29
%
Sugar
43
g
48
%
Protein
7
g
14
%
Vitamin A
24587
IU
492
%
Vitamin C
5
mg
6
%
Calcium
144
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
