the sweet, gentle aroma of sweet potatoes baking—it’s the scent of holidays, family gatherings, and cozy evenings by the fire. This Sweet Potato Casserole brings all those comforting vibes together in one dish. With creamy mashed sweet potatoes and a buttery brown-sugar pecan crumble topping, it’s both simple and soul-warming. Perfect for bakers of all levels, this casserole uses common pantry staples, and it feels like a hug in a dish—ideal for Thanksgiving or any time you’re craving a bit of nostalgic comfort.
| Field | Info |
|---|---|
| Category | Side Dish / Holiday Classic |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings | 10 servings |
| Calories | ~371 kcal per serving (estimate) |
Ingredients You’ll Need
For the casserole:
- 29 oz canned sweet potatoes, drained
- ½ cup (1 stick) salted butter, melted
- ⅓ cup milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
For the topping:
- 5 tablespoons salted butter, melted
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 cup chopped pecans
Step-By-Step Instructions
- Preheat & Prep
Preheat your oven to 350 °F (175 °C). Grease a 2-quart (8-inch square) baking dish or equivalent. - Mash the Sweet Potatoes
In a large bowl, mash the drained canned sweet potatoes until smooth. - Mix in the Goodness
Stir in melted butter, milk, sugar, vanilla, and beaten eggs until everything is silky and well combined. - Assemble the Base
Spread the sweet potato mixture evenly into your prepared baking dish. - Make the Topping
In a small bowl, whisk together melted butter, brown sugar, flour, and pecans until crumbly. - Top & Bake
Sprinkle the streusel evenly over the sweet potatoes. Bake uncovered for 30–40 minutes, or until the topping is golden and the casserole is set but still slightly jiggly in the center - Cool & Serve
Let the casserole cool 15–20 minutes before serving. This helps it set and makes slicing easier
Helpful Notes & Tips
- Canned vs. Fresh: If fresh sweet potatoes are your jam, boil or bake until tender, then mash—just make sure to remove excess moisture by cooking well, or add 2–3 tablespoons of flour to help thicken
- Make-Ahead Friendly: Assemble the casserole the night before, cover and refrigerate. Bring to room temperature before baking to avoid extra cook time
- Texture Check: If it jiggles too much at the end of baking, give it a few more minutes—watery texture usually results from underbaking or not letting it cool properly
- Storage: Cover and refrigerate leftovers up to 3 days, or freeze for up to 6 months. Reheat in a 350 °F oven until warmed through
Recipe Variations
- Marshmallow Mash-Up: Replace part of the pecan topping with mini marshmallows. Add them in the last 10 minutes of baking so they melt and toast without burning
- Nuts Swap: Don’t love pecans? Replace them with chopped almonds, walnuts, or even cashews for a different crunch
- Lighten It Up: Use lower-fat milk or half-and-half, reduce sugar by a few tablespoons. Skip the eggs if you prefer a simpler, lighter version.
Serving Suggestions
- Pair this casserole with savory mains like roast turkey, baked chicken for a perfect holiday plate.
- Serve with a crisp autumn salad—think apples, candied pecans, and maple vinaigrette—to balance richness.
- Garnish with a sprinkle of chopped fresh herbs (like thyme) or a dash of cinnamon for a cozy finishing touch.
Closing Paragraph
This Sweet Potato Casserole is tiny in effort but huge in heart. It’s the kind of dish that brings people to the table, invites second helpings, and wraps everyone in warm, nostalgic flavors. Whether you’re celebrating a holiday or simply craving that comfort-food hug, this easy, crowd-pleasing casserole is here to make your table—and your heart—a little brighter. Enjoy every buttery, sweet, nutty bite… and maybe sneak one warm slice for yourself when no one’s looking.