Irresistible Sweet Potato Casserole Recipe

Elevate your holiday table with our Irresistible Sweet Potato Casserole Recipe. This classic dish features creamy mashed sweet potatoes, brown sugar, butter, and a delectable pecan topping. Plus, we’ve got Nut-Free alternatives covered in the recipe notes. Your family and friends will be begging for more!

Enjoy-this-incredible-sweet-potato-casserole-at-your-dinner-table

Irresistible Sweet Potato Casserole Recipe

The creamy, velvety sweet potato base is rich and enhanced, with a hint of warm, comforting spices like cinnamon and nutmeg that evoke the essence of the holiday season. The combination of the soft, luscious sweet potatoes and the crunchy, caramelized topping creates a truly satisfying taste and texture. With every spoonful, you’ll experience a perfect balance of sweetness, savory, and satisfaction.

Sweet crunchy delicious sweet potato casserole recipe

It’s a dish that captures the essence of homey comfort and holiday warmth, making it a delightful side dish on your festive table.

INGREDIENTS

Sweet Potato Mixture:

Sweet potatoes To make the base of this casserole, you need fresh sweet potatoes.

Eggs give the sweet potatoes a lighter, fluffy texture. They also help the sweet potatoes hold together better.
Granulated sugar
Unsalted butter melted, and slightly cooled butter adds richness to the mashed sweet potatoes.
Vanilla extract and Cinnamon  A little hint of vanilla extract and a pinch of cinnamon are added for flavor. You can also add a splash of bourbon or other flavors.
Dried cranberries

Topping:

Brown sugar, whether packed light or dark, works in this recipe. I prefer dark brown sugar, as it has more flavor.
 All-purpose flour
Unsalted butter, cold, diced
Nuts: pecans, coarsely chopped. Toasted pecans add crunch and texture to the casserole. An alternative is to use walnuts. Both nuts pair very well with sweet potatoes.

Ingredients-for-sweet-potato-casserole

HOW TO MAKE THIS IRRESISTIBLE SWEET POTATO CASSEROLE RECIPE

Step 1: Cook your sweet potatoes.

Easy-Sweet-Potato-Recipe

Rinse and scrub your sweet potatoes, then peel and chop them into chunks. They cook much faster when cut into small pieces than when boiled whole. Add the sweet potatoes to a large pot with enough water to cover the surface, and boil. Cook uncovered at a medium-high boil until easily pierced with a fork (about 10–15 minutes).

You can certainly boil them whole (about 20–25 minutes) and safely peel them once they’re cooked.

Step 2: Drain and Mash.

Then, drain the potatoes and transfer them back to the pot or a mixing bowl. Use an electric hand mixer to mash them to a smooth and creamy consistency. Set aside.

Sweet-Potato-Recipe

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with either nonstick spray or butter.

Step 3: Make the filling.

In a mixing bowl, combine sugar, eggs, melted butter, and vanilla.

Combine-sugar-eggs-and-melted-butter

Whisk all the ingredients together until they are well combined, paying special attention to ensuring that the eggs are fully incorporated.

Easy-Casserole-Recipe

Next, add the egg mixture to the already-cooked sweet potato and continue whisking until combined and the mixture texture is smooth.

Whisk-together-the-butter-mixture-into-cooked-sweet-potatoes

Fold in cranberries to the sweet potato mixture.

Add-cranberries-to-the-sweet-potato-mixture

Spread the sweet potato mixture evenly into the baking dish that has been prepared.

spread-sweet-potato-mixture-into-prepared-pan

Step 4: Prepare toppings.

If you’re looking for a nut-free topping, take a look at the recipe card notes.

Combine 2/3 cup of brown sugar and 1/3 cup of flour in a small bowl. Use your hands to rub in the butter until pea-sized crumbs form. 

In-a-mixing-bowl,-combine-brown-sugar-and-flour.-Add-butter-into-cubes-and-use-your-hands-to-rub-the-mixture-together-until-pea-sized-crumbs-form

Add one cup of chopped pecans to the mixture and mix thoroughly.

Add one cup of chopped pecans to the mixture and mix thoroughly.

Once your topping for the sweet potato dish is ready, spread it evenly over the dish, ensuring it covers the entire dish.

Sweet-Potato-Casserole-with-Pecan

Step 5: Bake & Enjoy!

Bake uncovered for 35–40 minutes, or until sweet potatoes start to bubble at the edges.

One-of-the-most-delicious-and-comfort-foods-for-the-whole-family-sweet-potato-casserole

Make Ahead: Sweet Potato Casserole

For a delicious and hassle-free sweet potato dish, pop your sweet potato mixture in a casserole dish and refrigerate it overnight. When you’re ready to bake, whip up a simple and tasty pecan crumble to sprinkle on top. Add an extra 5 minutes to the baking time. Enjoy!

Enjoy-this-incredible-sweet-potato-casserole-at-your-dinner-table

IRRESISTIBLE SWEET POTATO CASSEROLE RECIPE

Elevate your holiday table with our Irresistible Sweet Potato Casserole Recipe. This classic dish features creamy mashed sweet potatoes, brown sugar, butter, and a delectable pecan topping. Plus, we’ve got Nut-Free alternatives covered in the recipe notes. Your family and friends will be begging for more!
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Course: Side Dish
Cuisine: American
Keyword: easy holiday dish, sweet potato casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 SERVINGS
Calories: 484kcal

Ingredients

Sweet Potato Mixture:

  • 4 pounds sweet potatoes 6 cups mashed
  • 3 large eggs room temperature
  • ½ cup granulated sugar
  • 6 tablespoons unsalted butter melted and slightly cooled
  • ½ teaspoon vanilla extract
  • 1 cup dried cranberries

Topping:

  • cup brown sugar packed
  • cup all-purpose flour
  • 3 tablespoons of unsalted butter cold, diced
  • 1 cup pecans coarsely chopped

Instructions

Step 1: Cook your sweet potatoes.

  • Rinse and scrub your sweet potatoes, then peel and chop them into chunks. They cook much faster when cut into small pieces than when boiled whole. Add the sweet potatoes to a large pot with enough water to cover the surface, and bring to a boil. Cook uncovered at a medium-high boil until easily pierced with a fork (about 10–15 minutes).
  • You can certainly boil them whole (they’ll need about 20–25 minutes) and safely peel them once they’re cooked.

Step 2: Drain and Mash.

  • Then, drain the potatoes and transfer them back to the pot or a mixing bowl. Use an electric hand mixer to mash them to a smooth and creamy consistency. Set aside.
  • Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with either nonstick spray or butter.

Step 3: Make the filling.

  • In a mixing bowl, combine sugar, eggs, melted butter, and vanilla. Whisk all the ingredients together until they are well combined, paying special attention to ensuring that the eggs are fully incorporated.
  • Next, add the egg mixture to the already-cooked sweet potato and continue whisking until combined and the mixture texture is smooth. Fold in cranberries to the sweet potato mixture.
  • Spread the sweet potato mixture evenly into the baking dish that has been prepared.

Step 4: Prepare toppings.

  • Combine 2/3 cup of brown sugar and 1/3 cup of flour in a small bowl. Use your hands to rub in the butter until pea-sized crumbs form.
  • Add one cup of chopped pecans to the mixture and mix thoroughly. Once your topping for the sweet potato dish is ready, spread it evenly over the dish, ensuring it covers the entire dish.

Step 5: Bake & Enjoy!

  • Bake uncovered for 35–40 minutes, or until sweet potatoes start to bubble at the edges.

Notes

Make Ahead: Sweet Potato Casserole

For a delicious and hassle-free sweet potato dish, pop your sweet potato mixture in a casserole dish and refrigerate it overnight. When you’re ready to bake, whip up a simple and tasty pecan crumble to sprinkle on top. Add an extra 5 minutes to the baking time. Enjoy!

Nut-Free alternative:

Streusel topping:
¼ cup unsalted butter, melted, 
1 cup dark brown sugar, 
½ cup all-purpose flour, 
¼ teaspoon ground cinnamon, 
1 pinch freshly ground nutmeg

Nutrition

Calories: 484kcal | Carbohydrates: 76g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 154mg | Potassium: 706mg | Fiber: 7g | Sugar: 41g | Vitamin A: 26142IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg

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IRRESISTIBLE SWEET POTATO CASSEROLE RECIPE

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 

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