Love sweet potatoes? This Sweet Potato Casserole is for you! My recipe has creamy mashed sweet potatoes topped with a brown sugar pecan streusel. It may seem simple, but it always steals the show at Thanksgiving!
Looking for my Thanksgiving desserts? Try my Pumpkin Pie or Apple Crisp next!
About This Recipe
I LOVE sweet potatoes. Not only are they delicious, but they are also super healthy. They are filled with fiber and many micronutrients. I won't pretend that this sweet potato casserole is healthy (spoiler alert, it's not), but if you compare it to something like apple pie, I think it has the slight edge!
I tested this recipe multiple times to get it just right, and I'm so excited to share it with you in time for Thanksgiving.
I think it’s the perfect dessert for holiday gatherings. It's make-ahead friendly (always a win for busy cooking days!). It's LOADED with sweet, creamy potatoes, and the crisp pecan topping makes it feel extra special on the table.
This recipe is very simple to make. The most time-consuming part is peeling the sweet potatoes. Aside from that, it's just boiling the sweet potatoes, mashing them with other ingredients, and layering things in a baking dish. As it bakes, the pecan crumble turns nutty and caramelized and complements the sweet potato so well.
Key Ingredients
Sweet potato: The star of the dish! When I was testing the recipe, I found that chopping them up and boiling them was the quickest way to cook them.
Brown sugar: I tried both white sugar and brown sugar, but brown sugar won every time. The flavor is much more complex and cozy.
Butter: I use unsalted butter.
Vanilla extract: I was surprised by how much of a difference some vanilla extract made. Without it, the casserole tasted a little flat. With it, the flavor popped.
Cinnamon & nutmeg: These bring cozy holiday and autumn flavor to the sweet potatoes!
Salt: Helps bring out all the flavors.
Pecans: You can also use walnuts, but I prefer the taste of pecans.
Flour: Essential for the streusel on top.
Instructions
STEP 1: Add the sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until fork-tender. Drain.
STEP 2: In a large bowl, mash the sweet potatoes with the remaining filling ingredients.
STEP 3: Spread the sweet potatoes in a baking dish. Mix the pecan topping in another bowl and sprinkle on top.
STEP 4: Bake for 25-30 minutes until hot and bubbly and the pecans are toasted.
Sweet Potato Casserole
Ingredients
For the sweet potato filling
- 3 pounds sweet potatoes (peeled and cut into 1-inch cubes)
- ½ cup packed brown sugar
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
For the pecan topping
- ¼ cup butter (melted)
- ⅓ cup brown sugar
- 2 tablespoons flour
- 1 ¼ cups chopped pecans
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish.
- Add the sweet potatoes to a large pot and add enough water to cover them by 1 inch. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until fork-tender. Drain.
- In a large bowl, mash the sweet potatoes with the remaining filling ingredients. Spread in the prepared baking dish.
- In a medium bowl, mix together all the pecan topping ingredients until combined. Sprinkle evenly on top of the sweet potatoes.
- Bake for 25-30 minutes until hot and bubbly and the pecans are toasted. Enjoy!
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