Sweet Potato Casserole

This sweet potato casserole layers a creamy, lightly spiced mashed sweet potato base under a crunchy brown sugar pecan streusel. It leans savory-sweet rather than dessert-sweet, which is exactly what makes it work as a side dish next to a big holiday main instead of competing with dessert.

Why this recipe works

The first time I made this, I skipped draining the boiled sweet potatoes well and the filling never fully set, it stayed loose even after the full bake time. Getting the sweet potatoes truly dry before mashing, and letting the melted butter in the streusel cool slightly before mixing, are the two details that separate a casserole that slices cleanly from one that stays wet in the middle.

Ingredient notes and substitutions

Sweet potatoes: orange-fleshed sweet potatoes, sometimes labeled yams at the grocery store, are what this recipe is built around. Canned sweet potatoes or yams work in a pinch, drain them well and warm them slightly so they mash easily, skipping the boiling step entirely.

Eggs: they help the filling set as it bakes so it holds together when sliced, rather than staying as loose as mashed potatoes.

Pecans: walnuts work as a swap if that is what you have. For a nut-free version, increase the flour in the streusel slightly to keep the topping from being too thin.

Marshmallow topping: if you grew up on the marshmallow version instead of a pecan streusel, see the marshmallow variation below, both are equally classic depending on which side of the family you ask.

How to prepare the sweet potatoes

Peel and cut about 3 pounds of sweet potatoes into chunks, then boil in a large pot of water for 15 to 20 minutes, until a fork slides in easily. Boiling is the fastest route and what this recipe uses. Roasting whole sweet potatoes at 400°F for about an hour gives a more caramelized, concentrated flavor if you have the extra time, then just scoop out the flesh once cool enough to handle.

Whichever method you use, drain the sweet potatoes thoroughly and let them sit for a few minutes before mashing. Extra water left in the potatoes is the main reason this casserole can turn out runny instead of holding its shape once baked.

Sweet potato casserole recipe

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Sweet Potato Casserole

Recipe by Hind

0.0 from 0 votes

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

A creamy, lightly spiced mashed sweet potato base topped with a crunchy brown sugar pecan streusel. A classic holiday side that leans savory-sweet rather than dessert-sweet.

Ingredients

• 3 pounds sweet potatoes, peeled and cut into chunks

• 6 tablespoons unsalted butter, melted, divided

• 3/4 cup packed brown sugar, divided

• 2 large eggs, lightly beaten

• 1/4 cup milk

• 1 teaspoon vanilla extract

• 3/4 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/3 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1 cup chopped pecans

Directions

• Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
• Place the sweet potato chunks in a large pot, cover with water, and boil for 15 to 20 minutes, until fork-tender. Drain very well.
• Mash the sweet potatoes until smooth, then stir in 1/4 cup of the melted butter, 1/4 cup of the brown sugar, the eggs, milk, vanilla, salt and nutmeg until combined.
• Spread the mixture evenly into the prepared baking dish.
• In a bowl, mix the flour, cinnamon and the remaining 1/2 cup brown sugar. Stir in the remaining melted butter until crumbly, then fold in the pecans.
• Sprinkle the streusel topping evenly over the sweet potato mixture.
• Bake for 35 to 40 minutes, until the topping is golden brown and the filling is set. Let rest for 10 minutes before serving.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Draining the sweet potatoes thoroughly after boiling is the key step for a filling that sets instead of staying runny.

Tips for the best sweet potato casserole

• Drain the boiled sweet potatoes very well and let them steam-dry for a few minutes, leftover water is the most common reason this casserole turns out runny.
• Let the melted butter for the streusel cool slightly before mixing it in, hot butter can turn the sugar into a paste instead of a crumbly topping.
• A hand mixer gets the filling smoother and fluffier than mashing by hand, if you want an extra silky texture.
• Let the casserole rest for 10 minutes after baking, it firms up slightly as it cools and slices more cleanly.

Ways to vary this dish

• Marshmallow topping: skip the streusel and top the filling with 2 cups of mini marshmallows instead, bake until the filling is hot, then broil for 1 to 2 minutes just until the marshmallows are golden, watching closely so they do not burn.
• Both toppings: sprinkle the pecan streusel on first, bake most of the way through, then add a layer of mini marshmallows for the last few minutes for the best of both versions.
• Roasted sweet potatoes: roast whole sweet potatoes at 400°F for about an hour instead of boiling, for a deeper, more caramelized flavor in the filling.
• Individual portions: bake in a muffin tin or small ramekins instead of one large dish, for a twice-baked-potato-style presentation and easier serving.

Make ahead and storage

Assemble the casserole through spreading on the streusel, then cover and refrigerate for up to 2 days before baking, or freeze for up to 3 months. Thaw a frozen casserole overnight in the refrigerator before baking as directed, adding a few extra minutes if it is still cold in the center.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for about 20 minutes, or in the microwave for individual portions.

What to serve with sweet potato casserole

The sweetness of this casserole balances well against a savory, slow-cooked main. Try it alongside this braised beef shank recipe for a comforting, holiday-worthy dinner any time of year.

Nutrition estimate

Per serving (based on 10 servings): approximately 280 calories, 4g protein, 12g fat, 40g carbohydrates. This is an estimate only, actual values will vary depending on the exact size of the sweet potatoes and any topping changes.

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