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This classic Sweet Potato Casserole features roasted sweet potato puree with a crunchy pecan and brown sugar crumble topping. An easy make-ahead side dish ready to be baked when needed.
Are you looking for more Holiday side dishes? Don’t miss out on our Perfect Mashed Potatoes, Mashed Potato Casserole, and Southern Green Beans.
Why I Love This Recipe:
- Flavors: This is one of mine (and my kids) favorite side dishes thanks to it’s dessert like flavor! Roasting the sweet potatoes gives them a wonderful taste, and the combination of the maple syrup, vanilla, and spices gives a taste similar to our sweet potato pie.
- Textures: Adding a crunchy pecan topping gives the perfect balance of texture paired with the creamy sweet potatoes.
- Practical: Not only is this a budget friendly dish to make, it’s also a great make ahead side dish helping to achieve a stress free Thanksgiving or holiday meal!
How To Make Sweet Potato Casserole
Roast the Sweet Potatoes: I love using roasted sweet potatoes in this casserole because of the caramelized flavor the potatoes get. To roast them, scrub the potatoes, dry them, then poke holes using a fork to help steam escape while they cook. Bake in the oven at 425 degrees F for approximately 50 minutes or until tender. Remove from the oven and cool until you can easily remove the peels with your fingertips.
Place the sweet potatoes in a bowl and, using a potato masher, mash with butter to create a smooth texture. Add eggs, vanilla, milk, maple syrup, cinnamon, salt, and ground nutmeg. Stir this all together until combined and smooth and creamy.
Pecan Crumble Topping:
Make the Topping: Add the flour, light brown sugar, salt, and cinnamon in a small bowl. Using a fork, cut the butter into this mixture until crumbly. Then, stir in the chopped pecans.
Assemble the Casserole: Spray a 3-quart baking dish with non-stick cooking spray. Spoon the sweet potato mixture into the dish, smoothing out the top. Then sprinkle the pecan topping evenly across the top. Bake at 350 degrees F for 35-40 minutes. The top will be lightly golden brown. Allow the casserole to cool briefly before serving. Serve alongside our Smoked Turkey or Jalapeno Honey Ham.
Make Ahead Instructions:
Prepare the sweet potato casserole recipe according to the directions. Spoon the potatoes into the baking dish, then cover and store them in the refrigerator for two days. Prepare the topping and store it separately in the refrigerator.
When ready to bake, remove the dish to room temperature for 30 minutes, add the topping, then bake.
Storage & Freezer:
- To Store: Store in a sealed container in the refrigerator for 4-5 days.
- To Freeze: Prepare the casserole according to the directions without baking. Cover with a layer of plastic wrap, then foil. Store the casserole in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Variations:
- Marshmallow Topping: Swap out the pecan crumble for marshmallows, and bake the casserole for 25 minutes until the marshmallows are golden brown.
- Bourbon: Add a splash of bourbon for extra flavor if desired.
- Slow Cooker: If you need to save space in your oven for other dishes, this can easily be made in the slow cooker, here’s our Slow Cooker Sweet Potato Casserole recipe.
Sweet Potato Casserole
Ingredients
- 3 pounds sweet potatoes
- ¼ cup unsalted butter melted
- ¼ cup maple syrup
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
Topping
- ⅓ cup light brown sugar
- ¼ teaspoon salt
- ⅓ cup all purpose flour
- ⅓ cup pecans chopped
- ½ teaspoon cinnamon
Instructions
Roasting Sweet Potatoes
- Scrub the potatoes clean and prick with a fork several times.
- Bake at 425 degrees F for 50-60 minutes until fork tender. Baking time may vary based on the size of the potatoes being cooked, start checking them at 40 minutes.
- Remove from the oven and allow to cool until able to handle.
- Remove the skins from the potatoes and add the sweet potato to a large mixing bowl.
Topping
- In a small mixing bowl add the brown sugar, flour, salt, and cinnamon.
- Add the butter and using a fork, cut the butter in until you have a crumble texture.
- Stir in the chopped pecans.
Assembling the Casserole
- Using a hand mixer or potato masher, mash up the potato with the butter. Add in the eggs, milk, maple syrup, cinnamon, salt, and nutmeg. Mash this all together until it’s a smooth consistency.
- Grease a 3 qrt baking dish and add the mashed sweet potato, smoothing out the top.
- Sprinkle the topping evenly across the top of the sweet potatoes.
- Bake at 350 degrees F for 35-40 minutes the topping will be lightly browed.
- Allow to cool briefly and serve warm.
Notes
- Marshmallow Topping: Swap out the pecan crumble for marshmallows, and bake the casserole for 25 minutes until the marshmallows are golden brown.
- Bourbon: Add a splash of bourbon for extra flavor if desired.
- Slow Cooker: If you need to save space in your oven for other dishes, this can easily be made in the slow cooker, here’s our Slow Cooker Sweet Potato Casserole recipe.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
