Sweet Potato Casserole

5 from 1 vote

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.

Prep Time5

Cook Time1 40

Total Time1 45

Course: Side Dish

Cuisine: American

Servings:

Author: Serene

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

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.

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.

Recipe 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.

Nutrition