Yummy Sweet Potato Casserole Recipe – Classic Holiday Side Dish

When it comes to holiday meals or comforting side dishes, few recipes are as iconic as a Sweet Potato Casserole. This dish combines the natural sweetness of roasted sweet potatoes with warm spices, a creamy texture, and a decadent topping. Whether finished with buttery pecans for crunch or a blanket of toasted marshmallows, it strikes the perfect balance of sweet and savory.

The beauty of this recipe lies in its versatility. It can complement a roasted turkey at Thanksgiving, serve as a centerpiece at Sunday dinners, or even double as a dessert. And despite its impressive presentation, making sweet potato casserole is straightforward if you follow each step carefully.

Ingredients

This recipe serves 8–10 people.

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3 lbs / 1.3 kg), peeled and cubed

• ½ cup (115 g) unsalted butter, melted

• ½ cup (100 g) brown sugar, packed

• ⅓ cup (80 ml) heavy cream or whole milk

• 2 large eggs, lightly beaten

• 1 tsp pure vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp salt

For the Pecan Topping (Classic Version):

• ½ cup (65 g) all-purpose flour

• ½ cup (100 g) brown sugar, packed

• 4 tbsp (60 g) unsalted butter, melted

• 1 cup (120 g) chopped pecans

For the Marshmallow Topping (Optional):

• 3 cups (150 g) mini marshmallows

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Instructions

Step 1: Cook the Sweet Potatoes

1. Place peeled and cubed sweet potatoes in a large pot of salted water.

2. Bring to a boil and cook for 15–20 minutes until fork-tender.

3. Drain well and let steam for 1–2 minutes to remove excess moisture.

Step 2: Make the Sweet Potato Base

1. In a large mixing bowl, mash the sweet potatoes until smooth.

2. Add melted butter, brown sugar, cream (or milk), eggs, vanilla, cinnamon, nutmeg, and salt.

3. Mix until fully combined and creamy.

4. Spread the mixture evenly into a greased 9×13-inch baking dish.

Step 3: Prepare the Topping

For Pecan Topping:

1. In a medium bowl, combine flour, brown sugar, melted butter, and pecans.

2. Mix until crumbly.

3. Sprinkle evenly over the sweet potato mixture.

For Marshmallow Topping:

• If using marshmallows, sprinkle evenly over the sweet potato mixture just before baking.

Step 4: Bake the Casserole

1. Preheat oven to 350°F (175°C).

2. Bake uncovered for 30–35 minutes until the topping is golden brown or marshmallows are toasted and bubbly.

3. Allow casserole to rest for 10 minutes before serving.

Conservation and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Assemble the casserole without toppings and freeze for up to 2 months. Thaw overnight in the refrigerator before baking and add topping before cooking.

• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions for 1–2 minutes.

Tips for Perfecting Sweet Potato Casserole

1. Drain Well: Excess water from boiling can make the base watery. Always drain thoroughly.

2. Use Fresh Spices: Cinnamon and nutmeg lose potency over time. Fresh spices enhance flavor.

3. Balance Sweetness: If using marshmallows, reduce sugar in the potato base to prevent overpowering sweetness.

4. Smooth vs. Chunky: Mash until smooth for a silky base, or leave small chunks for texture.

5. Make Ahead: Prepare the base and topping separately a day before. Assemble and bake when ready to serve.

Variations

1. Savory Twist: Reduce sugar and add fresh herbs like rosemary or thyme for a savory casserole.

2. Nut-Free Version: Omit pecans and use an oat streusel topping.

3. Dairy-Free: Substitute butter with coconut oil and cream with coconut milk for a dairy-free option.

4. Mini Portions: Bake in individual ramekins for single-serve casseroles.

5. Maple Flavor: Replace brown sugar with pure maple syrup in the base for a deeper sweetness.

Serving Suggestions

• Serve alongside roast turkey, ham, or chicken during holiday meals.

• Pair with green bean casserole or sautéed vegetables for a balanced plate.

• Present as a dessert alternative, topped with extra marshmallows and a drizzle of caramel.

• For brunch, pair with eggs and sausage for a sweet-and-savory spread.

Conclusion

The Yummy Sweet Potato Casserole is a timeless dish that combines creamy sweet potatoes, warm spices, and a decadent topping. It’s versatile enough to serve as a holiday side, a comforting weeknight dish, or even a dessert-like treat.

With options for pecans, marshmallows, or creative twists, you can adapt the recipe to suit any occasion or preference. It stores and reheats well, making it an excellent make-ahead option for busy gatherings.

Simple to prepare yet rich in flavor, this casserole is proof that the best dishes are often the ones that bring both comfort and joy to the table.

Yummy Sweet Potato Casserole

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• Author: Eleanor
• Total Time: 55 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

A creamy, spiced sweet potato casserole topped with buttery pecans or gooey marshmallows. Perfect for holidays, Sunday dinners, or anytime you crave a comforting side dish with a touch of sweetness.

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Ingredients

Scale 1x2x3x

For the Sweet Potato Base:

• 4 large sweet potatoes (about 3 lbs / 1.3 kg), peeled and cubed

• ½ cup (115 g) unsalted butter, melted

• ½ cup (100 g) brown sugar, packed

• ⅓ cup (80 ml) heavy cream or whole milk

• 2 large eggs, lightly beaten

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp salt

See also  Soft Homemade Gluten-Free Bread | Easy Recipe for Fluffy Loaf

For the Pecan Topping:

• ½ cup (65 g) all-purpose flour

• ½ cup (100 g) brown sugar, packed

• 4 tbsp (60 g) unsalted butter, melted

• 1 cup (120 g) chopped pecans

Optional Marshmallow Topping:

• 3 cups (150 g) mini marshmallows

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Instructions

• Cook Potatoes: Place peeled and cubed sweet potatoes in a pot of salted water. Boil 15–20 minutes until fork-tender. Drain well.

• Make Base: Mash potatoes until smooth. Stir in melted butter, brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and salt. Spread mixture evenly into a greased 9×13-inch baking dish.

• Prepare Topping: Mix flour, brown sugar, melted butter, and pecans until crumbly. Sprinkle evenly over the sweet potato mixture. (Or top with marshmallows if preferred.)

• Bake: Preheat oven to 350°F (175°C). Bake uncovered 30–35 minutes until pecan topping is golden or marshmallows are toasted.

• Serve: Let rest 10 minutes before serving.

Notes

• Drain potatoes well to avoid a watery base.

• Use fresh cinnamon and nutmeg for maximum flavor.

• For less sweetness, reduce sugar or skip marshmallows.

• Prepare base and topping separately up to 1 day ahead; assemble and bake when ready.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American Comfort Food

Nutrition

• Serving Size: 1 portion (1/10 of recipe)
• Calories: 320 kcal
• Sugar: 18 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 65 mg

Keywords: yummy sweet potato casserole, holiday sweet potato side, sweet potato marshmallow casserole, sweet potato pecan bake