Sweet Potato Casserole is the yummiest Thanksgiving side dish. Smooth and creamy mashed sweet potatoes topped with a crunchy pecan crumb topping. Everyone wants seconds of this sweet dish!
Thanksgiving is coming up and this dish MUST be at your feast! To me, thanksgiving is all about the side dishes. If you’re looking for more yummy recipes to add to your table, try Thanksgiving Stuffing, Garlic Mashed Potatoes, and Autumn Poppy Seed Spinach Salad.
Sweet Potato Casserole
Sweet Potato Casserole is basically dessert but I’ll call it a side so I can eat it with dinner and then still eat some pie. The mash is mixed with a little sugar to add a little sweetness. The eggs, milk, and butter make it smooth and creamy. You could stop there but the sugar and pecan crumb topping is the star of the show adding texture and more sweetness. Dig in!
How to make Sweet Potato Casserole:
- Cook the sweet potatoes– Poke each potato 3-4 times with a knife (allows steam to escape).
- BAKE– Preheat oven to 400 degrees F. Line a baking sheet with foil and place potatoes on it (to not make a mess of the oven). Bake for 40-60 minutes (depending on the size of the potatoes) until fork tender.
- BOIL– Place potatoes in a pot and fill with water until all the potatoes are covered. Bring to a boil and cook for 20-25 minutes until fork tender.
- Let potatoes cool down for 10 minutes and then remove the peel. It comes right off. Place potatoes in a large mixing bowl.
- Mash the potatoes in a bowl and then add in the sugar, butter, eggs, milk, and vanilla. Mix with an electric mixer until combined.
- In a medium mixing bowl, mix together flour, brown sugar, and pecans. Pour in the melted butter and mix until clumpy.
- Assemble– Grease a 2 quart casserole dish with butter and spread sweet potato mixture into it. Sprinkle the pecan mixture on top.
- Bake at 350 degrees for 25-30 minutes until top begins to brown.
Picking Sweet Potatoes:
The skin will be removed so blemishes are not a big deal. The size of the potatoes doesn’t really matter either but whatever size you choose, be consistent so that they cook evenly.
It’s okay if your potatoes are of various sizes, just be sure to poke each potato with a fork to check for tenderness. Larger potatoes will need longer to cook and soften.
Can I make this ahead of time?
YES!!!! This can be prepped a day or two before. Once the casserole is assembled, cover with a lid or plastic wrap and refrigerate. Let the casserole sit on the counter when you start preheating the oven and then bake as directed.
If making this for Thanksgiving and you’re also making stuffing, pop this in the oven along with it since they both cook at 350 degrees.
Do I need to make Sweet Potato Casserole with Pecans?
No, but I highly recommend it unless you or your guests have nut allergies. The pecans add texture and a delicious nutty flavor.
LOOKING FOR MORE SWEET POTATO DISHES? CHECK OUT THESE:
- Two Potato Scallop is a sweet and savory potato dish that will have everyone coming back for seconds!
- Black Bean and Sweet Potato Enchiladas are an awesome meatless meal. You won’t even miss the meat.
- Do all the work the night before and wake up to a wonderful Overnight Sweet Potato & Sausage Breakfast Casserole.
- Need a yummy appetizer? Loaded Chipotle Sweet Potato Fries are a hit!
- BBQ Chicken Stuffed Sweet Potatoes are a creamy, buttery, and yummy side dish! They go well with anything savory, like chicken, fish or turkey. Plus, this recipe is very easy to make!
- Mashed Sweet Potatoes are a creamy, buttery, and yummy side dish! They go well with anything savory, like chicken, fish or turkey. Plus, this recipe is very easy to make!
TOOLS USED TO MAKE THIS SWEET POTATO CASSEROLE RECIPE:
- Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough…
- Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Rubber Bottom Mixing Bowls– The rubber handle and bottom of these bowls makes them the perfect mixing bowls. I use them all the time from mixing pancake batter to pie dough to cake batter.
For the Sweet Potatoes
- 2 pounds sweet potatoes, (3-4 potatoes)
- 4 tablespoons salted butter, melted
- 1/2 cup sugar
- 1/3 cup whole milk , (or evaporated milk or half-and-half)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 3/4 cup pecan pieces
- 4 tablespoons salted butter, melted
- Preheat oven to 400 degrees F. Wash potatoes and poke each with a knife a few times to allow steam to escape. Place a piece of foil on a baking sheet and the potatoes on top (this is to catch any drippings). Bake for 40-50 minutes until fork tender. Allow potatoes to cool until you are able to handle them and peel off the skin (it comes off really easily).
- Place peeled cooked potatoes in a large bowl with the butter, sugar, milk, eggs, and vanilla and beat with an electric mixer until mashed and combined well. Place potatoes in a 2 quart casserole dish.
- In a small mixing bowl, combine the flour, sugar, and pecans. Add the butter and mix until crumbly, sprinkle on top of the sweet potatoes.
- Cover and refrigerate until ready to bake. Bake uncovered at 350 degrees F for 25-30 minutes until top browns.