Description
Sweet Potato Casserole is a comforting, flavorful side dish made with creamy mashed sweet potatoes and a buttery, crunchy pecan topping. With a touch of vanilla, brown sugar, and optional dried cranberries, this easy baked casserole is perfect for Thanksgiving, Christmas, family dinners, and potlucks.
Ingredients
For the sweet potato filling:
- 4 lbs sweet potatoes, peeled and chopped (about 6 cups mashed)
- 3 large eggs
- ½ cup granulated sugar
- 6 tablespoons unsalted butter, melted and slightly cooled
- ½ tablespoon vanilla extract
- ⅛ teaspoon fine sea salt
- 1 cup dried cranberries (optional)
For the pecan crumble topping:
- ⅔ cup packed brown sugar
- ⅓ cup all-purpose flour or gluten-free flour
- 3 tablespoons cold unsalted butter, diced
- 1 cup coarsely chopped pecans (optional)
Instructions
- Peel the sweet potatoes and cut them into 1-inch chunks.
- Place the sweet potatoes in a large pot and cover with water.
- Bring to a boil and cook for 10–15 minutes, or until the potatoes are easily pierced with a fork.
- Drain thoroughly and mash until smooth and creamy.
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, granulated sugar, melted butter, vanilla extract, and salt.
- Add the mixture to the mashed sweet potatoes and stir until well combined. Fold in the dried cranberries if using.
- Spread the sweet potato mixture evenly in a greased 9 × 13-inch casserole dish.
- In a separate bowl, combine the brown sugar and flour.
- Add the cold diced butter and rub it into the mixture with your fingers until pea-sized crumbs form.
- Stir in the chopped pecans and distribute the topping evenly over the sweet potato mixture.
- Bake uncovered for 35–40 minutes, until the casserole is heated through and the sweet potatoes begin to puff around the edges.
- Allow the casserole to rest for a few minutes before serving.
Notes
- Serving: Serve warm alongside roasted turkey, baked ham, roast chicken, or other holiday favorites.
- Add extra crunch: Reserve a few chopped pecans to sprinkle over the topping before baking.
- Make ahead: Prepare the sweet potato filling a day in advance, cover, and refrigerate. Add the topping just before baking for the best texture.
- Refrigeration: Store leftovers in an airtight container or covered baking dish in the refrigerator for 3–4 days.
- Reheating: Warm individual portions in the microwave or reheat the casserole in a 325°F (165°C) oven until heated through.
- Freezing: Freeze the baked casserole in a freezer-safe container for up to 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
- Prevent a soggy topping: Make sure the sweet potatoes are thoroughly drained before mashing.
- Check doneness: The center should be hot, and the topping should be golden and crisp.