This Easy Sweet Potato Casserole is a creamy and comforting dish that’s sure to become a family favorite. The smooth and velvety sweet potato base pairs perfectly with a sweet, crunchy pecan streusel topping. Whether you’re serving it at a holiday dinner or enjoying it as a cozy weeknight meal, this casserole is always a crowd-pleaser.
Why You’ll Love This Recipe
I absolutely love making this Easy Sweet Potato Casserole because it brings together all the best flavors of fall—rich, buttery sweet potatoes with a dash of warm cinnamon and nutmeg. The crunchy pecan streusel on top gives the casserole the perfect texture contrast, and the optional marshmallows make it just a little extra sweet. It’s an easy-to-make dish that looks impressive and tastes even better. It’s the kind of recipe that feels like a hug in a baking dish.
Ingredients
4 medium sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons unsalted butter, melted
1/2 cup mini marshmallows (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a large pot, boil the cubed sweet potatoes in water for about 10-15 minutes, or until they are fork-tender. Drain the sweet potatoes well and return them to the pot.
Mash the sweet potatoes with a potato masher or fork until smooth.
Stir in the milk, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined and smooth.
Transfer the sweet potato mixture into a greased 9×13-inch baking dish and spread it evenly.
In a small bowl, mix together the chopped pecans, brown sugar, and melted butter. Sprinkle the pecan topping evenly over the sweet potatoes.
If you’re using marshmallows, scatter them on top of the casserole now.
Bake for 25-30 minutes, or until the topping is golden and crispy.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Variations
Vegan Option: Use non-dairy milk (like almond or oat milk) and plant-based butter to make the casserole dairy-free.
Add-Ins: Feel free to toss in some chopped walnuts or other nuts in place of pecans for a different flavor. You can also stir in a handful of raisins or dried cranberries for extra sweetness and texture.
Marshmallow Topping: While optional, the marshmallows add a lovely sweetness and texture to the casserole. You can also use large marshmallows instead of mini ones if that’s what you have on hand.
Storage/Reheating
Storage: Store any leftover sweet potato casserole in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, simply warm the casserole in a 350°F (175°C) oven for about 15-20 minutes until heated through. You can cover it with foil to prevent the topping from overbaking. If you like the topping extra crispy, uncover it during the last 5 minutes of reheating.
Related Recipes:
- Sweet Potato Casserole with Marshmallows
- Sweet Potato Chili Casserole
- Southern Sweet Potato Casserole
FAQs
How do I make sure the sweet potatoes are mashed smoothly?
I recommend boiling the sweet potatoes until they are fork-tender. After draining them, mash them while they are still warm. If you want an extra-smooth texture, you can use a hand mixer or a potato ricer.
Can I make this casserole ahead of time?
Yes! You can prepare the sweet potato mixture the day before, and store it in the fridge. Just add the topping and bake it the next day when you’re ready to serve.
Can I freeze sweet potato casserole?
Yes, you can freeze this casserole! After baking and cooling, cover it tightly with plastic wrap and foil. Store it in the freezer for up to 2 months. To reheat, bake it at 350°F (175°C) for about 45-60 minutes, until heated through.
Can I make this recipe without the topping?
Definitely! The casserole is delicious on its own without the topping, especially if you prefer a more classic mashed sweet potato dish. However, I highly recommend the pecan streusel for added flavor and crunch!
What can I serve with this sweet potato casserole?
This casserole pairs wonderfully with savory dishes like roasted turkey, glazed ham, or baked chicken. It’s also a great addition to any holiday spread or family dinner.
Conclusion
This Easy Sweet Potato Casserole is a simple yet satisfying dish that brings warmth and flavor to any meal. It’s creamy, comforting, and topped with a sweet, crunchy pecan streusel that makes every bite delicious. Whether you’re preparing it for a holiday feast or a family dinner, it’s sure to be a hit at the table!
📖 Recipe:
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Easy Sweet Potato Casserole
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Easy Sweet Potato Casserole recipe is a comforting and creamy dish, perfect for any occasion. With a smooth sweet potato base and a crunchy, sweet pecan streusel topping, it’s a favorite for holiday dinners and cozy weeknight meals. Optional mini marshmallows add an extra layer of sweetness, making this casserole a true crowd-pleaser. Whether you’re serving it at Thanksgiving or enjoying it year-round, this recipe offers a comforting combination of fall flavors that everyone will love.
Ingredients
4 medium sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
2 tablespoons unsalted butter, melted
1/2 cup mini marshmallows (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, boil the cubed sweet potatoes for 10-15 minutes, or until fork-tender. Drain and return them to the pot.
- Mash the sweet potatoes until smooth using a potato masher or fork.
- Stir in the milk, melted butter, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and combined.
- Transfer the sweet potato mixture to a greased 9×13-inch baking dish and spread evenly.
- In a small bowl, combine the chopped pecans, brown sugar, and melted butter. Sprinkle over the sweet potato mixture.
- Optionally, scatter the mini marshmallows on top.
- Bake for 25-30 minutes, or until the topping is golden and crispy.
Notes
Vegan Option: Use non-dairy milk (such as almond or oat milk) and plant-based butter to make this casserole dairy-free.
Add-ins: Substitute walnuts or other nuts for pecans. For added texture, consider stirring in dried cranberries or raisins.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 15-20 minutes.
Freezing: Freeze the casserole after baking and cooling for up to 2 months. Reheat at 350°F for 45-60 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Casserole
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 280 kcal
