Homemade Sweet Potato Casserole Recipe

Sweet Potato Casserole is a classic holiday favorite, often served at Thanksgiving and Christmas gatherings. This Homemade Sweet Potato Casserole Recipe is a delicious blend of creamy, mashed sweet potatoes topped with a crunchy, buttery pecan streusel. The contrast of sweet and savory flavors, along with the smooth and crunchy textures, makes it a beloved side dish that pairs beautifully with roasted turkey, ham, or any festive meal. It’s sweet, comforting, and packed with seasonal flavors!

This dish strikes the perfect balance between sweet and savory, offering a delightful contrast of creamy mashed sweet potatoes with the crunch of pecans. Whether you’re making it for a family feast or just to enjoy a comforting dish during the colder months, this sweet potato casserole is sure to become a staple.

 

Why You’ll Love This Sweet Potato Casserole Recipe

• Rich & Comforting: Creamy sweet potatoes combined with a buttery, crunchy topping make for the ultimate comfort food.
• Perfect for Holidays: It’s a must-have dish at Thanksgiving and Christmas, but it’s also great any time you’re craving something warm and cozy.
• Versatile Topping Options: While this recipe features a pecan streusel, you can easily customize it with marshmallows or a crumble topping if you prefer.
• Simple Ingredients: Made with easy-to-find ingredients, many of which you may already have in your pantry.

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Key Ingredients for Sweet Potato Casserole

1. Sweet Potatoes

• The star of the dish! Sweet potatoes are naturally sweet and packed with nutrients. Their creamy texture when mashed is the perfect base for the casserole.

2. Brown Sugar

• Adds a warm, caramel-like sweetness that complements the natural flavor of the sweet potatoes.

3. Butter

• Both in the mashed sweet potatoes and the topping, butter adds richness and a lovely, melt-in-your-mouth texture.

4. Cinnamon & Nutmeg

• These spices give the casserole a warm, comforting flavor that’s perfect for fall and winter.

5. Eggs

• Eggs help to bind the mashed sweet potatoes, giving them a smooth, slightly fluffy texture.

6. Vanilla Extract

• A touch of vanilla enhances the sweetness of the potatoes and adds a subtle, aromatic flavor.

7. Pecans

• Pecans add a nutty crunch to the streusel topping. If you prefer, you can substitute walnuts or leave the nuts out altogether.

8. Flour & Oats (Optional)

• For the streusel topping, flour and oats help create a crumbly, crunchy texture that contrasts perfectly with the soft, creamy sweet potatoes.

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How to Make Homemade Sweet Potato Casserole

Step 1: Cook the Sweet Potatoes

• Preheat your oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks. Place them in a large pot of water and bring to a boil. Cook for 15-20 minutes, or until the sweet potatoes are fork-tender. Drain and transfer them to a large mixing bowl.

Step 2: Mash the Sweet Potatoes

• Mash the cooked sweet potatoes with a potato masher or use a hand mixer for a smoother texture. Add the brown sugar, melted butter, cinnamon, nutmeg, eggs, and vanilla extract. Stir or beat the mixture until smooth and well-combined.

Step 3: Prepare the Topping

• In a separate bowl, mix the pecans, brown sugar, flour, and melted butter to form a crumbly streusel. For added texture, you can mix in oats or extra pecans if desired.

Step 4: Assemble the Casserole

• Spread the mashed sweet potatoes evenly into a greased baking dish. Sprinkle the streusel topping generously over the top.

Step 5: Bake

• Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy. Remove from the oven and let cool slightly before serving.

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Tips for Making the Best Sweet Potato Casserole

1. Boil or Bake the Sweet Potatoes

• You can either boil or bake the sweet potatoes for this recipe. Boiling is quicker, but baking them intensifies the natural sweetness of the potatoes.

2. Adjust the Sweetness

• This casserole can be adjusted to your preferred level of sweetness. If you like a less sweet version, reduce the amount of brown sugar in the mashed sweet potatoes or the topping.

3. Make It Ahead

• You can make this casserole ahead of time by preparing the mashed sweet potatoes and topping separately. Store them in the refrigerator and assemble just before baking.

4. Topping Variations

• For a classic marshmallow topping, replace the streusel with mini marshmallows and bake until golden and puffy. Or, combine both marshmallows and pecans for a sweet and crunchy contrast.

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Recipe Variations

1. Marshmallow Sweet Potato Casserole

• If you’re a fan of marshmallow-topped sweet potatoes, simply replace the pecan streusel with mini marshmallows. Sprinkle them over the top during the last 10 minutes of baking and let them melt and brown.

2. Gluten-Free Sweet Potato Casserole

• To make this casserole gluten-free, use gluten-free flour or oats in the streusel topping. You can also skip the flour altogether and just use pecans and butter for the topping.

3. Healthier Sweet Potato Casserole

• For a healthier version, reduce the amount of butter and sugar, and use a natural sweetener like maple syrup or honey. You can also add a sprinkle of chia seeds or flaxseeds to the topping for added nutrition.

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FAQs: Homemade Sweet Potato Casserole

1. Can I Use Canned Sweet Potatoes?

• Yes! If you’re short on time, you can use canned sweet potatoes. Just be sure to drain them well before mashing.

2. Can I Make This Casserole Ahead of Time?

• Absolutely. You can prepare the casserole up to two days in advance. Store it in the refrigerator, and bake just before serving. If it’s been refrigerated, you may need to bake it for a few extra minutes to ensure it’s heated through.

3. How Do I Store Leftovers?

• Leftover sweet potato casserole can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

4. Can I Freeze Sweet Potato Casserole?

• Yes! You can freeze the unbaked casserole. Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

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