I finally perfected my Thanksgiving Sweet Potato Casserole after experimenting with one surprising pantry ingredient.
I always call this my Best Sweet Potato Casserole. After years of messing around I landed on a version where the sweet potatoes get silky and a little sweet, and a crunchy pecan topping brings a nice contrast.
Sometimes I toss mini marshmallows on top for the kids, and yeah it gets a little ridiculous but in the best way. I won’t pretend it’s fancy, it’s loud with flavor and there’s one small trick I do that makes people pause.
If you think you know sweet potato casseroles, give this one a try and see what I mean.
Ingredients
- Sweet potatoes give fiber and vitamin A, creamy and naturally sweet, boost carbs.
- Butter adds rich fat and flavor, makes it silky, not health food.
- Brown sugar brings molasses sweetness, adds moisture and lots of simple carbs.
- Eggs bind the casserole, add protein and a bit of richness, helps set.
- Pecans give crunch, plant fats and some protein, makes topping nutty and toasty.
- Flour in the topping adds structure and a bit of carbs, not gluten free.
- Marshmallows melt sweet, add light chew and pure sugar, purely decorative for many.
Ingredient Quantities
- 3 pounds sweet potatoes, mashed (about 4 medium)
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, beaten
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 cup packed light brown sugar for the topping
- 1/2 cup all purpose flour
- 1 cup chopped pecans
- 1/2 cup unsalted butter, cold and cubed
- 2 cups mini marshmallows, optional
How to Make this
1. Preheat your oven to 350°F. Peel and cut 3 pounds sweet potatoes into chunks, then boil in salted water until fork tender, about 15 to 20 minutes, or roast at 400°F for 45 minutes for deeper flavor. Drain well and mash until mostly smooth; it’s ok if a few small lumps remain.
2. While the potatoes are still warm, beat in 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 beaten large eggs, 1/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine salt. Mix until combined but don’t over mix or it gets gluey.
3. Taste and adjust sweetness or spice if needed, then spread the sweet potato mixture into a greased 9×13 inch baking dish, smoothing the top with a spatula.
4. Make the pecan streusel topping by stirring together 1 cup packed light brown sugar, 1/2 cup all purpose flour, and 1 cup chopped pecans. Cut in 1/2 cup cold, cubed unsalted butter with a pastry cutter, two forks, or pulse briefly in a food processor until the mixture forms coarse crumbs. Tip: keep the butter cold so you get nice crumbles.
5. Sprinkle the streusel evenly over the sweet potato layer, pressing lightly so it adheres in spots.
6. Bake on the center rack at 350°F for 25 to 30 minutes, until the topping is golden and the filling is set around the edges.
7. If you want marshmallows, remove the casserole after 20 to 25 minutes, scatter 2 cups mini marshmallows evenly over the top, then return to the oven for 3 to 5 minutes until melted and puffed. For a toasted finish, switch to broil for 30 to 90 seconds but watch closely so they don’t burn.
8. Let the casserole rest about 10 minutes before serving so it firms up and is easier to scoop. Leftovers keep covered in the fridge up to 4 days; rewarm in a 325°F oven until heated through.
Equipment Needed
1. 9×13 inch baking dish, greased
2. Large pot for boiling or a rimmed baking sheet for roasting sweet potatoes
3. Colander or fine strainer to drain the potatoes
4. Chef’s knife and cutting board for peeling and chopping
5. Vegetable peeler (you can skip if you like skins on)
6. Potato masher or ricer for a mostly-smooth mash
7. Large mixing bowl for combining the filling
8. Hand mixer or stand mixer to beat in butter and eggs (a whisk works too if youre patient)
9. Rubber spatula and a set of measuring cups and spoons for smoothing and accurate amounts
10. Pastry cutter, two forks, or a small food processor to make the pecan streusel; keep the butter cold so you get nice crumbs
FAQ
Best Sweet Potato Casserole Recipe Substitutions and Variations
- Swap 3 pounds sweet potatoes with two 15 oz cans sweet potato puree (about 3 to 3 1/2 cups). If you use canned pumpkin or roasted butternut squash instead, add 2 tbsp extra brown sugar and maybe cut the milk by 1-2 tbsp because they can be wetter.
- Swap 1/2 cup unsalted butter with 1/2 cup refined coconut oil, 1:1. For the streusel use cold solid coconut oil cubed so it behaves like butter, it’ll be a little coconutty but still crisp.
- Swap light brown sugar 1:1 with coconut sugar for a less sweet, caramel note, or use dark brown sugar 1:1 if you want a deeper molasses flavor.
- Swap 1 cup chopped pecans with 1 cup chopped walnuts or almonds, and toast them briefly in a dry skillet for 2-3 minutes to boost flavor and crunch.
Pro Tips
– Roast your sweet potatoes when you can, they get way more caramelized flavor than boiled. If you do boil them, drain really well and put them back in the hot pot for a minute or two to steam off extra water, otherwise the filling can get runny.
– Mix the hot potatoes with the butter and eggs while still warm so they absorb fat and flavor, but dont overbeat. A few little lumps are fine, beating it too much will make the mash gluey and dense.
– Keep the streusel butter ice cold and cut it in quickly, or pulse in the food processor for just a few short bursts. If the crumbs warm up, the topping will clump and sink instead of staying crunchy; you can even chill the assembled dish 10 minutes before baking to help it hold its shape.
– Add marshmallows only at the end, then broil for seconds not minutes and stare at them the whole time, they go from perfect to burned so fast. If you want to reheat leftovers crisp, warm them uncovered in a 325°F oven till heated through, then pop under the broiler for a few seconds to refresh the top.
Best Sweet Potato Casserole Recipe
I finally perfected my Thanksgiving Sweet Potato Casserole after experimenting with one surprising pantry ingredient.
8
servings
716
kcal
Equipment: 1. 9×13 inch baking dish, greased
2. Large pot for boiling or a rimmed baking sheet for roasting sweet potatoes
3. Colander or fine strainer to drain the potatoes
4. Chef’s knife and cutting board for peeling and chopping
5. Vegetable peeler (you can skip if you like skins on)
6. Potato masher or ricer for a mostly-smooth mash
7. Large mixing bowl for combining the filling
8. Hand mixer or stand mixer to beat in butter and eggs (a whisk works too if youre patient)
9. Rubber spatula and a set of measuring cups and spoons for smoothing and accurate amounts
10. Pastry cutter, two forks, or a small food processor to make the pecan streusel; keep the butter cold so you get nice crumbs
Ingredients
3 pounds sweet potatoes, mashed (about 4 medium)
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, beaten
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
1 cup packed light brown sugar for the topping
1/2 cup all purpose flour
1 cup chopped pecans
1/2 cup unsalted butter, cold and cubed
2 cups mini marshmallows, optional
Directions
- Preheat your oven to 350°F. Peel and cut 3 pounds sweet potatoes into chunks, then boil in salted water until fork tender, about 15 to 20 minutes, or roast at 400°F for 45 minutes for deeper flavor. Drain well and mash until mostly smooth; it's ok if a few small lumps remain.
- While the potatoes are still warm, beat in 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 beaten large eggs, 1/4 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine salt. Mix until combined but don't over mix or it gets gluey.
- Taste and adjust sweetness or spice if needed, then spread the sweet potato mixture into a greased 9×13 inch baking dish, smoothing the top with a spatula.
- Make the pecan streusel topping by stirring together 1 cup packed light brown sugar, 1/2 cup all purpose flour, and 1 cup chopped pecans. Cut in 1/2 cup cold, cubed unsalted butter with a pastry cutter, two forks, or pulse briefly in a food processor until the mixture forms coarse crumbs. Tip: keep the butter cold so you get nice crumbles.
- Sprinkle the streusel evenly over the sweet potato layer, pressing lightly so it adheres in spots.
- Bake on the center rack at 350°F for 25 to 30 minutes, until the topping is golden and the filling is set around the edges.
- If you want marshmallows, remove the casserole after 20 to 25 minutes, scatter 2 cups mini marshmallows evenly over the top, then return to the oven for 3 to 5 minutes until melted and puffed. For a toasted finish, switch to broil for 30 to 90 seconds but watch closely so they don't burn.
- Let the casserole rest about 10 minutes before serving so it firms up and is easier to scoop. Leftovers keep covered in the fridge up to 4 days; rewarm in a 325°F oven until heated through.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 298g
- Total number of serves: 8
- Calories: 716kcal
- Fat: 38.5g
- Saturated Fat: 15.5g
- Trans Fat: 0.4g
- Polyunsaturated: 9.3g
- Monounsaturated: 13.8g
- Cholesterol: 107mg
- Sodium: 163mg
- Potassium: 652mg
- Carbohydrates: 101.4g
- Fiber: 6.8g
- Sugar: 65g
- Protein: 6.6g
- Vitamin A: 25000IU
- Vitamin C: 4.4mg
- Calcium: 69mg
- Iron: 1.5mg
