Sweet Potato Casserole
Sweet Potato Casserole is a healthy, delicious, and sweet side dish option that is great for holiday dinners. Sweet Potatoes are one of nature’s special vegetables, as it is filled with nutrients and has a naturally sweet taste.
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This is easy to make, so it’s a no-brainer side dish to serve with your busy Thanksgiving or Christmas dinner.
This Sweet Potato Casserole combines the natural taste of sweet potatoes, coupled with maple syrup, cinnamon, and pecans. The chopped pecans provide their own slightly sweet taste as well as providing a huge contrast in texture.
Sweet Potato Casserole is a great fall recipe with its flavors and colors. With it being so easy to make, you can devote more attention to your main dishes during a busy holiday dinner party. Serve this on Thanksgiving with Homemade Cranberry Sauce and Sourdough Stuffing.
Why You’ll Love This Recipe:
Naturally sweetened: Maple syrup brings out the richness of the sweet potatoes without refined sugar.
Warm and comforting: Cinnamon and butter make this cozy and flavorful, perfect for holidays or weeknights.
Simple ingredients: No marshmallows or complicated steps; just real, wholesome pantry staples.
Crowd-pleasing side dish: Great for gatherings and potlucks, always a hit on the holiday table.
Crunchy pecan topping: Toasty pecans add texture and contrast to the creamy sweet potato base.
Ingredients to Make Sweet Potato Casserole:
- sweet potatoes. Choose large, firm sweet potatoes with orange flesh for the best natural sweetness and creamy texture.
- butter. Brings richness and creaminess to the mash. Melt before mixing it in for easy blending.
- milk. Helps smooth the texture of the casserole. Regular milk or a non-dairy alternative like oat or almond milk both work well.
- maple syrup. Adds a warm, earthy sweetness. Stick with pure maple syrup for the best flavor, avoid artificial versions.
- cinnamon. Adds cozy spice. You can swap in pumpkin pie spice or a dash of nutmeg for variation.
- pecans. Give a crunchy topping with toasty, nutty flavor. For extra depth, lightly toast them in a dry skillet before adding.
How to Make Sweet Potato Casserole:
- Preheat your oven to 350 degrees, grease a 9×13 baking dish and set aside.
- Peel and cut 8 large sweet potatoes into chunks. Boil the sweet potatoes in a large pot of water until tender, about 15–20 minutes.
- Drain the sweet potatoes and let them cool slightly.
- In a large mixing bowl, mash the cooked sweet potatoes.
- Add melted butter, milk, maple syrup, cinnamon, and salt to the mashed sweet potatoes. Stir until smooth and well combined.
- Transfer the mashed sweet potatoes into the 9×13-inch casserole dish and spread the mixture evenly. Sprinkle 2 cups of chopped pecans over the top.
- Bake in the preheated oven for 25–30 minutes until the top is golden and the casserole is heated through.
Recommended Equipment
Recipe Notes & Tips:
- Cut sweet potatoes evenly: This helps them cook at the same rate and mash more smoothly.
- Drain well: After boiling, let the potatoes sit in the colander for a minute or two so excess water doesn’t thin the mash.
- Mash to your liking: Use a hand masher for a more rustic texture or a mixer for a smoother consistency.
- Make it ahead: You can assemble the casserole a day in advance. Cover and refrigerate, then bake just before serving.
- Optional add-ins: Stir in a pinch of nutmeg, a splash of vanilla extract, or a handful of chopped pecans into the mash for added flavor and texture.
- Top variation: For a sweeter twist, mix the pecans with a little maple syrup and a sprinkle of cinnamon before sprinkling on top.
- Don’t over bake: The casserole is already cooked, baking is just to heat through and toast the topping. Watch closely toward the end to avoid drying it out.
- Swap the topping: Try chopped walnuts or sliced almonds if you’re out of pecans.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
Freezer: Let the casserole cool completely, then wrap tightly or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead tip: Assemble the casserole (without baking), cover, and refrigerate up to 24 hours in advance. Add pecans just before baking for best texture.
FAQs:
Yes, roasting adds a deeper flavor. Roast peeled chunks at 400°F for 30–35 minutes until tender, then mash as directed.
Yes, use plant-based butter and non-dairy milk (like almond or oat). The result will still be creamy and flavorful.
Swap them for walnuts, sliced almonds, or leave them off entirely. You can also top with a sprinkle of cinnamon sugar instead.
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Sweet Potato Casserole
Ingredients
- 8 large sweet potatoes
- ¼ cup butter
- ¼ cup milk
- ¼ cup maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups pecans chopped
Instructions
- Preheat your oven to 350 degrees, grease a 9×13 baking dish and set aside.
- Peel and cut 8 large sweet potatoes into chunks. Boil the sweet potatoes in a large pot of water until tender, about 15–20 minutes.
- Drain the sweet potatoes and let them cool slightly.
- In a large mixing bowl, mash the cooked sweet potatoes.
- Add melted butter, milk, maple syrup, cinnamon, and salt to the mashed sweet potatoes. Stir until smooth and well combined.
- Transfer the mashed sweet potatoes into the 9×13-inch casserole dish and spread the mixture evenly. Sprinkle 2 cups of chopped pecans over the top.
- Bake in the preheated oven for 25–30 minutes until the top is golden and the casserole is heated through.
Nutrition
Notes
-
- Cut sweet potatoes evenly: This helps them cook at the same rate and mash more smoothly.
- Drain well: After boiling, let the potatoes sit in the colander for a minute or two so excess water doesn’t thin the mash.
- Mash to your liking: Use a hand masher for a more rustic texture or a mixer for a smoother consistency.
- Make it ahead: You can assemble the casserole a day in advance. Cover and refrigerate, then bake just before serving.
- Optional add-ins: Stir in a pinch of nutmeg, a splash of vanilla extract, or a handful of chopped pecans into the mash for added flavor and texture.
- Top variation: For a sweeter twist, mix the pecans with a little maple syrup and a sprinkle of cinnamon before sprinkling on top.
- Don’t over bake: The casserole is already cooked, baking is just to heat through and toast the topping. Watch closely toward the end to avoid drying it out.
- Swap the topping: Try chopped walnuts or sliced almonds if you’re out of pecans.
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Please leave a comment and star rating on this post!More Side Dish Recipes:
- Green Beans and Smashed Potatoes
- Chimichurri Oven Roasted Vegetables
- Creamed Spinach
- Green Bean Casserole
- Mushroom Risotto
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