Sweet Potato Casserole is the ultimate comfort dish, warm, sweet, and just a little nutty. This version brings together smooth mashed sweet potatoes with brown sugar, butter, vanilla, cinnamon, nutmeg, and a crunchy pecan topping. It strikes the perfect balance between dessert and side dish, making it ideal for holidays, family dinners or just when you want something cozy. Whether you’re serving a crowd or simply want to spoil yourself, this casserole delivers in flavor and feel. Let’s dive in and make this delightful dish.
Why You’ll Love This Sweet Potato Casserole
You’ll love this Sweet Potato Casserole because it takes humble sweet potatoes and elevates them into something special. The filling is warmly spiced with cinnamon and nutmeg, while the vanilla adds a gentle aromatic note. Then there’s the crunchy pecan topping—brown sugar, melted butter, flour and chopped pecans combine to form a golden, toasty layer that contrasts wonderfully with the smooth sweet potato base. It’s sweet without being over‑the‑top, comforting without being heavy. Plus it’s one‑dish, easily assembled and always met with smiles.
Ingredients
For the sweet potato filling
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3 pounds of sweet potatoes, peeled and diced into 1-inch chunks
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½ cup packed brown sugar
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⅓ cup melted butter
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1 teaspoon vanilla extract
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½ teaspoon cinnamon
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½ teaspoon salt
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¼ teaspoon nutmeg
For the pecan topping
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¼ cup butter (melted)
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⅓ cup brown sugar
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2 tablespoons flour
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1 ¼ cups chopped pecans
Step‑by‑Step: How to Make Sweet Potato Casserole
1. Preheat and prepare the dish.
Preheat your oven to 350 °F (about 175 °C) and grease a 9 × 13-inch baking dish.
2. Cook the sweet potatoes.
Add the peeled and cubed sweet potatoes to a large pot. Pour in enough water to cover the cubes by about 1 inch. Bring the water to a boil, then reduce to a simmer and cook for about 15 minutes, or until the sweet potatoes are fork-tender. Drain thoroughly.
3. Mash the filling.
In a large bowl, combine the drained sweet potatoes with the brown sugar, melted butter, vanilla extract, cinnamon, salt, and nutmeg. Mash everything together until smooth (or to your preferred texture). Evenly spoon the mashed mixture into the greased baking dish.
4. Make the pecan topping.
In a medium bowl, whisk together the melted butter, brown sugar, and flour until combined. Stir in the chopped pecans. Distribute the pecan topping evenly across the sweet potato base.
5. Bake and serve.
Place the dish into the preheated oven and bake for about 25–30 minutes, or until the casserole is hot and bubbling and the pecan topping is toasted and golden. Serve warm and enjoy!
Helpful Tips
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Make sure the sweet potato cubes are all roughly the same size to ensure even cooking.
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When mashing, you can leave a few small lumps if you like the texture rather than a totally smooth mash.
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If the topping starts to get too brown before the rest of the dish is fully heated, you can loosely tent foil over the dish for the last 5 minutes of baking.
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For easier cleanup, line the baking dish with parchment paper or use a lightly greased dish.
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Taste the mashed mixture before adding to the dish; if you prefer it a bit sweeter or spicier, adjust the brown sugar, cinnamon or nutmeg accordingly.
Substitutions And Variations
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Butter substitute: Use light or vegan butter for a dairy-free version.
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Sugar variation: Swap half of the brown sugar for maple syrup or honey for a slightly different flavor.
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Topping swap: Instead of pecans, you can use chopped walnuts or almonds—or even a streusel topping with oats for a different texture.
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Marshmallow topping: For a more holiday-style sweet version, you can top with mini marshmallows for the last 5–10 minutes of baking.
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Spice twist: Add a pinch of ginger or cardamom for an exotic touch.
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Savory option: Reduce the brown sugar in the filling and skip the nutmeg to lean more savory than sweet, perfect for pairing with roasted meats.
Storage Instructions
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To refrigerate: Cover the casserole tightly with plastic wrap or transfer to an airtight container. Store in the fridge for up to 3–4 days.
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To reheat: Preheat oven to 325 °F (165 °C), cover loosely with foil and bake until heated through (about 15–20 minutes). Alternatively, you can microwave individual portions.
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To freeze: After baking, let cool completely, then wrap tightly in foil and place in a freezer-safe container. Freeze for up to 2–3 months. To use, thaw overnight in the fridge and then reheat as above.
Nutritional Information
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~235 calories per 1‑cup (≈ 250 g) serving, with ~4.2 g protein, ~5.9 g fat, and ~42.5 g carbohydrates.
Serving Suggestions
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Serve as a side dish alongside roasted turkey, chicken or pork for a memorable holiday meal.
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Pair with green vegetables (like steamed broccoli or green beans) to balance sweetness with some freshness and color.
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For a brunch variation, serve warm with a dollop of whipped cream or vanilla yogurt on the side.
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Garnish with a sprinkle of chopped fresh parsley or a few toasted pecan halves for a pretty finish.
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Offer on a buffet where guests can help themselves—this dish keeps well under a warming light or in a low oven.
Frequently Asked Questions About Sweet Potato Casserole
Can I prepare this ahead of time?
Yes, you can prepare both the mashed sweet potato filling and the pecan topping separately ahead of time. Store the filling in the baking dish covered in the fridge, and keep the topping in a container. When you’re ready, sprinkle the topping and bake as directed (you may need an extra 5 minutes if the filling is chilled). This helps ease prep on busy days.
Can I use canned sweet potatoes instead of fresh?
You can, but fresh gives better texture and flavor. If you use canned, choose plain, unsweetened sweet potatoes, drain them well, mash, and adjust sugar/butter amounts since they may be softer and slightly sweeter already. Also reduce added sugar accordingly.
Can I make this for fewer people?
Absolutely. You can halve the recipe and use an 8×8-inch baking dish. Just keep the baking temperature the same (350 °F) and check for doneness (may bake slightly faster—about 20–25 minutes).
Final Thoughts
Thank you for exploring this Sweet Potato Casserole recipe with me. I absolutely love how the sweet, warmly spiced potato filling meets the crunchy, toasty pecan topping; it’s a dish that comforts, delights, and brings smiles to the table. It’s easy to make, perfect for sharing, and ideal for both everyday dinners and special occasions. I hope you enjoy making it as much as I do, and that it becomes one of your go‑to favorites. Happy cooking, and thank you for being part of our food‑loving community. Well wishes for deliciousness and joy in your kitchen!
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Sweet Potato Casserole
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Sweet Potato Casserole with creamy mashed sweet potatoes and a buttery pecan topping. A classic side dish for holidays and beyond.
Ingredients
For the sweet potato filling
3 pounds of sweet potatoes, peeled and diced into 1-inch chunks
½ cup packed brown sugar
⅓ cup melted butter
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
For the pecan topping
¼ cup butter (melted)
⅓ cup brown sugar
2 tablespoons flour
1 ¼ cups chopped pecans
Instructions
1. Preheat and prepare the dish.
Preheat your oven to 350 °F (about 175 °C) and grease a 9 × 13 inch baking dish.
2. Cook the sweet potatoes.
Add the peeled and cubed sweet potatoes to a large pot. Pour in enough water to cover the cubes by about 1 inch. Bring the water to a boil, then reduce to a simmer and cook for about 15 minutes, or until the sweet potatoes are fork-tender. Drain thoroughly.
3. Mash the filling.
In a large bowl, combine the drained sweet potatoes with the brown sugar, melted butter, vanilla extract, cinnamon, salt and nutmeg. Mash everything together until smooth (or to your preferred texture). Evenly spoon the mashed mixture into the greased baking dish.
4. Make the pecan topping.
In a medium bowl, whisk together the melted butter, brown sugar and flour until combined. Stir in the chopped pecans. Distribute the pecan topping evenly across the sweet potato base.
5. Bake and serve.
Place the dish into the preheated oven and bake for about 25–30 minutes, or until the casserole is hot and bubbling and the pecan topping is toasted and golden. Serve warm and enjoy!
Notes
You can prepare the filling and topping ahead of time and assemble before baking. Easily halved for smaller portions. Swap pecans for walnuts or use a marshmallow topping for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 18 g
- Carbohydrates: 42.5 g
- Protein: 4.2 g