Description
Craving a comforting, crowd-pleasing side dish that screams holiday vibes? The Best Sweet Potato Casserole combines creamy mashed sweet potatoes with a sweet, buttery filling and a crunchy pecan topping for the perfect balance of textures and flavors.
Ingredients
Filling
- 3 to 4 large sweet potatoes (about 1 ¾ pounds), peeled and cubed: The creamy, sweet base.
- ½ stick (4 tablespoons) unsalted butter, melted, plus more for buttering the dish: Adds richness and flavor.
- ½ cup milk: Enhances creaminess.
- ¼ cup brown sugar, packed: Provides deep sweetness.
- 1 teaspoon pure vanilla extract: Adds warm, aromatic depth.
- ½ teaspoon kosher salt: Balances flavors.
- 2 large eggs: Binds the filling and adds structure.
Topping
- ½ cup all-purpose flour: Forms the base of the crumbly topping.
- ½ cup brown sugar, packed: Adds sweetness and caramelized crunch.
- ½ stick (4 tablespoons) unsalted butter, melted: Binds the topping and adds richness.
- ¼ teaspoon kosher salt: Enhances flavor.
- ¾ cup chopped pecans: Provides nutty crunch and texture.
Why These Ingredients Matter
- Sweet Potatoes: Deliver natural sweetness, vitamins, and a creamy texture.
- Brown Sugar: Adds depth and caramel notes to both filling and topping.
- Pecans: Create a crunchy, nutty contrast to the soft filling.
- Butter and Eggs: Ensure a rich, cohesive filling and a golden topping.
Substitutions and Variations
- Sweet Potatoes: Use yams or canned sweet potato puree (about 2 cups); drain well if canned.
- Milk: Swap with heavy cream for richer texture or plant-based milk (e.g., almond, oat) for dairy-free.
- Brown Sugar: Replace with maple syrup (reduce to 3 tablespoons in filling) or coconut sugar.
- Eggs: For vegan, use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water).
- Pecans: Substitute with walnuts, almonds, or omit for nut-free; try crushed gluten-free cookies for a different crunch.
- Flour: Use gluten-free 1:1 flour or almond flour for the topping.
- Vegan Option: Use plant-based butter, plant-based milk, flax eggs, and omit eggs or use vegan egg replacer.
- Gluten-Free: Use gluten-free 1:1 flour for the topping.
- Flavor Variations:
- Maple Pecan Casserole: Replace brown sugar with ¼ cup maple syrup in the filling and add 1 tablespoon to the topping.
- Spiced Pumpkin Casserole: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the filling.
- Marshmallow Topping: Replace pecan topping with 1 cup mini marshmallows for a classic twist.
- Savory Sweet Potato Casserole: Reduce brown sugar to 1 tablespoon, omit vanilla, and add 1 teaspoon smoked paprika to the filling.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3-4 large sweet potatoes (1 ¾ pounds), ½ stick melted butter (plus more for the dish), ½ cup milk, ¼ cup brown sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, 2 large eggs, ½ cup flour, ½ cup brown sugar, ½ stick melted butter, ¼ teaspoon kosher salt, and ¾ cup chopped pecans.
- Peel and cube the sweet potatoes into 1-inch pieces.
- Butter a 2-quart baking dish.
Tip: Cube sweet potatoes evenly for consistent cooking; use a 2-quart dish (e.g., 8×8-inch or 9×9-inch) for best results.
Step 2: Cook Sweet Potatoes
- Add cubed sweet potatoes to a large pot of salted water.
- Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15-20 minutes.
- Drain and let cool slightly, then mash until smooth using a potato masher or fork.
Tip: Test tenderness with a fork; overcooking slightly ensures a smooth mash.
Step 3: Prepare the Filling
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together ½ stick melted butter, mashed sweet potatoes, ½ cup milk, ¼ cup brown sugar, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, and 2 large eggs until smooth and well combined.
- Transfer the mixture to the buttered 2-quart baking dish and smooth the top.
Tip: Whisk thoroughly to incorporate eggs and avoid lumps; the mixture should be creamy and spreadable.
Step 4: Prepare the Topping
- In a medium bowl, combine ½ cup all-purpose flour, ½ cup brown sugar, ½ stick melted butter, and ¼ teaspoon kosher salt. Stir until moist and clumpy.
- Stir in ¾ cup chopped pecans.
- Sprinkle the topping evenly over the sweet potato filling.
Tip: Use your fingers to create small clumps for a textured topping; ensure even coverage.
Step 5: Bake and Serve
- Bake at 350°F for 25-30 minutes, until the center is mostly set and the topping is golden brown.
- Serve hot, scooping about ½ cup per serving.
Tip: Check at 25 minutes; if the topping browns too quickly, cover loosely with foil.