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

Scale

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.

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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.