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Sweet Potato Casserole Recipe

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4.3 from 12 reviews

This Sweet Potato Casserole recipe is a beloved holiday classic featuring creamy mashed sweet potatoes baked to perfection and topped with your choice of a Southern pecan crumble, a gluten-free oat crumble, or a gooey marshmallow topping. Easy to prepare and perfect for Thanksgiving, family gatherings, or Sunday dinners, this dish offers comforting sweetness and crunchy texture with a buttery finish. It can be made ahead or baked fresh, making it a versatile and stress-free addition to your festive meal.

Ingredients

Sweet Potato Casserole

  • 5 cups sweet potatoes, baked and mashed (about 5–6 medium sweet potatoes or 3 pounds)
  • 1 cup granulated sugar
  • 8 tablespoons butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 large eggs

For the Sweet Potato Casserole Pecan Crumble Topping

  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 1 cup chopped pecans
  • 4 tablespoons butter, softened

Gluten-Free, Nut-Free Sweet Potato Casserole Topping (Optional)

  • 2 cups gluten-free rolled oats, divided
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 8 tablespoons butter, melted and cooled
  • 1/2 teaspoon vanilla extract

Sweet Potato Casserole with Marshmallow Topping (Optional)

  • 1 10 oz bag mini marshmallows

Instructions

  1. Prep the Sweet Potatoes: Preheat your oven to 350º F. Scrub the sweet potatoes well and either boil or bake them in the oven until they are tender and easily pierced with a fork.
  2. Make the Sweet Potato Mixture: Once cooked, let the sweet potatoes cool slightly, then peel and mash them. In a large mixing bowl, combine the mashed sweet potatoes with granulated sugar, softened butter, vanilla extract, milk, and eggs. Stir well until the mixture is smooth and fully combined.
  3. Assemble in Baking Dish: Pour the sweet potato mixture into a 9×13 inch baking dish or divide into individual dishes for serving.
  4. Prepare Pecan Crumble Topping (if using): Mix together the packed brown sugar, all-purpose flour, chopped pecans, and softened butter until crumbly. Evenly spread this pecan crumble over the sweet potato mixture.
  5. Bake with Pecan Crumble: Bake the casserole in the preheated oven for about 30 minutes, until the topping is browned and the center of the sweet potato mixture is set.
  6. Prepare Gluten-Free, Nut-Free Crumble Topping (Optional): Process 1 cup of the gluten-free rolled oats in a blender or food processor until they become a fine oat flour. In a bowl, combine this oat flour, the remaining 1 cup oats, brown sugar, and kosher salt. Stir in the melted and cooled butter along with vanilla extract. Mix well to form the crumble topping. Refrigerate the topping until ready to use.
  7. Bake with Gluten-Free Crumble: Spread the oat crumble topping unevenly over the unbaked sweet potato casserole, leaving clumps here and there for texture. Bake for about 30 minutes until golden brown and set.
  8. Prepare Marshmallow Topping (Optional): Bake the casserole without topping for 20 minutes first. Then remove from the oven and evenly spread mini marshmallows over the surface. Return to the oven and bake for an additional 10 minutes, or until the marshmallows are browned and toasted.

Notes

  • Make-Ahead: Prepare the sweet potato mixture and store assembled in a tightly wrapped casserole dish in the refrigerator for 3-5 days. Keep the crumble topping separately in a zip-top bag in the fridge until ready to bake.
  • Freezing Instructions: Cool the sweet potato filling completely before wrapping and freezing for up to 3 months. Thaw overnight in the refrigerator before baking. Add the topping when ready to bake.
  • Storing Leftovers: Cover leftovers tightly and refrigerate for up to 5 days. Serve cold, at room temperature, or reheated.
  • Ingredient Substitutions: For a gluten-free, nut-free option, use the oat crumble topping instead of pecan crumble. For a marshmallow topping, omit the crumble topper and add mini marshmallows during the last 10 minutes of baking.
  • Dairy-Free Option: Substitute milk with almond, coconut, or oat milk and butter with coconut oil or ghee (note ghee contains trace dairy).
  • Egg-Free Option: Replace eggs with 1/2 cup unsweetened applesauce to maintain moisture.

Find it online: https://lauracooks.com/sweet-potato-casserole-recipe/