Easy Sweet Potato Casserole with Pecans

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Embrace the comforting embrace of autumn with our easy-to-follow Sweet Potato Casserole recipe! This delightful dish marries the natural sweetness of tender sweet potatoes with a hint of warm spices, creating a side dish that’s sure to steal the spotlight at any gathering. Whether it’s a holiday feast or a cozy family dinner, this casserole is a crowd-pleaser that’s bound to become a cherished favorite. Join us as we take you through each step to create a dish that embodies the essence of fall in every bite.

EASY to make SWEET POTATO CASSEROLE ahead of time

I love sweet potatoes and there are many recipes using them from sweet potato fries to soup. But I was missing a classic sweet potato casserole in my recipe arsenal. It was about time I made it because this isn’t just any old sweet potato casserole recipe its smooth and creamy with the perfect balance of sweetness.

It is an easy recipe to make and assemble before putting it in the oven, especially if you’re cooking for an army this Thanksgiving or Christmas.  When preparing a holiday meal it’s very helpful to have the option of preparing the night before having it ready to pop in the oven; this easy sweet potato casserole is one of those side dishes. 

It can be refrigerated for up to 48 hours prior to a big Holiday gathering. Before baking, remove it from the fridge at least 30 minutes before. Place in the oven for about 20 minutes and then stir it. Then add the topping and bake for an additional 15-20 minutes because chilled sweet potatoes take a little bit longer to heat through.

INGREDIENTS TO MAKE IT

• Sweet Potatoes: Use cooked and mashed sweet potatoes as described earlier. As discussed above, I prefer baked sweet potatoes for their deep, rich flavor.

• Brown Sugar: I use brown sugar for this recipe. You can also use your favorite sugar substitute made for baking. 

• Milk: I prefer you use whole milk. The low-fat milk just doesn’t taste great and is too watery.

• Eggs

• Melted butter: Either melt the butter in the microwave or soften to room temperature.

• Vanilla extract: I use my homemade vanilla because it is so easy to make and vanilla is so expensive to buy at the store. But store-bought pure vanilla works great too.

• Flour

• Pecans: Make sure they are chopped and you can sneak in a few whole ones for added texture.

• Salt: Adding salt brings out the natural sweetness of the sweet potatoes.

HOW TO PREPARE THE SWEET POTATOES

You can cook the sweet potatoes any way you choose. My favorite way of cooking the sweet potatoes is wrapping them in foil, and then roasting for about an hour. I find it to be the most error-proof method for cooking sweet potatoes and they turn out perfect every time. Here’s why:

• Roasting in the oven definitely intensifies the flavor.
• Boiling can make the sweet potatoes watery because they absorb the water while boiling.
• Roasting ensures they don’t overcook or dry out because they are steaming wrapped in foil.
• When the sweet potatoes are wrapped in the foil it catches all the sugary goodness and seals in moisture.
• Plus, it’s a bonus that the peels can be pulled off easily after baking.

HOW TO PREPARE THE SWEET POTATO FILLING

Once you have all the baked sweet potatoes peeled it’s time to put the sweet potatoes in the food processor or high-powered blender with the other filling ingredients (eggs, sugar, melted butter, milk, and vanilla) and blend until velvety smooth. If you don’t have any of the fancy equipment a hand mixer and a large bowl will do just fine. Finally an old fashion potato masher or press through a potato ricer until well mashed.

Spread the sweet potato filling evenly in a baking dish. I used a 9 x 13-inch pan.

How to make the streusel topping

The streusel topping is really easy to make. Combine the dry ingredients (pecans, flour, and brown sugar) in a medium bowl, then stir in melted butter. Gently mix everything until it’s moistened and clumps. Evenly dollop the pecan topping on top of the sweet potatoes.

How to bake the Sweet Potato Casserole

Preheated to 400 degrees F. (about 13″ x 9″) and grease a baking dish or with nonstick cooking spray. Spread the sweet potato mixture evenly in the dish and top with the pecan topping. I dot the streusel topping with a few whole pecans for a little texture, or you can even mix them right into the sweet potato mixture. Bake for 25-30 minutes or until the topping is puffy and golden brown.

What to Serve With Sweet Potato Casserole

This sweet and delicious side dish pairs well with so many other favorite foods. It’s a must on our Thanksgiving table, along with Tender and Juicy Oven Baked Turkey Legs, Creamed Spinach, and Maple Roasted Carrots. I also enjoy serving this when I have a large Sunday meal. It’s delicious alongside Parmesan Crusted Chicken Breasts or Tender Bacon Wrapped Beef Tenderloin.

STORAGE AND REHEATING LEFTOVERS

Cool completely, then tightly cover any leftovers with plastic wrap or in an airtight container. Keep in the refrigerator for 3-4 days. Reheat it in the microwave or eat it cold and it’s just as good at room temperature.

CAN THE SWEET POTATO CASSEROLE BE FROZEN

Prepare the sweet potato filling mixture and spread the filling into the casserole dish. Allow the filling to completely cool. Tightly wrap and store in the freezer for up to 3 months. When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Prepare the pecan crumble topping mixture place it on top of the casserole and bake as directed.

Substitutions and Variations

• Substitute maple syrup instead of brown sugar to add a subtle maple flavor.

• Add a sprinkle of cinnamon on top of the casserole for added flavor.

• You can leave out the toppings and this casserole would still taste delicious.

• Add some orange juice or zest in with the potatoes to add a citrus twist.