1. Can I make classic sweet potato casserole ahead of time?

Yes! You can prepare the casserole up to the point of baking, then cover and refrigerate it overnight. On the day you plan to serve it, just pop it in the oven to bake for 40 minutes, or until heated through and the topping is golden brown.

2. Can I use marshmallows instead of a pecan topping?

While the traditional recipe uses a pecan topping for a crunchy contrast, you can certainly substitute with marshmallows if you prefer. Simply sprinkle mini marshmallows over the casserole during the last 10 minutes of baking for a toasted, sweet finish.

3. How do I store leftover sweet potato casserole?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F (175°C) oven for about 15-20 minutes or until warmed through. You can also freeze it for up to 3 months, but be sure to let it cool completely before freezing.

Classic Sweet Potato Casserole – Easy & Delicious Recipe

Name: Classic Sweet Potato Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4-5 Sweet Potatoes, peeled and cut into large cubes; 2 Eggs; ⅓ cup Milk; ¼ cup Brown Sugar; ¼ cup Granulated Sugar; 1 teaspoon Vanilla Extract; ¼ cup Butter, melted; ½ teaspoon Salt; 1 teaspoon Cinnamon; ½ teaspoon Nutmeg; ¼ cup Butter, melted (for topping); ⅓ cup Flour; ½ cup Brown Sugar (for topping); ½ cup Pecan Halves or Chopped; ½ teaspoon Salt (for topping)

Description

This classic sweet potato casserole is a perfect holiday side dish made with creamy, spiced sweet potatoes and a crunchy pecan topping. It’s easy to prepare and packed with flavor, making it a crowd-pleaser at any festive gathering.

Ingredients

Scale

4-5 Sweet Potatoes, peeled and cut into large cubes
2 Eggs
⅓ cup Milk
¼ cup Brown Sugar
¼ cup Granulated Sugar
1 teaspoon Vanilla Extract
¼ cup Butter, melted
½ teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ cup Butter, melted (for topping)
⅓ cup Flour
½ cup Brown Sugar (for topping)
½ cup Pecan Halves or Chopped
½ teaspoon Salt (for topping)

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Boil the sweet potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain and return to the pot.
Add the eggs, milk, brown sugar, granulated sugar, vanilla extract, melted butter, salt, cinnamon, and nutmeg to the sweet potatoes.
Using a hand mixer, blend the ingredients until smooth and creamy.
Transfer the sweet potato mixture to the prepared baking dish and spread evenly.
In a small bowl, mix together the melted butter, brown sugar, flour, salt, and chopped pecans for the topping.
Sprinkle the pecan topping evenly over the sweet potato mixture.
Bake in the preheated oven for about 30 minutes, or until the topping is golden and crisp.
Let the casserole cool slightly before serving warm.

Notes

You can make this casserole ahead of time and refrigerate it overnight. Just bake it for an additional 10-15 minutes the next day.
For a gluten-free version, swap the flour for a gluten-free flour blend.
For a dairy-free casserole, use plant-based butter and milk.
If you don’t have pecans, substitute with crushed graham crackers or walnuts for the topping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 22 g
Sodium: 150 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 60 mg