Sweet Potato Casserole

This Sweet Potato Casserole with toasted pecans, brown sugar, hints of cinnamon, and vanilla will fill your kitchen with the magical tastes of fall!

This side dish is easy to assemble and can be made ahead of time. It’s a creamy sweet potato dish that will steal the show at your next holiday dinner.

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Thanksgiving will be complete with the addition of this casserole! We love to serve it along with herb-baked turkey breast, green beans almondine, and cranberry orange sauce.

Ingredients for Sweet Potato Casserole

Casserole Filling Ingredients

• Sweet Potatoes – or yams can be used interchangeably. See below for more details on the actual difference between sweet potatoes and yams.
• Butter – we always prefer unsalted butter to control the taste, but salted butter can be used, as well.
• Eggs – this is the binder for the casserole
• Whole Milk – for the creamiest texture we have found that whole milk works best but 2% will work in a pinch
• Dark Brown Sugar – adds a gorgeous molasses flavor to the casserole
• Vanilla Extract – use pure vanilla extract (we love to make our own vanilla)

Casserole Topping Ingredients

• Dark Brown Sugar – for caramelized flavor on top
• Butter – we use unsalted
• Pecans – coarsely chopped pecans add crunch and flavor
• Flour – adds structure to the topping
• Salt – salt helps balance the sweetness of the casserole
• Cinnamon – everyone’s favorite Fall spice
• Nutmeg – a classic Autumn spice
• Vanilla Extract – use pure extract
• Whole Pecans – Optional as garnish

How to make a Sweet Potato Casserole

Casserole Filling Step-by-Step:

• Preheat oven to 350° F. Butter a 9 x 13 baking dish
• Poke holes with a fork in the skin and then bake the sweet potatoes or yams (peels on) until tender when pierced with a knife. This should take about 1 to 1½ hours.
• Scoop out the pulp from the potatoes and place in a large bowl.

• Mash pulp until smooth with a masher or hand mixer. You will end up with about 4 cups of sweet potatoes.

• Melt the butter. Let cool slightly, and mix butter and eggs into the mashed potatoes.
• In a small saucepan, heat the milk on low until hot, but not boiling.
• Stir the hot milk and then whisk in ½ cup of the dark brown sugar with the vanilla. Mix into the potatoes.

• Blend until completely mixed and smooth.
• Spread the mixture into the 9 x 13 baking dish and set aside while making the topping.

Casserole Topping Step by Step:

• In a large bowl mix the remaining ½ cup brown sugar, softened butter, and flour until the mixture is crumbly.
• Stir in the remaining ingredients (chopped pecans, salt, cinnamon, nutmeg, and vanilla). Blend together.
• Sprinkle the crumbly mixture evenly over the potato casserole.

• Bake until the topping is crusty and lightly caramelized, which should be about 30 minutes.
• Cool for 5 minutes before serving.

This casserole can be made ahead of time

• Make the filling portion of the casserole completely, cover with foil, and refrigerate up to 2 days.
• Prep the pecan topping and store it separately in a sealed container in the refrigerator.
• When ready to bake, pull the casserole and topping out of the fridge and let stand about 30 minutes.
• Add the pecan topping to the casserole and bake as directed.

How to refrigerate leftover Sweet Potato Casserole

• One of the best parts of a Thanksgiving meal is the leftovers! The cooked casserole can be stored, covered, in the refrigerator for up to 3 days. Gently reheat before eating.

How to freeze Sweet Potato Casserole

Yes! You can freeze this dish and then finish on the day you’ll be eating it.

• Prepare the sweet potato casserole completely, but don’t bake it. Wrap the entire pan with a double layer of aluminum foil and freeze for up to 3 months.
• Thaw overnight in the refrigerator, remove, and let come to room temperature for 30 minutes, and bake as directed below.
• Freezing leftovers is easy, as well. Make sure the potatoes are completely cooled before storing tightly sealed in the freezer.

Understanding the difference between Sweet Potatoes and Yams

Sweet Potatoes and Yams are often confused with each other but they are not the same in either look or flavor.

• Sweet Potatoes – have a sweeter flavor, thus the name! The pulp is smoother in texture and the outer skins are smooth with a reddish color.
• Yams – have rougher skin that is a darker shade of brown. The pulp is dryer and more starchy which is more like a regular potato.

Both sweet potatoes and yams are nutritious but are very different vegetables. They both have great flavor and are full of nutrients which makes them an excellent addition to a healthy diet. We love them both and either can be used successfully in this casserole.

Additional side dishes to add to your dinner

• Garlic Mashed Potatoes
• Oven Roasted Potatoes
• Roasted Butternut Squash with Pomegranates
• Butternut Squash Soup
• Spicy Pumpkin Soup