Sweet Potato Casserole Recipe
Make Sweet Potato Casserole Recipe with velvety sweet potatoes and a crunchy pecan streusel for cozy holiday comfort.
Ingredients
- Unsalted butter, for greasing a 9x13-inch (23x33 cm) baking dish (about 1 teaspoon or 5 g)
- 3 lb (1.4 kg) orange-flesh sweet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 1 1/2 teaspoons fine sea salt, divided, plus more to taste
- Cold water, enough to cover the sweet potatoes by about 1 inch (2.5 cm)
- 4 tablespoons (56 g) unsalted butter, cut into small pieces, at room temperature
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (60 ml) whole milk, at room temperature
- 2 large eggs (about 100 g total), at room temperature, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger (optional, for warmth)
- 1/8 teaspoon ground cloves (optional, for depth)
- 1 cup (120 g) pecan halves, roughly chopped
- 1/2 cup (100 g) packed light brown sugar
- 1/3 cup (40 g) all-purpose flour
- 1/4 teaspoon fine sea salt
- 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
- 2 cups (100 g) mini marshmallows, for topping during the last 8–10 minutes of baking (optional)
Instructions
Step 1: Preheat, grease, and prep the sweet potatoes
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch rectangular baking dish with about 1 teaspoon of unsalted butter and set it aside on the counter. Peel the orange-flesh sweet potatoes and cut them into uniform 1-inch chunks, placing the chunks into a large pot and covering them with cold water by about an inch; add a teaspoon of fine sea salt to the water. Keep the pot and the greased rectangular dish nearby so the same vessels will appear in the following steps in photographs.
Step 2: Cook, drain, and steam-dry the potatoes until very tender
Bring the pot to a gentle but steady boil and cook the sweet potato chunks until they are easily pierced with a knife, about 15–20 minutes. Drain them thoroughly in a colander, then return the drained potatoes to the still-warm pot and let them sit for 3–5 minutes so excess surface moisture evaporates and the pieces steam lightly — they should look dry on the surface with a faint wisp of steam rising.
Step 3: Mash with butter and fold in the wet ingredients until silken
Using a sturdy masher or ricer in the same pot, break the potatoes down until mostly smooth; add the room-temperature butter and continue mashing until it melts fully into a satin, glossy mash. Stir in the packed light brown sugar, whole milk, lightly beaten eggs, vanilla, and the spices (cinnamon, nutmeg, and optional warm notes of ginger and cloves) until the mixture is uniformly creamy and silky. Taste and adjust seasoning with a pinch more salt or sugar as desired.
Step 4: Transfer and smooth the filling into the prepared rectangular dish
Spoon the sweet potato filling into the greased 9x13-inch baking dish, spread it evenly with an offset spatula, then smooth the top so the surface is flat and ready to receive a topping. The geometry of the rectangular dish is important — keep this same vessel visible in subsequent images to show continuity.
Step 5: Make the pecan streusel and finish the casserole before baking
In a medium mixing bowl combine the roughly chopped pecans, packed light brown sugar, all-purpose flour, and fine salt; pour the melted and slightly cooled butter over the dry mix and stir until coarse, buttery clumps form. Evenly sprinkle the pecan streusel over the entire surface of the sweet potato layer, pressing lightly so the crumbs adhere. If using marshmallows, have them measured in a small bowl to sprinkle later during baking.
Step 6: Bake, optionally top with marshmallows, then rest and serve
Bake the assembled casserole uncovered for about 25–30 minutes until the edges are bubbling and the streusel is deep golden and crisp. If adding mini marshmallows, remove the dish after roughly 20 minutes, sprinkle the marshmallows evenly across the hot streusel, and return for an additional 8–10 minutes or briefly broil 1–2 minutes to achieve even toasting — watch carefully to avoid burning. Remove from the oven and let the casserole rest on a heatproof surface for 10–15 minutes so the filling sets for clean scoops. Serve warm from the same rectangular baking dish alongside holiday mains, and note make-ahead and storage: assemble through the smooth filling step and refrigerate up to 2 days, keep streusel separate, and reheat leftovers covered.
Notes
- Drain and let the cooked potatoes steam-dry for 3-5 minutes before mashing to avoid a watery filling.
- Use a ricer for the creamiest texture or a masher for a more rustic mash.
- Store streusel separately if making ahead to keep it crisp when serving.
- For a vegan version, replace butter with coconut oil, use plant milk, and swap eggs for a vegan egg replacer.
- Toast pecans briefly in a dry skillet to amplify their flavor before making the streusel.