Sweet Potato Casserole
This oven-baked sweet potato casserole has a creamy cinnamon-vanilla filling under a thick brown sugar-pecan crumble. The goal is a filling that holds a soft mound when spooned, not one that runs across the plate. Drain the potatoes well before mashing, and judge the bake by the center as well as the browned topping.
It makes 10 to 12 side-dish servings in a 9-by-13-inch baking dish. Allow about 25 minutes of active preparation, 15 to 20 minutes to cook the potatoes, 35 to 45 minutes to bake, and 10 to 15 minutes to rest.
Ingredients for Sweet Potato Casserole
- 4 pounds orange-fleshed sweet potatoes (about 1,800g), peeled and cut into 1-inch chunks
- 10 tablespoons unsalted butter (140g), melted and divided, plus a little for the dish
- 1/2 cup whole milk (120g)
- 2 large eggs
- 1 cup packed light brown sugar (200g), divided
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon, divided
- 3/4 teaspoon kosher salt, divided, plus salt for the cooking water
- 1/2 cup all-purpose flour (60g)
- 1 1/2 cups coarsely chopped pecans (165g)
How to Make Sweet Potato Casserole
- Cook and drain the potatoes: Put the sweet potato chunks in a large pot, cover with salted water, and bring to a boil over medium-high heat. Reduce to a steady simmer and cook for 15 to 20 minutes, until a fork slides through without resistance. Drain thoroughly, then return the potatoes to the warm pot for 1 minute to let excess moisture evaporate.
- Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly butter or spray a light-colored rectangular 9-by-13-inch baking dish.
- Mix the filling: Mash the potatoes until mostly smooth. Stir in 6 tablespoons of the melted butter, the milk, 1/2 cup of the brown sugar, the eggs, vanilla, 3/4 teaspoon of the cinnamon, and 1/2 teaspoon of the salt. Mix just until combined; a little potato texture is fine. The filling should mound softly on a spoon rather than pour.
- Make the pecan crumble: In a medium bowl, combine the flour, pecans, remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon, and remaining 1/4 teaspoon salt. Add the remaining 4 tablespoons melted butter and toss until loose, coarse clumps form. The pecan pieces should remain visible.
- Assemble: Spread the filling in the prepared dish. Scatter the crumble evenly over the top without pressing it flat.
- Bake: Bake uncovered for 35 to 45 minutes, checking at 35 minutes. The topping should be deep golden brown, and the center should have only slight movement when the dish is gently nudged. If the topping gets very dark before the center sets, loosely tent the dish with foil and continue baking.
- Rest and serve: Let the casserole stand for 10 to 15 minutes so the filling firms slightly. Serve in spooned portions directly from the dish.
How to Keep the Filling Set and the Topping Crisp
Well-drained potatoes and the measured amount of milk help keep the filling creamy without making it watery. The 9-by-13-inch dish spreads the filling shallowly enough for the stated baking window; a smaller, deeper dish may take longer. If the center still looks wet or sloshy, keep baking even if the pecans have browned.
For a distinct crumble, stop mixing once loose clumps form and leave them uncompressed on the filling. Coarsely chopped pecans give the topping visible texture rather than a flat, sandy surface.
Make-Ahead and Leftovers
Prepare the filling up to 12 hours ahead and refrigerate it in the baking dish. Keep the pecan topping separate, then scatter it over the filling just before baking so it does not soften against the potatoes. A cold filling may need longer in the oven; use the set-center cue rather than the clock alone.
Cover and refrigerate leftovers. Reheat until warmed through; the crumble may soften after storage.
Variations and Serving Ideas
For a shortcut, use about 4 pounds of drained canned sweet potatoes and skip the boiling step. Add the milk gradually, as canned potatoes can vary in moisture.
For a marshmallow-topped version, omit the pecan crumble. Bake until the filling is nearly set, then add 3 to 4 cups of mini marshmallows during the last 5 to 8 minutes. Watch closely; marshmallows brown quickly.
Serve warm alongside roast turkey, ham, or chicken. Classic Green Bean Casserole with Crispy Onions and Garlic Butter Dinner Rolls provide savory contrast.
Nutrition
Approximate nutrition per serving, based on 12 side-dish servings: 410 calories, 6g protein, 21g fat, and 53g carbohydrates. Approximate values per 100g: 210 calories, 3g protein, 11g fat, and 27g carbohydrates. Values will vary with potato size, peeling, and serving size.
Equipment
- Large pot
- Colander
- Potato masher
- 9-by-13-inch baking dish
- Medium mixing bowl
Ingredients
For the Sweet Potato Filling
- 4 pounds orange-fleshed sweet potatoes (about 1,800g), peeled and cut into 1-inch chunks
- 6 tablespoons unsalted butter (84g), melted
- 1/2 cup whole milk (120g)
- 2 large eggs
- 1/2 cup packed light brown sugar (100g)
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Salt, for the cooking water
- Butter or cooking spray, for the baking dish
For the Pecan Crumble
- 1/2 cup all-purpose flour (60g)
- 1 1/2 cups coarsely chopped pecans (165g)
- 1/2 cup packed light brown sugar (100g)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter (56g), melted
Instructions
- Place the sweet potato chunks in a large pot and cover with salted water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15 to 20 minutes, until fork-tender.
- Drain the potatoes thoroughly and return them to the warm pot for 1 minute to let excess moisture evaporate.
- Preheat the oven to 350°F (175°C). Lightly butter or spray a 9-by-13-inch baking dish.
- Mash the sweet potatoes until mostly smooth.
- Stir 6 tablespoons melted butter, milk, brown sugar, eggs, vanilla, cinnamon, and salt into the mashed potatoes until just combined. The filling should hold a soft mound on a spoon.
- Combine the flour, pecans, remaining brown sugar, remaining cinnamon, and remaining salt in a medium bowl.
- Add the remaining 4 tablespoons melted butter to the pecan mixture and toss until loose, coarse clumps form.
- Spread the sweet potato filling evenly in the prepared baking dish. Scatter the pecan crumble evenly over the top without pressing it down.
- Bake uncovered for 35 to 45 minutes, checking at 35 minutes, until the topping is deep golden brown and the center has only slight movement when gently nudged.
- Loosely tent the casserole with foil if the topping darkens before the center is set.
- Rest for 10 to 15 minutes before serving.
Tips
- Drain the cooked sweet potatoes very well, then let them steam dry in the warm pot for 1 minute.
- Use a 9-by-13-inch dish so the filling bakes through within the stated time.
- Mix the filling only until combined; some potato texture is fine.
- Stop mixing the crumble once loose clumps form to preserve a crisp, textured topping.
- Check that the center is set, not just that the pecans are browned.
- Tent loosely with foil if the topping browns too quickly.
Variations
- Canned Sweet Potato Shortcut: Use about 4 pounds of drained canned sweet potatoes and skip boiling; add the milk gradually because canned potatoes vary in moisture.
- Marshmallow-Topped Sweet Potato Casserole: Omit the pecan crumble. Bake until the filling is nearly set, then add 3 to 4 cups mini marshmallows during the final 5 to 8 minutes of baking.
