Sweet Potato Casserole is such a classic and traditional dish. Elevated and made even better with a cinnamon filling and buttery cinnamon pecan topping.
Casserole recipes begin to be more popular and in demand on the blog. Since I have a sweet tooth, I wanted to make sure I share my favorite Thanksgiving side dish with you. This recipe always gets rave reviews and I have been making it for about a decade.
I also got you covered when it comes to mashed potatoes, here you will find Instant Pot Mashed Potatoes, delicious Chunky Mashed Potatoes, and Vegan Mashed Potatoes.
Sweet Potato Casserole Recipe
Sweet Potato Casserole is my favorite side dish at the Thanksgiving table. When else do you get to eat basically a dessert and call it a side dish? I like using that excuse and add a hefty amount of this creamy goodness to my plate.
There are many Sweet Potato Casserole recipes floating out there, however, once you try this one, you won’t need any other recipe ever. This casserole is loaded, in a good way. The potatoes are boiled and mashed, blended with some brown sugar, nutmeg, and cinnamon to elevate the fall flavors.
The best part of this casserole is the surprise brown sugar cinnamon filling, a delicious, mid layer of cinnamon goodness. The topping is another highlight of this casserole. Made with toasted pecans, sweet marshmallow and more of the delicious cinnamon sugar filling mixture.
What is Sweet Potato Casserole
Sweet potato Casserole is a traditional, North-American side dish that is usually served during Thanksgiving dinner. The casserole consists of mashed sweet potatoes, usually blended with brown sugar, topped with a streusel topping, pecans and marshmallows. The casserole tastes sweet, almost like a dessert.
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How to prepare the potatoes for Sweet Potato Casserole
- First clean, peel and dice the potatoes
- Wash them in cold water to remove some of the starch
- Add diced potatoes to a dutch oven or large saucepan
- Cover with water and boil until tender
Another way to prepare the sweet potatoes is by cooking them in the Instant Pot. You can use my Instant Pot Sweet Potato recipe. The sweet potatoes can also be baked, I just find that method more time to consume and resulting in a few dried potatoes.
How to make Sweet Potato Casserole
- Cooking the potatoes – first, decide on a cooking method for the potatoes. Clean, peel and cook the potatoes.
- Toasting the pecans – preheat the oven, measure two cups of pecans, lay them on a baking sheet and toast in the oven for a few minutes. Check on them often to not burn them. Toasting the pecans is optional, but it will add more flavor to the dish.
- Prepare other ingredients – while the potatoes are cooking, gather the ingredients for the casserole. Melt the batter, slightly beat the eggs and measure the sugar and milk.
- Cinnamon filling – while the potatoes are cooking, mix the cinnamon sugar filling and set it aside.
- Pecan topping – once the pecans have been toasted and chopped, use one cup to prepare the pecan topping.
- Assembling – combine all the ingredients for the casserole and layer it into the prepared baking dish.
- Baking – bake for 20-30 minutes is enough. Remove from oven and cover with foil to keep it warm. Spray the foil first with baking spray, to avoid marshmallows sticking to it.
Can you make Sweet Potato Casserole in advance
Yes, the casserole can be made a few days in advance.
You can choose to just assemble it, wrap tightly in plastic wrap and bake when ready. Also, you can bake it, let it fully cool, wrap tightly in plastic wrap and refrigerate it. Cover with foil and warm it up in the oven before serving.
How to store Sweet Potato Casserole
Refrigerate the casserole in shallow airtight containers or resealable plastic bags, if kept in the baking dish, cover tightly with plastic food wrap. Properly stored, the casserole will last for 3 to 5 days in the refrigerator.
How to freeze uncooked Sweet Potato Casserole
- Assemble the casserole and make it’s not warm.
- Skip the marshmallows, they should be added right before baking for best results.
- Lay a sheet of plastic wrap or aluminum foil directly on top of the casserole in the dish, then wrap tightly and in many layers over the top rim and around the baking dish or the container.
- Freeze for up to 3 months for best results.
- Thaw overnight before baking.
How to freeze cooked Sweet Potato Casserole
- First, cool casserole to room temperature.
- Lay a sheet of plastic wrap or aluminum foil directly on top of the casserole in the dish, then wrap tightly and in many layers over the top rim and around the baking dish or the container.
- Individual servings or leftovers can be added to freezer safe ziplock bags.
- Freeze for up to 3 months for best results.
- Thaw overnight before heating up in the oven or the microwave.
Watch Recipe Step-by-Step Video:
Prep time: 30 minutes Cook time: 30 minutes Total time: 1 hr
Ingredients
For the Potatoes:
- 3 lbs sweet potatoes (peeled and diced)
- 1/2 cup brown sugar
- 1 cup pecans (chopped and toasted)
- 2 large eggs (lighly beaten)
- 1/2 cup milk (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
Cinnamon Filling:
- 6 tablespoons unsalted butter (softened)
- 1 tablespoon cinnamon
- 1 cup all purpose flour
- 1 cup packed brown sugar
Pecan Topping:
- 1 cup pecans (toasted and chopped)
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter (melted)
- 1 1/2 cup mini marshmallows
Instructions
- Preheat oven to 350 degrees F. Arrange the oven rack in the middle of the oven.
- Butter or spray with baking spray a 9x13 inch casserole or baking dish. Set aside.
Add 2 cups of pecans to a baking sheet and roast for a few minutes. Watch closely to not burn them. Remove from oven, cool and roughly chop.
Cook the Potatoes:
Peel, cube and wash sweet potatoes. Add the cubed potatoes to a dutch oven or large sauce pan. Cover with water and bring to a boil. Boil for about 15 minutes, when pierced with a fork, the potatoes should be tender.
- Drain cooked sweet potatoes, mash and set aside to cool off a bit.
Cinnamon Filling:
- While the potatoes are cooking, in a small bowl, using a fork mix together the softened butter, flour, sugar and cinnamon until soft crumbs form. Set aside.
Pecan Topping:
- Combine all the ingredients from the "Pecan Topping" section except marshmallows. Stir and set aside.
Sweet Potato Layer:
Combined the slightly cooled mashed potatoes with the ingredients from "For the Potatoes" section: brown sugar, melted butter, 1 cup chopped pecans, lightly beaten eggs, milk, salt, vanilla, cinnamon and nutmeg. Stir to combine until smooth.
Assembling the Casserole:
- Add half of the mashed sweet potatoes mix to the prepared pan, distribute evenly and smooth the top with a spatula.
- Sprinkle half of the Cinnamon Filling mixture on top of the mashed potatoes.
- Add the remaining sweet mashed potato filling, distribute evenly and smooth the top with a spatula.
- Sprinkle the Pecan Filling mixture on top of the mashed potatoes.
- Sprinkle the mini marshmallows if using.
- Sprinkle the remaining Cinnamon Filling mixture on top.
Bake:
Bake for 30 minutes, until the filling is hot and the topping has browned.
If the marshmallow start to brown too quickly, spray some foil with baking spray and cover the casserole, greased side down, careful to not touch the toppings.
- Serve warm.
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