Can I make Classic Sweet Potato Casserole ahead of time?

Yes, you can prepare the sweet potato mixture a day or two ahead and store it in the refrigerator. Just add the topping before baking and pop it into the oven when you're ready to serve. It’s a great time-saver for busy holiday meals!

Can I use marshmallows in Classic Sweet Potato Casserole?

Absolutely! If you love marshmallows on your sweet potato casserole, add a handful of mini marshmallows on top of the pecan topping before baking. It will give the casserole a delightful sweetness and extra texture.

How do I make Classic Sweet Potato Casserole gluten-free?

To make this casserole gluten-free, simply substitute the flour in the topping with a gluten-free flour blend or cornstarch. This ensures the casserole retains its delicious texture without any gluten.

Classic Sweet Potato Casserole: The Ultimate Holiday Side Dish

Description

Classic Sweet Potato Casserole is the perfect holiday side dish that combines the creamy texture of sweet potatoes with a crunchy pecan topping. This rich, comforting casserole is easy to prepare and makes a delicious addition to any festive meal.

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 (for topping)
½ cup Brown Sugar (for topping)
½ cup Pecan Halves or Chopped (for topping)
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 water until fork-tender, about 15-20 minutes. Drain them.
In a large bowl, mash the sweet potatoes and add eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, salt, and melted butter. Mix well until smooth.
Transfer the sweet potato mixture to the prepared baking dish.
In a small bowl, mix together the melted butter, flour, brown sugar, salt, and pecans for the topping.
Sprinkle the pecan topping evenly over the sweet potatoes.
Bake in the preheated oven for 30 minutes or until the topping is golden brown and the casserole is heated through.
Let it cool slightly before serving warm.

Notes

You can prepare the sweet potato mixture ahead of time and refrigerate it. Just add the topping before baking.
If you prefer, you can substitute marshmallows for the pecans and add them before baking for a sweeter twist.
This recipe can be made gluten-free by using a gluten-free flour blend in the topping.
For extra creaminess, add a splash of heavy cream or more milk to the sweet potato mixture.

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

Nutrition

Serving Size: 1/8th of the casserole
Calories: 350
Sugar: 25g
Sodium: 180mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 4g
Cholesterol: 55mg