If you’re looking for a decadent, mouthwatering side dish to complete your Thanksgiving feast, look no further than this Old-Fashioned Sweet Potato Casserole. Rich, sweet, and perfect for any occasion, this recipe is an absolute crowd-pleaser. Whether you prefer the classic nut topping or enjoy the gooey sweetness of marshmallows, this casserole delivers the perfect balance of flavors. Rooted in Southern tradition, this dish is a must-have for those looking to indulge in a comforting, homemade recipe.
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Why You’ll Love This Old-Fashioned Sweet Potato Casserole
This Old-Fashioned Sweet Potato Casserole recipe brings the perfect combination of sweetness, richness, and texture. It’s quick to make, ideal for families, and works wonderfully as a dessert or side dish. Whether served at Thanksgiving or a family dinner, this casserole will impress with its melt-in-your-mouth fluffiness. The traditional toppings, including pecans or marshmallows, create an irresistible balance of crunchy and gooey textures, while the sweet potatoes provide a delicious base.
Ingredients
• Fresh Sweet Potatoes: The heart of the dish. Fresh, baked sweet potatoes offer a moist, fluffy texture and natural sweetness, unlike canned yams.
• Sugar: Provides the essential sweetness that makes this casserole a treat.
• Eggs: Act as a binder, giving the casserole a light, airy texture.
• Butter: Adds richness and moisture, making the casserole decadently smooth.
• Whole Milk: Contributes to the light and fluffy consistency, enhancing the casserole’s creaminess.
• Vanilla Extract: Adds depth and sweetness, perfectly complementing the natural flavors of the sweet potatoes.
• Salt: Enhances the overall flavor and balances out the sweetness.
For the Topping:
• Brown Sugar: Sweetens the topping and provides a caramelized flavor.
• Butter: Adds moisture to the topping, giving it a luscious texture.
• Flour: Helps bind the topping together into a crumble.
• Chopped Pecans: Adds a crunchy, nutty flavor that pairs perfectly with the sweet potatoes.
• Mini Marshmallows: For those who prefer a gooey, sweet topping, marshmallows provide a soft, caramelized layer.
Alternative Ingredient Suggestions
If you prefer a dairy-free version, swap the whole milk with almond or coconut milk and replace the butter with a plant-based alternative like coconut oil. For a sugar-free option, you could substitute the sugar with stevia or monk fruit sweetener. You can also use other nuts like walnuts instead of pecans, or opt for a nut-free topping if you have allergies.
Step-by-Step Instructions
- Bake and Mash the Sweet Potatoes
Preheat your oven to 350°F. Scrub the sweet potatoes clean and wrap each one in aluminum foil. Place them on a baking sheet and bake them in a cold oven for about 1 hour, or until fork-tender. After baking, let them cool for 20 minutes before peeling and mashing. You’ll need approximately 3 cups of mashed sweet potatoes for this recipe. - Prepare the Casserole Mixture
In a large mixing bowl, combine the mashed sweet potatoes, sugar, eggs, melted butter, whole milk, vanilla extract, and salt. Mix until smooth and creamy. Transfer the mixture into a greased 8×8-inch baking dish or a 2-quart casserole dish. - Prepare the Topping
In a small bowl, combine the melted butter, brown sugar, flour, and chopped pecans. Stir well until the mixture becomes crumbly. Alternatively, use mini marshmallows if you prefer a sweeter, gooey topping. - Assemble and Bake
Spread the nut topping or marshmallows evenly over the sweet potato mixture. Bake the casserole at 350°F for 35 minutes, or until the topping is golden brown and the casserole is set.
Tips & Tricks
To ensure the casserole has the perfect texture, always use fresh, whole sweet potatoes instead of canned yams. Baked sweet potatoes offer a fluffier, more natural flavor. If you’re making the casserole ahead of time, you can bake the sweet potatoes the day before and assemble the casserole just before baking. This saves time, especially for large holiday meals.
For an even richer flavor, you can add a pinch of cinnamon or nutmeg to the sweet potato mixture. These spices bring out the natural sweetness of the potatoes and add a warm, comforting aroma.
Pairing Ideas and Variations
This Old-Fashioned Sweet Potato Casserole pairs beautifully with roasted meats like turkey, pork chops, or ham. It also makes an excellent side dish for Christmas dinner or a cozy winter brunch. If you prefer a more savory version, reduce the sugar and topping sweetness, and serve it alongside grilled vegetables or a hearty salad.
For a fun twist, you can try mixing the toppings – half nuts and half marshmallows – to please everyone at the table. This way, you get the best of both worlds, ensuring no one has to miss out on their favorite topping!
Making This Recipe Ahead of Time
This casserole is great for making ahead. You can prepare and assemble it a day or two before the event and store it in the fridge until you’re ready to bake. If you’re feeding a crowd, simply double the recipe and bake it in a 9×13-inch dish for 16 servings. You can even quadruple the recipe for large gatherings, adjusting the baking time as needed.
Storing and Reheating Leftovers
Leftover Old-Fashioned Sweet Potato Casserole can be stored in the fridge for up to 3 days. To reheat, simply microwave individual portions or bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Conclusion
Old-Fashioned Sweet Potato Casserole is the ultimate Southern comfort dish, rich with sweet, savory, and nutty flavors. Whether you enjoy it with a crunchy pecan topping or the classic marshmallow layer, this casserole will be a hit at your next holiday meal or family gathering. It’s easy to make, can be prepared ahead of time, and is guaranteed to bring a taste of nostalgia to your table.
FAQs About Old-Fashioned Sweet Potato Casserole
1. Can I use canned sweet potatoes for this recipe?
While it’s best to use fresh sweet potatoes for the best flavor and texture, you can use canned sweet potatoes if you’re short on time. However, fresh sweet potatoes will give your casserole a fluffier, more natural flavor that canned versions can’t quite match. If you use canned, be sure to drain them thoroughly and mash before proceeding with the recipe.
2. Can I make this casserole ahead of time?
Yes! This Old-Fashioned Sweet Potato Casserole can be made ahead of time. You can prepare the casserole mixture a day in advance and store it in the fridge. When you’re ready to serve, just add the topping and bake. You can also bake it the day before and reheat it before serving, making it perfect for busy holiday meals.
3. Can I freeze Old-Fashioned Sweet Potato Casserole?
Absolutely! If you’d like to freeze the casserole, assemble it (without the topping) and cover it tightly with plastic wrap or foil. Freeze for up to 2 months. When you’re ready to bake, let it thaw in the fridge overnight, add the topping, and bake as directed.
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Old-Fashioned Sweet Potato Casserole
- Total Time: 2 hours and 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Old-Fashioned Sweet Potato Casserole is a rich, sweet, and creamy Southern dish that’s perfect for any holiday or family meal. With a deliciously smooth base of mashed sweet potatoes and a crunchy topping of pecans or marshmallows, this casserole is both decadent and comforting. It’s a crowd-pleaser at Thanksgiving and Christmas, offering a balance of sweet and savory flavors.
Ingredients
- 3 cups mashed sweet potatoes (from about 4 large sweet potatoes)
- 1 cup sugar
- 1 1/2 teaspoons salt
- 2 lightly beaten eggs
- 3 tablespoons butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- For the Topping:
- 3 tablespoons butter, melted
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- Or 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F. Scrub the sweet potatoes clean and wrap each one in aluminum foil. Place them on a baking sheet and bake in a cold oven for about 1 hour, or until fork-tender. After baking, let them cool for 20 minutes before peeling and mashing. You’ll need approximately 3 cups of mashed sweet potatoes for this recipe.
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, eggs, melted butter, whole milk, vanilla extract, and salt. Mix until smooth and creamy. Transfer the mixture into a greased 8×8-inch baking dish or a 2-quart casserole dish.
- In a small bowl, combine the melted butter, brown sugar, flour, and chopped pecans. Stir well until the mixture becomes crumbly. Alternatively, use mini marshmallows if you prefer a sweeter, gooey topping.
- Spread the nut topping or marshmallows evenly over the sweet potato mixture. Bake the casserole at 350°F for 35 minutes, or until the topping is golden brown and the casserole is set.
Notes
- For the best flavor, always use fresh, whole sweet potatoes instead of canned yams.
- If making ahead, you can bake the sweet potatoes the day before and assemble the casserole just before baking.
- You can freeze the casserole (without the topping) and bake it later. Thaw in the fridge overnight before adding the topping and baking.
- To adjust sweetness, you can add cinnamon or nutmeg to the sweet potato mixture for a spiced flavor.
- Prep Time: 35 minutes
- Cook Time: 1 hour and 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 477
- Sugar: 55.5 g
- Sodium: 495.9 mg
- Fat: 20.3 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15.4 g
- Trans Fat: 0 g
- Carbohydrates: 71.8 g
- Fiber: 3.9 g
- Protein: 5.5 g
- Cholesterol: 70.9 mg
