Sweet Potato Casserole

I've been making this sweet potato casserole every Thanksgiving since I stumbled across it years ago, and it's become the dish my family absolutely demands I bring. The combination of creamy sweet potatoes with that crunchy, nutty topping creates this perfect balance that somehow pleases both the marshmallow lovers and the traditionalists in our family!

My brother-in-law, who claimed he "hated sweet potatoes" for 30+ years, accidentally took a bite of this at our first family Thanksgiving and has been piling his plate high with it ever since!

What You'll Need

• Sweet potatoes: Fresh ones work best - look for firm potatoes without any sprouts or soft spots.
• Vanilla extract: This secret ingredient adds surprising depth. Real vanilla makes a difference here.
• Brown sugar: Creates that caramelized flavor in the topping that makes it irresistible.
• Pecans: The star of the topping! Their buttery crunch is what makes this casserole special.
• Butter: Enriches both the potatoes and the topping for maximum flavor.
• Eggs: Help the sweet potato mixture puff up beautifully while baking.

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How I Make It

Sweet Potato Prep

I prefer baking my sweet potatoes rather than boiling them - it concentrates their flavor and prevents them from getting waterlogged. Just scrub them clean, poke a few times with a fork, and bake until they're super tender.

Perfect Mashing

After scooping out the flesh, I beat the potatoes with an electric mixer until they're completely smooth. This might seem like overkill, but that extra-smooth texture makes such a difference in the final dish.

Topping Technique

The streusel topping is where it's at! I mix it with a fork instead of my hands to keep it crumbly rather than paste-like. Sometimes I double the topping because it's everyone's favorite part.

Strategic Baking

The two-stage baking process is key - first baking the sweet potato mixture alone allows it to set properly before adding the topping, which prevents the pecans from burning.

I first tried a version of this at Ruth's Chris Steakhouse years ago and was determined to recreate it at home. After several attempts (and happy family taste-testers), this version has all the restaurant luxury but is simple enough for any home cook to master.

Serving Ideas

This casserole pairs beautifully with turkey and all the traditional fixings, but it's also amazing alongside a spiral ham for Christmas dinner. For potlucks, I sometimes make it in a larger, shallower dish so there's more surface area for that amazing topping. Leftovers are incredible topped with a scoop of vanilla ice cream for dessert the next day!

Make It Your Own

Add a sprinkle of cinnamon or pumpkin pie spice to the sweet potato mixture for warmth. Mix in some orange zest for a citrusy brightness. Top with a combination of pecans and walnuts for varied texture. For a more savory version, reduce the sugar slightly and add a pinch of chipotle powder.

Make-Ahead Magic

This recipe is a lifesaver during holiday cooking! My preferred method is option #2 - bake the sweet potato base, add the topping, then refrigerate overnight. The next day, I just pop it in the oven for the final baking while the turkey rests. This frees up valuable oven space during the cooking crunch.

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Pro Tips

• Let the sweet potatoes cool slightly before mixing in the eggs to prevent them from cooking
• Reserve a few whole pecan halves to arrange on top for an extra-pretty presentation
• A sprinkle of flaky sea salt over the finished casserole creates amazing sweet-salty contrast

This sweet potato casserole has become such a tradition in our family that Thanksgiving wouldn't feel complete without it. There's something magical about the way the sweet, vanilla-scented potatoes contrast with that buttery, crunchy topping. Plus, it's one of those rare dishes that works equally well as a side or dessert, making it the true MVP of any holiday spread!

Frequently Asked Questions

→ Can I make this sweet potato casserole ahead of time?

Yes! You have three options: 1) Make completely as directed, 2) Bake for the first 25 minutes, add topping, refrigerate, then finish baking for 20 minutes before serving, or 3) Bake completely and keep warm covered with foil for up to 30 minutes.

→ What's the best way to cook the sweet potatoes?

You can cook them however you prefer: bake at 400°F for an hour, microwave pierced potatoes for about 15 minutes, or peel and boil for 30 minutes. Any method works well as long as the potatoes become soft enough to mash.

→ Can I reduce the sugar in this recipe?

Yes, you can reduce the granulated sugar in the sweet potato mixture by half for a less sweet version. The natural sweetness of the potatoes still comes through, and you'll still get plenty of sweetness from the topping.

→ Can I substitute the pecans with something else?

Absolutely! Walnuts make an excellent substitute for pecans. For a nut-free version, you can use rolled oats mixed with a bit of cinnamon for crunch, or simply omit the nuts entirely.

→ How do I know when the sweet potato casserole is done?

The casserole is done when the streusel topping is lightly browned and crisp, and the edges of the sweet potato layer are set. The center may still be slightly soft but will continue to set as it cools slightly.