Dive into the ultimate holiday comfort food with these 20 decadent sweet potato casserole recipes! Whether you crave a classic marshmallow-topped version or a modern twist with crunchy pecans, we’ve gathered the coziest, most festive dishes to make your celebrations unforgettable. Get ready to find your new go-to recipe that’ll have everyone asking for seconds—let’s explore these delicious options!
Classic Brown Sugar Sweet Potato Casserole
Dusk settles softly outside my kitchen window as I peel sweet potatoes, their earthy scent mingling with the warmth of the oven—a quiet ritual that feels like wrapping the day in a gentle embrace. This casserole, with its caramelized edges and tender heart, has become my December anchor, a dish that holds both memory and comfort in every spoonful.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/4 cup unsalted butter, melted
– 1/2 cup whole milk
– 2 large eggs, lightly beaten
– 1 teaspoon vanilla extract
For the brown sugar topping:
– 1 cup light brown sugar, packed
– 1/3 cup all-purpose flour
– 1/3 cup unsalted butter, cold and cubed
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with water by 1 inch, and bring to a boil over high heat.
3. Reduce heat to medium, cover partially, and simmer for 15–18 minutes until the potatoes are fork-tender.
4. Drain the potatoes thoroughly in a colander, letting steam escape for 2 minutes to avoid a watery texture.
5. Transfer the potatoes to a large mixing bowl and mash with a potato masher until smooth.
6. Stir in the 1/4 cup melted butter, whole milk, beaten eggs, and vanilla extract until fully combined.
7. Spread the sweet potato mixture evenly into the prepared baking dish with a spatula.
8. In a medium bowl, combine the packed brown sugar and all-purpose flour.
9. Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
10. Fold in the chopped pecans gently to distribute them without overmixing.
11. Sprinkle the topping evenly over the sweet potato layer, covering it completely.
12. Bake on the middle oven rack for 35–40 minutes, until the topping is golden brown and crisp.
13. Remove from the oven and let rest for 10 minutes to allow the layers to set before serving.
Buttery pecans crackle against the creamy sweet potatoes, each bite a balance of caramel depth and subtle spice. Serve it warm alongside roasted turkey, or spoon it over vanilla ice cream for a decadent twist that turns leftovers into a new delight.
Marshmallow-Topped Sweet Potato Casserole
Marshmallow-topped sweet potato casserole—it’s the kind of dish that feels like a warm hug on a chilly evening, a nostalgic blend of earthy sweetness and pillowy softness that settles the soul. Making it is a gentle ritual, a quiet moment in the kitchen where the simple act of peeling potatoes and stirring spices becomes a small, comforting meditation. This version, with its toasted marshmallow crown, is my favorite way to honor those cozy, reflective afternoons.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 4 large sweet potatoes (about 3 pounds), peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup packed light brown sugar
– 1/4 cup heavy cream
– 2 large eggs, lightly beaten
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the topping:
– 2 cups mini marshmallows
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Place the peeled and cubed sweet potatoes in a large pot, cover them with cold water by about 1 inch, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15–20 minutes, until they are fork-tender and easily mashed.
4. Drain the sweet potatoes thoroughly in a colander, then return them to the pot or a large mixing bowl.
5. Mash the sweet potatoes with a potato masher or fork until smooth, with no large lumps remaining.
6. Add the melted butter, brown sugar, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes.
7. Stir the mixture gently but thoroughly with a wooden spoon or spatula until all ingredients are fully combined and the texture is creamy and uniform.
8. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with the back of a spoon or an offset spatula.
9. Bake the casserole in the preheated oven for 25 minutes, until the edges are lightly bubbly and the center is set.
10. Remove the casserole from the oven and evenly sprinkle the mini marshmallows over the top in a single layer.
11. Return the casserole to the oven and bake for an additional 5–7 minutes, watching closely until the marshmallows are puffed and golden brown.
12. Let the casserole cool on a wire rack for 10–15 minutes before serving to allow it to set slightly.
During this cooling time, the marshmallows will crisp into a delicate, toasted shell while the sweet potato base firms up into a velvety, spiced custard beneath. Dollop it with a spoonful of whipped cream or drizzle with maple syrup for an extra touch of indulgence, and savor how each bite melts into a harmony of warmth and sweetness.
Pecan Crunch Sweet Potato Casserole
Holding a warm bowl of this casserole feels like a quiet embrace, the kind that settles the soul after a long day. The sweet, earthy scent of roasted sweet potatoes mingles with the rich, buttery aroma of toasted pecans, creating a comforting fragrance that fills the kitchen. It’s a humble dish, really, one that transforms simple, wholesome ingredients into something deeply nourishing and celebratory.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed into 1-inch pieces
– 1/2 cup (1 stick) unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
For the pecan crunch topping:
– 1 cup chopped pecans
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/4 cup (1/2 stick) unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Place the cubed sweet potatoes in a large pot, cover them with cold water by 1 inch, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 15–20 minutes, until they are fork-tender and easily mashable.
4. Drain the potatoes thoroughly in a colander, then return them to the warm pot to let any excess moisture evaporate for 2 minutes—this prevents a watery casserole.
5. Mash the potatoes with a potato masher or fork until completely smooth, with no lumps remaining.
6. Add the 1/2 cup melted butter, granulated sugar, milk, eggs, vanilla extract, cinnamon, and salt to the mashed potatoes.
7. Stir the mixture vigorously with a wooden spoon or rubber spatula until all ingredients are fully incorporated and the texture is creamy and uniform.
8. Pour the sweet potato mixture into the prepared baking dish, spreading it into an even layer with the back of a spoon.
9. In a medium bowl, combine the chopped pecans, flour, and brown sugar for the topping, stirring with a fork to break up any sugar clumps.
10. Pour the 1/4 cup melted butter over the pecan mixture and stir until the ingredients are evenly moistened and crumbly.
11. Sprinkle the pecan topping evenly over the sweet potato base, covering it completely.
12. Bake the casserole on the middle oven rack for 30–35 minutes, until the topping is golden brown and crisp and the edges are bubbling slightly.
13. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving to allow it to set—this makes slicing cleaner.
Soft and velvety beneath its crunchy, nutty crown, each spoonful offers a delightful contrast of textures. The subtle warmth of cinnamon enhances the natural sweetness of the potatoes without overwhelming them. For a festive twist, serve it alongside a dollop of bourbon-spiked whipped cream or as a decadent brunch side with crispy bacon.
Maple Glazed Sweet Potato Casserole
Gently, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, to the simple, grounding ritual of preparing something warm and deeply comforting. There’s a particular solace in the sweet, earthy scent of roasting sweet potatoes, a promise of the cozy, caramelized dish taking shape.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
For the sweet potato base:
– 4 pounds sweet potatoes, peeled and cubed into 1-inch pieces
– 3 tablespoons unsalted butter, melted
– 1/4 cup whole milk, warmed
– 1/2 teaspoon fine sea salt
For the maple glaze and topping:
– 1/2 cup pure maple syrup
– 1/4 cup packed light brown sugar
– 1/4 cup unsalted butter, cubed
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the cubed sweet potatoes on a large, rimmed baking sheet in a single layer.
3. Drizzle the 3 tablespoons of melted butter evenly over the sweet potatoes and toss to coat thoroughly.
4. Roast the sweet potatoes in the preheated oven for 35-40 minutes, stirring once halfway through, until they are fork-tender and the edges are lightly caramelized.
5. Transfer the hot roasted sweet potatoes to a large mixing bowl.
6. Add the warmed whole milk and 1/2 teaspoon of fine sea salt to the bowl.
7. Use a potato masher to mash the sweet potatoes until smooth and creamy, with no large lumps remaining.
8. Spread the mashed sweet potato mixture evenly into a 9×13-inch baking dish. Set aside.
9. Reduce the oven temperature to 350°F (175°C).
10. In a small saucepan over medium heat, combine the 1/2 cup maple syrup, 1/4 cup brown sugar, and 1/4 cup cubed butter.
11. Cook the mixture, stirring constantly with a whisk, for 3-4 minutes until the butter has fully melted and the sugar has dissolved completely into a smooth glaze.
12. Remove the saucepan from the heat and immediately whisk in the 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon. Tip: Adding vanilla off the heat preserves its delicate flavor.
13. Pour the warm maple glaze evenly over the entire surface of the mashed sweet potatoes in the baking dish.
14. Sprinkle the 1 cup of chopped pecans evenly over the glazed surface. Tip: For extra crunch and flavor, toast the pecans in a dry skillet for 3-4 minutes before chopping.
15. Bake the assembled casserole in the 350°F (175°C) oven for 25-30 minutes. Tip: The casserole is ready when the glaze is bubbling actively around the edges and the pecans are fragrant.
16. Remove the casserole from the oven and let it rest on a wire rack for at least 15 minutes before serving.
You’ll find the texture wonderfully complex—a velvety, spiced base giving way to a sticky-sweet, nutty crown. This dish sings with the deep, autumnal warmth of maple and cinnamon, a flavor that seems to slow time itself. Consider serving it slightly warm alongside a scoop of vanilla bean ice cream, where the cool creaminess creates a perfect, blissful contrast.
Spiced Sweet Potato Casserole with Cinnamon
Nostalgia has a way of settling in the kitchen, especially as the light fades on a late December afternoon. Today, I find myself drawn to the warmth of the oven and the simple, grounding ritual of preparing a spiced sweet potato casserole, its scent of cinnamon promising comfort. It’s a quiet, reflective process, perfect for this gentle hour.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/4 cup unsalted butter, melted
– 1/3 cup whole milk
– 1/4 cup light brown sugar, packed
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon salt
For the spiced topping:
– 1 cup all-purpose flour
– 1 cup light brown sugar, packed
– 1/2 cup unsalted butter, cold and cubed
– 1 teaspoon ground cinnamon
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Place the peeled and cubed sweet potatoes in a large pot and cover them with cold water by 1 inch.
3. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Drain the sweet potatoes thoroughly and return them to the pot.
5. Add the 1/4 cup melted butter, whole milk, 1/4 cup brown sugar, egg, vanilla extract, and salt to the pot with the sweet potatoes.
6. Use a potato masher or an electric hand mixer on low speed to mash and combine the mixture until smooth and creamy. Tip: Avoid over-mixing to keep the texture light.
7. Transfer the sweet potato mixture to the prepared baking dish and spread it into an even layer.
8. In a medium bowl, combine the all-purpose flour, 1 cup brown sugar, ground cinnamon, and cold, cubed butter.
9. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Tip: Keeping the butter cold ensures a flaky, crisp topping.
10. Stir the chopped pecans into the crumb mixture.
11. Sprinkle the spiced pecan topping evenly over the sweet potato layer in the baking dish.
12. Bake the casserole in the preheated oven for 30-35 minutes, or until the topping is golden brown and crisp. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
13. Remove the casserole from the oven and let it rest for 10 minutes before serving.
Oven-warm, this casserole offers a beautiful contrast: the velvety, subtly spiced sweet potato base gives way to a crunchy, buttery, cinnamon-scented crust. The pecans add a welcome nutty texture that complements the sweetness. Consider serving it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for a delightful temperature and texture play.
Sweet Potato Casserole with Oat Streusel
Kindly, as the afternoon light fades on this December day, I find myself drawn to the warmth of the oven and the simple, grounding ritual of making this casserole. It’s a dish that feels like a quiet embrace, a sweet and spiced centerpiece that gathers everyone around the table without demanding too much fuss.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato filling:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup (1 stick) unsalted butter, melted
– 1/2 cup packed light brown sugar
– 1/4 cup whole milk
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the oat streusel topping:
– 1 cup old-fashioned rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender. (Tip: A gentle simmer prevents the potatoes from breaking apart too much.)
4. Drain the potatoes thoroughly and transfer them to a large mixing bowl.
5. Add the 1/2 cup melted butter, 1/2 cup brown sugar, milk, eggs, vanilla extract, 1 teaspoon cinnamon, nutmeg, and 1/4 teaspoon salt to the bowl with the potatoes.
6. Use a potato masher or an electric mixer on low speed to blend everything until smooth and fully combined.
7. Spread the sweet potato mixture evenly into the prepared baking dish.
8. In a separate medium bowl, combine the oats, flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt for the streusel.
9. Add the 1/2 cup cold, cubed butter to the oat mixture. (Tip: Using cold butter helps create a crumbly, textured topping.)
10. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
11. Sprinkle the oat streusel topping evenly over the sweet potato layer in the baking dish.
12. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is set around the edges. (Tip: For extra crispiness, broil for the final 1-2 minutes, watching closely to prevent burning.)
13. Remove the casserole from the oven and let it rest on a wire rack for at least 10 minutes before serving.
Enjoy the contrast of the creamy, spiced sweet potato filling against the crunchy, buttery oat streusel. Each spoonful offers a warm, caramelized sweetness that deepens as it cools slightly. For a delightful twist, serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream, letting the cold creaminess melt into the spiced warmth.
Vegan Sweet Potato Casserole with Coconut Milk
There’s something quietly comforting about the way sweet potatoes soften and sweeten as they bake, especially on a crisp December afternoon like today. This vegan casserole, made creamy with coconut milk, feels like a gentle embrace—a dish that welcomes you to slow down and savor each spoonful.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 3 large sweet potatoes (about 2 pounds), peeled and cubed
– 1 (13.5-ounce) can full-fat coconut milk
– 1/4 cup pure maple syrup
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the pecan topping:
– 1 cup raw pecans, roughly chopped
– 1/4 cup all-purpose flour
– 2 tablespoons coconut oil, melted
– 2 tablespoons brown sugar
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with coconut oil.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15–20 minutes, until they are fork-tender.
4. Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl.
5. Add the coconut milk, maple syrup, cinnamon, nutmeg, and salt to the bowl with the sweet potatoes.
6. Use a potato masher or an electric mixer on low speed to blend everything until smooth and creamy, about 2–3 minutes.
7. Spread the sweet potato mixture evenly into the prepared baking dish using a spatula.
8. In a small bowl, combine the chopped pecans, flour, melted coconut oil, and brown sugar, stirring until the mixture is crumbly and well-coated.
9. Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish.
10. Bake the casserole in the preheated oven for 25–30 minutes, until the topping is golden brown and the edges are bubbling slightly.
11. Remove the casserole from the oven and let it cool for 10 minutes before serving to allow the flavors to meld.
Dense and velvety from the mashed sweet potatoes, the casserole carries a subtle warmth from the spices, balanced by the rich, tropical notes of coconut milk. The pecan topping adds a delightful crunch that contrasts beautifully with the creamy base, making it perfect for a cozy holiday side or even as a sweet breakfast treat when served warm.
Bourbon-Infused Sweet Potato Casserole
Zigzagging through memories of holiday tables past, I find myself returning to this bourbon-kissed sweet potato casserole, a dish that holds the warmth of shared stories and the quiet comfort of a winter afternoon. It’s a gentle melding of earthy sweetness and a whisper of oak, perfect for when the light grows thin and the world outside slows to a hush.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup packed light brown sugar
– 1/4 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the bourbon infusion and topping:
– 1/4 cup bourbon
– 1 cup chopped pecans
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, cold and cubed
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15-20 minutes, or until they are fork-tender.
4. Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl.
5. Mash the sweet potatoes with a potato masher until smooth, taking care not to overmix to avoid a gluey texture.
6. Add the 1/2 cup melted butter, 1/2 cup brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt to the bowl.
7. Stir the mixture with a wooden spoon until all ingredients are fully combined and the mixture is uniform.
8. Pour the 1/4 cup of bourbon into the sweet potato mixture and fold it in gently to incorporate.
9. Transfer the bourbon-infused sweet potato mixture to the prepared baking dish, spreading it into an even layer with a spatula.
10. In a medium bowl, combine the chopped pecans, flour, and 1/2 cup brown sugar for the topping.
11. Add the 1/4 cup of cold, cubed butter to the pecan mixture.
12. Use your fingers or a pastry cutter to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs, which helps create a crisp, flaky topping.
13. Sprinkle the pecan streusel topping evenly over the entire surface of the sweet potato mixture in the baking dish.
14. Bake the casserole in the preheated oven for 30-35 minutes, or until the topping is golden brown and the edges are bubbling slightly.
15. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving to allow the flavors to settle. A final drizzle of warm maple syrup just before serving can elevate the bourbon notes beautifully.
As the casserole rests, its texture settles into a creamy, almost pudding-like base beneath that crunchy, nutty crown. The bourbon doesn’t shout but lingers in the background, a warm, oaky note that deepens the sweet potato’s natural caramel flavor. Consider serving it alongside a dollop of bourbon-spiked whipped cream or as a surprising, decadent brunch side, where its rich comfort feels just as at home.
Sweet Potato Casserole with Candied Ginger
Musing on the quiet moments before a holiday meal, I find myself drawn to the warmth of the oven and the sweet, earthy scent that fills the kitchen. This casserole, with its gentle spice and comforting texture, feels like a quiet celebration all its own, a simple pleasure to savor slowly.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup whole milk
– 1/4 cup packed light brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
For the topping:
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, cold and cubed
– 1/2 cup chopped candied ginger
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15 minutes, or until they are fork-tender.
4. Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl.
5. Mash the sweet potatoes with a potato masher until mostly smooth, leaving a few small lumps for texture.
6. Add the 1/2 cup melted butter, whole milk, 1/4 cup brown sugar, eggs, vanilla extract, cinnamon, and salt to the bowl.
7. Use a hand mixer on low speed to blend all the ingredients together until just combined, about 1 minute. Tip: Avoid overmixing to keep the base light.
8. Spread the sweet potato mixture evenly into the prepared baking dish.
9. In a medium bowl, combine the all-purpose flour and 1/2 cup brown sugar for the topping.
10. Add the 1/4 cup cold, cubed butter to the flour mixture.
11. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a crispier topping.
12. Stir the chopped candied ginger into the crumb mixture.
13. Sprinkle the topping evenly over the sweet potato base in the baking dish.
14. Bake the casserole in the preheated oven for 45 minutes, or until the topping is golden brown and the edges are bubbling. Tip: For extra browning, broil for the final 1-2 minutes, watching closely to prevent burning.
15. Remove the casserole from the oven and let it rest for 10 minutes before serving.
Warm from the oven, the casserole offers a delightful contrast: a creamy, subtly spiced base beneath a crunchy, ginger-speckled crust that crackles with each bite. The candied ginger melts slightly, weaving ribbons of sweet heat throughout, making it perfect served alongside a dollop of softly whipped cream or a scoop of vanilla ice cream that slowly pools into the warm dish.
Savory Sweet Potato Casserole with Rosemary
Musing on the quiet moments of this holiday season, I find myself drawn to the humble sweet potato, a root vegetable that carries the warmth of the earth and the promise of comfort. Transforming it into this casserole feels like a gentle act of care, where the earthy sweetness meets the piney whisper of rosemary in a dish meant to be shared slowly, savored fully.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/4 cup unsalted butter, melted
– 1/3 cup heavy cream
– 2 large eggs, lightly beaten
– 1/4 cup packed light brown sugar
– 1 teaspoon salt
For the rosemary topping:
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 2 tablespoons fresh rosemary, finely chopped
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15-20 minutes, until they are fork-tender.
4. Drain the sweet potatoes thoroughly in a colander, then return them to the pot.
5. Mash the sweet potatoes with a potato masher until smooth, with no large lumps remaining.
6. Stir in the melted butter, heavy cream, beaten eggs, 1/4 cup brown sugar, and salt until fully combined.
7. Transfer the sweet potato mixture to the prepared baking dish, spreading it into an even layer with a spatula.
8. In a medium bowl, combine the flour, 1/2 cup brown sugar, cold cubed butter, and chopped rosemary.
9. Use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs, which should take about 2-3 minutes.
10. Sprinkle the rosemary topping evenly over the sweet potato base in the baking dish.
11. Bake the casserole in the preheated oven for 25-30 minutes, until the topping is golden brown and crisp.
12. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the flavors to meld.
After baking, the casserole emerges with a creamy, velvety interior that contrasts beautifully with the crunchy, fragrant topping. Aromatic rosemary infuses each bite, balancing the natural sweetness of the potatoes in a way that feels both rustic and refined. Consider serving it alongside a simple green salad or as a comforting centerpiece for a cozy winter gathering.
Sweet Potato Casserole with Brown Butter Glaze
Cradling a warm bowl of sweet potato casserole feels like holding a piece of the season itself, a soft and comforting embrace after a long day. The rich, earthy sweetness of the potatoes, paired with a nutty brown butter glaze, creates a dish that’s both humble and deeply satisfying, perfect for quiet evenings or shared gatherings.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
For the sweet potato base:
– 4 pounds sweet potatoes, peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 2 large eggs, lightly beaten
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the brown butter glaze:
– 1/2 cup unsalted butter
– 1/2 cup packed light brown sugar
– 1/4 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Place the peeled and cubed sweet potatoes in a large pot, cover them with cold water by 1 inch, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 15-20 minutes, until they are fork-tender and easily mashed.
4. Drain the potatoes thoroughly in a colander, then return them to the pot and mash with a potato masher until smooth and free of lumps.
5. Tip: For an extra creamy texture, use a hand mixer on low speed to whip the mashed potatoes, which helps incorporate air and prevents a dense final dish.
6. Add the melted butter, granulated sugar, light brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes.
7. Stir the mixture with a wooden spoon or spatula until all ingredients are fully combined and the mixture is uniform in color.
8. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with the back of a spoon or an offset spatula.
9. Bake in the preheated oven for 45 minutes, until the edges are lightly golden and the center is set but still slightly jiggly.
10. While the casserole bakes, prepare the brown butter glaze: melt the butter in a small saucepan over medium heat, stirring occasionally with a whisk.
11. Cook the butter for 5-7 minutes, watching closely as it foams and turns a deep amber color with a nutty aroma, indicating it has browned properly.
12. Tip: Remove the saucepan from the heat immediately once browned to prevent burning, as the residual heat can quickly overcook the butter.
13. Whisk in the light brown sugar, heavy cream, vanilla extract, and salt until the sugar dissolves and the glaze is smooth and slightly thickened.
14. Remove the casserole from the oven and pour the warm brown butter glaze evenly over the top, using a spoon to spread it if needed.
15. Return the casserole to the oven and bake for an additional 10 minutes, until the glaze is bubbly and caramelized on the surface.
16. Tip: Let the casserole cool for 15-20 minutes before serving to allow the flavors to meld and the texture to firm up slightly, making it easier to slice.
17. Serve the casserole warm, scooping portions with a large spoon. Buttery and rich, this casserole offers a velvety smooth interior with a glossy, caramelized top that crackles gently with each bite. For a creative twist, top individual servings with a dollop of whipped cream or a sprinkle of toasted pecans to add a contrasting crunch that complements the sweet, spiced notes beautifully.
Gluten-Free Sweet Potato Casserole
Dusk settles softly outside my window, the kind of quiet evening that calls for something warm and comforting from the oven. I find myself reaching for sweet potatoes, their earthy sweetness promising a gentle end to the day, and begin preparing this gluten-free casserole that feels like a hug in a dish. It’s a simple, nourishing creation that fills the kitchen with the scent of cinnamon and toasted pecans, perfect for sharing or savoring alone.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 3 large sweet potatoes (about 4 cups mashed)
– 1/4 cup unsalted butter, melted
– 1/3 cup packed light brown sugar
– 2 large eggs, beaten
– 1/2 cup milk (whole or 2%)
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the pecan topping:
– 1 cup chopped pecans
– 1/4 cup packed light brown sugar
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Pierce each sweet potato several times with a fork, place them on a baking sheet, and bake for 45-50 minutes until very tender when pierced with a knife.
3. Let the sweet potatoes cool until easy to handle, then scoop the flesh into a large mixing bowl, discarding the skins.
4. Mash the sweet potato flesh thoroughly with a potato masher until smooth, with no large lumps remaining.
5. Add the 1/4 cup melted butter, 1/3 cup brown sugar, beaten eggs, milk, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, and salt to the bowl.
6. Stir the mixture vigorously with a wooden spoon or spatula until all ingredients are fully combined and the texture is uniform.
7. Pour the sweet potato mixture into the prepared baking dish and spread it into an even layer with the back of a spoon.
8. In a small bowl, combine the chopped pecans, 1/4 cup brown sugar, 2 tablespoons melted butter, and 1/4 teaspoon cinnamon, stirring until the pecans are evenly coated.
9. Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish.
10. Bake the casserole at 375°F (190°C) for 25-30 minutes, until the topping is golden brown and the edges are bubbling slightly.
11. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving to allow it to set.
Warm from the oven, this casserole offers a creamy, velvety texture beneath its crunchy pecan crown, with the sweet potatoes lending a natural richness that’s balanced by the subtle spice of cinnamon and nutmeg. For a festive touch, serve it alongside a dollop of whipped coconut cream or drizzle it with a bit of maple syrup just before eating, letting the flavors meld into each comforting bite.
Sweet Potato Casserole with Orange Zest
Evenings like this, when the light fades early and the air turns crisp, I find myself drawn to the kitchen, craving something that feels both comforting and a little special. There’s a quiet joy in transforming humble sweet potatoes into a dish that glows with warmth, a simple process that slows the world down for a moment. Today, it’s a casserole brightened with a whisper of citrus, a gentle nod to the season’s shift.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup whole milk, warmed
– 1/4 cup unsalted butter, melted
– 1/4 cup packed light brown sugar
– 1 large egg, beaten
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon fine sea salt
For the orange zest topping:
– 1/2 cup packed light brown sugar
– 1/3 cup all-purpose flour
– 1/4 cup unsalted butter, cold and cubed
– 1/2 cup chopped pecans
– 2 teaspoons finely grated orange zest
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
4. Drain the sweet potatoes thoroughly and return them to the pot.
5. Mash the sweet potatoes with a potato masher until smooth, taking care to eliminate any lumps for a creamy texture.
6. Stir in the warmed whole milk, melted unsalted butter, packed light brown sugar, beaten large egg, pure vanilla extract, and fine sea salt until fully combined.
7. Transfer the sweet potato mixture to the prepared baking dish and spread it into an even layer.
8. In a medium bowl, combine the packed light brown sugar and all-purpose flour for the topping.
9. Use a pastry cutter or your fingers to work the cold, cubed unsalted butter into the sugar-flour mixture until it resembles coarse crumbs.
10. Fold in the chopped pecans and finely grated orange zest until evenly distributed.
11. Sprinkle the orange zest topping evenly over the sweet potato base in the baking dish.
12. Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the edges are bubbly.
13. Remove from the oven and let the casserole rest for 10 minutes before serving to allow it to set slightly.
This casserole emerges with a creamy, velvety base that gives way to a crunchy, nutty topping, each bite carrying the bright, floral hint of orange zest. The contrast in textures makes it feel indulgent yet balanced, perfect for spooning onto plates still warm from the oven. Try serving it alongside a simple roast chicken or as a sweet-savory brunch dish with a dollop of whipped cream for an extra touch of comfort.
Sweet Potato Casserole with Walnut Topping
Venturing into the kitchen on a quiet afternoon, I find myself drawn to the warmth of sweet potatoes, their earthy sweetness promising comfort. This casserole, with its walnut topping, feels like a gentle embrace, a dish that slows time and fills the space with the scent of cinnamon and toasted nuts.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 4 large sweet potatoes (about 3 pounds), peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
For the walnut topping:
– 1 cup chopped walnuts
– 1/2 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/4 cup unsalted butter, melted
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15-20 minutes, or until they are fork-tender.
4. Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl.
5. Mash the sweet potatoes with a potato masher until smooth, with no large lumps remaining.
6. Add the 1/2 cup melted butter, granulated sugar, milk, eggs, vanilla extract, cinnamon, and salt to the mashed sweet potatoes.
7. Mix all ingredients together with a wooden spoon until fully combined and creamy.
8. Spread the sweet potato mixture evenly into the prepared baking dish using a spatula.
9. In a medium bowl, combine the chopped walnuts, flour, brown sugar, and 1/4 cup melted butter for the topping.
10. Stir the topping mixture with a fork until it resembles coarse crumbs and all ingredients are moistened.
11. Sprinkle the walnut topping evenly over the sweet potato layer in the baking dish.
12. Bake the casserole in the preheated oven for 45 minutes, or until the topping is golden brown and the edges are bubbly.
13. Remove the casserole from the oven and let it cool on a wire rack for 10 minutes before serving.
Warm from the oven, the casserole offers a creamy, velvety base that contrasts beautifully with the crunchy, buttery walnut topping. The subtle spice of cinnamon weaves through each bite, making it perfect for a cozy holiday side or even as a decadent breakfast treat with a dollop of whipped cream.
Sweet Potato Casserole with Caramelized Apples
Often, as the year draws to a close and the light grows thin, I find myself craving the kind of warmth that comes not just from the oven, but from the slow, deliberate layering of familiar, comforting flavors. This sweet potato casserole, crowned with caramelized apples, is exactly that—a quiet, celebratory dish that feels like a gentle exhale at the end of a long day.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/4 cup unsalted butter, melted
– 1/3 cup packed light brown sugar
– 1/4 cup heavy cream
– 2 large eggs, beaten
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the caramelized apple topping:
– 3 medium Granny Smith apples, peeled, cored, and thinly sliced
– 3 tablespoons unsalted butter
– 1/4 cup packed light brown sugar
– 1/2 teaspoon ground cinnamon
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, cold and cubed
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15-20 minutes, or until they are fork-tender.
4. Drain the sweet potatoes thoroughly and transfer them to a large mixing bowl.
5. Mash the sweet potatoes with a potato masher until completely smooth, ensuring no lumps remain for a creamy texture.
6. Add the 1/4 cup melted butter, 1/3 cup brown sugar, heavy cream, beaten eggs, vanilla extract, 1/2 teaspoon cinnamon, and nutmeg to the bowl.
7. Stir the mixture vigorously with a wooden spoon until all ingredients are fully incorporated and the mixture is uniform.
8. Spread the sweet potato mixture evenly into the prepared baking dish using a spatula.
9. For the apple topping, melt 3 tablespoons of butter in a large skillet over medium heat.
10. Add the sliced apples, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon to the skillet.
11. Cook the apples, stirring occasionally, for 8-10 minutes until they have softened and the sugar has caramelized into a light syrup.
12. Spoon the caramelized apples evenly over the sweet potato layer in the baking dish.
13. For the streusel, combine the flour and 1/2 cup brown sugar in a medium bowl.
14. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
15. Stir in the chopped pecans until evenly distributed.
16. Sprinkle the streusel topping evenly over the apple layer, covering it completely.
17. Bake the casserole in the preheated oven for 45-50 minutes, or until the streusel is golden brown and the edges are bubbling slightly.
18. Remove the casserole from the oven and let it rest on a wire rack for 15 minutes before serving to allow the layers to set.
Soft, velvety sweet potato gives way to tender, spiced apples, all held together by a buttery, crunchy pecan streusel that shatters with each spoonful. Serve it warm alongside a roast, or enjoy a generous scoop on its own as a decadent, self-contained dessert that celebrates the quiet joy of the season.
Sweet Potato Casserole with Honey and Thyme
Lately, as the afternoon light fades earlier, I find myself craving the kind of warmth that comes from the oven, a dish that feels like a gentle, savory embrace. This sweet potato casserole, with its whispers of honey and thyme, is just that—a quiet celebration of simple, earthy flavors that slow the day down to a more thoughtful pace.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/4 cup unsalted butter, melted
– 1/4 cup honey
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon salt
– 1/2 teaspoon ground black pepper
For the thyme topping:
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 2 tablespoons fresh thyme leaves
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender.
4. Drain the potatoes thoroughly and transfer them to a large mixing bowl.
5. Mash the potatoes with a potato masher until smooth, ensuring no large lumps remain for a consistent texture.
6. Add the 1/4 cup melted butter, honey, milk, eggs, salt, and pepper to the mashed potatoes.
7. Stir the mixture vigorously with a wooden spoon until all ingredients are fully incorporated and the texture is creamy.
8. Pour the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula.
9. In a medium bowl, combine the flour, brown sugar, cold cubed butter, and fresh thyme leaves.
10. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs, which should take about 2-3 minutes.
11. Sprinkle the thyme topping evenly over the sweet potato layer in the baking dish.
12. Bake the casserole in the preheated oven for 35-40 minutes, or until the topping is golden brown and the edges are bubbling slightly.
13. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving to allow it to set properly.
Buttery and fragrant, this casserole emerges with a crisp, thyme-speckled crust giving way to a velvety, honey-kissed center. Serve it warm alongside a roast chicken for a comforting dinner, or enjoy a scoop on its own as a soul-soothing side that holds the gentle essence of a quiet winter evening.
Sweet Potato Casserole with Marshmallow and Pecans
Nostalgia has a way of settling in the kitchen this time of year, wrapping itself around the familiar scents of cinnamon and roasting sweet potatoes. This casserole is a quiet, comforting embrace, a dish that feels like a warm blanket on a cold December afternoon, its sweetness a gentle reminder of shared tables and soft light.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup (1 stick) unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 2 large eggs, lightly beaten
– 1/3 cup whole milk, at room temperature
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the topping:
– 2 cups miniature marshmallows
– 1 cup chopped pecans
– 2 tablespoons unsalted butter, melted
– 1 tablespoon packed light brown sugar
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Place the cubed sweet potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
3. Reduce heat to maintain a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. A tip: starting with cold water helps them cook evenly.
4. Drain the potatoes thoroughly in a colander and return them to the warm, dry pot.
5. Mash the potatoes with a potato masher until completely smooth, letting any residual steam escape to prevent a watery filling.
6. Add the 1/2 cup melted butter, granulated sugar, 1/4 cup brown sugar, beaten eggs, milk, vanilla extract, cinnamon, and nutmeg to the mashed potatoes.
7. Stir the mixture vigorously with a wooden spoon until all ingredients are fully incorporated and the filling is smooth and uniform.
8. Transfer the sweet potato mixture to the prepared baking dish, spreading it into an even layer with a spatula.
9. In a medium bowl, combine the chopped pecans, the 2 tablespoons melted butter, and the 1 tablespoon brown sugar, tossing until the pecans are evenly coated.
10. Sprinkle the coated pecans evenly over the entire surface of the sweet potato layer.
11. Bake the casserole, uncovered, on the middle rack for 30 minutes.
12. Remove the dish from the oven and carefully scatter the miniature marshmallows in a single, even layer over the pecan topping. A tip: work quickly so the dish retains its heat for the final bake.
13. Return the casserole to the oven and bake for an additional 5-7 minutes, or just until the marshmallows are puffed, golden brown, and slightly melted. Watch closely, as they can burn quickly.
14. Remove the casserole from the oven and let it rest on a wire rack for at least 15 minutes before serving to allow the layers to set.
Finally, the contrast is everything—the creamy, spiced sweet potato gives way to a crunchy, buttery pecan layer, all crowned by a cloud of toasted marshmallow that yields softly to a spoon. For a beautiful presentation, serve it straight from the baking dish while the marshmallow topping is still warm and pillowy.
Sweet Potato Casserole with Crushed Pineapple
Falling into the rhythm of the kitchen on a quiet afternoon, I find myself reaching for the familiar comfort of sweet potatoes, their earthy sweetness promising warmth. Today, I’m folding in crushed pineapple, its bright tang a cheerful surprise that cuts through the richness, creating a casserole that feels both nostalgic and gently new. It’s a dish that simmers slowly, filling the house with a scent that whispers of shared tables and soft light.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 2 large eggs, beaten
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the pineapple mixture:
– 1 (20-ounce) can crushed pineapple, drained well
For the topping:
– 1 cup all-purpose flour
– 1 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish lightly.
2. Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium, cover the pot, and simmer the sweet potatoes for 15–20 minutes, until they are fork-tender.
4. Drain the sweet potatoes thoroughly in a colander, then return them to the pot.
5. Mash the sweet potatoes with a potato masher until smooth, with no large lumps remaining.
6. Stir the melted butter, granulated sugar, 1/4 cup brown sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt into the mashed sweet potatoes until fully combined.
7. Gently fold the drained crushed pineapple into the sweet potato mixture until evenly distributed.
8. Transfer the sweet potato and pineapple mixture to the prepared baking dish, spreading it into an even layer with a spatula.
9. In a medium bowl, combine the flour and 1 cup brown sugar for the topping.
10. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
11. Stir the chopped pecans into the crumb mixture until they are evenly coated.
12. Sprinkle the pecan topping evenly over the sweet potato layer in the baking dish.
13. Bake the casserole in the preheated oven for 30–35 minutes, until the topping is golden brown and the edges are bubbly.
14. Remove the casserole from the oven and let it cool on a wire rack for 10 minutes before serving.
This casserole emerges from the oven with a texture that’s wonderfully creamy beneath its crisp, nutty crust, the pineapple adding little bursts of juicy brightness that mingle with the warm spices. Try serving it slightly warm, perhaps with a dollop of whipped cream or alongside a savory roast, where its sweet complexity can truly shine.
Sweet Potato Casserole with Almond Streusel
Venturing into the kitchen on a quiet afternoon like this feels like a gentle embrace, especially when the recipe promises the warmth of sweet potatoes and the comforting crunch of almonds. This dish, a humble casserole topped with a nutty streusel, transforms simple ingredients into a cozy centerpiece, perfect for slowing down and savoring the process. It’s a reminder that the best meals often come from taking things one step at a time, letting the aromas fill the space around you.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potato base:
– 3 pounds sweet potatoes, peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
For the almond streusel topping:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 cup sliced almonds
– 1/2 cup unsalted butter, cold and cubed
– 1/2 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15-20 minutes, until they are fork-tender and easily mashed.
4. Drain the sweet potatoes thoroughly in a colander to remove excess water, which helps prevent a soggy casserole.
5. Transfer the drained sweet potatoes to a large mixing bowl and mash them smoothly with a potato masher or fork.
6. Add the melted butter, granulated sugar, milk, eggs, vanilla extract, and salt to the mashed sweet potatoes.
7. Mix all the ingredients together until fully combined and the mixture is creamy, using a whisk or electric mixer on low speed.
8. Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
9. In a medium bowl, combine the all-purpose flour, brown sugar, sliced almonds, cold cubed butter, and ground cinnamon for the streusel.
10. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs, with some almond pieces visible.
11. Sprinkle the streusel topping evenly over the sweet potato layer in the baking dish, covering it completely.
12. Bake the casserole in the preheated oven for 45 minutes, or until the streusel is golden brown and the edges are bubbling slightly.
13. Remove the casserole from the oven and let it cool on a wire rack for 10-15 minutes before serving to allow it to set.
As you scoop into this casserole, the contrast between the velvety sweet potato base and the crisp, buttery streusel creates a delightful texture that melts in your mouth. The almonds add a subtle nuttiness that complements the natural sweetness, making it feel both indulgent and wholesome. For a creative twist, try serving it warm with a dollop of whipped cream or a drizzle of maple syrup to enhance the cozy flavors.
Sweet Potato Casserole with Vanilla Bean Glaze
Zigzagging through memories of holiday tables, I find myself drawn to the quiet comfort of this dish—a humble sweet potato casserole, transformed by a whisper of vanilla bean glaze that feels like a gentle embrace on a winter afternoon.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the casserole base:
– 4 large sweet potatoes (about 3 pounds), peeled and cubed
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup whole milk
– 2 large eggs, lightly beaten
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
For the vanilla bean glaze:
– 1 vanilla bean pod, split lengthwise and seeds scraped
– 1 cup powdered sugar
– 2 tablespoons whole milk
– 1 tablespoon unsalted butter, melted
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the sweet potatoes for 15–20 minutes, until they are fork-tender and easily mashable.
4. Drain the sweet potatoes thoroughly in a colander, then return them to the pot.
5. Mash the sweet potatoes with a potato masher until smooth and free of lumps, which helps create a creamy texture.
6. Add the 1/2 cup melted butter, granulated sugar, 1/4 cup milk, beaten eggs, cinnamon, and salt to the mashed sweet potatoes.
7. Stir the mixture gently with a wooden spoon until all ingredients are fully incorporated and the mixture is uniform in color.
8. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula.
9. Bake the casserole in the preheated oven for 30 minutes, until the edges are lightly golden and the center is set.
10. While the casserole bakes, prepare the glaze by combining the scraped vanilla bean seeds, powdered sugar, 2 tablespoons milk, and 1 tablespoon melted butter in a small bowl.
11. Whisk the glaze ingredients vigorously for 2–3 minutes until smooth and slightly thickened, ensuring no sugar lumps remain.
12. Remove the casserole from the oven and let it cool on a wire rack for 10 minutes to allow it to firm up slightly.
13. Drizzle the vanilla bean glaze evenly over the warm casserole using a spoon or piping bag for a decorative touch.
14. Serve the casserole immediately while warm, or cover and refrigerate for up to 3 days, reheating gently before serving.
Layers of velvety sweet potato melt into the aromatic vanilla glaze, creating a dessert-like richness that’s both comforting and elegant. For a festive twist, sprinkle toasted pecans over the glaze before serving, or pair it with a dollop of whipped cream to balance the warmth of cinnamon.
Summary
Ultimately, these 20 decadent sweet potato casserole recipes offer something for every holiday table, from classic to creative twists. We hope you find a new family favorite! Give one a try, then leave a comment telling us which you loved and share this roundup on Pinterest to spread the holiday cheer. Happy cooking!
