Let's Talk About Sweet Potato Casserole (And My Odd Choices)
Every time I peel sweet potatoes, I'm reminded of the Thanksgiving when my younger cousin decided it'd be fun to have a "peeling contest"—I think half the peel ended up in her ponytail, somehow. Anyway, that's when I really started loving Sweet Potato Casserole. It's truly one of those dishes where everyone scoops a bit, goes back for seconds, and even the supposedly "picky" eaters sneak a forkful. But enough about my family chaos—let's get into the good stuff (I promise no potato peels in this recipe).
Why I Love Making This (And Maybe You Will Too)
I make this Best Sweet Potato Casserole honestly far too often, but especially when I want the house to smell obviously amazing. My family practically hovers around the oven (seriously, it's a safety issue), and they get wild for it—mainly because that buttery topping is 80% of the joy. And, okay, there’s always that one patchy bit where I forget to spread the topping evenly, but nobody's ever complained! Sometimes if I’m not in the mood to fuss with the whole marshmallow debate, I leave them off, but people have strong opinions. (I, uh, can’t remember the last time leftovers survived past breakfast, to be honest!)
Gathering What You Need (With a Few Substitution Stories)
- 4-5 medium sweet potatoes (about 2 pounds)—if I'm in a rush, the pre-cut ones are acceptable, but, um, not as sweet?
- ½ cup unsalted butter (though I've grabbed salted in a pinch and just ease off the rest of the salt)
- ⅔ cup brown sugar (sometimes, I sneak in a bit of maple syrup if I’m feeling fancy, or if I just ran out of brown sugar...)
- 2 large eggs (free-range if you’re feeling posh, but honestly, whatever’s in the fridge)
- ⅓ cup whole milk (or evaporated milk, or, once, almond milk—it’s pretty forgiving!)
- 1 teaspoon vanilla extract (my grandma swore by the real stuff, but I've never known the diff, honestly)
- ½ teaspoon salt
- For the topping:
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup melted butter
- ½ cup chopped pecans (walnuts if you’re all out, or just skip for nut allergies) - Optional: a handful of mini marshmallows for the top—this starts arguments in my family, be warned!
Okay, Here’s How You Do It (Sort of Step-by-Step...)
- Get your oven preheated to 350°F (175°C). If you forget, like I sometimes do, just toss them in when it's ready—no huge harm done.
- Peel and chop the sweet potatoes, then boil them in a big pot of salted water for about 15-20 min, until you can easily jab them with a fork. If they fall apart a bit, that’s normal—almost expected.
- Drain them well, then mash in a large bowl. This is where I usually sneak a taste (for, uh, science).
- Add melted butter, brown sugar, eggs, milk, vanilla, and salt. Mix until it looks smoothish—don’t fret if there are lumps, that always happens to me.
- Pour your mash into a greased 9x13" baking dish. Or, you know, whatever you have that fits. I’ve split it between two smaller pans once, it’s not chemistry class.
- Mix the topping ingredients (flour, brown sugar, melted butter, and pecans) in a separate bowl. Just stir with a spoon—no need for fancy appliances. Sprinkle this unevenly over the top (that’s the rustic look!).
- Bake for about 30 minutes. If you’re a marshmallow person, scatter a handful on top at the 25-minute mark and put it back in for a few more minutes till gooey. Watch them, or they'll burn (been there...more than once).
Some Notes I’ve Figured Out Over the Years
- Don’t skimp on the salt. The first time I made this without enough, it tasted totally flat. A pinch goes a long way.
- If it seems runny before baking, don’t panic—it thickens as it bakes. I’m talking goopy—trust the process.
- Pecans on top are dreamy, but honestly, I forget them half the time and it’s still delicious.
Variations Worth Trying (And One to Avoid!)
- I’ve swapped in mashed butternut squash once (accidentally grabbed the wrong bag), and nobody noticed, but it was a bit sweeter.
- Spices: Nutmeg and cinnamon are lovely if you want a warmer flavor—just a pinch, or the whole thing starts tasting like pie.
- I tried using coconut milk once but, erm, not my favorite. The flavor was... odd. Maybe if you love coconut?
Equipment—But Also, Don’t Sweat It
You technically need a potato masher, but I used a fork last week when I realized mine had vanished (probably in the junk drawer, with that one screwdriver). You can totally use any baking dish that fits, so don’t stress if you don’t have the “recommended” kind. Improvisation is half the fun.
Storage Hints (If There's Any Left)
Pop any leftovers in the fridge, covered. It keeps well for about 3 days, but honestly, in my house, it never lasts past the first night; people treat it like a midnight snack. Tastes even better cold, if you ask me (weird, but true).
How We Like to Serve It Around Here
This is made for holidays, but sometimes I’ll serve it with roast chicken just because. Oh, and my aunt insists on a big scoop of vanilla ice cream on the side...try it before you knock it, I say. Also, it's the best side-dish for potlucks since it travels like a champ.
Pro Tips (Learned From Multiple Mishaps)
- I once tried microwaving the sweet potatoes to save time—never again. It ended up weirdly stringy. Just boil them, trust me.
- Don't overbake! One time, I forgot about it while binging a series and the topping got harder than a Glasgow winter. Watch the clock, folks.
- Actually, I find it works better if you let it cool for 10 minutes out of the oven—cuts easier, tastes better.
FAQs – Real Answers For Real People
- Can you make this ahead? Yep. I’ve prepped everything except baking, covered it, popped it in the fridge, and baked the next day. Works like a charm (as my gran would say... or maybe she didn't—I might just be making that up).
- Can you freeze it? Sorta. Thaws a bit watery if you’re picky, but it’s honestly edible. Won’t win beauty contests though.
- What if I hate marshmallows? Don’t use them! You’re in good company; at least three people at my table don’t touch them.
- Is this super sweet? It can be! If you want it less sweet, cut the sugar. I do, sometimes, if I’m feeling healthier (rarely).
- What if I don’t have pecans? Use walnuts, or just skip. It’ll still be feast-worthy.
Last thing—if you’re tempted to serve whipped cream on the side, nobody will judge you. In fact, send help if they do—nobody needs that kind of negativity at the dinner table.
There you have it—the not-so-secret, slightly chaotic, and honestly best sweet potato casserole you’ll ever lovingly (messily) make. Enjoy!
Ingredients
- 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
- ½ cup granulated sugar
- 2 large eggs
- ⅓ cup unsalted butter, melted
- ½ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup packed light brown sugar
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter, melted (for topping)
- 1 cup chopped pecans
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
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2In a large bowl, combine mashed sweet potatoes, granulated sugar, eggs, ⅓ cup melted butter, milk, vanilla extract, and salt. Mix until smooth and well blended.
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3Spread the sweet potato mixture evenly into the prepared baking dish.
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4In a medium bowl, mix together brown sugar, flour, and ⅓ cup melted butter until well combined. Stir in chopped pecans to make the topping.
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5Sprinkle the pecan streusel topping evenly over the sweet potato mixture.
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6Bake in the preheated oven for 35 minutes, or until the topping is golden and the casserole is heated through. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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