What do you put in sweet potato casserole?

A classic Sweet Potato Casserole with Pecan Topping includes mashed sweet potatoes, butter, milk, eggs, and sugar for the creamy filling. The topping is usually a mix of brown sugar, flour, butter, and pecans, which bakes into a crunchy layer.

Is it better to boil or bake sweet potatoes for a casserole?

Both methods work, but baking concentrates the natural sweetness, making the casserole richer. Boiling is faster and still produces a creamy texture, which is why many home cooks use it for an easy sweet potato casserole recipe during busy holidays.

What is the most delicious way to cook sweet potatoes?

For casserole, roasting or baking the potatoes whole is the most flavorful method. The heat caramelizes natural sugars, giving the filling a deeper taste. Boiling is convenient, but roasting makes this dish shine as a Thanksgiving sweet potato side dish .

Why is sweet potato casserole a thing?

This casserole became popular in Southern kitchens as a holiday dish that balances savory turkey with a sweet, nutty side. It combines the comfort of mashed sweet potatoes with a crunchy topping, making it a staple for nearly every holiday dinner menu .

Do you put milk in a sweet potato casserole?

Yes, milk (or cream, or even evaporated milk) adds creaminess and helps the filling stay smooth. It’s one of the reasons this casserole tastes indulgent while still being easy to make.

What ingredient goes well with sweet potatoes?

Sweet potatoes pair beautifully with warm spices like cinnamon and nutmeg, as well as vanilla, maple syrup, and citrus. For toppings, pecans are classic, but marshmallows, walnuts, or even pumpkin seeds can add variety.

Sweet Potato Casserole with Pecan Topping – The Best Thanksgiving Side

Description

This Sweet Potato Casserole with Pecan Topping is a classic Thanksgiving side dish. Creamy mashed sweet potatoes form the base, while a golden brown, buttery pecan crumble topping adds crunch and flavor. Easy to make ahead, this casserole is perfect for holiday gatherings and always a crowd-pleaser.

Ingredients

Scale

Sweet Potato Filling:

3 medium (or 4–5 small) sweet potatoes, about 2 ½ pounds
⅔ cup 2%, whole, or evaporated milk
⅓–½ cup packed light or dark brown sugar
2 large eggs
6 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon salt

Buttery Pecan Topping:

¾ cup packed light brown sugar
½ cup all-purpose flour
Pinch of salt
6 tablespoons butter, melted
1 ¼ cups chopped pecans

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking dish.
Peel and cut sweet potatoes into chunks. Boil until fork-tender, about 15–20 minutes, or bake at 400°F for 45 minutes for deeper flavor.
Mash sweet potatoes in a large bowl until smooth. Stir in melted butter, brown sugar, eggs, milk, vanilla, and salt. Mix until creamy and combined.
Spread the sweet potato mixture evenly into the prepared dish.
In a medium bowl, stir together brown sugar, flour, melted butter, and chopped pecans until crumbly. Sprinkle evenly over the sweet potatoes.
Bake uncovered for 30–35 minutes, until the topping is golden brown and crisp.
Allow to rest for 10 minutes before serving.

Notes

Make-Ahead Tip: Prepare the sweet potato base up to 2 days in advance and refrigerate. Add topping just before baking.
Instant Pot Method: Cook peeled sweet potatoes with 1 cup water on high pressure for 4 minutes. Quick release, drain, and mash.
Healthy Swaps: Substitute Greek yogurt for butter, coconut sugar for brown sugar, or almond milk for dairy.
Nut-Free Option: Replace pecans with pumpkin seeds or sunflower seeds for the same crunchy effect.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 265 kcal
Sugar: 18 g
Sodium: 260 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 49 mg