This Sweet Potato Casserole is a perfect holiday side dish. The popular casserole is easy to make, travels well and pleases a crowd every time. Made with a crunchy sugared pecan topping, it’s a creamy side that pairs beautifully with ham, turkey, or Christmas roast.
Our Sweet potato Cinnamon Cake, Sweet potato Apple Bread and Sweet potato pumpkin pie are also great holiday recipes. Homemade Food Junkie has plenty of good ideas for homemade additions to your Holiday meal. Need an appetizer? Try our Bacon wrapped Sweet Potatoes!
We are all familiar with the iconic sweet potato casserole topped with toasted marshmallows. It’s a sweet side that most of us grew up with. We love this recipe for it’s slightly less sweet profile and the delicious nutty texture that compliments and balances the creamy sweet potato mash.
Why is Sweet Potato Casserole a thing?
Sweet Potato casserole came about as a way to market the beloved marshmallow candy which was still new to the American culture. The history of marshmallow used for medicinal purposes dates back to Egypt and the marshmallow plant. It was used for sore throats and other ailments. Before too long, a sweet non medicinal treat was born.
Marshmallows had a long, slow journey to fame being introduced to America in the early 1900’s. Marketers were looking for ways to encourage cooks to embrace the candy in their recipes and make it an everyday cooking ingredient. The Sweet Potato casserole was created with a marshmallow topping and marketed as a holiday side dish.
Why do you put eggs in Sweet Potato Casserole?
Eggs are an important binder in Sweet Potato casserole, they enrich and thicken it without making it too heavy. Sweet Potatoes have a good amount of liquid and will become a runny mess on their own. Eggs help to combat the wet consistency and hold it together to create that casserole texture.
Make sure your mash is slightly cooled before adding the eggs to prevent them from cooking and creating bits of egg throughout the dish.
What can I put on Sweet Potato Casserole?
Besides the traditional marshmallow topping, there are some options for how you can top your Sweet Potato casserole. We love this candied pecan topping, but here are some other ideas for you to try as well
- A simple butter pecan crumble
- Salted and roasted pecans
- A mixture of marshmallows and toasted pecans
- A traditional streusel topping
- Cranberry pecan topping
- Pecan praline topping
This Sweet Potato casserole recipe belongs at your fall and winter buffets, traditional holiday table or cozy dinner party.
Can I make Sweet Potato Casserole ahead and freeze it?
Yes, Sweet Potato casserole can be made ahead and stored in the fridge for a few days, or even the freezer for up to 3 months. It can also be made in stages if you are preparing for a gathering and simply need to cut down on prep time.
- Prepare the sweet potato puree on the stove or even in your Instant Pot. Once it has cooled place it into a ziploc bag and set in your fridge or freezer until you are ready to prep the casserole.
- Make the sweet potato mash and layer into your baking dish without the topping, leaving it unbaked. Cover and either store in your fridge or freezer until you are ready to bake and serve.
- Prepare the topping either on baking day, or a day or two ahead and set it aside for topping when you are ready to assemble and bake.
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Sweet Potato Casserole Recipe:
This creamy Sweet Potato casserole topped with a sugared pecan crumble is the perfect dish for your holiday menu. It is an easy side that comes together quickly and everyone will love.
NOTE: This recipe assume you are using hot sweet potato puree. if you use cold puree from the fridge be sure to add more baking time. Add 5 to 10 minutes or bake until the casserole is lightly browned and the top of the sweet potatoes are finished.
Your Printable Recipe:
An easy and gluten free delicious Fall and winter side dish made with healthy sweet potatoes and topped with crunchy pecans. A perfect make ahead Holiday recipe your family will love.
- 8 medium to large sweet potatoes
- 1/2 Cup butter
- 1/2 Cup Sugar
- 1/2 Cup light corn syrup
- 1 Tablespoon vanilla
- 2 eggs
(For the Topping:)
- 1/3 Cup butter
- 1/2 Cup brown sugar
- 1 Cup crushed pecans
- 1/2 Cup Flour
- Preheat oven to 350 degrees
- Grease a 9 x 13 inch casserole dish
- Boil sweet potatoes until tender, peel and mash. With an electric mixer or potato masher, mix until fluffy.
- Add butter, sugar, light corn syrup, vanilla and eggs. Mix until well mixed and somewhat fluffy.
- Spread the sweet potato mixture into the greased casserole dish and smooth the top with a spatula.
- In a separate small bowl mix together topping ingredients until crumbly.
- Sprinkle the topping evenly over the sweet potatoes.
- Bake at 350 degrees for 45 minutes or until done.
To make this recipe even quicker and easier make your Sweet potato puree ahead as this post discusses. You will need to warm chilled puree up prior to adding it into this recipe or increase your oven time by 5 or more minutes.
Serving Size1 cup
Amount Per Serving Calories 360
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