Cooking for my family brings such simple joy, and when it comes to comfort food, my Best Sweet Potato Casserole is always a hit. There’s something heartfelt about transforming humble ingredients into a dish that warms both the body and soul. Trust me, as a mother who’s navigated the busy kitchen during the week and leisurely Sunday afternoons, sharing a well-loved recipe is like sharing a piece of my home with you.
Sweet Potato Casserole is one of those time-tested recipes that’s been passed down through generations in my family. It’s a dish that perfectly captures the coziness of a family dinner, and it’s ideal for festive gatherings or a quiet weeknight meal. You wouldn’t believe how the warm, rich aroma fills our kitchen, sparking excitement as we gather around the table.
I remember the first time I decided to make this casserole. My kids were skeptical—they wrinkled their noses at the thought of sweet potatoes, but after one bite, they were hooked! This dish marries the creamy sweetness of the potatoes with a buttery, crumbly topping that is utterly irresistible.
Not only is it delicious, but it’s also straightforward to prepare. You don’t need to be a gourmet chef to whip up this delicious classic. It’s all about simple ingredients that come together to make something special. Whether you’re a seasoned cook or someone who’s just starting their culinary journey, you’ll find this recipe approachable and satisfying.
How to Make Sweet Potato Casserole
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Ingredients
- 3 lbs. Sweet Potatoes (about 5-6 medium)
- 6 Tablespoons Melted Butter
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt (reduce to 1/4 teaspoon if using salted butter)
- 1/4 cup Half-and-Half
- 3 Tablespoons Softened Salted Butter
- 1 cup Brown Sugar
- 1/3 cup All-Purpose Flour
Directions
- First, set your oven to 400°F to preheat and get a baking sheet ready. Puncture the sweet potatoes with a fork to allow steam to escape, and roast them in the oven for 50 minutes to an hour until soft. They’re ready when you can easily puncture them with a fork.
- Once the potatoes are soft, remove them from the oven and let them cool slightly. Cut each one in half and scoop the flesh into a large mixing bowl. Add in the melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-and-half. Mash until smooth and well combined.
- Transfer the mashed sweet potatoes to a 9 x 13-inch baking dish, smoothing the surface evenly.
- In a separate bowl, combine the softened butter, brown sugar, and flour until the mixture forms coarse crumbs. Scatter this topping evenly over the mashed sweet potatoes.
- Place the casserole in the oven, and bake for 20-25 minutes until it’s heated through and the topping is a golden brown. Keep an eye to prevent over-browning of the topping, using foil if necessary.
Serve warm, or allow to cool before covering and storing in the fridge for several days. Enjoy this comforting dish with family!
Storing Suggestion
To store your Sweet Potato Casserole, allow it to cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to four days. For longer storage, transfer it to a freezer-safe container and freeze for up to two months.
Cooking Tips
If you’re looking to add a bit more flavor, consider mixing in a pinch of nutmeg or a splash of maple syrup to the sweet potato mixture. To make the topping extra crispy, you can add a handful of chopped pecans or walnuts. Be sure to taste the potato mixture before baking and adjust the seasonings as needed.
Serving Suggestions
This Sweet Potato Casserole pairs wonderfully with roasted turkey or grilled chicken, making it a great addition to any holiday meal. Add a sprinkle of freshly chopped parsley for a pop of color, or serve with a dollop of crème fraîche for a tangy contrast to the sweetness.
Ingredient Substitutions
If you’re out of granulated sugar, you can use brown sugar instead—it imparts a deeper molasses flavor. For a dairy-free option, swap the half-and-half with coconut milk or almond milk. You can also use coconut oil in place of butter for a vegan twist.
Seasonal Variations
During the fall, try incorporating a few tablespoons of pumpkin puree for an autumnal touch. In the spring, brighten the casserole with zested citrus, such as orange or lemon, to enhance the flavors. Freshly grated ginger can be added during the winter months for a warming kick.
Allergen Information
This recipe contains dairy, eggs, and gluten—allergens that some individuals may need to avoid. To make this dish gluten-free, use almond flour or gluten-free flour blends. For dairy-related concerns, substitute the butter with vegan margarine and use a non-dairy creamer in place of half-and-half.
FAQs
Can I make Sweet Potato Casserole ahead of time?
Absolutely! You can prepare the casserole in advance and store it in the fridge before baking. Just cover it tightly with plastic wrap or foil. When ready to serve, bake as instructed, adding extra cooking time as needed if the casserole is cold from the fridge.
How can I tell when sweet potatoes are done baking?
The sweet potatoes are done when they’re tender and a fork or knife inserts easily through them. They shouldn’t offer much resistance. If they feel hard or tough, continue baking, checking every 10 minutes or so, until soft and ready.
Can I use canned sweet potatoes instead of fresh ones?
Yes, you can use canned sweet potatoes. However, ensure they are well-drained and not in syrup, as the added sweetness can affect the overall flavor. You may need to mash them less than fresh ones since they are generally softer.
What can I do if my topping browns too quickly?
If the topping begins to brown too fast, carefully cover the casserole with aluminum foil to prevent burning. Check periodically to ensure it continues to crisp up without charring. Consider moving the casserole to a lower oven rack if the issue persists.
What’s the best way to reheat leftovers?
You can reheat the leftover casserole in the oven at 350°F until warmed through. If you’d like to reheat single portions, a microwave will work, although it might affect the topping’s crisp texture. Add a little milk or cream if it’s too thick upon reheating.
Can I freeze Sweet Potato Casserole?
Yes, you can freeze this dish. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or use a freezer-safe container. It should keep for up to two months. Thaw overnight in the refrigerator before reheating in the oven.
Best Sweet Potato Casserole
Ingredients
- 3 lbs. Sweet Potatoes (about 5-6 medium)
- 6 Tablespoons Melted Butter
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt (reduce to 1/4 teaspoon if using salted butter)
- 1/4 cup Half-and-Half
- 3 Tablespoons Softened Salted Butter
- 1 cup Brown Sugar
- 1/3 cup All-Purpose Flour
Instructions
- Preheat your oven to 400°F. Poke holes in the sweet potatoes using a fork, then bake for 50 minutes to 1 hour until tender.
- Let the sweet potatoes cool slightly, then scoop out the insides into a mixing bowl. Add melted butter, sugar, eggs, vanilla, cinnamon, salt, and half-and-half. Mash until smooth.
- Transfer the mashed sweet potatoes into a 9 x 13 baking dish and spread evenly.
- For the topping, mix softened butter, brown sugar, and flour until it resembles coarse crumbs. Sprinkle over the sweet potatoes.
- Bake for 20-25 minutes until warmed through and the topping is golden brown. Cover with foil if topping browns too much.
- Serve warm or store in the fridge for later. Enjoy your delicious family favorite!
