Sweet Potato Casserole

Sweet potato casserole is a must have for your yearly Thanksgiving spread! This traditional holiday side dish is a special treat for the whole family. It's made with velvety, mashed sweet potatoes and a crunchy pecan and brown sugar topping.

Course Side Dish

Cuisine American

Keyword casserole recipe, sweet potato casserole, Sweet Potato recipe, Thanksgiving recipe, Thanksgiving side dish recipe

Prep Time 15

Cook Time 35

Total Time 46

Servings people

Calories 452kcal

Author Olivia Ribas

Ingredients

For the sweet potatoes

5 cups (about 4 medium) sweet potatoes diced, peeled
½ cup butter unsalted
¼ cup half and half or heavy cream
¼ cup maple syrup
2 beaten eggs
1 teaspoon vanilla
Salt

For the topping

5 tablespoons melted butter
½ cup brown sugar
2/3 cup gluten-free flour
1 cup chopped pecan or walnuts

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Grease a baking sheet with butter and set aside.
Peel and dice potatoes into large, uniform chunks.
Place sweet potatoes in a large pot and cover them with cold water. Turn heat to high and bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are fork tender.
Drain sweet potatoes and place cubes in a large bowl. Mash the sweet potatoes with a masher or a hand blender. Add butter (you do not have to melt it first), half and half, maple syrup, beaten eggs, vanilla and a pinch of salt. Stir until incorporated.
Pour the sweet potato mixture into the prepared baking dish.
For the topping, in a medium bowl, add melted butter, brown sugar, flour, and pecan pieces and mix all together with a fork or your fingers.
Then, sprinkle generously over the casserole.
Bake for 25-35 minutes, until the top is golden brown. Enjoy!

Notes

Cut potatoes into uniform pieces to help with even cooking.
Salted butter can be used in a pinch, but leave out the added salt.
Use pure maple syrup rather than pancake syrup.
Use pure vanilla extract if possible. Imitation will work okay, though.
If you don't need this recipe to be gluten free you can use all-purpose flour.
Make sure the mash isn't too hot before adding eggs or they may start to scramble.
Add mini marshmallow on top if desired. If you do, sprinkle them on casserole when your oven timer has about 5 minutes left.
To store: place leftovers in an airtight container. Refrigerate 3-5 days or freeze for up to 4 months. Reheat thawed potatoes in the microwave.

Nutrition