A scoop of sweet potato casserole with a pecan topping on a plate. The casserole has a golden brown, slightly crispy top with a warm, orange sweet potato filling. The pecan topping is sprinkled with a dusting of powdered sugar. There are a few pecans on top of the casserole. The plate is on a wooden surface. There is a small, white dish with a few pecans beside the plate. The background is blurred, showing a rustic setting.

Sweet Potato Casserole Recipe: Perfectly Sweet & Creamy!

ByJen Hours

Did you know sweet potatoes were first cultivated over 5,000 years ago? Today, I’m sharing my family’s treasured sweet potato casserole recipe. One that’s graced our holiday table for generations!

With the perfect balance of creamy sweet potatoes and a crunchy pecan-brown sugar topping, this dish consistently earns rave reviews.

Essential Ingredients & Equipment

The ingredients and equipment for Sweet Potato Casserole recipe. There are sweet potatoes, unsalted butter, coconut milk, large eggs, packed brown sugar, vanilla extract, ground cinnamon, salt, ground nutmeg, chopped pecans, all-purpose flour, packed brown sugar, melted butter, a pinch of salt, shredded coconut, and crushed pineapple. There is also a mixing bowl, a whisk, a measuring cup, and a baking dish.

Here are all the essentials for a foolproof sweet potato casserole.

Complete ingredient list with measurements

The basic ingredients you’ll need:

  • Sweet potatoes
  • Unsalted butter
  • Coconut milk
  • Large eggs
  • Packed brown sugar
  • Vanilla extract
  • Ground cinnamon
  • Salt
  • Ground nutmeg

For that amazing pecan topping (trust me, don’t skip this):

  • Chopped pecans
  • All-purpose flour
  • Packed brown sugar
  • Melted butter
  • Pinch of salt
  • Shredded coconut
  • Crushed pineapple

I replace whole milk with coconut milk, shredded coconut, and pineapple for a tropical twist!

Required kitchen tools & bakeware

Y’all won’t believe how many times I’ve started making this only to realize I forgot something crucial! Now I always double-check my equipment list before starting:

  • 9×13 inch baking dish (ceramic or glass works best)
  • Large pot for boiling potatoes
  • Electric mixer (stand or handheld)
  • Measuring cups and spoons
  • Large mixing bowl
  • Medium mixing bowl (for topping)
  • Potato masher or ricer
  • Rubber spatula
  • Aluminum foil

You absolutely NEED a proper potato masher or ricer. I once tried using a fork, and let’s just say those lumps were not a hit at Thanksgiving dinner!

The ricer is actually my secret weapon for getting that silky-smooth texture everyone raves about.

Ingredient substitutions for dietary restrictions

For my friends with dietary restrictions, I’ve tested these substitutions extensively:

  • Dairy-free: Use coconut milk and vegan butter (Earth Balance works great!)
  • Gluten-free: Replace flour in topping with almond flour or GF all-purpose flour
  • Egg-free: 1/4 cup of unsweetened applesauce per egg
  • Nut-free: Use crushed cornflakes or crispy rice cereal instead of pecans

Storage & shelf life tips

The assembled but unbaked casserole keeps perfectly in the fridge for up to 48 hours. Just bring it to room temperature before baking.

If you’ve already baked it, leftovers stay good in an airtight container for 4-5 days in the fridge. You can also freeze portions for up to 3 months! Just thaw overnight in the fridge and reheat at 350°F until warm.

Pro tip: If you plan to freeze portions, slightly underbake the casserole initially. This prevents it from getting dry when you reheat it!

One last thing: always buy a few extra sweet potatoes than what you think you’ll need. Sometimes they have dark spots inside that you can’t see until you cut them open, and there’s nothing worse than being short on your main ingredient mid-recipe!

Tropical Sweet Potato Casserole with Coconut & Pineapple

Here’s my ultimate Sweet Potato Casserole Recipe (with a twist).

Ingredients

Yield: 8 servings

For the Sweet Potato Mixture:

  • 4 cups mashed sweet potatoes (about 4 large sweet potatoes)
  • 1/2 cup granulated sugar
  • 1/2 cup coconut milk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Topping:

  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup unsalted butter, softened
  • 1 cup chopped pecans
  • 1/2 cup shredded coconut
  • 1/2 cup crushed pineapple, drained

Instructions

1. Prepare the Sweet Potatoes:

  • Preheat your oven to 350°F (175°C).
  • Boil sweet potatoes in a large pot until tender, about 20-30 minutes. Drain and let cool slightly.
  • Peel and mash the sweet potatoes in a large bowl.

2. Make the Sweet Potato Mixture:

  • To the mashed sweet potatoes, add sugar, coconut milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
  • Spread the mixture evenly in a greased baking dish.

3. Prepare the Topping:

  • In a separate bowl, combine brown sugar, flour, softened butter, chopped pecans, shredded coconut, and crushed pineapple. Mix until crumbly.
  • Sprinkle the topping evenly over the sweet potato mixture.

4. Bake:

  • Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is heated through.

5. Serve:

  • Let it cool slightly before serving. Enjoy your tropical-inspired sweet potato casserole!

Preparing the Sweet Potato Base

Here’s my tried-and-true method for getting that perfect sweet potato base.

Best methods for cooking sweet potatoes

Four sweet potatoes boiling in a pot. The sweet potatoes are orange and have a few holes from the steam. The pot is placed on a wooden surface. There's a wooden spoon next to the pot. The background is blurred and contains greenery.

The absolute best way to cook sweet potatoes is boiling them. I know some folks swear by baking, but here’s why boiling wins: it takes half the time and keeps the potatoes from drying out!

Here’s how to boil your potatoes:

  1. Peel and cut them into 1-inch chunks. Keeping the size consistent is key for even cooking!
  2. Pop them in a large pot of cold water (starting with cold water helps them cook more evenly)
  3. Add a tablespoon of salt
  4. Bring to a boil

They’ll need about 15-20 minutes until fork-tender.

But don’t drain all the cooking water! Reserve about 1/2 cup before draining. This starchy liquid is liquid gold if you need to adjust the consistency later. Trust me, it works way better than adding plain milk or cream!

Mashing techniques for optimal smoothness

Now, for the mashing technique that’ll give you that silky-smooth texture everyone dreams about.

First things first: you gotta work with hot potatoes. The moment they’re tender, drain them and get to mashing!

My secret weapon? A potato ricer. I resisted buying one forever, but it seriously revolutionized my sweet potato game!

If you don’t have a ricer, a food mill works great too. Whatever you do, please don’t use a food processor. I learned the hard way that it makes the potatoes gummy and weird!

4 Tips for achieving ideal consistency

Getting the perfect consistency is all about timing and temperature:

  1. Add your butter first while the potatoes are piping hot. It’ll melt right in!
  2. Mix in room temperature milk gradually. Cold milk can make the mixture seize up.
  3. Keep mixing until it’s fluffy but still holds its shape when you make a well with your spoon. If it’s too thick, that’s where your reserved cooking liquid comes in handy.
  4. If your mixture seems perfect but slightly loose, don’t worry! It’ll actually thicken up a bit as it bakes.

Creating the Perfect Topping

A sweet potato casserole with a golden, gooey marshmallow topping. The sweet potato layer is orange and has a slightly crispy edge. The marshmallows are browned and have melted slightly, creating a gooey texture. The casserole is served in a white baking dish. There are a few whole marshmallows scattered around the dish. The background is a wooden table with a grey towel.

Here’s how you can master the sweet potato casserole topping. This can truly make or break this dish!

Classic pecan streusel ingredients

For the classic pecan streusel (my personal favorite), here’s my perfected ratio:

  • 1 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1 cup brown sugar
  • 1/3 cup softened butter

The key is mixing the dry ingredients first, then mixing in the melted butter while stirring with a fork. You want it crumbly, not paste-like.

Marshmallow topping variations

For marshmallow lovers, there are actually several approaches:

  • Classic: Single layer of large marshmallows
  • Mini marshmallow blanket: Creates better coverage
  • Marshmallow fluff: Spreads beautifully but can be tricky to work with
  • Homemade marshmallow topping: Mix 2 egg whites, 1/4 cup sugar, and 1/4 teaspoon vanilla

Combining both toppings effectively

Want the best of both worlds? Here’s my tried-and-true method for combining toppings:

  1. Sprinkle pecan streusel around the edges (about 2 inches in)
  2. Fill the center with marshmallows
  3. Bake at 350°F until marshmallows are golden (about 25-30 minutes)

Baking & Serving Tips

A delicious Sweet Potato Casserole with golden, gooey marshmallows on top. The casserole is in a white dish and is being served. There are also a few slices of the casserole on a white plate. The background is a wooden surface.

Here’s what I’ve learned about nailing the baking process for sweet potato casserole.

Visual cues for doneness

  • Edges should be lightly bubbling
  • Pecan topping turns golden brown (not dark brown!)
  • Marshmallows should be puffed and light golden
  • Center should be set but still moves slightly when gently shaken

Presentation Tips That’ll Wow Your Guests

  • Let rest 10 minutes before serving (prevents runny servings)
  • Garnish with fresh sage leaves or candied pecans
  • Use a warmed serving spoon for cleaner portions
  • If marshmallow topping gets too brown, cover those spots with fresh ones

The absolute best serving temperature is just slightly warmer than room temp. This lets the flavors really shine through!

Quick troubleshooting: If the top browns too quickly, tent with foil. If it’s not browning enough, pop under the broiler for 1-2 minutes (but watch it like a hawk!)

Troubleshooting Common Issues

Let me share the biggest issues I’ve encountered with sweet potato casserole and how to fix them.

Fixing Lumpy Potatoes

  • Pass cooked potatoes through a ricer while still hot
  • If already mashed, beat with electric mixer on medium speed
  • Add warm milk gradually while mixing
  • Last resort: press through fine-mesh strainer

Preventing Soupy Texture

  • Drain cooked potatoes thoroughly
  • Add liquids gradually, not all at once
  • Let mixture stand 5 minutes before adjusting consistency
  • Reserved potato cooking water works better than milk for adjustments
  • If too wet: fold in 1-2 tablespoons instant potato flakes

Topping Troubles & Solutions

  • Burnt marshmallows: Remove and replace with fresh ones
  • Soggy streusel: Compact topping less when applying
  • Uneven browning: Rotate dish halfway through baking
  • Melting marshmallows: Add them in last 5-7 minutes of baking

Time to Make Sweet Potato Casserole!

Thanks for taking the time to learn about my homemade sweet potato casserole recipe! I hope you’ll make this crowd-pleasing dish for your next gathering.

With these expert tips and techniques, you’ll master this classic dish that perfectly balances sweet and savory flavors.

Feel free to check out my other recipes and holiday trimmings:

Frequently Asked Questions

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

Boiling sweet potatoes for a casserole is faster and makes them softer, which is ideal for mashing. Baking enhances their natural sweetness and reduces moisture, offering a richer flavor.

How do you make Martha Stewart sweet potato casserole?

To make Martha Stewart’s Sweet Potato Casserole, boil peeled and cubed sweet potatoes until tender, then mash them with milk, butter, nutmeg, salt, and pepper. Transfer the mixture to a baking dish, top with marshmallows, and bake until the marshmallows are lightly browned.

Why do you soak sweet potatoes before baking?

Soaking sweet potatoes before baking removes excess starch, which helps them cook evenly and achieve a crispier texture. It also enhances their natural sweetness by breaking down surface sugars during soaking.

How do you make sweet potato casserole not watery?

To prevent sweet potato casserole from being watery, drain the cooked sweet potatoes thoroughly before mashing and avoid adding excess liquid ingredients like milk or butter. Use eggs to bind the mixture, and bake uncovered to allow moisture to evaporate.

Hey ya'll. It's Jen, the face behind The Easy Homestead. Together with my husband, we dive headfirst into the world of homesteading on a budget.

Join us as we swap tips, whip up delicious meals from our own backyard and share the joys (and tears). Welcome to our corner of the internet.

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