Sweet Potato Casserole

Sweet Potato Casserole is not only for a Thanksgiving side dish or Christmas dinner. I make this delicious vegetable side dish throughout the year. It goes great with ham, pork roast, pork chops, or pretty much any other meat dish.

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Of course, sweet potato cassserole stars prominently in both Thanksgiving and Christmas dinners! This dessert-like vegetable side dish is my 15 year old daughter's absolute favorite. And if you saw my Broccoli Au Gratin Casserole recipe, you know that I try to make everyone's favorite side dishes for holiday meals.

Make it Ahead

This is another vegetable side dish that can be made ahead. I actually assemble the entire sweet potato casserole a week or more ahead of our holiday meal. Then, wrap it well with plastic wrap and pop it into the freezer. Take the sweet potato casserole out of the freezer and place it in the refrigerator 24 hours before you want to bake it. You can also assemble sweet potato casserole and refrigerate it for up to 2 days before baking it.

I got this sweet potato casserole years ago from a friend of mine. We used to always have the marshmallow topped sweet potatoes before trying this recipe. Once we tasted this delicious version of sweet potato casserole, we have never looked back! Of course, if marshmallows are your thing, then just leave off the streusel topping and top with mini marshmallows;-0

The sugar in Sweet Potato Casserole can be either white or brown. With brown sugar, you will have a more caramelly flavor. My sister-in-law adds cinnamon to this vegetable side dish, making it even more delectably dessert-like!

History of Sweet Potato Casserole

The old marshmallow topped sweet potato casserole was actually invented by a marshmallow maker in 1917. Go figure....But, the pecan topped veggie side dish originated in the Southern U.S. and was a traditional holiday favorite for many years! No one really knows when the sweet potato with pecans recipe was developed.

Ingredients for Sweet Potato Casserole

For the Casserole Part

• Sweet potatoes, about 2 lb, cooked in salted water and mashed.
• Sugar, can use either white or brown.
• Eggs, as a binder and will make the sweet potatoes fluffier.
• Vanilla extract
• Milk
• Butter

For the Topping

• Sugar, again, either white or brown according to your preference.
• Flour
• Butter
• Pecans

How to Make Sweet Potato Casserole

For the Casserole Part

1. Peel the sweet potatoes and boil them in salted water until tender.

2. Drain and add the sugar, eggs, vanilla, milk, and butter once the sweet potatoes have slightly cooled (don't add the eggs when the sweet potatoes are still hot, they will start cooking...).

3. Mash or mix with an electric beater until smooth.

4. Place in a 9x13 inch casserole dish.

For the Topping

1. In a small bowl, combine the butter, sugar, and flour until crumbly.

2. Spread over the sweet potatoes. Place the pecans evenly on the top. Bake at 350°F for 35-45 minutes.

For recommended items to help you make this recipe, see my Amazon Shop.

Other Tasty Side Dishes to Try

Broccoli Au Gratin Casserole

Slow Cooker Stuffing

Light and Fluffy Honey Buns