Ultimate Homemade Sweet Potato Casserole
Ultimate Homemade Sweet Potato Casserole
Introduction
Welcome to the ultimate guide for crafting the most delicious homemade sweet potato casserole! This cherished classic is more than just a side dish; it's a heartwarming culinary experience. Our recipe delivers a wonderfully creamy, perfectly sweet, and incredibly easy-to-prepare casserole that promises to be the star of any holiday feast or a comforting addition to your family dinner. Get ready to indulge in pure sweet potato bliss!
Ingredients
- 3 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsalted butter, melted, plus 2 tbsp for topping
- 1/2 cup packed light brown sugar, plus 1/4 cup for topping
- 1/4 cup granulated sugar
- 1/4 cup whole milk or heavy cream
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- For the Pecan Topping:
- 1 cup chopped pecans
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain thoroughly.
- Transfer the drained sweet potatoes to a large mixing bowl. Add 1/2 cup melted butter, 1/2 cup brown sugar, granulated sugar, milk or cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mash with a potato masher or beat with an electric mixer until smooth and creamy.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- Prepare the Pecan Topping: In a separate medium bowl, combine the chopped pecans, 1/4 cup brown sugar, 1/4 cup flour, and 2 tablespoons of melted butter. Mix with a fork until crumbly and well combined.
- Sprinkle the pecan topping evenly over the sweet potato mixture in the baking dish.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through and bubbly around the edges.
- Remove from oven and let stand for 5-10 minutes before serving.
Pro Tips & Notes
- Roast for Deeper Flavor: Instead of boiling, roast your sweet potatoes for a richer, more concentrated flavor. Toss cubed sweet potatoes with a little olive oil and roast at 400°F (200°C) for 25-30 minutes, or until tender and slightly caramelized.
- Make Ahead Magic: You can prepare the sweet potato base up to two days in advance. Store it covered in the refrigerator. Prepare the topping just before baking and assemble, then bake as directed (you might need to add 5-10 minutes to the baking time if baking from cold).
- Adjust Sweetness: Taste your sweet potato mixture before adding it to the baking dish. If your sweet potatoes are exceptionally sweet naturally, you might want to slightly reduce the amount of added sugar. Likewise, add a little more if you prefer a sweeter casserole.
- Marshmallow Topping Variation: For a classic marshmallow topping, skip the pecan topping. During the last 10 minutes of baking, cover the casserole with a layer of large or mini marshmallows and return to the oven until golden brown and puffed.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Protein: 6g
- Fat: 25g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 5g
- Sugars: 30g
- Sodium: 80mg
Frequently Asked Questions
- Q: Can I prepare this sweet potato casserole ahead of time? A: Yes, absolutely! You can prepare the sweet potato base up to 2 days in advance and store it covered in the refrigerator. Prepare the pecan topping just before baking. Assemble and bake from cold, adding an extra 5-10 minutes to the baking time.
- Q: Can I freeze leftover sweet potato casserole? A: Yes, you can freeze baked sweet potato casserole. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil or transfer to an airtight freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently in the oven.
- Q: What if I don't have fresh sweet potatoes? Can I use canned? A: While fresh sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potato puree (ensure it's plain, not sweetened) in a pinch. You'll need about 4 cups of puree to substitute 3 lbs of fresh sweet potatoes. Adjust sweetness and spices as needed.
- Q: Is there an egg-free version for the casserole base? A: Eggs help bind the casserole, but for an egg-free version, you can try replacing them with 1/4 cup extra milk/cream and 2 tablespoons of cornstarch mixed with water (a slurry) to help thicken. The texture might be slightly different but still delicious.