Sweet Potato Casserole Recipe

Sweet Potato Casserole is a southern classic. With a rich, buttery taste and crunchy topping, sweet potato casserole makes a perfect side dish or a dessert.

Sweet Potato Casserole Recipe from addapinch.com

Or both. You know, sometimes when you find something that works for both, you just have to go with it. Right?

Normally, we serve our sweet potato casserole in one large casserole dish, but I love having it as individual servings. With individual servings, everyone gets their fair share of the of that crunchy, sweet pecan topping. No family feuds will break out. Well, at least not about someone getting more topping than the other. You can also customize and add mini marshmallows to some and not others, if you prefer. 

Sweet Potato Casserole Recipe from addapinch.com

The smell of sweet potato casserole makes your entire house smell amazing. Better yet, your family and guests will try to figure out how to get every last bite our of the dish. Just watch them when you serve it. I promise, they’ll be trying to figure it out. Just watch.

 

Here’s how I make my Sweet Potato Casserole. I hope you love it!

5.0 from 3 reviews
Sweet Potato Casserole Recipe
 
Prep time
Cook time
Total time
 
Sweet Potato Casserole graces my family table every fall. With it's rich, buttery taste and crunchy topping, sweet potato casserole makes for a perfect side dish, but is sweet enough to serve as a dessert.
Author:
Serves: 12
Ingredients
  • 5 cups cooked sweet potatoes, mashed (about 5-6 sweet potatoes)
  • 1½ cups granulated sugar
  • 8 tablespoons (1 stick) butter, softened
  • 1 teaspoon vanilla
  • ½ cup milk
  • 2 eggs
  • 1 cup brown sugar, packed
  • ½ cup flour
  • 1 cup chopped nuts
  • 4 tablespoons (1/2 stick) butter, softened
  • ½ cup mini marshmallows, optional
Instructions
  1. Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
  2. Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9x13 casserole dish or individual dishes for serving.
For the topping:
  1. Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
  2. Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.

 

Enjoy!
Robyn xo

Photos updated November 15, 2014. Originally posted October 10, 2010.

 

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DISCUSS

  1. 1

    says

    I am so excited about this recipe! :) I plan on using candy roaster with it instead of sweet potato though. My mouth is just watering thinking about it! LOL

  2. 2

    Alice says

    Thank You for sharing your recipe. This is easy and oh so tastey. I don’t think I will go back to the other way of making that similar dish.

  3. 4

    says

    Oh Robyn! My mom has made this for the last few Thanksgivings, and it is SO good. We were never a sweet potato family until she started making this. Thanks for reminding me about this fantastic recipe. It shouldn’t be relegated to just Thanksgiving.

  4. 8

    lynne essig says

    A big thank you for all these yummy fall recipes! you are the best!
    My friend just invited me over for dinner for thanksgiving and now i have a few different things to choose from..

  5. 11

    Lori says

    I’m definately going to try your Sweet Potato Casserole recipe this Thanksgiving! Because,I’ve grown tired of the way I’ve been making mine for the past 37 years! I’m ready for a new,improved recipe now! And,judging the looks of it in the picture,it looks like it’ll be a big hit! Thanks,for helping me come up with a better recipe!! I know I’ll love it!

    • 14

      says

      You’ll add the sugar to the sweet potatoes along with the butter, vanilla, milk and eggs. I hope you enjoy this as much as my family always does!!! xo

  6. 15

    Kristen says

    I’m one of those strange people who LOVES sweet potatoes but I’ve never been a fan of sweet potato casserole. I haven’t tried it in years though and your recipe and photos are making me think I’d better try it again!
    Love the idea to serve it in individual ramekins!

    • 16

      says

      My uncle was the same way. He would scrape the topping off of any sweet potato casserole to go right for the sweet potatoes underneath! I’d always want to ask him for his topping, but never got up the courage! HA! Making it in the ramekins though, I’m able to leave off the topping for those who prefer it that way when I make it.

  7. 19

    Faleen F. says

    I have two questions regarding what looks like an excellent recipe. First of all, approx, how many sweet potatoes will be 5 cups prior to mashing? Yes, i do realize it will depend on the size of the potato, but a running start would be helpful. Also, you mention using a LARGE CASSEROLE dish…what i consider large may be medium to someone else…approx. how many cups/qts. is the one that you use. Thank you very much.

    • 20

      says

      Those are both great questions and I’ve updated the recipe based on them to be clearer. You are right about the sweet potatoes. You’ll need between 5 and 6 cooked sweet potatoes, depending on the size. For the casserole dish, I would recommend a 9×13. I hope that helps and thanks so much for your question!

  8. 26

    Kim Honeycutt says

    I love the sweet potatoes done this way and think they belong on the dessert table!! I use Sauer’s Sherry Flavoring instead of vanilla and everyone seems to love them. (It’s a little hard to find though, I had to order mine). Pinning your recipe!

  9. 27

    Glennice says

    This looks amazing. Sweet potatoes are a must for our holiday dinners. I made it this morning and will reheat it tomorrow. Thought I would wait to put on the topping right before reheating. Hope that works!!
    Love your blog, Robyn.

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