This sweet potato casserole proves you don't need marshmallows to make something irresistible. Although they are easily added if you'd like, this casseroles purpose is to let the buttery pecan crumble topping do all the talking!
Whether you keep it classic (with marshmallows) or choose to keep it simple, it's bound to steal the spotlight at your holiday table. Why you ask? It's all about the sweet potatoes!
The Secret Ingredient
It's the sweet potatoes! The easy route would be to use canned yams. But taking the time to bake your sweet potatoes makes the world of a difference!
Canned Yams
Canned yams are sometimes packaged in syrup, making them much sweet and softer. It's a dessert all on its own! But during the canned process it looses a bit of its natural flavor and texture.
Fresh Baked Sweet Potatoes
A fresh baked sweet potato will have a deeper caramelized flavor. They taste more earthy and balance without the extra unneeded sweetness. You'll also get the natural textures coming through in your casserole which are more appreciated, making your casserole feel more authentic.
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Ingredients
To make your Sweet Potato Casserole with Pecans, here's what you'll need:
Sweet Potato Layer
- Sweet Potatoes
- Sugar
- Eggs
- Milk
- Butter
- Vanilla
Pecan Crumble Topping
- Pecans
- Brown Sugar
- Flour
- Butter
- Marshmallows - Optional
See recipe card for quantities.
Prepping For Later
Pre Bake Sweet Potatoes
For an easier assembly, pre bake your sweet potatoes the day ahead. This is a huge time saver (40 minutes). I do suggest fully prepping them for the casserole if you choose this route. Bake for 40 minutes on 400°F, allow them to cool and then peel and mash them. Store in an airtight container and use within 3 days.
Make Ahead Sweet Potato Casserole
That's right! Assemble now, bake later! Once you've fully prepped your layers, you have two options. You can either assemble the casserole fully, cover and store in the fridge or freezer (see Storing options below) or you can store the sweet potato layer and then freshly add on the pecan layer when baking. By adding on the pecan layer right before baking, you keep the crunch texture.
Step-By-Step Instructions
- Preheat oven to 400°F. Wash sweet potatoes and poke multiple times with a fork. Bake on a cooking sheet for 40-45 minutes. Once cooked, reduce oven temperature to 350°F and remove potatoes allowing them to cool some. Then, remove the skins.
- In a large mixing bowl, mash the sweet potatoes with a fork or masher.
- Mix together the sweet potatoes, sugar, scrambled eggs, milk, melted butter and vanilla.
- In a greased 8x11 baking dish, spread the sweet potato mixer evenly with a spatula.
Pro Tip: Need a faster option? You can also boil the potatoes in water, allowing them to simmer for 15 minutes or until tender.
- In another large mixing bowl, use a spatula to mix together softened butter, brown sugar, flour and chopped pecans. It should come together in a cookie dough consistency.
- Crumble the pecan topping on top of the sweet potato layer in your baking dish. It doesn't have to be perfect, it will end up melting together in the oven to make a smooth layer.
- Bake at 350°F for 30.
- Optional - Toss marshmallows on top and place back in the oven for 10 minutes if you want a fluffy marshmallow layer.
Cooked this recipe? Let me know what you think!
Equipment and Supplies
- Large Stock Pot - Hexclad Pots are the best on the market. Click the link for 10% off your next purchase.
- 8 x 11 Baking Dish - A set of 3 Staub dishes. These are my go-to baking dishes. They come with storing separators, which I love, and they're easy to clean (dishwasher safe).
- Masher - Stainless steel masher, great for mashing potatoes, avocados, and beans.
- Large Mixing Bowls - Set of 3 Pyrex glass mixing bowls. You can get by with one for this recipe, but two make it so much easier when assembling.
Storing Leftovers
TO REFRIGERATE. Allow casserole to cool completely. Cover with aluminum foil or plastic wrap (or in an airtight container) and store in the fridge for up to 4-5 days.
TO FREEZE. Making for a later date? You can assemble the casserole and freeze it unbaked or baked for up to 2 months. Tightly wrap your casserole before freezing (I even double wrap mine).
TO THAW OR REHEAT. Warm up individual portions in the microwave or reheat in the oven at 350°F for 20 minutes or until heated all the way through. Thaw in the fridge overnight if frozen.
More Holiday Dishes
How to Serve
Main Courses
Pairing Sweet Potato Casserole with a protein couldn't be easier! Think holidays and comfort food. Whether you're doing a Cranberry Turkey Breast or a whole Spatchcock Turkey, this casserole will fit right in the mix! We've paired it with chicken, our Christmas New York Strip Loin Roast, and with Ham at Easter, with my wife's famous Ham Glaze with Maple Syrup.
Starchy Sides
Who doesn't love a starchy side? It screams comfort food! We love serving ham up with Roasted Baby Potatoes, Scalloped Potatoes, Garlic and Parmesan Potatoes, Mashed Potatoes, and Biscuits. Try out these Homemade Dinner Rolls made from sourdough if you want to really wow your guests, or the Easy Garlic Butter Rolls for a quick side solution!
Various Veggies
To balance out the heavy starches, you need some lighter options, right? We make a crockpot-style Country Green Beans that's a great set-it-and-forget-it side dish. Pairing with roasted vegetables like carrots and Brussels sprouts is always a hit, too. For a fresh and bright side, try pan-searing asparagus with lemon butter for something new! We also love making a fresh salad with a Homemade Ranch Dressing that's also used for an appetizer to dip fresh-cut vegetables in.
Delicious Desserts
The viral No-Bake Banana Pudding is a must! It's another make-ahead side dish, so you aren't juggling so much the day of. Lemon bars and pecan pies always pair great, and if you haven't tried the Pumpkin Roll Recipe for Thanksgiving yet, now is the time!!
Video of Recipe
Recipe
Sweet Potato Casserole with Pecans (Marshmallows Optional)
Equipment
- Oven
- Potato Masher or fork
- 2 Mixing Bowls
- 8 x 11 Baking Dish
Ingredients
Bottom Layer
- 3 Sweet Potatoes large
- ½ Cup Sugar
- 2 Eggs scrambled
- ⅓ Cup Milk whole, skim or 2%
- 1 Stick Butter melted
- 1 teaspoon Vanilla Extract
Top Layer
- 1 Cup Brown Sugar
- ½ Cup Flour
- 1 Stick Butter softened
- 1 Cup Pecans chopped
Instructions
Bottom Layer
- Preheat oven to 400°F. Wash sweet potatoes and poke multiple times with a fork. Bake on a cooking sheet for 40-45 minutes. Once cooked, reduce oven temperature to 350°F and remove potatoes allowing them to cool some. Then, remove the skins.
- In a large mixing bowl, mash the sweet potatoes with a fork or masher.
- Mix together the sweet potatoes, sugar, scrambled eggs, milk, melted butter and vanilla.
- In a greased 8x11 baking dish, spread the sweet potato mixer evenly with a spatula.
Top Layer
- In another large mixing bowl, use a spatula to mix together softened butter, brown sugar, flour and chopped pecans. It should come together in a cookie dough consistency.
- Crumble the pecan topping on top of the sweet potato layer in your baking dish. It doesn't have to be perfect, it will end up melting together in the oven to make a smooth layer.
- Bake at 350°F for 30 minutes.
- Optional - Toss marshmallows on top and place back in the oven for 10 minutes if you want a fluffy marshmallow layer.
Eartha Haffey says
I am going to try this recipe pretty close to my recipe, however you say 2 scrambled eggs are the eggs cooked
CookitwithTim says
Hey! Nope, they are just whisked prior to adding them to the mixture. Then they will cook with the rest of the casserole in the oven.