This Candied Sweet Potato Casserole is the ultimate Thanksgiving and holiday side dish that will steal the show on any dinner table. Featuring a silky smooth, perfectly spiced sweet potato base and a crunchy, buttery brown sugar pecan topping, this recipe strikes the perfect balance between sweet and savory. Forget the marshmallows; this is the sophisticated, crowd-pleasing casserole you’ve been searching for. It’s a timeless classic that brings warmth and comfort to any family gathering, making it an unforgettable part of your holiday feast.
We’ve all been there: searching for that perfect side dish that feels both special and reliably delicious. This recipe for Candied Sweet Potato Casserole is the answer. It’s straightforward to prepare, can be made ahead of time, and delivers consistently amazing results. The natural sweetness of the potatoes, enhanced with warm spices and a rich, candied topping, creates a dish that guests will rave about for years to come.
Why This is the Best Candied Sweet Potato Casserole
There are countless variations out there, but this recipe stands out for its perfect texture and flavor combination. Here’s why you’ll love it:
- Perfectly Balanced Sweetness: While it’s a “candied” casserole, it’s not overly sweet. The brown sugar and spices complement the natural flavor of the sweet potatoes without overpowering them.
- Incredible Texture Contrast: The creamy, velvety sweet potato filling paired with the crisp, crunchy pecan crumble is simply irresistible. It’s a texture lover’s dream.
- Make-Ahead Friendly: The holiday season is busy enough. You can easily assemble this casserole a day or two in advance, making your holiday cooking schedule much more manageable.
- Crowd-Pleasing Flavor: The warm notes of cinnamon and nutmeg make this a universally loved dish that pairs beautifully with everything from Honey Baked Ham (coming soon) to a classic roasted turkey.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create a truly spectacular dish. Here’s what you’ll need to gather:
For the Sweet Potato Filling:
- Sweet Potatoes: The star of the show! You’ll want about 4 pounds of fresh sweet potatoes.
- Unsalted Butter: Melted butter adds richness and a silky texture to the filling.
- Light Brown Sugar: Provides a gentle, molasses-tinged sweetness.
- Eggs: Act as a binder, giving the casserole structure.
- Milk or Heavy Cream: Adds moisture and creaminess. Heavy cream will result in a richer filling.
- Vanilla Extract: A splash of vanilla enhances all the warm, sweet flavors.
- Spices: A classic combination of cinnamon, nutmeg, and a pinch of salt brings that signature holiday aroma and taste.
For the Pecan Crumble Topping:
- All-Purpose Flour: Forms the base of the crumble.
- Light Brown Sugar: Creates that delicious candied top.
- Unsalted Butter: Cold and cubed, this is what makes the topping crumbly and crisp.
- Pecans: Coarsely chopped pecans provide the perfect nutty crunch.
How to Make Candied Sweet Potato Casserole Step-by-Step
Making this casserole is easier than you might think. Follow these simple steps for a foolproof result every time.
1. Cook the Sweet Potatoes
Start by washing and peeling the sweet potatoes. Cut them into uniform 1-inch cubes. Place the cubes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Drain the potatoes thoroughly and transfer them to a large mixing bowl.
2. Prepare the Filling
Using a potato masher or an electric hand mixer, mash the cooked sweet potatoes until they are smooth. Add the melted butter, brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined and the filling is creamy. Spread this mixture evenly into a greased 9×13-inch baking dish.
3. Mix the Pecan Topping
In a separate medium bowl, combine the all-purpose flour and brown sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped pecans.
4. Assemble and Bake
Sprinkle the pecan crumble topping evenly over the sweet potato filling. Place the casserole in a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the topping is golden brown and the filling is hot and bubbly around the edges.
Tips for the Perfect Casserole
Want to ensure your Candied Sweet Potato Casserole is the best it can be? Here are a few expert tips:
- Use Fresh Sweet Potatoes: While canned sweet potatoes can be used in a pinch, fresh ones provide a far superior flavor and texture. Roasting the sweet potatoes instead of boiling them can also deepen their natural sweetness.
- Don’t Overmix the Filling: Mix just until the ingredients are combined. Overmixing can cause the filling to become gummy.
- Ensure Butter is Cold for the Topping: Using cold butter is key to achieving a perfectly crumbly and crisp topping.
- Let it Rest: Allow the casserole to rest for at least 10 minutes after taking it out of the oven. This allows it to set up, making it easier to serve.
Variations and Substitutions
While this classic recipe is fantastic as is, feel free to customize it to your liking!
- Marshmallow Topping: If you’re a marshmallow traditionalist, you can omit the pecan crumble. Bake the casserole for 20 minutes, then top with a layer of mini marshmallows and bake for another 5-10 minutes, or until the marshmallows are puffed and golden.
- Add Other Nuts: Walnuts or almonds would also be delicious in the topping. For a truly decadent twist, consider trying these with our Pecan Pie Bars.
- Spice It Up: A pinch of cayenne pepper or a dash of bourbon in the filling can add a wonderful layer of complexity and warmth.
Make-Ahead and Storage Instructions
This is a great dish to prepare in advance to save time during busy holiday periods.
- To Make Ahead: You can prepare and assemble the entire casserole without the topping up to 2 days in advance. Cover it tightly and store it in the refrigerator. Prepare the topping separately and store it in an airtight container in the fridge. When ready to bake, sprinkle the topping over the filling and bake as directed, adding 5-10 minutes to the baking time to account for the cold dish.
- To Store Leftovers: Cover any leftover casserole tightly and store it in the refrigerator for up to 4 days.
- To Reheat: Reheat individual portions in the microwave or place the entire casserole dish in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.
What to Serve with Your Casserole
This Candied Sweet Potato Casserole is a quintessential holiday side dish. It pairs perfectly with roasted turkey, glazed ham, or even a delicious French Onion Pot Roast. Don’t forget other classic sides like creamy mashed potatoes and green bean casserole to complete your feast.
Frequently Asked Questions
Absolutely! You can assemble the casserole (without the topping) up to two days in advance. Cover and refrigerate it. Prepare the topping separately and add it just before baking. You may need to add 5-10 minutes to the bake time.
Yes. For a nut-free version, you can create a crumble topping using flour, brown sugar, butter, and rolled oats for a similar crunchy texture. Alternatively, you can top the casserole with mini marshmallows during the last 10 minutes of baking.
While fresh sweet potatoes offer the best flavor and texture, you can use canned sweet potatoes (yams) in a pinch. Be sure to drain them very well and look for ones packed in juice or water, not heavy syrup, to better control the sweetness.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or in the oven at 350°F (175°C) until warmed through.
In most US grocery stores, the reddish-skinned, orange-fleshed vegetables labeled as ‘yams’ are actually a variety of sweet potato. True yams are a different root vegetable with starchy, white flesh. For this recipe, you want to use the orange-fleshed sweet potatoes.
The Perfect Holiday Side Dish
This Candied Sweet Potato Casserole with its irresistible pecan topping is more than just a recipe; it’s a tradition in the making. It’s the perfect dish to bring warmth, comfort, and incredible flavor to your holiday table. Give it a try, and watch it become a new family favorite. We’d love to see your creations—share them on Pinterest and let us know what you think in the comments below!
Candied Sweet Potato Casserole
Candied Sweet Potato Casserole with a Crunchy Pecan Topping
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Place the peeled and cubed sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender.
- Drain the potatoes thoroughly and transfer them to a large bowl. Mash them until smooth. Add the melted butter, 1/2 cup of brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Mix until well combined and creamy.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine the flour and the remaining 1/2 cup of brown sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Sprinkle the pecan topping evenly over the sweet potato filling. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the casserole cool for at least 10 minutes before serving. Enjoy!
Notes
The casserole can be fully assembled (without topping) up to 2 days in advance and refrigerated. Add the topping just before baking.
