CLASSIC SWEET POTATO CASSEROLE
- WineCheeseScallops
- Jan 2
- 5 min read
Updated: Jan 3
Nothing says comfort food like a Classic Sweet Potato Casserole! This timeless dish is the perfect blend of creamy sweet potatoes and a crunchy pecan topping that makes every bite irresistible. Whether it’s a holiday feast or a simple weeknight treat, this recipe will have everyone coming back for seconds. The warm cinnamon and buttery goodness paired with the caramelized brown sugar and pecans create a flavor harmony that’s impossible to resist. Get ready to elevate your dinner table with this crowd-pleasing favorite!
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Sweet Potatoes:
A beloved root vegetable packed with vitamins and minerals, sweet potatoes are naturally sweet, making them the star ingredient of this casserole. Rich in beta-carotene, fiber, and antioxidants, they add both nutrition and a creamy texture to the dish.
Pecans:
These nuts not only provide a delightful crunch but also bring a warm, nutty flavor to the topping. Pecans are a powerhouse of healthy fats and essential nutrients like magnesium and zinc. Toasting them in the oven alongside brown sugar and butter enhances their flavor and makes the topping truly decadent.
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Recipe Origin | CLASSIC SWEET POTATO CASSEROLE
Sweet potato casserole is a classic Southern dish that has become a staple in American holiday traditions, particularly Thanksgiving and Christmas. Its origins trace back to the early 1900s when sweet potatoes were paired with marshmallows in a campaign to popularize the confection. This recipe takes a more traditional route with a pecan crumble topping, which highlights the natural sweetness of the potatoes and adds an irresistible crunchy texture. Inspired by cherished family gatherings, this recipe is a heartfelt nod to those memorable moments shared around the dinner table.
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Tips, Serving Suggestions, or Storage Advice:
Use fresh sweet potatoes for the best flavor and texture; canned sweet potatoes can be too soft.
Make the topping ahead of time and store it in the refrigerator to save prep time on busy cooking days.
For an extra hint of spice, add a pinch of nutmeg or allspice to the sweet potato mixture.
Substitute half the sugar with maple syrup for a richer, more complex sweetness.
For a marshmallow twist, add mini marshmallows on top during the last 10 minutes of baking.
Toast the pecans slightly before mixing them into the topping for an enhanced nutty flavor.
Serve the casserole warm alongside roasted turkey, ham, or a hearty vegetable dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave or the entire dish in a 300-degree oven until warmed through.
Double the recipe for large gatherings—this dish always disappears fast!
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Unique Recipe Qualities:
Combines creamy sweet potatoes with a crunchy, buttery pecan topping.
A perfect blend of sweet and savory flavors.
Uses pantry staples like sugar, flour, and butter.
A crowd-pleasing side dish for holidays and family gatherings.
Easily customizable with spices like nutmeg or cloves.
Can be prepared ahead of time and baked just before serving.
Freezer-friendly—make it in advance and store for later.
Naturally gluten-free (substitute flour with almond flour in the topping).
Beautiful golden-brown presentation with its caramelized pecan crust.
Kid-friendly and a great way to introduce vegetables to picky eaters.
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Ingredients:
3 cups sweet potatoes, peeled and cut into 1-inch chunks
1 cup sugar
1 stick unsalted butter (1/2 cup)
1 tablespoon vanilla
2 eggs
1 to 1 1/2 teaspoons cinnamon
For the topping:
1 cup brown sugar
1/2 cup flour
1/3 cup butter, diced
1 cup pecan pieces
Instructions:
Preheat oven to 350°F. Generously butter a 4-quart baking dish.
Place the sweet potato chunks in a large stockpot, cover with water, and bring to a boil. Reduce heat to a hard simmer and cook until fork-tender, about 20-25 minutes.
Drain the potatoes and transfer them to a large mixing bowl. Add the butter and beat with a hand mixer until smooth. Mix in the sugar, eggs, vanilla, and cinnamon, continuing to beat until fully combined. Pour the mixture into the prepared baking dish.
In a small bowl, mix the topping ingredients by hand until crumbly. Sprinkle evenly over the sweet potato mixture.
Cover the dish with foil and bake for 1 hour. Remove the foil for the last 15 minutes to brown the topping.
Serve warm and enjoy!
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FAQ Section:
Can I use canned sweet potatoes?
Yes, but fresh sweet potatoes yield a better flavor and texture. If using canned, be sure to drain and mash them well.
Can I make this recipe ahead of time?
Absolutely! Assemble the casserole and refrigerate it for up to 24 hours. Add the topping just before baking.
What can I use instead of pecans?
Walnuts or slivered almonds make great substitutes for pecans.
Is this recipe gluten-free?
Substitute the flour in the topping with almond or coconut flour for a gluten-free version.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes! Assemble it (without baking) and freeze it for up to 1 month. Bake from frozen, adding extra time as needed.
Can I reduce the sugar?
You can cut the sugar in half or replace it with a natural sweetener like honey or maple syrup.
What’s the best way to reheat this dish?
Warm it in the oven at 300°F or microwave individual portions until heated through.
Can I add marshmallows?
Yes! Sprinkle mini marshmallows over the topping during the last 10 minutes of baking.
What pairs well with this casserole?
This dish complements roasted turkey, baked ham, or even a simple green salad for a balanced meal.
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