This classic sweet potato casserole is the perfect holiday side dish made with sweet potato puree baked with a brown sugar and pecan crust.
Classic Sweet Potato Casserole
From the recipe collection of Tara Ippolito
It wouldn’t be the holidays without this delicious classic sweet potato casserole.
It’s always the star of the show and a favorite among most of us, I’m sure.
The holidays are for indulging and I can’t think of a better way to do that then by eating a big bowl of comfort food like this.
We serve this recipe for all of our holiday parties from Thanksgiving to Christmas dinner and it’s always a huge hit.
My whole family absolutely loves it including my two picky little boys.
Aside from holiday dinners, I’ve even made this as a side dish at home when it’s just been us eating and cut the recipe in half.
Sometimes you just don’t want to wait a whole year to enjoy eating something you love.
Recipes like this one are classics for good reason. They withstand the test of time because they’re delicious and nostalgic at the same time.
That makes them a keeper in my book!
There are so many versions of this recipe to choose from. This one is the best you can get if you ask me.
I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.
Fast. Simple. Delicious.
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Classic Sweet Potato Casserole Variations
I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.
- Sweet Potatoes- feel free to roast the sweet potatoes instead of boiling them if you prefer.
- Marshmallow- if you’d like to add a handful of mini marshmallows, do so at the end right before popping it into the oven.
Other Easy Classic Side Dishes
If you like super easy to make classic side dishes like this one, here are some others that I know you’ll love, too.
- Cheesy Scalloped Potatoes
- Classic Corn Soufflé
- Broccoli & Stuffing Casserole
- Baked Macaroni & Cheese
Classic Sweet Potato Casserole Ingredients
- Sweet Potatoes, peeled and cubed into large pieces
- Eggs
- Milk
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Butter
- Flour
- Pecan Halves
- Cinnamon, Nutmeg, Salt
Instructions
Preheat the oven to 350°
First, boil the potatoes in how water until they are fork tender.
Now, drain them and add them to a large bowl along with the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, salt and melted butter.
Then, using a hand mixer, evenly combine all of the ingredients.
Now, add the sweet potato mixture to a greased 9 x 13” baking dish.
Next, in a small bowl, toss together the melted butter, brown sugar, flour a pinch of salt and the pecans.
Then, sprinkle the pecan topping on top of the sweet potatoes.
Now, place it into the oven for about 30 minutes.
Finally, let it cool slightly, serve warm and enjoy.
Classic Sweet Potato Casserole
Ingredients
- 4-5 Sweet Potatoes, peeled and cut into large cubes
- 2 Eggs
- ⅓ cup Milk
- ¼ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Butter, melted
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
Topping
- ¼ cup Butter, melted
- ⅓ cup Four
- ½ cup Brown Sugar
- ½ cup Pecan Halves or Chopped
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°
- Boil the potatoes in how water until they are fork tender.
- Drain them and add them to a large bowl along with the eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, salt and melted butter.
- Using a hand mixer, evenly combine all of the ingredients and add the sweet potato mixture to a greased 9 x 13” baking dish.
- In a small bowl, toss together the melted butter, brown sugar, flour a pinch of salt and the pecans and sprinkle the pecan topping on top of the sweet potatoes.
- Place it into the oven for about 30 minutes.
- Let it cool slightly, serve warm and enjoy.
Anonymous says
Idk why this showed up on my Pinterest feed. But... my recipe is twice as good with less than half the sugar.
Sweet potatoes are naturally sweet enough, and need little added sugar, at reset for most adults.
This isn't the SPC of of old with tons of sugar and browned marshmallows.
A little brown sugar and/or maple syrup goes a long way in adding just enough sweetness, esp when adding a topping with walnuts/Pecans & brown sugar.
I'm absolutely certain this version is awesome, with the tons of extra sugar added. However, it's not necessary.
I'm not rating the recipe bc I haven't made it as written, nor will I, but im sure it'samazing with all that added sugar!
I simply want folks to know they can reduce the sugar, by at least half, in the casserole alone, and may want to experiment with how much topping they add.
Ty!
Kim H says
I love sweet potatoes but don't make them because they are so hard to cut. Any advice?