Sweet Potato Casserole Dish

This sweet potato casserole is the ultimate comfort food for holiday gatherings or any cozy night in. Its creamy sweet potato base combined with a crunchy pecan topping creates a perfect balance between smooth and crisp textures that everyone will love.

I first made this casserole for a family Thanksgiving when I wanted to impress without fuss. Since then it has become a beloved tradition that my whole family looks forward to each year.

Ingredients

• Sweet potatoes: four to five large orange yams for a naturally sweet and creamy base choose firm potatoes without soft spots
• Eggs: three large for richness and binding
• Evaporated milk: half a cup adds creaminess you can substitute cream or half and half if you prefer a richer flavor
• Vanilla extract: one teaspoon enhances sweetness with a warm aroma
• Granulated sugar: half a cup balances the natural sweetness of the potatoes
• Salt: half a teaspoon to bring out all flavors
• Butter: a quarter cup melted for depth and smoothness
• Butter (topping): three tablespoons for richness and to bind the topping
• All-purpose flour: a quarter cup to add structure to the topping
• Light brown sugar: one cup for sweetness and a subtle molasses flavor
• Pecans: one cup chopped bring crunch and a toasty nutty flavor

Instructions

Cook Potatoes:

Place the sweet potatoes in a large pot and add enough water to cover them a little more than halfway. Bring the water to a boil then reduce heat to a medium simmer. Cover and cook until the potatoes are tender when pierced with a fork which can take twenty to forty minutes based on their size. Avoid overcooking as they should remain firm enough to mash without becoming mushy.

Peel Potatoes:

Drain the water and transfer the potatoes to a plate or cutting board to cool until you can handle them comfortably. Peel off and discard the skins then place the peeled potatoes in a large mixing bowl ready for mashing.

Mix Ingredients:

Add the eggs evaporated milk vanilla extract sugar salt and melted butter to the bowl with the sweet potatoes. Begin mashing with a potato masher until most lumps are gone then switch to an electric mixer on low speed. Mix for about forty-five seconds until the mixture is smooth and creamy.

Prepare the Casserole Dish:

Lightly grease a casserole dish approximately eight by eleven inches or nine by thirteen inches or even a deep ten-inch pie dish will work. Pour the sweet potato mixture evenly into the dish smoothing the top.

Make the Topping:

In a mixing bowl combine the flour brown sugar and chopped pecans. Add the butter and use a fork or pastry blender to cut it into the dry ingredients until the mixture is crumbly and well combined. Sprinkle this topping evenly over the sweet potato layer.

Bake:

Place the casserole in an oven preheated to three hundred and fifty degrees Fahrenheit. Bake for thirty-five to forty minutes until the topping is crisp and golden and the filling is set.

My favorite ingredient has to be the pecans in the topping their toasty crunch adds so much character. One year my family gathered around the oven eagerly waiting as the topping browned and that moment always felt like pure holiday magic.

Storage Tips

Keep leftovers airtight in the fridge and reheat covered with foil to retain moisture. The casserole holds up well in the refrigerator for up to five days. For longer storage wrap tightly and freeze.

Ingredient Substitutions

If you do not have evaporated milk you can use heavy cream or half and half for a richer taste. Maple syrup can be a unique swap for granulated sugar to introduce another layer of sweetness. Walnuts or almonds make good alternatives to pecans in the topping.

Serving Suggestions

This casserole pairs beautifully with roasted turkey or glazed ham. For a complete meal offer it alongside steamed green beans or a crisp salad to balance the sweetness. It also works well as a warm dessert served with a scoop of vanilla ice cream.

This casserole is a comforting classic that brings joy to any table and is easy enough to make for everyday meals or special occasions.

FAQs about Recipes

→ How do I know when the sweet potatoes are cooked?

The sweet potatoes are tender when a fork easily pierces through them without resistance but they should not be mushy.

→ Can I substitute evaporated milk with another dairy product?

Yes, you can use cream, half and half, or even regular milk as a substitute depending on your preference for richness.

→ What type of nuts is best for the topping?

Chopped pecans provide a rich, buttery flavor and crunchy texture that complements the sweet potatoes well.

→ How can I ensure the topping stays crunchy after baking?

Mix the flour, brown sugar, pecans, and butter thoroughly and sprinkle evenly over the mashed sweet potatoes before baking to achieve a crisp texture.

→ What size dish should be used for baking?

Use an 8x11'', 9x13'', or a deep 10'' pie dish; a well-sized pan helps bake evenly without overflow.

→ How long can leftovers be stored safely?

Store leftovers in the refrigerator for up to 4-5 days, ensuring they are covered tightly to maintain freshness.