Full of flavor and perfect for making ahead, this homemade sweet potato casserole will steal the show at your next holiday meal. Crunchy sweet brown sugar pecan crumble covers every bite of this buttery sweet potato mash. After your first forkful, you’ll already be thinking about going for seconds!
Side dishes are, without a doubt, the best part of a classic Thanksgiving meal. Don’t get me wrong—I love my Thanksgiving pies. But we’re talking creamy from-scratch green bean casserole, flaky soft dinner rolls, and flavorful cornbread stuffing.
Today’s recipe for homemade sweet potato casserole is a family favorite. Enjoy a smooth and creamy sweet potato mash topped with a crunchy, toasty, praline-esque pecan topping. Because it’s a little sweet, I like to serve this casserole with a sprinkle of sea salt and some savory fresh thyme or rosemary. A lovely balance of texture and flavor!
Plus, finishing touches like thyme or rosemary and a sprinkle of flaky sea salt round out the entire dish.
This recipe starts out just like my sweet potato dinner rolls. Begin by peeling the sweet potatoes with a vegetable peeler. Boil them in a large pot of water until they’re nice and tender. Let them cool for about 15 minutes, and then mash. You can use a potato masher and some arm muscle for this, but I usually just use my mixer. Once they’re as smooth as you’d like (feel free to leave some chunks if you prefer them that way!), beat in the eggs, brown sugar, heavy cream, vanilla, and salt. These are all the ingredients you need for the sweet potato layer.
Yes. If you love marshmallows on your sweet potato casserole, you can certainly add them. You could even use homemade marshmallows. I wouldn’t leave off the pecan topping, though. (You’ll really miss that texture!) Add the marshmallows towards the end of the bake time. See recipe Note below for details.
Creamy, comforting, and simple sweet potato casserole with a crunchy pecan crumble on top. Texture and flavors are spot on!
