Best Sweet Potato Casserole

This best sweet potato casserole will warm up any get together and has a glowing track record at my family holidays and Sunday dinners alike. Its crowd pleasing creaminess comes from simple steps anyone can master, and the enticing aroma will have everyone lining up for seconds before it even hits the table.

My family has a soft spot for this casserole. I still remember the first year my niece begged for third helpings, so now I always make a double batch.

Gather Your Ingredients

• Sweet potatoes: These are the star of the dish. Pick ones that feel heavy and have smooth unblemished skin
• Butter: Adds delicious richness. Use European style for extra creaminess if you want
• Sugar: Lends a perfect sweetness. Choose fine granulated for smooth mixing
• Eggs: Help bind the casserole together and create the fluffy texture. Select large eggs for consistency
• Vanilla extract: Deepens the flavor. Use pure extract for the best aroma
• Cinnamon: Brings warm spice. Go for Saigon cinnamon if you want a stronger note
• Salt: Balances sweetness. Use kosher salt and adjust if using salted butter
• Half n half: Makes the mash extra silky. Can be swapped for whole milk in a pinch
• Brown sugar: Forms the crackly topping. Choose dark brown sugar for deeper flavor
• Flour: Gives the topping a slight chewiness. Scoop and level flour for accuracy
• Salted butter: Softens for easy mixing with the topping. Room temperature gives best texture

How to Make It

Roast the Sweet Potatoes:

Wash and dry your sweet potatoes then place on a large baking sheet and poke each one all over with a fork. This step lets steam escape so they bake evenly. Bake at four hundred degrees for fifty minutes to an hour. The potatoes are ready when a fork slides in easily and the skins look wrinkled.

Prepare the Mash:

Let your sweet potatoes cool just enough to handle. Cut each potato in half then scoop out the insides into a big mixing bowl. Discard the skins while still warm for easy removal.

Mix the Filling:

Add melted butter, sugar, eggs, vanilla, cinnamon, salt, and half n half to the sweet potatoes. Whip everything together using a hand mixer or sturdy whisk for about three minutes. The filling should look silky smooth and creamy. Taste a little to check sweetness and cinnamon.

Assemble in Baking Dish:

Spoon the sweet potato mixture into a nine by thirteen inch casserole dish. Smooth the top with a spatula so it bakes evenly. Try not to leave any air pockets.

Make the Topping:

In a separate bowl blend together brown sugar, flour, and softened salted butter with a fork or clean fingertips until the mix is crumbly. The butter should be fully worked in for a sandy texture.

Top and Bake:

Sprinkle the crumbly brown sugar topping all over the sweet potato mixture. Bake at three hundred fifty degrees until the topping is golden and crisp, usually thirty to forty five minutes. The edges should bubble and the top will look shiny.

Cool and Serve:

Let the casserole cool on a rack ten to fifteen minutes so it firms up. This makes slicing cleaner. Plus it gives the flavors time to settle.

I always look forward to the cinnamon in this casserole. There is something about the earthy warmth that reminds me of gathering around the table with my cousins laughing and making memories over second slices.

Flavor Boosters

Swap half n half for coconut cream or full fat coconut milk for a non dairy version. Use coconut sugar or maple sugar in place of brown sugar for a subtle twist in flavor. Add chopped pecans or walnuts into the topping for extra crunch if you like. The basic template leaves room for lots of creative adjustments.

Serving Suggestions

Pairs beautifully with roast chicken, turkey, or even slow roasted pork. Try a scoop for breakfast topped with Greek yogurt and a drizzle of maple syrup. For dessert serve with vanilla ice cream for a melt in your mouth treat. Sometimes I grab a cold slice right from the fridge and savor every cozy bite.

Creative Twists

Sweet potato casserole has a cherished place on southern holiday tables. Often crowned with toasted marshmallows or nutty streusel, the dish echoes stories of family reunions and sharing. With roots in early American home cooking it bridges sweet and savory beautifully. I have watched it disappear at Thanksgiving and come back again each Easter. Never a spoonful left behind.

This casserole is always a hit. Bake it once, and it may just become your new family tradition too.

Common Questions About This Recipe

→ Can I prepare sweet potato casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it, then bake just before serving for best results.

→ Is it possible to make this dish dairy-free?

You can substitute plant-based butter and non-dairy milk for a dairy-free version, while maintaining a creamy texture.

→ How do I know when the sweet potatoes are fully baked?

The sweet potatoes are done when a fork or knife passes easily through the flesh, indicating they are soft and ready to mash.

→ Can I reduce the sugar for a less sweet version?

Yes, you can decrease the amount of sugar in the filling and topping to suit your taste or dietary preferences.

→ What can I use instead of half-n-half?

Milk or cream can be swapped in place of half-n-half for a similar creamy consistency in the casserole mixture.