Preview: This easy, sweet potato casserole is sure to be a hit on your Thanksgiving table.
Today, I’m sharing my sweet potato casserole recipe to help you prepare for Thanksgiving. This is a simple casserole to mix up, but it does include some sugar! Unfortunately, my family likes their sweet potatoes really sweet! I have not tried using honey or maple syrup in the casserole instead of the sugar, but if you do, please let me know how it turns out. I’ve included make-ahead directions for this as well, so that you can prepare it the day before the big feast.
(Please note that some of the links in this article may be affiliate links and I may receive a small commission if you purchase something through a link. It will not change your cost. As an Amazon Associate I earn from qualifying purchases. For more information, check out my disclosures page.)
A NOTE ABOUT THE TOPPING FOR THIS SWEET POTATO CASSEROLE
People have definite ideas about what should top a sweet potato casserole. Feel free to make this your own. Add pecans or other nuts if you like. Add some oatmeal for a little texture. Switch out the topping for marshmallows if that makes you happy. Like most of my recipes, this one is very adaptable to your family’s tastes.
You can even swap the flour for a gluten-free all-purpose blend to make this for any relatives that eat gluten free.
Making the topping would also be a good place to involve the kids. They can use their (clean) hands to smash the topping ingredients together and sprinkle it over the casserole.
An easy, make-ahead sweet potato casserole.
- 5-6 sweet potatoes
- 1/2 cup sugar
- 1/2 tsp. salt
- 3 T. butter, softened
- 1/2 cup milk
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup brown sugar
- 4 T butter, softened
- 1/2 cup flour
Preheat oven to 400 degrees. Prick sweet potatoes with a fork and bake on a baking sheet for 45 minutes to 1 hour or until tender. You may want to line the sheet with foil or parchment paper as sweet potato juice is very sticky. Allow potatoes to rest until cool enough to handle. Reduce oven temperature to 350.
Scoop potatoes from their skins and place flesh in a bowl. Discard skins. Beat potatoes until they are starting to break up. Add remaining ingredients (except topping ingredients) and mix well. Scrape into a greased 9″ x 13″ casserole dish.
Combine topping ingredients smashing with a fork or using your hands to combine. Sprinkle over casserole.
Bake at 350 for 30-35 minutes or until the temperature in the center of the casserole reaches at least 160 degrees. Serve hot.
To make ahead:
Follow instructions above, but just before baking, cover and refrigerate. When ready to bake, remove casserole from refrigerator about an hour before baking. Remove cover and place in 350-degree oven for 45 minutes or until internal temperature reaches 160 degrees.
This could also be poured into a pie crust and baked for an easy sweet potato pie.
There is nothing fancy about this casserole, but it is real comfort food. My husband loves it poured into a pie crust and baked as a sweet potato pie. (His favorite!) It would definitely go well alongside some grilled chicken anytime of the year. What is your favorite comfort food? Let me know in the comments!