This sweet potato casserole recipe s ready for your holiday table! Made with mashed sweet potatoes, cream, butter, brown sugar, maple syrup and topped with a crumbly brown sugar and pecan streusel, it’s amazing!
making a good sweet potato casserole recipe
- Sweet potatoes are just that, sweet. And they take any additional sweetness really well. I like to add a drizzle of maple syrup just before serving.
- This recipe is very simple to make and can be assembled a day in advance. This is especially helpful because we all know how busy Thanksgiving day can be!
- Serve this casserole with all of the other holiday fixings such as my green bean casserole and trio of creamy mashed potatoes.
- Make sure to puree the sweet potatoes and try ti use a good quality butter, it makes a big difference to the richness of this sweet potato casserole.
FAQ’s about sweet potato casseroles
You can make it up to a day in advance or further if you plan to freeze it first.
I would say no as they may contain other ingredients not included in this recipe.
Yes or you might end up with a more fibrous texture throughout the casserole. I like to keep the peel on my potatoes if are going to be mashed but this recipe should have a creamy texture.
If you are leaving it out more than two hours I recommend storing in the fridge and warm in a hot oven for 10-15 minutes.
more sweet potato recipes
Sweet Potato Casserole Recipe
- 2 pounds sweet potatoes
- ½ cup heavy cream
- 6 tbsp butter, melted
- 2 tbsp maple syrup
- ¼ cup brown sugar
- 1 egg
- ½ tsp cinnamon
- pinch of nutmeg
- ½ cup all-purpose flour
- 2 tbsp brown sugar
- 4 tbsp butter, cold and diced
- ½ cup chopped pecans
- Preheat the oven to 350°
- Bring a large pot of water to a full boil.
- Peel and roughly chop the sweet potatoes into smaller pieces.
- Boil the sweet potatoes until they are soft enough to be pierced easily with a sharp knife.
- Drain the sweet potatoes and transfer back to the pot.
- Mash the sweet potatoes until smooth and lump free.
- Add the cream, melted butter, maple syrup, brown sugar, egg, cinnamon and nutmeg and stir well to combine everything together.
- Transfer to a 9 x 9 baking pan.
- Smooth the sweet potatoes out evenly in the pan.
- Make the topping by mixing the flour, brown sugar, diced butter and pecans together with your fingers until the mixture becomes crumbly.
- Sprinkle the topping over the sweet potato and bake in the oven for 40-45 minutes.
- Serve warm with an extra drizzle of maple syrup if desired.