There’s nothing quite as comforting as the sweet aromas, luxurious texture, and the crispy, nutty topping of this casserole. It’s sweet enough to be a dessert but not overly sweet to stand alongside a Prime Rib Roast during Christmas.
Here’s why you’ll fall in love with it this holiday season—and all year round:
- Simple and easy to make
- Can be prepared in advance and is freezer-friendly
- Adaptable for large or small parties
- A crowd-pleaser that serves as both a side dish and dessert
- Can be made vegan and gluten-free
- Customizable topping, including the option to add marshmallows
Ingredients
Our sweet potato casserole recipe combines the finest fall ingredients to create the ultimate comfort dish.
- Sweet Potatoes – You’ll need 4 lbs or 4 large potatoes, which will yield about 6 cups once mashed. Opt for firm potatoes with dark, blemish-free, and evenly colored skin.
- Egg, Sugar, Butter, and Vanilla – These ingredients give the potato layer an incredible texture, flavor, and airiness. It puffs up like a soufflé. See below for vegan substitutes.
- Dried Cranberries – While optional, Craisins provide a touch of tang to balance the richness and sweetness of the mixture.
- Brown Sugar – Use light brown sugar for a milder flavor and dark brown sugar for a deeper caramel sweetness.
- Flour – All-purpose flour works well, or use your preferred gluten-free flour substitute for a gluten-free sweet potato casserole.
- Butter – It binds the streusel topping and offsets the sweetness. Substitute with vegan butter for a dairy-free version of the casserole.
- Pecans – They add delightful crunch; you can replace them with walnuts or omit them to accommodate allergies. Coarsely chop or leave them whole.
Pro Tip
While fresh sweet potatoes yield the best results in this recipe, you can use canned yams. You’ll need 3 large 29 oz cans, but be sure to drain them well and reduce the butter in the filling to 3 tablespoons to compensate for the added moisture.
