Dessert

Sweet Potato Casserole

Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10 servings
Ingredients: 3 lbs fresh sweet potatoes (about 4 large); 4 tbsp butter, divided; ½ cup granulated sugar; ½ cup brown sugar, packed; 2 large eggs; ½ cup evaporated milk (or heavy cream); 1 tsp vanilla extract; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground ginger; ¼ tsp salt; 1 cup pecans, coarsely chopped; ⅓ cup all-purpose flour; ⅓ cup brown sugar, packed (for topping)

This is the Thanksgiving staple: a smooth, spiced sweet potato custard beneath a buttery, crunchy pecan topping. It's sweet without being cloying, with warm cinnamon and nutmeg that make it feel both homey and special.

383calper serving 6gprotein 62gcarbs 14gfat 20min prep 50min cook 10serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Sweet Potato Casserole — common questions

Can I make sweet potato casserole ahead?

Yes, assemble it completely up to 24 hours ahead (do not bake), cover tightly with plastic wrap, and refrigerate. Bake from cold, adding 5–10 minutes to the cooking time and checking that the center is set.

Can I use canned sweet potatoes?

Yes, use two 15-oz cans of sweet potatoes in syrup. Drain them very well, pressing out excess liquid, then mash and proceed as directed—this saves significant prep time.

What's the most common mistake?

Adding marshmallows or making it too sweet; the classic version has a balanced spiced custard beneath pecans. Also, overbaking it until the center cracks or the edges brown too much—bake just until set with a slight jiggle in the center.

Can I make it without pecans?

Yes, substitute walnuts or omit the topping entirely and simply bake the smooth sweet potato custard for 25–30 minutes until just set; it's still delicious, though less textural.

How do I store and reheat leftovers?

Cover and refrigerate for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions for 1–2 minutes; the topping will soften slightly but remain good.

Can I freeze it?

Yes, freeze it unbaked (covered well) for up to 3 months, or after baking (wrapped tightly) for up to 2 months. Bake from frozen, adding 10–15 minutes and covering with foil if the top browns too quickly.