Easy Sweet Potato Casserole – A Classic Holiday Side Dish Recipe

When it comes to making a side dish recipe for Thanksgiving, it doesn’t get much easier than this Easy Sweet Potato Casserole. Mashed sweet potatoes mixed with a little sugar and spice and then topped with a delicious crumb topping.

Then it is put in the oven to bake until the potatoes become nice and firm and the topping is golden brown and crisp. It is the perfect side dish to serve when gathering with family and friends.

Although traditionally made with marshmallows this recipe is so delicious that they are simply not needed. The crumb topping provides the perfect taste and texture that compliments the flavor of the mashed sweet potatoes.

History of Marshmallow Sweet Potato Casserole

Have you ever wondered how marshmallows ended up on top of sweet potato casserole? I always thought that it was a way for parents to entice their children to eat a vegetable.

However, that is not the case at all. The recipe originated as a way to sell more marshmallows.

As funny as that may sound, it is actually true. In 1917 Angelus Marshmallows hired Janet McKenzie Hill, founder of the Boston Cooking School Magazine, to develop recipes for a recipe booklet designed to sell marshmallows.

It was then that the first recipe was published as mashed sweet potatoes baked with a marshmallow topping. And the rest is history.

Although this recipe became popular and has found its way on the Thanksgiving table of millions of Americans, I prefer a crumb topping over the marshmallows.

Crumb Topping

Although mashed sweet potatoes are delicious on their own, when making them into a casserole a topping needs to be added. And the perfect solution is a crumb topping made with a little sweetness and crunch.

Therefore I took the basic ingredients from my Apple Crisp recipe and added chopped nuts to the mixture. It provides both great flavor and texture which compliments the creaminess of the potatoes.

I typically use chopped pecans as the nut of choice because I always have extra after making my homemade Pecan Pie. However, you could also use chopped walnuts or almonds.

And if you want to keep the topping nut free due to allergies, you can use oatmeal instead. Although the topping won’t be as crunchy it will still be delicious.

Easy Sweet Potato Casserole Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS:

• 3 cups (29-ounce can) sweet potatoes, drained
• 1/2 cup melted butter
• 1/3 cup milk
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 2 beaten eggs
• salt and pepper, to taste

CRUMB TOPPING INGREDIENTS:

• 1/4 cup melted butter
• 2/3 cup brown sugar
• 2/3 cup flour
• 1 cup chopped pecan pieces

INSTRUCTIONS

Preheat oven to 350°F (177°C). Then spray a 9 x 13 baking dish with non stick cooking spray. Set aside.

Place the drained sweet potatoes in a mixing bowl and add the butter, milk, brown sugar, vanilla, and pumpkin pie spice to the bowl. Beat with an electric mixer until the mixture is smooth and well incorporated.

Add the beaten eggs and mix well. Then pour the mashed sweet potato mixture into the prepared casserole dish and set aside to make the topping.

In a small bowl or food processor mix together the melted butter, brown sugar, flour and nuts until fine crumbles form. Sprinkle the crumb topping evenly over the top of the casserole.

Place the dish in the preheated oven and bake for 25-35 minutes. The casserole should start to pull away from the edges of the baking dish and the top will turn golden brown.

Remove the casserole from the oven and let it sit for 5 minutes before serving.

How To Make Sweet Potato Casserole With Whole Sweet Potatoes

Although this is an easy sweet potato casserole made with canned sweet potatoes, you can use fresh sweet potatoes if you prefer. Start by peeling 3 pounds of sweet potatoes.

Then cut them into 1/4-inch slices. Slicing them rather than cutting them in chunks will decrease the amount of time needed to cook them.

Cooking the sweet potatoes on the stovetop:

Add peeled and cut sweet potatoes in a large stockpot and cover with water. Bring the pot to a boil and reduce to a simmer for 15 minutes or until the potatoes are fork tender.

Drain and place the potatoes in a mixing bowl.

Cooking the sweet potatoes in the Instant Pot:

Add 1 cup of water to the liner of the Instant Pot. Put a steamer basket on top of the water.

Add the sliced potatoes in the steamer basket. Lock lid in place in the sealed position. Pressure cook/Manual on High Pressure for 8 minutes.

When the cook time is up, turn off the pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid.

Remove the steamer basket from the instant pot and place the potatoes in a mixing bowl.

Proceed with the recipe as written.

Frequently Asked Questions

1. Can I make this recipe ahead of time?

You can prepare this Easy Sweet Potato Casserole up to 3 days before you bake it. However, do not add the crumb topping until you are ready to cook it.

Make the mashed sweet potato mixture and place it the prepared baking dish. Then cover and refrigerate.

Then add the crumb topping right before it goes into the oven.

2. What temperature should I use if I have convection oven?

If you are using a convection oven decrease the oven temperature by 25°F and decrease the cooking time by 25%. Therefore, set the oven at 325°F (165°C) and begin to check for doneness after 20 minutes in the oven.

3. Can I freeze the leftovers?

I would not recommend freezing leftovers. Potatoes in general don’t freeze well and the crumb topping would become soft.

Instead, store leftovers in a covered container in the refrigerator for up to 5 days. Reheat in an oven set at 350°F for 10 minutes or until warm through.

Or reheat in the microwave for 30-60 seconds.

Other Thanksgiving Side Dish Recipes

Besides this Easy Sweet Potato Casserole here are some of my other favorite Thanksgiving side dish recipes:

• Cheesy Hash Brown Casserole
• Slow Cooker Scalloped Potatoes
• Oven Baked Scalloped Potatoes
• Baked Mac and Cheese
• Crock Pot Stuffing
• Instant Pot Corn Casserole
• Green Bean Casserole (No Canned Soup)
• Air Fryer Butternut Squash

Enjoy! Mary

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