Sweet Potato Casserole
A cozy, creamy, and crunchy side dish made with buttery mashed sweet potatoes and a golden crumble topping. Perfect for holidays or anytime you want comfort food that feels like dessert in disguise.
Ingredients
Sweet Potato Casserole Ingredients
- 4 cups mashed sweet potatoes about 4–5 medium sweet potatoes
- ½ cup unsalted butter melted
- ½ cup brown sugar
- ¼ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
Topping Ingredients
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter cold and diced
- ½ cup chopped walnuts or pecans optional, but yes
Optional Decorations
- Mini marshmallows
- Extra cinnamon sprinkle
Instructions
Prep the Sweet Potatoes
- Peel and boil sweet potatoes until soft. Mash them until smooth and creamy. Add melted butter, brown sugar, milk, eggs, vanilla, cinnamon, and nutmeg. Mix until everything is silky and dreamy. I may have danced a little just from smelling the warm cinnamon in the bowl — don’t judge.
Make the Topping
- In a small bowl, combine flour, brown sugar, and nuts if using. Toss in cold butter and use your fingers to make clumps — rustic perfection. The crunch is what makes this dish unforgettable.
Assemble the Casserole
- Spread the sweet potato mixture evenly in a greased baking dish. Sprinkle the crumble topping over it. If you’re going full indulgence mode, scatter mini marshmallows on top. Admire your creation for a moment.
Bake to Golden Glory
- Bake at 350°F (175°C) for 25–30 minutes until the topping is golden and the marshmallows are lightly toasted. Your kitchen will smell like fall wrapped in buttery sugar. Resist eating straight from the oven — unless you want to, in which case, go for it.
Serve and Swoon
- Scoop generous portions onto plates. Watch people’s faces light up with every bite. Cue the “Whoa, I made this?! Yes girl, yes you did” moment.
Notes
- Use fresh sweet potatoes for best flavor — canned works in a pinch but won’t taste as fresh.
- Cold butter in the topping = extra crunchy crumble.
- Want it lighter? Reduce sugar slightly; sweet potatoes are naturally sweet.
- Great make-ahead dish: assemble, refrigerate overnight, and bake fresh the next day.
- Freezer-friendly too — just bake, cool, wrap tightly, and freeze for up to 2 months.