Easy Sweet Potato Casserole

Sweet potato casserole in a white dish with a serving spoon.

Easy Sweet Potato Casserole

Incredibly delicious Sweet Potato Casserole topped with an irresistible, crunchy brown sugar pecan streusel is a Thanksgiving classic. This sweet and salty side dish is easy to make ahead of time, and it's sure to become a holiday staple in your home!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 306

Author Kim

Ingredients

For the potatoes:

3 1/2 - 4 pounds sweet potatoes (about 5 medium)
1/3 cup pure maple syrup or honey
1 teaspoon vanilla extract
1 large egg (leave out if vegan)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon salt

Topping:

1/3 cup rolled oats gluten free, if needed
1/4 cup all-purpose flour oat flour or almond flour also works
1/2 cup brown sugar
1/2 cup chopped pecans (omit for nut-free recipe)
3-4 tablespoons melted butter or coconut oil

Instructions

Preheat oven to 400 degrees F. Spray an 8x8-inch (or 2 quart) baking dish with nonstick cooking spray and set aside.
Scrub sweet potatoes clean and prick them about 5 times each with a fork. Place them on a baking sheet lined with foil and roast until tender, about 1 hour depending on the size of the potatoes. Remove potatoes from the oven and let them cool about 5 minutes. Lower oven heat to 350 degrees F.
Peel and discard the skins. Place the soft roasted potato chunks into a large mixing bowl. Add maple syrup, vanilla, egg, cinnamon, nutmeg, ginger and salt. You can mash the potatoes and stir everything together with a fork or use an electric mixer to mix until everything is combined.
Transfer potato mixture to prepared baking dish and spread top.
Make the topping by mixing together the oats, flour, brown sugar, and pecans. Stir in the melted butter until everything is evenly mixed. Sprinkle topping over the top of the sweet potato mixture.
Bake uncovered. Casserole is done when edges and top start to slightly brown, about 30 minutes. Remove from oven and let cool for 5-10 minutes. Enjoy warm!

Notes

Make ahead. To save time on Thanksgiving you can have the potatoes roasted and peeled, and then assemble and bake just before the meal. Alternatively, you can make the filling and spread it in the casserole dish, then cover with plastic wrap or foil. (Do not make the pecan topping until just before baking.) It will keep in the refrigerator for up to 3 days. Simply follow baking instructions once you’re ready to cook and enjoy. You may need to add just a bit more bake time to compensate for starting with a cold casserole. We don’t recommend baking the casserole in advance. It's best served right after baking. If you try to bake it then reheat it later, the streusel topping may soften and it won’t have quite the same texture.
Vegan option. Use coconut oil or a vegan butter in the topping. Leave the egg out of the potatoes.
Gluten-free option. This recipe is naturally gluten free, just ensure your oats are certified gluten free.
Storing leftovers. Once it has cooled completely, transfer to an airtight container or cover with plastic wrap. It will keep well in the fridge for up to about 5 days.
Storing in the freezer. Store your cooled casserole in an airtight freezer-safe container. It will keep for 1 month. Thaw overnight before serving.
Reheating. Reheat in the oven at 300 degrees Fahrenheit for 10-15 minutes, or until warmed through. You can also pop a individual servings in the microwave for 20-30 second intervals until warm.

Nutrition