Sweet Potato Casserole

This baked sweet potato casserole topped with a pecan/corn flake/brown sugar topping is delicious! A side dish that works double as a dessert. I make it every Thanksgiving and Christmas! Try this recipe and I hope it’ll become your new tradition.

What’s the one dish that every year is a non-negotiable for your holiday menu? For me, a traditional holiday table wouldn’t be complete without a sweet potato casserole. Served as a side dish, but almost always eaten as dessert. It’s perfectly flavored with cinnamon and a dash of nutmeg and then topped with an irresistible pecan/corn flake/brown sugar topping. Promise this is the only sweet potato casserole recipe you’ll ever need.

This recipe was passed down from a family friend and honestly I’m not even sure where the recipe originated from. When we first tried it, it was definitely delicious, however, it was a little too heavy and sweet for our liking. Over the years I started reducing the amount of butter and sugar. As a dietitian, I’m not ‘healthifying’ traditional Thanksgiving dishes, but I will cut back when and where I can. This dish adapted quite well and is STILL delicious. So much so I often eat it as a dessert instead of a side dish. Mainly because I end up full from all the other sides and leave the best for last!

Ingredients: Sweet Potato Casserole

• Sweet Potatoes: Start with whole sweet potatoes. You’ll bake them first and then mash them for the casserole. One pound of sweet potatoes equals 1 3/4 cup mashed sweet potato, so grab 1 1/4 pounds of sweet potatoes. This dish can easily double (on the recipe card, select 2x).
• Brown Sugar: Using only 1/4 cup here, this recipe originally had triple the amount. Sweet potatoes are naturally sweet and honestly not too much is needed.
• Eggs: These are going to help make the casserole light and fluffy, almost like a soufflé. I have not tried a ‘casserole’ without using eggs.
• Butter: Unsalted butter is preferred. If you need to add any salt this way you’ll have control over how much you add. Make sure to melt the butter before starting the recipe and let it cool completely so that it doesn’t cook the eggs.
• Milk: I’ve used skim milk, 2%, or whole milk. Any extra fat will provide more creaminess.
• Cinnamon/Nutmeg: Cinnamon is a must. Nutmeg has a distinct flavor that understandably some people do not like. I was one of those people. However, using the whole seed and grating just a hint provides that subtle hint to not overpower.
• Corn Flakes: These will provide the crunch for your topping. Bran flakes could be used, but honestly not that much is being used for you to opt for ‘extra fiber’.
• Pecans: Also used for crunch when mixed with the corn flaker, butter, and brown sugar. This topping is best when made the day of, otherwise it will get soggy and lose the crunch factor.

How To Make Sweet Potato Casserole

1. First, pierce the sweet potatoes all over with a fork, and roast them in a 400-degrees Fahrenheit oven for 40-50 minutes, or until soft. Be sure the sweet potatoes are all the way cooked before proceeding. Cool for 20 minutes before attempting to handle.
2. Once the potatoes are done cooking, lower the oven to 350-degrees F.  While the potatoes cool, whisk together the sugar, butter, milk, cooled melted butter, cinnamon, nutmeg.  Whisk together VERY well. 
3. Next, scoop out the sweet potatoes and add them to a separate mixing bowl.  Mash the sweet potatoes with a hand masher (see picture) until smooth and no chunks/pieces are left. 
4. Mix the sugar/egg mixture in with the mashed sweet potatoes.  Make sure it’s all mixed together.
5. Next, spread the mixture into the baking dish that you’re using. Bake this for 30 minutes. Up to this point, you can make this up a day ahead of time. 
6. Prepare the topping. Place the corn flakes in a plastic bag and mash with the back of a spoon until crumbled. Repeat with the pecans. Then mix together the melted butter, brown sugar, crumbled corn flakes, and chopped pecans.
7. About 15 minutes before you want to serve this, sprinkle the corn flake/pecan/brown sugar mixture on top. Place back in the oven for 15 minutes. 
8. Serve and enjoy!

Can I Prepare Sweet Potato Casserole in Advance?

Yes, you can prepare this sweet potato casserole one to two days in advance. This is a great way to get a head start on Thanksgiving! To make ahead, simply prepare the filling and prep the toppings, but don’t mix the toppings just yet — but don’t bake anything yet. Tightly cover the baking dish and place the topping in an airtight container. Store them both in the refrigerator until you’re ready to cook.

On the big day, sprinkle the topping onto the filling and bake according to the directions. You may have to add a few minutes to the baking time to account for the cold temperature. Serve this casserole the day of for the best quality.

Other Thanksgiving Sides

• Twice-Baked Potatoes
• Roasted Acorn Squash with Pomegranate and Pumpkin Seeds
• Homemade Cranberry Sauce
• Roasted Carrots – Walnuts, Garlic, and Goat Cheese

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